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–+ servings
overhead view of butter chicken rice bowl with freshly chopped parsley
Olga

Garlic Butter Chicken Rice Bowl

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This garlic butter chicken rice bowl cooks in one skillet with soft garlic and buttery pan sauce — easy enough for a weeknight and great with rice or potatoes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken thighs
  • 4 tbsp cornstarch
  • 6 –8 cloves garlic finely minced
  • 6 tbsp unsalted butter cut into chunks
  • 1 tbsp avocado oil or olive oil
  • 1½ tsp salt
  • Optional: ½ tsp red pepper flakes or cracked black pepper
  • Optional: 2 tbsp chopped fresh parsley or chives

Equipment

  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Large Skillet
  • 1 Mixing Bowl
  • 1 Measuring Spoons
  • 1 Tongs or Spatula

Method
 

  1. Prep: Trim the chicken and pat it dry with paper towels, then cut into 1½-inch pieces using a sharp knife.
  2. Season the chicken with salt and toss with cornstarch until evenly coated.
  3. Heat the oil in a large skillet over medium-high heat, then cook the chicken in a single layer until golden on all sides and fully cooked; work in batches if needed and set the cooked chicken aside.
  4. Lower the heat and add the butter to the skillet, stirring as it melts.
  5. Add the finely minced garlic and cook for 1–2 minutes until fragrant and just softened, not browned.
  6. Return the chicken to the skillet and toss until every piece is coated in the garlic butter.
  7. Serve immediately with fresh herbs and red pepper flakes if using.

Notes

Helpful Tips

  • Don’t overcrowd the pan — give the chicken space to brown.
  • Mince the garlic fresh. Pre-minced garlic burns faster and doesn’t taste the same.
  • Use plenty of butter — there’s no other liquid, so it carries all the flavor.
  • Best served right away while the garlic butter is still hot and glossy.

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