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Garlic butter chicken rice bowl with vegetables and green onions

Garlic Butter Chicken Rice Bowl

A quick garlic butter chicken rice bowl made with tender chicken, warm rice, simple vegetables, and a savory garlic butter sauce. Perfect for busy weeknights or easy meal prep lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts or chicken thighs cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 4 cloves garlic minced
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice optional
  • 3 cups cooked rice
  • 2 cups cooked vegetables such as broccoli, carrots, peas, bell peppers, or spinach
  • 2 green onions sliced
  • 1 tablespoon chopped parsley optional
  • Extra black pepper optional for serving

Equipment

  • 1 large skillet
  • 1 rice cooker or saucepan
  • 1 spatula
  • 1 knife
  • 1 cutting board

Method
 

  1. Cook the rice according to package directions, or use leftover cooked rice.
  2. Season the chicken pieces with salt and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through.
  5. Remove the chicken from the skillet and set aside.
  6. Reduce the heat to medium.
  7. Add the butter to the same skillet.
  8. Add the minced garlic and cook for about 30 seconds, until fragrant.
  9. Stir in the soy sauce and lemon juice if using.
  10. Return the chicken to the skillet and toss to coat in the garlic butter sauce.
  11. Add cooked vegetables to the skillet or keep them separate for serving.
  12. Spoon the rice into bowls.
  13. Top with garlic butter chicken and vegetables.
  14. Finish with sliced green onions, parsley, or extra black pepper if desired.
  15. Serve warm.

Notes

Leftover rice works well and makes this recipe faster. Use chicken thighs for a juicier bowl or chicken breasts for a leaner option. Add a splash of water or broth when reheating if the rice feels dry.