There is something incredibly comforting about the Stick of Butter Chicken Rice Recipe that makes it a guaranteed crowd-pleaser anytime you serve it. This dish combines tender, juicy chicken with perfectly cooked rice, all soaked in rich, creamy flavors enhanced by that magical stick of butter. It’s an easy-to-make, one-dish meal that feels indulgent but comes together with minimal effort. Whether you’re cooking for a weeknight dinner or a casual gathering, this recipe wraps up all the cozy goodness you crave in a single, scrumptious pan.
Ingredients You’ll Need
These simple yet essential ingredients work together to create the perfect balance of creamy, savory, and buttery flavors. Each element plays a crucial role in building texture, moisture, and heartwarming taste that defines the Stick of Butter Chicken Rice Recipe.
- Chicken thighs or breasts: Choose boneless and skinless for easy cooking and melt-in-your-mouth tenderness.
- Long-grain white rice: Its fluffy texture absorbs the soup and broth, turning every bite delicious.
- Cream of chicken soup: Adds creamy richness and depth to the dish’s base.
- Chicken broth: Keeps the rice moist and infuses savory flavor throughout.
- Dry onion soup mix: A punch of savory seasoning that ties all the flavors together effortlessly.
- Unsalted butter: The star ingredient that melts into the chicken and rice, creating that irresistible buttery finish.
- Fresh parsley (optional): Adds a bright, fresh touch when garnishing at the end.
How to Make Stick of Butter Chicken Rice Recipe
Step 1: Preheat the Oven and Prepare the Dish
Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking. This simple prep ensures even cooking and makes clean-up a breeze later on.
Step 2: Layer the Rice
Spread the uncooked long-grain white rice evenly across the bottom of the baking dish. This even layer allows the rice to cook perfectly in the liquid mixture, giving you fluffy and tender grains every time.
Step 3: Mix and Pour Soup and Broth
In a bowl, combine the cream of chicken soup and chicken broth until smooth. Pour this silky mixture over the rice, soaking it thoroughly to infuse flavor and moisture.
Step 4: Arrange the Chicken
Place the boneless chicken thighs or breasts over the rice in a single layer. This arrangement lets the chicken cook evenly while its juices drip down, flavoring the rice beneath.
Step 5: Sprinkle Onion Soup Mix
Evenly sprinkle the dry onion soup mix over the chicken and rice. This seasoning boost elevates the overall flavor, adding a savory, slightly tangy layer.
Step 6: Add the Butter
Distribute pats of unsalted butter across the surface of the dish. As the butter melts, it will baste the chicken and rice, delivering that rich, luscious finish this recipe is famous for.
Step 7: Bake Covered
Cover the dish tightly with foil and bake for 45 minutes. The foil traps steam to cook the rice and chicken gently, ensuring they stay juicy and tender.
Step 8: Finish Baking Uncovered
Remove the foil and continue baking for another 15-20 minutes. This step browns the chicken nicely on top and lets any excess moisture evaporate, perfecting the texture.
Step 9: Rest and Garnish
Once out of the oven, let the dish rest for 5 minutes. This brief pause allows flavors to settle beautifully. Garnish with fresh parsley if you want a pop of color and an herbaceous lift.
How to Serve Stick of Butter Chicken Rice Recipe
Garnishes
Fresh parsley sprinkled on top adds a bright, herbal note that cuts through the richness beautifully. You can also try a squeeze of lemon juice or a dash of smoked paprika for a subtle twist that lifts the flavors even more.
Side Dishes
This dish is wonderfully filling on its own, but pairing it with a crisp green salad or steamed veggies like broccoli or green beans adds a fresh contrast. Roasted carrots or sautéed mushrooms make for hearty complements as well.
Creative Ways to Present
Try serving this Stick of Butter Chicken Rice Recipe in individual ramekins for a charming single-serve presentation. Alternatively, top with toasted almonds or crispy fried onions for an exciting texture contrast that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld wonderfully overnight, making your next meal even more delicious.
Freezing
This dish freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. It’s a perfect option for quick meals when time is tight.
Reheating
Reheat leftovers gently in the microwave or oven, covered to retain moisture. Adding a splash of broth or water before reheating helps keep the rice and chicken from drying out.
FAQs
Can I use brown rice instead of white rice?
Brown rice takes longer to cook, so it’s not ideal for this recipe as the liquid ratio and baking time are designed for white rice. If you prefer brown rice, consider cooking it separately.
Is it possible to use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine. Thighs tend to stay juicier during baking, but breasts remain tender if you don’t overcook them.
Can I make this recipe dairy-free?
To keep it dairy-free, substitute the butter with a plant-based alternative and check that the cream of chicken soup is dairy-free or use a homemade version.
What can I substitute for the onion soup mix?
You can mix onion powder, garlic powder, dried parsley, and a pinch of salt as a homemade alternative that replicates the flavor of onion soup mix nicely.
Do I need to soak the rice before baking?
No soaking is necessary. The rice absorbs the broth and soup during baking, cooking perfectly in the enclosed environment along with the chicken.
Final Thoughts
If you’re searching for a recipe that brings classic comfort food vibes with minimal fuss, the Stick of Butter Chicken Rice Recipe is your new best friend. Its simplicity belies the mouthwatering combination of flavors and textures that come together in one dish. I can’t recommend it enough for busy evenings when you want something truly satisfying but easy to prepare. Give it a try—you might just find it becoming one of your all-time favorites!
Print
Stick of Butter Chicken Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and flavorful one-dish meal featuring juicy chicken thighs baked over a bed of creamy rice infused with a savory blend of cream of chicken soup, chicken broth, and onion soup mix, all topped with luscious pats of butter for a rich finish.
Ingredients
Chicken
- 4 boneless, skinless chicken thighs or breasts
Rice and Soup Mixture
- 1 cup long-grain white rice (uncooked)
- 1 (10.5 oz) can cream of chicken soup
- 1 3/4 cups chicken broth
- 1 (1 oz) packet dry onion soup mix
Butter and Garnish
- 1/2 cup (1 stick) unsalted butter, sliced into pats
- Fresh parsley (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Layer the Rice: Spread the uncooked long-grain white rice evenly across the bottom of the prepared baking dish to create the base layer.
- Mix Soup and Broth: In a separate bowl, combine the cream of chicken soup and chicken broth thoroughly. Pour this flavorful mixture over the rice to hydrate it.
- Arrange Chicken: Place the boneless, skinless chicken thighs or breasts evenly on top of the rice and soup mixture to ensure even cooking.
- Add Onion Soup Mix: Sprinkle the dry onion soup mix evenly over the chicken and rice layer to add a savory depth of flavor.
- Top with Butter: Distribute the sliced pats of unsalted butter evenly across the surface to enrich the dish as it bakes.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld and the rice to cook.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 15 to 20 minutes until the chicken is fully cooked and the rice is tender.
- Rest and Garnish: Let the dish rest for 5 minutes after baking. Garnish with fresh parsley if desired to add a touch of color and freshness before serving.
Notes
- Using chicken thighs will keep the meat juicier and more flavorful compared to breasts.
- Be sure to cover the dish tightly with foil during baking to trap steam and properly cook the rice.
- Adjust cooking time slightly if using thicker chicken pieces to ensure thorough cooking.
- For a lower fat option, you can use reduced-fat cream of chicken soup and less butter.
- Fresh parsley is optional but adds brightness and a pop of color to the final dish.
