This stick of butter chicken and rice recipe is the ultimate comfort food. Juicy chicken thighs bake over buttery rice with mushrooms, beef consommé, and French onion soup. Easy, hearty, and packed with flavor, it’s the perfect family dinner for busy weeknights or cozy weekends.
If you’ve ever craved a dish that feels like a warm hug, this stick of butter chicken and rice recipe is exactly that. It’s the kind of meal that brings the whole family to the table, with everyone sneaking seconds before the dish even cools.
Here’s the magic: tender chicken thighs, seasoned just right, bake on a bed of buttery rice infused with mushrooms, beef consommé, and French onion soup. Add a sprinkle of cheese, and suddenly you’ve got a dinner that’s hearty, comforting, and oh-so-satisfying.
I love recipes that don’t demand hours in the kitchen but still taste like they did. This dish checks that box perfectly. It’s easy enough for a weeknight, yet impressive enough to serve to friends. Whether you’re feeding kids, hosting company, or just craving comfort food, this stick of butter chicken and rice recipe delivers every single time. If you love cozy family meals, you might also enjoy my no-peek chicken and rice recipe, another fuss-free classic.
Table of contents
Main Ingredients for Stick of Butter Chicken and Rice
To make this delicious dish, you’ll only need a handful of simple, pantry-friendly ingredients. Here’s a closer look:
- 2 cups white rice: Long-grain rice works best because it cooks up fluffy and absorbs all that buttery, savory flavor. Need help getting your grains just right? Check out my guide on how to cook rice perfectly.
- 8 ounces baby portobello mushrooms: Roughly chopped, these add a rich, earthy depth that pairs beautifully with the consommé.
- 2 (10.5-ounce) cans condensed beef consommé: This gives the rice a savory, almost meaty flavor that you just can’t get from plain broth.
- 1 (10.5-ounce) can condensed French onion soup: Adds a sweet and tangy onion flavor that balances the richness of the butter.
- 1 stick butter: The star of the show! Cut into small pieces to melt evenly into the rice, creating that irresistible flavor.
- 1 cup grated Pecorino Romano or Parmesan cheese: Divided for mixing into the rice and sprinkling on top before baking.
- 2 pounds boneless, skinless chicken thighs: Juicy, flavorful, and perfect for this recipe.
- Seasonings: Kosher salt, black pepper, garlic powder, onion powder, and paprika. These keep the chicken tasty without overpowering the dish.
Additional Ingredients
Sometimes it’s fun to mix things up, right? Here are a few optional add-ins and substitutions that work beautifully:
- Cheese swap: If Pecorino Romano or Parmesan isn’t handy, shredded mozzarella or cheddar can step in.
- Rice alternatives: Jasmine rice adds a fragrant twist, while basmati brings a light, fluffy texture. Avoid instant rice since it won’t hold up.
- Vegetable add-ins: Toss in peas, carrots, or even spinach to sneak in some greens. Bell peppers also add a sweet crunch.
- Protein swap: If you’re not a chicken-thigh fan, chicken breasts or even pork chops can be used. Just adjust the cooking time slightly.
- Butter choice: Salted butter works if that’s what you have. Just go a little lighter on the added salt.
Or for a bright, Mediterranean spin, try my tzatziki chicken salad on the side for a refreshing balance.
Expert Tips for Perfect Stick of Butter Chicken and Rice
Cooking is part art, part science. And when it comes to stick of butter chicken and rice, a few insider tips can make the difference between good and great.
1. Choose the right pan.
A 9×13-inch baking dish is perfect. It ensures the rice cooks evenly and the chicken gets that nice, golden top without drying out.
2. Don’t skimp on seasoning.
The chicken is the star protein, so give it plenty of love. Mix your spices well and rub them generously into the meat. It’ll pay off with flavor in every bite.
3. Butter placement matters.
Cutting the stick of butter into small pieces and scattering them over the rice helps distribute richness evenly. No one wants a butterless corner of rice!
4. Cover tightly for moisture.
That foil covering is essential during the first hour. It traps steam, letting the rice soak up all those savory liquids without drying out.
5. Rest before serving.
Once it comes out of the oven, give it about 5 minutes to settle. The rice finishes absorbing liquid, and the flavors meld together beautifully.
6. Double-check doneness.
Make sure the chicken reaches 165°F internally. A quick meat thermometer check saves the guesswork. If you prefer a lighter bake, my lemon herb chicken rice bake is a flavorful alternative.
7. Add cheese in two stages.
Mixing some cheese into the rice and then sprinkling more on top gives you both creamy and melty textures.
Follow these tips, and your stick of butter chicken and rice will come out restaurant-quality every time.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). A moderate temperature ensures everything cooks evenly.
- Prepare the rice base by adding the uncooked white rice, chopped mushrooms, beef consommé, and French onion soup into a 9×13-inch baking dish. Stir well to combine.
- Dot with butter by scattering small pieces across the top. Add half of the grated cheese and give everything a light mix.
- Season the chicken by combining salt, pepper, garlic powder, onion powder, and paprika. Rub the mixture all over the chicken thighs.
- Place chicken on rice in a single layer, letting the juices drip down to flavor the rice.
- Cover tightly with foil and bake for 1 hour. This keeps the rice moist and flavorful.
- Uncover, sprinkle remaining cheese, and bake for another 15–20 minutes. This step creates that golden, cheesy topping.
- Check doneness: Ensure chicken reaches 165°F and rice is tender.
- Rest 5 minutes, then garnish with parsley before serving.
Additional Guide
Want to take this recipe up a notch? Here are a few special twists:
- Make it spicy: Add a pinch of cayenne pepper or red pepper flakes to the chicken seasoning.
- Boost the umami: A splash of soy sauce in the rice mixture deepens the flavor.
- Slow cooker version: Combine everything in a slow cooker and cook on low for 5–6 hours. The rice turns creamy, almost like risotto.
- Meal prep friendly: This dish reheats beautifully, so make a big batch and enjoy leftovers all week.
- Hosting tip: Bake in a pretty casserole dish and serve it straight to the table for a cozy, family-style presentation. When grilling season rolls around, I also love swapping oven bakes for my BBQ grilled chicken and rice.
These little variations keep your stick of butter chicken and rice exciting every time you make it.
FAQs About Stick of Butter Chicken and Rice
Yes, and that’s exactly what this recipe does! Traditional stick of butter rice is made with just rice, butter, and soups, but adding chicken turns it into a complete one-pan meal.
It’s a classic Southern comfort dish made with long-grain rice, a full stick of butter, and savory soups like beef consommé and French onion. The result is rich, buttery, and packed with flavor.
Absolutely! Butter chicken is an Indian-inspired dish, and it’s almost always served with rice. This recipe is a little different since it’s more of a casserole bake, but the combination of butter, chicken, and rice is universal comfort food.
It depends on your definition of healthy. This dish is rich, hearty, and a little indulgent thanks to the butter and cheese. But you can lighten it up with brown rice, reduced butter, or leaner cuts of chicken if you prefer.
Conclusion
There’s something special about recipes that feed both the stomach and the soul. This stick of butter chicken and rice isn’t just food, it’s comfort, it’s family, it’s love on a plate. The buttery rice, the tender chicken, the savory depth from the soups… it all comes together in one irresistible dish.
Whenever I make this, I’m reminded that good food doesn’t have to be complicated. It just needs to taste good and bring people together. And trust me, this recipe does both beautifully.
So, what do you think? Ready to try it out for dinner this week? If you do, I’d love to hear how your family liked it. Drop a comment, share your twist, or pass this recipe on to a friend. After all, food is always better when it’s shared. For another comforting classic, take a peek at my arroz con pollo Costa Rica recipe, it’s a family favorite around here.
Stick of Butter Chicken and Rice
Equipment
- 9×13 inch baking dish
- Aluminum foil
Ingredients
- 2 cups white rice uncooked, long-grain preferred
- 8 ounces baby portobello mushrooms roughly chopped
- 2 cans (10.5 oz each) condensed beef consommé such as Campbell’s
- 1 can (10.5 oz) condensed French onion soup such as Campbell’s
- 1 stick unsalted butter cut into 8 pieces
- 1 cup grated Pecorino Romano or Parmesan cheese divided
- 2 pounds boneless skinless chicken thighs
- 1 1/4 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp chopped parsley optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). A moderate temperature ensures everything cooks evenly.
- In a 9×13-inch baking dish, combine the uncooked white rice, mushrooms, beef consommé, and French onion soup. Stir well.
- Scatter butter pieces evenly over the rice mixture. Add half of the grated cheese and stir lightly.
- In a small bowl, mix the salt, pepper, garlic powder, onion powder, and paprika. Rub the mixture over the chicken thighs.
- Place the seasoned chicken thighs on top of the rice mixture in a single layer.
- Cover the dish tightly with aluminum foil and bake for 1 hour to keep the rice moist and flavorful.
- Remove foil, sprinkle with the remaining cheese, and bake uncovered for 15–20 minutes until golden and bubbly.
- Check chicken reaches 165°F internally and rice is tender. Let rest 5 minutes before garnishing with parsley and serving.
