chicken butter rice recipe

Written ByJenny Smyth Posted on
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The Best chicken butter rice recipe

I’ve been making chicken butter rice for years, and it’s still one of my family’s favorite recipes. There’s something about the combination of tender chicken, fluffy rice, and rich butter that just hits the spot.

I love how easy it is to make, too – it’s a great weeknight dinner option when I’m short on time. My kids always ask for seconds, and my husband requests it for special occasions like birthdays and anniversaries.

The best part is that it’s actually pretty healthy, too – we use brown rice and lean chicken breast to keep things balanced. Plus, it’s a great way to get some extra veggies in with added carrots and peas.

The aroma of buttery goodness wafting from the kitchen is always a winner in our household. I’ve even served it at potlucks and gatherings, and everyone raves about it.

It’s a versatile recipe that can be dressed up or down depending on the occasion. And let’s not forget the leftovers – they’re just as delicious reheated for lunch the next day.

Chicken Butter Rice

4.7 from 1518 votes

A comforting one-pot dish where tender chicken simmers in a creamy, buttery sauce with aromatic rice. This recipe delivers a hearty and flavorful meal that is simple to prepare.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Chicken

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil

For the Rice

2 tbsp unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

👨‍🍳Directions

1Season the chicken pieces with salt and pepper.
2Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3Add the chicken in a single layer and cook without stirring for 4 minutes until the bottom is golden brown, then flip and cook for another 3 minutes until the chicken is cooked through and no longer pink inside.
4Remove the chicken from the skillet and set aside.
5Reduce the heat to medium and add the butter, letting it melt completely.
6Add the diced onion and cook for 3 minutes until softened and translucent, then stir in the minced garlic and cook for 1 minute until fragrant.
7Add the rice to the skillet and stir to coat with the butter mixture.
8Cook for 2 minutes, stirring frequently, until the rice becomes slightly translucent at the edges.
9Pour in the chicken broth and bring to a boil over high heat.
10Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18 minutes.
11Do not lift the lid during this time.
12After 18 minutes, remove the lid and check that the rice is tender and all liquid is absorbed.
13Return the cooked chicken to the skillet and stir in the heavy cream and Parmesan cheese.
14Cook over low heat for 2 minutes, stirring gently, until the sauce thickens slightly and the chicken is heated through.
15The rice should look creamy and the cheese fully melted.
16Remove from heat and sprinkle with fresh parsley.
17Let the dish rest for 2 minutes before serving to allow the flavors to meld.
18Serve warm directly from the skillet.

🔧Equipment

Large skillet with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 30g

📝Notes

For a lighter version, substitute half-and-half for heavy cream and use low-sodium chicken broth. You can also add a pinch of red pepper flakes for a subtle heat.

Watch Video Of How Chicken Butter Rice Works

Storing this chicken butter rice is straightforward. Let it cool completely, then transfer it to a sealed container and refrigerate for up to 4 days.

For longer storage, you can freeze it in a freezer safe bag for up to 3 months, just thaw overnight in the fridge before reheating. When reheating, I like to add a little chicken broth or water to bring back the moisture.

Warm it in a skillet over medium low heat, stirring gently, until heated through. This dish also works great for meal prep, and it is always a hit at family gatherings because it is filling and familiar.

I hope you enjoy making it as much as I do.

❓ Frequently Asked Questions About Chicken Butter Rice

1. Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you will need to adjust the cooking time and liquid. Brown rice takes longer to cook, so add about 1/4 cup more broth and simmer for 40 to 45 minutes instead of 20. Check the rice for doneness before serving.

2. How do I keep the chicken from drying out?

The key is to not overcook the chicken. Sear it quickly on both sides until golden, then let it finish cooking gently in the buttery sauce. Using bone in, skin on thighs also helps keep the meat moist. If you use breast meat, watch the internal temperature closely.

3. Can I make this recipe dairy free?

Absolutely. Substitute the butter with a good quality dairy free margarine or coconut oil. The flavor will be slightly different, but it still tastes delicious. Use a dairy free broth as well to keep the dish completely dairy free.

4. What can I add for more vegetables?

You can stir in frozen peas, diced carrots, or bell peppers during the last 10 minutes of cooking. Mushrooms also work well and add an earthy flavor. Just chop them small so they blend into the rice nicely.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of water or broth and warm it in a skillet over medium low heat, stirring occasionally. You can also microwave it in 30 second bursts, but the stovetop method keeps the texture better.

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