I first made this garlic butter chicken rice bowl on a busy weeknight when I wanted something quick, comforting, and full of flavor. The tender chicken coated in a rich garlic butter sauce pairs perfectly with warm rice, making it a simple meal that tastes indulgent without requiring much effort.
Why You’ll Love This Recipe
I love how quickly this dish comes together using basic ingredients I almost always have on hand.
I appreciate that the chicken cooks up golden and juicy while soaking in a buttery garlic sauce that feels cozy and satisfying.
I enjoy that everything cooks in one skillet, which keeps cleanup easy.
I make this on weeknights, but it also works beautifully for meal prep.
I also like that it’s flexible — I can change sides, toppings, or spice levels depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1½ pounds boneless skinless chicken thighs
4 tablespoons cornstarch
6–8 cloves garlic, finely minced
6 tablespoons unsalted butter, cut into chunks
1 tablespoon avocado oil or olive oil
1½ teaspoons salt
optional: ½ teaspoon red pepper flakes or cracked black pepper
optional: 2 tablespoons chopped fresh parsley or chives
4 cups cooked white rice (for serving)
Directions
Trim the chicken, pat it dry, and cut it into bite-sized pieces.
Toss the chicken with the salt and cornstarch until evenly coated.
Heat the oil in a large skillet over medium-high heat.
Add the chicken in a single layer and cook until golden and cooked through, about 5–7 minutes, working in batches if needed. Set aside.
Reduce the heat to medium and add the butter to the skillet.
Stir in the minced garlic and cook for 1–2 minutes until fragrant, without letting it brown.
Return the chicken to the skillet and toss it in the garlic butter sauce until fully coated.
Serve over warm rice and finish with herbs or red pepper flakes if desired.
Servings And Timing
This recipe makes about 4 servings.
Prep time takes around 10 minutes, and cook time takes about 15 minutes, for a total of approximately 25 minutes.
Variations
I substitute chicken breasts when I want a leaner option.
I add a splash of lemon juice or a sprinkle of parmesan for extra richness.
I sometimes include vegetables like broccoli, spinach, or snap peas directly in the skillet.
I replace white rice with brown rice, cauliflower rice, or quinoa when I want something lighter.
I add a bit of soy sauce or paprika for a slightly different flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, I warm the chicken and rice together in a skillet over low heat, adding a splash of water to keep everything moist.
I avoid overheating so the garlic butter sauce stays smooth and doesn’t separate.
FAQs
How can I prevent the garlic from burning?
I lower the heat before adding the garlic and stir constantly to keep it soft and fragrant.
Can I make this recipe dairy-free?
Yes — I replace the butter with a dairy-free butter alternative or use olive oil for a lighter version.
What herbs pair best with this dish?
I usually add parsley or chives, but thyme and basil also work nicely.
Can I double this recipe?
Absolutely — I just cook the chicken in batches to keep it from steaming.
What can I serve alongside this rice bowl?
I often add a crisp salad, roasted vegetables, or a quick stir-fried green to round out the meal.
Conclusion
This garlic butter chicken rice bowl has become one of my most reliable meals because it’s simple, quick, and full of comfort. I love how the buttery garlic sauce coats the tender chicken, turning everyday ingredients into a dish I’m always happy to make. It’s the kind of recipe I return to again and again when I want something easy yet deeply satisfying.
Garlic Butter Chicken Rice Bowl is a quick and comforting skillet meal featuring tender chicken tossed in a rich garlic butter sauce and served over warm rice—perfect for busy weeknights or meal prep.
Ingredients
1½ pounds boneless skinless chicken thighs
4 tablespoons cornstarch
6–8 cloves garlic, finely minced
6 tablespoons unsalted butter, cut into chunks
1 tablespoon avocado oil or olive oil
1½ teaspoons salt
Optional: ½ teaspoon red pepper flakes or cracked black pepper
Optional: 2 tablespoons chopped fresh parsley or chives
4 cups cooked white rice (for serving)
Instructions
Trim the chicken, pat it dry, and cut it into bite‑sized pieces.
Toss the chicken with salt and cornstarch until evenly coated.
Heat the oil in a large skillet over medium‑high heat.
Add the chicken in a single layer and cook until golden and cooked through, about 5–7 minutes, working in batches if needed. Set aside.
Reduce heat to medium and add the butter to the skillet.
Stir in the minced garlic and cook for 1–2 minutes until fragrant, being careful not to let it brown.
Return the chicken to the skillet and toss it in the garlic butter sauce until fully coated.
Serve over warm rice and finish with herbs or red pepper flakes if desired.
Notes
Substitute chicken breasts for a leaner option.
Add a splash of lemon juice or sprinkle of parmesan for extra richness.
Include vegetables like broccoli, spinach, or snap peas directly in the skillet.
Replace white rice with brown rice, cauliflower rice, or quinoa for variation.
Stir in soy sauce or paprika for a slightly different flavor profile.
