Sautéed Garlic Butter Chicken with Herb Rice
Tender chicken breasts sautéed in garlic butter, served over fluffy herb-infused rice for a comforting yet elegant meal. This general-inspired chicken ready in about 35 minutes pairs unsalted butter, minced garlic cloves, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pieces (about 12 oz total) boneless skinless chicken breasts
- 3 tbsp unsalted butter
- 4 cloves, minced garlic cloves
- 1 cup long grain white rice
- 2 cups chicken broth
- 2 tbsp, finely chopped fresh parsley
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse and drain 1 cup long grain white rice. In a medium saucepan, bring 2 cups chicken broth to a boil, then add the rice and 1/2 tsp salt, reduce to low heat, cover, and simmer for 15 minutes until liquid is absorbed and rice is fluffy.
- Step 2: While rice cooks, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat in a large skillet. Pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
- Step 3: Add chicken breasts to the skillet and cook for 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove chicken to a plate and tent with foil.
- Step 4: Lower heat to medium-low and add remaining 2 tbsp unsalted butter along with 4 minced garlic cloves to the same skillet. Sauté for 1-2 minutes until fragrant and slightly golden but not burnt.
- Step 5: Return chicken to the skillet and spoon the garlic butter over the top. Cook for 1 more minute to meld flavors.
- Step 6: Fluff the cooked rice with a fork and stir in 2 tbsp finely chopped fresh parsley and 1 tbsp lemon juice for brightness.
- Step 7: Serve the garlic butter chicken over the herb rice, spooning extra garlic butter from the pan over the top.
Frequently asked questions
How long does Sautéed Garlic Butter Chicken with Herb Rice take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Garlic Butter Chicken with Herb Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Sautéed Garlic Butter Chicken with Herb Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Garlic Butter Chicken with Herb Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Garlic Butter Chicken with Herb Rice?
General chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
