How to Make the Perfect Stick of Butter Chicken and Rice
American · Easy · 70 min · 4 servings
A rich and comforting one-pan dish where a full stick of butter melts into tender chicken and fluffy rice. The butter creates a deeply savory sauce that soaks into every grain of rice.
Why this recipe works
This Stick of Butter Chicken and Rice recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 70 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 620 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 4 pieces bone-in skin-on chicken thighs
- 1 stick unsalted butter
- 1.5 cups long grain white rice
- 2 cups chicken broth
- 1 can cream of chicken soup
- 1 packet dry onion soup mix
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
Step by step instructions
Step 1: Preheat and Prep
Preheat your oven to 350 degrees F. Spread the uncooked rice evenly across the bottom of a 9x13 inch baking dish.
Step 2: Mix the Sauce
In a bowl, whisk together the chicken broth and cream of chicken soup until smooth. Pour this mixture evenly over the rice in the baking dish.
Step 3: Season and Place Chicken
Sprinkle the dry onion soup mix, garlic powder, and black pepper over the rice and broth mixture. Place the chicken thighs skin side up on top of the rice.
Step 4: Add the Butter
Slice the full stick of butter into pats and place them evenly over the chicken pieces and along the edges of the dish. Do not stir anything together.
Step 5: Bake Covered then Uncovered
Cover tightly with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes until the chicken skin is golden and the rice has absorbed all liquid.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cream of chicken soup → cream of mushroom soup for a deeper earthy flavor
- bone-in chicken thighs → boneless chicken breasts but reduce cook time by 10 minutes
- dry onion soup mix → 1 teaspoon each of onion powder, salt, and dried parsley
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Removing the foil too early which causes the rice to dry out before it finishes cooking
- Using thin or low-sodium broth which results in bland and watery rice
- Stirring the ingredients together in the pan which prevents the rice from steaming properly
Nutrition facts
Per serving: 620 calories, 38g protein, 52g carbs, 28g fat, 1g fiber.
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