This stick of butter chicken and rice is the ultimate no-stress comfort dinner; everything bakes together in one pan for tender chicken, buttery rice and rich French onion flavor. If you love cozy, dump-and-bake meals with minimal cleanup, this recipe belongs on your weeknight rotation.
This recipe originally went viral from AllRecipes- it took the iconic Stick of Butter Rice and paired it with seasoned chicken. There was only one problem, it didn’t work.
It didn’t work and while it cut down on prep time, some home cooks were finding it to take upwards of 2 hours for the rice to be done, and still unevenly cooked. I saw the potential in this dish and decided to experiment with making it better.
More flavorful, less cooking time and to perfect the method. It’s quickly become a family favorite and great for meal prep.
Gather This
Simple ingredients make this stick of butter chicken and rice as easy as can be! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Long grain white rice – Do not use an instant rice for this recipe. A long grain white rice is best and absorbs the seasonings and flavors well.
- Chicken – I prefer to use chicken breasts, but you can also substitute boneless chicken things instead.
- Baby bella mushrooms
- Smoked paprika
- Onion powder
- French onion soup mix
- Pecorino romano
- Unsalted butter
- Black pepper
- Garlic powder
- Condensed french onion soup
- Condensed beef consommé
- Parsley
How to Make Stick of Butter Chicken and Rice (Step-by-Step)
You are going to want to add this dish to your regular rotation once you see how easy it is to make!
- Combine rice ingredients. In a baking dish, combine the rice, mushrooms, beef consommé, French onion soup, French onion soup mix, half of the cheese and give it a big stir.
- Add pats of cubed butter on top. Dot the cubed stick unsalted butter on top of the rice. Set aside.
- Toss chicken with seasoning and top on rice. Toss the cubed chicken breast with the black pepper, garlic powder, onion powder and smoked paprika. Add to the top of the rice.
- Top with remaining cheese. Top the dish with the remaining half of the Pecorino romano cheese.
- Cover and bake. Cover tightly with aluminum foil and bake.
- Stir and return to oven. Remove the cover, toss the mixture and return to the oven, reducing the heat. Continue to bake.
- Rest and top with parsley. Remove and allow to rest before serving. Top with chopped parsley, if desired.
Tips for Perfect Chicken and Rice
I’ve tested this recipe to be able to bring you tips and tricks for perfect stick o f butter chicken and rice.
- Deep dish – Use a deep 9×13 dish to prevent boil-over, but get more surface space and execute cooking.
- Tight foil – Keep foil tightly sealed for the first bake. Rice needs steam to cook.
- Allow to rest – Let the dish rest before serving so the rice fully absorbs liquid (can cools so you don’t burn your mouth!)
- Stir halfway – Stir halfway only after initial bake to avoid mushy or undercooked rice.
Variations and Substitutions
There are plenty of ways for you to make this dish your own. Here are a few suggestions.
- Chicken swap – Use chicken thighs instead of breasts for a juicier result.
- Add onions – Swap mushrooms for sliced onions or leave the mushrooms out entirely if you have picky eaters.
- Veggie forward – Want to add more veggies? Add frozen peas or spinach at the end.
- Lighten it up – Reduce the amount of cheese slightly for a lighter version. This recipe does use a lot of cheese.
Make it A Meal
I love that this stick of butter chicken and rice makes both the chicken and a side (rice) in one pan. However, I do like to add some other things to make this a more complete meal. I like to serve mine with a nice side salad.
You can also serve with another vegetable like broccoli, green beans or asparagus. And some crusty bread or garlic bread is always a safe bet.
More Easy Chicken Dinners
Chicken recipes don’t have to be boring- you just have to use the right recipe! Here are some of our favorites.
Stick of Butter Chicken and Rice Recipe
Ingredients
- 1 1/2 cups long grain white rice
- 16 ounces baby bella mushrooms , sliced
- 10.5 ounces canned condensed beef consomme
- 10.5 ounces canned condensed French onion soup
- 1 packet French onion soup mix
- 16 ounces Pecorino romano cheese , finely graded
- 1 stick unsalted butter , cut into cubes
- 2 pounds boneless skinless chicken breast , cut into bite-sized cubes
- 3/4 teaspoon ground black pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 2 teaspoons smoked paprika
- parsley , chopped and optional
Instructions
- Preheat the oven to 400°F.
- In a 9×13 baking dish, combine the 1 1/2 cups long grain white rice, 16 ounces baby bella mushrooms, 10.5 ounces canned condensed beef consomme, 10.5 ounces canned condensed French onion soup, 1 packet French onion soup mix, half of the 16 ounces Pecorino romano cheese and give it a big stir.
- Dot the cubed 1 stick unsalted butter on top of the rice. Set aside.
- Toss the cubed 2 pounds boneless skinless chicken breast with the 3/4 teaspoon ground black pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, and 2 teaspoons smoked paprika. Add to the to of the rice.
- Top the dish with the remaining half of the 16 ounces Pecorino romano cheese.
- Cover tightly with aluminum foil and bake for 50 minutes.
- Remove the cover, toss the mixture and return to the oven, reducing the heat to 350°F. Continue to bake for 15 minutes.
- Remove and allow to rest for 5-10 minutes before serving. Top with chopped parsley, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
