Stick of Butter Chicken and Rice Recipe

Introduction

This Stick of Butter Chicken and Rice is a comforting, one-dish meal that combines tender chicken thighs with flavorful rice cooked in savory broth and French onion soup. Topped with butter and cheese, it bakes to a golden, delicious finish that’s sure to satisfy your family’s cravings.

Ingredients

• 2 cups long grain white rice, uncooked
• 1 (10 oz) can French onion soup
• 2 (10 oz each) cans beef consommé
• 1 stick butter, chopped into 8 pieces
• 1 cup Parmesan or Pecorino Romano cheese, grated and divided
• 2 lbs boneless skinless chicken thighs
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon fresh parsley, chopped (optional)
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a 9×13-inch baking dish, stir together the uncooked rice, beef consommé, and French onion soup until well combined.
3. Step 3: Scatter the chopped butter evenly over the rice mixture, then sprinkle with most of the grated cheese, reserving about 1/4 cup for later.
4. Step 4: Season the chicken thighs with kosher salt, black pepper, paprika, garlic powder, and onion powder. Arrange the chicken on top of the rice mixture.
5. Step 5: Sprinkle the remaining cheese over the chicken, then tightly cover the baking dish with foil.
6. Step 6: Bake for 55 minutes covered. Afterward, remove the foil and bake for an additional 20 minutes, or until the top is golden brown, the liquid has been absorbed, and the chicken is cooked through.
7. Step 7: Garnish with fresh chopped parsley if desired, then serve hot and enjoy!

Tips & Variations

• Use chicken breasts instead of thighs if you prefer leaner meat, but reduce baking time slightly to avoid drying out.
• Add a handful of sliced mushrooms or diced bell peppers into the rice mixture for extra flavor and texture.
• For a spicier kick, sprinkle some cayenne pepper or smoked paprika along with the other seasonings.
• If you want a creamier texture, stir 1/4 cup of heavy cream or sour cream into the rice mixture before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of broth or water before reheating helps keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require more liquid and a longer cooking time. It’s best to pre-cook the brown rice partially before mixing it with the other ingredients and baking.

Is it okay to use chicken with skin on?

Yes, but be aware that the skin will render fat and may make the dish greasier. You may want to reduce the amount of butter or adjust seasonings accordingly.

Stick of Butter Chicken and Rice Recipe

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4.9 from 123 reviews

A comforting one-dish Butter Chicken and Rice casserole featuring tender, seasoned chicken thighs baked atop a flavorful mix of long grain rice, beef consommé, and French onion soup, all enriched with butter and cheesy goodness for a rich, savory family meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Rice Mixture

• 2 cups long grain white rice, uncooked
• 1 (10 oz) can French onion soup
• 2 (10 oz each) cans beef consommé
• 1 stick butter, chopped into 8 pieces
• 3/4 cup parmesan or pecorino Romano cheese, grated (divided)

Chicken

• 2 lbs boneless skinless chicken thighs
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Optional Garnish

• 1 tablespoon fresh parsley, chopped
• 1/4 cup parmesan or pecorino Romano cheese, grated (reserved)

Instructions

1. Preheat Oven: Preheat your oven to 350°F to ensure it’s at the perfect temperature for even cooking.
2. Prepare Rice Base: In a 9×13-inch baking dish, combine the uncooked rice, both cans of beef consommé, and the French onion soup. Stir well to distribute ingredients evenly.
3. Add Butter and Cheese: Scatter the stick of butter, cut into 8 pieces, evenly over the rice mixture. Then sprinkle most of the grated cheese (reserve about 1/4 cup) evenly on top.
4. Season Chicken: In a bowl, season the chicken thighs with kosher salt, freshly ground black pepper, paprika, garlic powder, and onion powder. Ensure each piece is well coated with the spices.
5. Assemble Dish: Arrange the seasoned chicken thighs in a single layer over the rice mixture in the baking dish. Sprinkle the remaining cheese on top of the chicken.
6. Cover and Bake: Tightly cover the baking dish with aluminum foil to trap steam and moisture, then bake in the preheated oven for 55 minutes.
7. Uncover and Finish Baking: Remove the foil carefully and continue baking for about 20 additional minutes, or until the chicken is cooked through, the rice has absorbed all the liquid, and the top is golden brown.
8. Garnish and Serve: Optionally, sprinkle fresh chopped parsley over the dish before serving for a touch of color and freshness. Enjoy your rich and comforting butter chicken and rice!

Notes

• Using beef consommé and French onion soup adds deep flavor and richness to the rice base; substitutions may alter taste.
• Boneless skinless chicken thighs are preferred for tenderness and even cooking; chicken breasts may dry out.
• Covering the dish tightly with foil during the initial bake ensures the rice cooks properly and the chicken stays moist.
• For a vegetarian variation, substitute chicken with firm tofu or mushrooms and use vegetable broth instead of consommé and soup.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Keywords: butter chicken, baked chicken and rice, one dish meal, comfort food, easy dinner, chicken thighs, baked casserole