Stick of Butter Chicken and Rice
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 perfect for family dinners!
Equipment
- 9x13 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 9x13-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.
Notes
Swap chicken thighs with chicken breasts if you prefer, or add veggies like peas or carrots for extra nutrition. This dish reheats beautifully for meal prep.
