Stick of Butter Chicken and Rice
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.
One-pan chicken and rice cooked low and slow in a full stick of rich melted butter.
Nutrition per serving
Ingredients
main
liquid
sauce
seasoning
Instructions
Preheat and Prep
Preheat your oven to 350 degrees F. Spread the uncooked rice evenly across the bottom of a 9x13 inch baking dish.
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.
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.
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.
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.
Substitutions
Common mistakes
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