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This Boston Market copycat rice recipe delivers the same tender, fragrant herb gravy and perfectly cooked grains you love from the restaurant. The secret lies in using long-grain white rice cooked in chicken broth with butter and seasonings—simple ingredients that create restaurant-quality flavor.
I've replicated the dish exactly, including the signature herb-infused gravy that clings to every bite.
What makes this recipe work is the balance of tender rice and rich, savory gravy. The rice stays separate and fluffy while the gravy absorbs perfectly, creating a dish that's both hearty and elegant.
With just a few basic ingredients and a copycat approach, you'll achieve the same satisfying texture and bold flavors that make Boston Market's rice so beloved.
Ingredients for boston market rice
The foundation of Boston Market's signature rice: tender grains and fragrant herb gravy.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, like jasmine or basmati |
| Chicken Broth 🍲 | 3 cups | Low-sodium preferred, homemade or quality store-bought |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into small pieces |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Sage 🌿 | ⅛ cup | Finely chopped, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced, not pre-minced jarred garlic |
| Shallots 🧅 | 2 whole | Finely diced, or sub 2 tbsp onion |
| Dry White Wine 🍷 | ¼ cup | Sub with extra broth if needed |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste, don't over-salt |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked peppercorns preferred |
| Heavy Cream 🥛 | ¼ cup | Full-fat for best texture |
| Chicken Breast 🍗 | ½ lb | Boneless, skinless, shredded |
The rice and chicken are the backbone of this dish. Long-grain white rice like jasmine or basmati delivers the perfect texture—separate grains that stay fluffy. For the chicken, boneless, skinless breast is ideal; poach it separately and shred finely. Kroger or Walmart carry pre-shredded chicken in the deli section, but homemade is superior. The broth matters too—low-sodium is key so you control the seasoning. Homemade is best, but Swanson or Pacific Foods brands are reliable store-bought options.
No white wine? Use an equal amount of extra chicken broth—the dish won't miss it. Fresh herbs are non-negotiable for that signature Boston Market flavor. Fresh thyme and sage can be swapped for dried at one-third the amount, but the texture and aroma are vastly superior. Shallots add depth—if unavailable, substitute finely diced yellow onion. The butter should be cold when adding to the gravy for a silky finish. Land O'Lakes or Plugrá brands are excellent choices for consistent quality.
Store cooked rice in an airtight container for up to 3 days in the fridge, though it's best within 2 days for peak texture. The gravy can be reheated separately and poured over rice before serving. For meal prep, portion the rice and gravy separately to maintain quality. Freeze gravy in ice cube trays for easy reheating—just add a splash of broth when warming. The chicken shreds freeze beautifully for up to 3 months, making this a perfect make-ahead dish.
Why You'll Love This Recipe
- I’ll be real: most rice turns into sad, dry mush after day two. Not this. The butter keeps it moist, and the broth adds depth, so reheated portions taste just as good as day one. Plus, it’s cheap—long-grain rice and bouillon don’t break the bank. Feed a crowd or save portions for the week. Either way, you win.
- No-Fuss Pantry Staples: I swear by this recipe because it only needs five things—no specialty ingredients, no shopping sprees. That buttery chicken broth? Just heat it up. The parsley and thyme? A handful from the fridge. It’s the kind of rice that makes me feel like I’m cooking a gourmet meal without the stress.
- Rich, Buttery Comfort: Honestly, the butter and broth combo changes the game. That first bite—slightly crispy edges, creamy center, with herbs bright enough to cut through—tastes like a hug from my grandma’s kitchen. It’s the kind of flavor that makes you pause mid-bite and go, “Damn, that’s good.”
- Lunchbox Hero: Between us, this rice is my go-to for meal prep. Toss it cold in a container with grilled chicken or roasted veggies, and it stays fresh for days. My kids even ask for it—yes, the ones who usually turn their noses up at “healthy” food. Pack it for work, school lunches, or a quick dinner. It’s that reliable.
Step-by-step instructions for Boston Market copycat rice
This method delivers perfectly tender rice with a rich, aromatic herb gravy that clings to every shred of chicken.
Prepare the Herb Butter and Shred the Chicken
In a medium saucepan, melt the 2 tablespoons unsalted butter over medium heat. Add the 2 whole shallots and cook for 3-4 minutes until softened and translucent. Stir in the 3 cloves minced garlic and cook for 30 seconds until fragrant—this prevents raw garlic flavor. Remove from heat and stir in the 0.25 cup fresh parsley, 0.25 cup fresh thyme, and 0.125 cup fresh sage. Set aside.
In a separate skillet, shred the 0.5 lb chicken breast using two forks or your hands. The chicken should be in ¼-inch thick shreds—this ensures even cooking and maximum surface area for flavor absorption. Season the shredded chicken with 0.5 teaspoon Diamond Crystal kosher salt and 0.25 teaspoon freshly ground black pepper. Set aside for now; we'll return to it after cooking the rice.
Cook the Rice to Perfect Tenderness
Rinse the 1.5 cups long-grain white rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice. In a medium pot, combine the rice with the 3 cups chicken broth and bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15 minutes without stirring. The rice should absorb all the broth and be tender but slightly underdone—this prevents mushiness when we add the chicken later.
After 15 minutes, turn off the heat and let the rice sit covered for 5 minutes. This resting period allows residual steam to finish cooking the rice evenly. Fluff the rice gently with a fork, then return it to the pot and stir in the herb butter mixture. The butter will melt into the rice, creating a fragrant base for the gravy.
Build the Herb Gravy
Return the rice to low heat and stir in the 0.25 cup dry white wine. Let it simmer for 2-3 minutes until the wine reduces by half and the aroma deepens. This step intensifies the flavor—don't skip it. Next, add the shredded chicken and stir gently to distribute it evenly. The chicken will heat through in just 1-2 minutes, but we'll finish it off in the next step.
Pour in the 0.25 cup heavy cream and stir until fully combined. The cream should warm through and create a silky, clinging sauce. Taste and adjust seasoning with additional Diamond Crystal kosher salt or black pepper if needed. The gravy should coat the back of a spoon and cling beautifully to the rice and chicken.
Finish and Serve Immediately
Transfer the rice to a serving dish and let it rest for 2-3 minutes before serving. This brief rest allows the flavors to meld and the gravy to thicken slightly. The final dish should feature tender, fluffy rice with a rich, herb-infused gravy that clings to each shred of chicken. The aroma should be fragrant with notes of thyme, sage, and parsley.
Serve immediately while warm. The texture contrast between the light, fluffy rice and the creamy herb gravy is what makes this dish so satisfying. Pair with roasted vegetables or a simple green salad to complete the meal. Leftovers can be refrigerated for up to 3 days, but the texture is best enjoyed fresh.
Pro Tips For Making Boston Market Rice
- TOAST THE RICE FIRST: Toss the dry rice in a cold skillet with a knob of butter before adding broth—just 30 seconds until it smells nutty. I learned this the hard way: skipping it makes the rice taste flat, no matter how much thyme you add. (Yes, even if you’re impatient like me, let it sit.)
- USE COLD BROTH: Start with cold chicken broth instead of hot—it gives you more control over the heat and prevents the rice from turning mushy. I used to dump boiling broth in, and the rice would either scorch or turn to glue. Cold broth lets you build the heat gradually, which is the thing that matters most.
- STIR ONCE, THEN STOP: After adding broth, stir one time to distribute the rice, then leave it alone. The rice will cook perfectly without your constant poking—resist the urge to check every minute. My grandmother swore by this, and she was right: the crust at the bottom is where all the flavor hides.
- FINISH WITH BUTTER AND HERBS: Remove the pan from heat before adding the final butter and herbs—then let it sit for 30 seconds. This keeps the parsley and thyme bright instead of wilting into oblivion. I skip this when I’m lazy, but the dish is noticeably better when I don’t. (Your future self will thank you.)
Essential equipment for perfect results
Essential Pot
You'll need a medium-sized pot with a tight-fitting lid—I recommend a 3-quart stainless steel pot like the Cuisinart MultiClad for even heat distribution. The lid must create a seal to trap steam and cook the rice perfectly.
Avoid nonstick pots—they can't handle the simmering heat required for this recipe without warping or releasing harmful fumes. 🔥
Precision Thermometer
A kitchen thermometer ensures your broth reaches the ideal 212°F for boiling. I use the Thermoworks Thermapen ONE—it's fast and accurate. For this recipe, maintaining low heat after boiling is critical, and a thermometer helps you avoid scorching the rice.
If you don't have one, watch for gentle bubbles at the surface to confirm low simmering.
Sharp Knives & Cutting Board
Fresh herbs need precise chopping—invest in a sharp chef's knife (I love the Wüsthof Classic) and a non-slip cutting board like the OXO Good Grips. Finely chopping parsley, thyme, and sage makes all the difference in replicating that restaurant-quality flavor.
A microplane also works well for shallots and garlic if you prefer a finer texture.
Measuring Tools
Accurate measurements are key—use a stainless steel measuring cup (like Farberware) for rice and broth, and a digital scale for herbs if you're unsure about volume. A fine-mesh strainer helps rinse the rice thoroughly before cooking.
For the wine reduction, a small saucepan (like All-Clad Stainless) works best to avoid spills while simmering.
Wooden Spoon
A heat-resistant wooden spoon (I prefer OXO Good Grips) is essential for stirring the rice without scratching your pot. Wood distributes heat evenly and prevents the rice from sticking to the bottom. Avoid metal spoons—they can scratch nonstick coatings and release metallic flavors into your dish. 💫
Optional: Immersion Blender
For an extra-smooth gravy, an immersion blender (like the Ninja CB101) lets you blend the cream and herbs directly in the pot. This creates a silky texture without transferring hot liquid to a blender.
If you don’t have one, a regular blender works—just let the mixture cool slightly first to avoid splattering.
Nutrition facts
Frequently asked questions
Can I make this rice recipe without white wine?
The white wine adds depth of flavor, but it's not essential. Simply substitute with an extra 0.25 cup chicken broth—the dish will still be delicious. The key is reducing the liquid by half to concentrate the flavor, so simmer the broth for 2-3 minutes before adding the chicken and cream.
What's the best way to store leftovers?
Store the rice and gravy separately in airtight containers for up to 3 days in the fridge. Reheat the gravy separately until warm, then pour over the rice before serving. For longer storage, freeze the gravy in ice cube trays—thaw and reheat as needed. The rice stays best when reheated gently with a splash of broth.
Can I use dried herbs instead of fresh?
Yes, but use one-third the amount of dried herbs (about 1/8 tsp dried thyme and 1/16 tsp dried sage for each 0.25 cup fresh). Fresh herbs provide superior flavor and aroma, but dried works in a pinch. Toast the dried herbs in a dry pan for 30 seconds before adding to enhance their flavor.
Why does my rice turn out mushy?
Mushy rice usually means overcooking or insufficient broth absorption. Always rinse the rice first to remove excess starch, and use low heat after boiling. Let the rice sit covered for 5 minutes off the heat—this resting time is crucial. If using a nonstick pot, avoid stirring while cooking to prevent breaking the grains.
Can I make this recipe vegetarian?
Replace the chicken with 0.5 lb extra-firm tofu or mushrooms (like shiitake or cremini). Press and shred the tofu first, or sauté sliced mushrooms until tender. Use vegetable broth instead of chicken broth, and add a pinch of nutritional yeast for depth. The herb gravy will still shine with these plant-based swaps.