Golden Garlic Chicken & Rice
Golden Garlic Chicken & Rice is an easy weeknight dinner made with juicy golden chicken, a savory garlic pan sauce, and fluffy rice. It comes together with simple ingredients in about 30 minutes, with plenty of sauce to spoon over the rice.
Why You’ll Love This Recipe
Golden Garlic Chicken & Rice is simple enough for a busy weeknight but still feels like a complete, comforting dinner. The chicken gets beautifully browned, the garlic pan sauce adds plenty of flavor, and the rice soaks up every bit of that sauce.
- Ready in about 30 minutes
- Made with everyday ingredients
- Plenty of garlicky pan sauce for the rice
- Easy to customize with vegetables or different sides
- Family-friendly and great for leftovers
Ingredient Notes
Chicken breast: Cut the chicken into evenly sized pieces so it cooks quickly and browns evenly.
Garlic: Fresh garlic gives the sauce its main flavor, while garlic powder seasons the chicken itself.
Chicken broth: Adds flavor and creates just enough sauce to spoon over the rice.
Butter: Gives the pan sauce richness and helps it turn glossy as it reduces.
Lemon juice: Brightens the sauce without making the dish taste strongly lemony.
Rice: Plain white rice works perfectly because it absorbs the garlicky pan sauce.
Tips for the Best Golden Garlic Chicken
Pat the chicken dry. Removing excess moisture helps the chicken brown instead of steam.
Don’t overcrowd the skillet. Cook the chicken in a single layer so the pieces develop golden edges. If needed, cook in two batches.
Watch the garlic. Garlic can burn quickly, so reduce the heat before adding it and cook just until fragrant.
Let the sauce reduce slightly. You want it glossy and spoonable, not watery.
Taste before serving. Adjust the salt, pepper, and lemon at the end so the sauce is balanced.
Variations & Substitutions
Chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breast. They may need a little extra cooking time.
Add vegetables: Broccoli, green beans, spinach, or asparagus would all work well with the garlic sauce.
Change the rice: Serve it with brown rice, basmati rice, jasmine rice, or even mashed potatoes.
More lemon: If you want a brighter flavor, add a little extra lemon juice at the end.
More sauce: Add a small splash of extra chicken broth if you want more sauce for serving.
What to Serve With Golden Garlic Chicken & Rice
Golden Garlic Chicken & Rice is already a complete meal, but a simple vegetable side makes it even better. Try it with roasted broccoli, green beans, asparagus, or a fresh salad.
Storage & Reheating
Storage: Let leftovers cool, then store the chicken and rice in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat gently in the microwave or in a skillet over low heat. Add a small splash of chicken broth or water if the rice or sauce seems dry.
Freezing: The chicken can be frozen, but the rice may change texture slightly after thawing. For best results, freeze the chicken separately and make fresh rice when serving.
Golden Garlic Chicken & Rice
Course: Main DishesCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes480
kcal30
minutesGolden, juicy chicken bites tossed in a rich garlic butter sauce and served over fluffy rice. This easy weeknight dinner uses simple ingredients and comes together in about 30 minutes.
Ingredients
- Chicken
3 medium boneless, skinless chicken breasts, cut into 1-inch pieces (about 1½ lb /680 g)
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning
¾ tsp salt
¼ tsp black pepper
- Garlic Butter Sauce
3 tbsp unsalted butter
5 cloves garlic, finely minced
½ cup chicken broth
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
- For Serving
3 cups cooked white rice
Fresh parsley, for garnish (optional)
Lemon wedges, for serving (optional)
Directions
- Prepare the Chicken
- Pat the chicken dry and cut into roughly 1-inch pieces. Season with paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Cook the Chicken
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 2–3 minutes to develop a golden crust. Turn and continue cooking until until the chicken reaches 165°F (74°C). Transfer the chicken to a plate.
- Make the Garlic Butter Sauce
- Reduce the heat to medium. Add 2 tablespoons of the butter and the minced garlic. Cook for about 30 seconds, just until fragrant. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Simmer for 2–3 minutes, until slightly reduced.
- Finish the Sauce
- Add the remaining 1 tablespoon butter and the lemon juice. Stir until the butter melts into the sauce.
- Bring It Together
- Return the chicken and any accumulated juices to the skillet. Toss to coat and simmer for 1–2 minutes, until the chicken is coated in the glossy garlic butter sauce. Remove from the heat and stir in the chopped parsley. Taste and adjust salt and pepper if needed.
- Serve
- Spoon the chicken over warm rice and drizzle the extra garlic butter sauce from the skillet over the top. Garnish with additional parsley and serve with lemon wedges, if desired.
Notes
- Sauce consistency: The sauce should be glossy and slightly reduced, with enough left in the skillet to spoon over the rice. If it reduces too quickly, add a small splash of chicken broth. If it seems too thin, let it simmer for another minute before returning the chicken to the skillet.
- Don’t overcrowd the pan: For the best golden-brown chicken, use a large skillet and keep the chicken in a single layer. If your skillet is smaller, cook the chicken in two batches.