Stick of Butter Chicken and Rice Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F to ensure it’s at the perfect temperature for even cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
