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Epic Garlic Butter Chicken with Veggie Medley & Fluffy Rice

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Juicy pan-seared chicken breasts in a rich garlic-butter sauce served with a colorful medley of sautéed vegetables and fluffy jasmine rice — a comforting, family-friendly one-skillet meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts (about 1 to 1 1/2 lb), patted dry
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon paprika
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 teaspoon Italian seasoning
  • 1 cup jasmine rice, rinsed
  • 2 cups low-sodium chicken broth (for rice)
  • 1 tablespoon butter (for rice)
  • 1 cup bell pepper mix, diced (red, yellow, green)
  • 1 cup onion, diced
  • 1 cup zucchini, sliced
  • 1 cup broccoli florets
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Season chicken breasts on both sides with salt, pepper, and paprika.
  2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
  3. Add chicken breasts and sear 4–5 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
  4. Reduce heat to medium; add remaining 1 tablespoon butter to the skillet and sauté minced garlic 30–45 seconds until fragrant.
  5. Pour in 1/2 cup chicken broth, scraping up browned bits from the pan; stir in heavy cream, lemon juice, and Italian seasoning and simmer 2–3 minutes until slightly thickened.
  6. Return chicken to the skillet and spoon sauce over; keep warm while preparing rice and vegetables.
  7. Meanwhile, in a medium saucepan, bring 2 cups chicken broth and 1 tablespoon butter to a boil. Add rinsed jasmine rice, stir, reduce heat to low, cover, and simmer 15 minutes until tender. Remove from heat and let stand 5 minutes, then fluff with a fork.
  8. While rice cooks, heat a separate skillet over medium-high heat with 1 tablespoon olive oil; add onion and bell peppers and sauté 3–4 minutes.
  9. Add zucchini and broccoli and cook 4–5 more minutes until vegetables are tender-crisp; season with salt and pepper.
  10. Serve chicken over a bed of fluffy rice with the veggie medley on the side; spoon extra garlic-butter sauce over chicken and garnish with chopped parsley.

Notes

1) Rinse jasmine rice until water runs clear to remove excess starch for fluffier rice. 2) Use chicken tenders or thighs if preferred—adjust cooking time accordingly. 3) For a richer sauce, stir in 1–2 tablespoons grated Parmesan at the end.

Nutrition

Find it online: https://www.receipster.com/epic-garlic-butter-chicken-veggie-rice/

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