This Garlic Butter Chicken Rice Bowl Is Too Good
This garlic butter chicken rice bowl combines juicy chicken, buttery rice, crisp vegetables, and savory seasoning for an easy family dinner packed with comforting flavor.
Equipment
- Mixing bowl
- Large Skillet
- Rice Cooker
- Knife
- Cutting board
- Spatula
- Serving Bowls
Ingredients
Chicken
- 1.5 pounds boneless chicken thighs cut into bite-sized pieces
- 1 teaspoon salt divided
- 0.5 teaspoon black pepper freshly ground
- 1 teaspoon paprika smoky flavor
- 2 tablespoons olive oil for cooking
Garlic Butter Rice
- 3 cups cooked white rice warm
- 3 tablespoons butter for rich flavor
- 4 cloves garlic minced
- 2 tablespoons fresh parsley chopped
Vegetables
- 1 cup broccoli florets lightly steamed
- 1 cup carrots thinly sliced
- 0.5 cup green onions sliced
Instructions
- Season chicken with half the salt, pepper, and paprika until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden outside and juicy inside.
- Reduce heat slightly and add butter with minced garlic. Stir until fragrant and glossy.
- Add warm rice to the skillet. Toss gently so the garlic butter coats every grain evenly.
- Stir broccoli, carrots, and remaining salt into the skillet briefly until heated but still slightly crisp.
- Divide into bowls and top with green onions and parsley. Serve immediately while warm and buttery.
Notes
Cook chicken longer for crispier edges or reduce heat for softer texture. Freeze cooked chicken and rice separately for easier reheating later. Toss rice gently during assembly to avoid mushy texture. Customize flavors with spicy sauce, mushrooms, spinach, or avocado. Store leftovers refrigerated for up to four days and reheat slowly in a skillet for best texture.