🎉 Introduction
This Stick of Butter Chicken Rice is the ultimate one-pot comfort food—just toss everything into a baking dish and let the oven do the work! Tender chicken, perfectly cooked creamy rice, and a generous stick of butter come together for a rich, satisfying meal with minimal effort and maximum flavor. Perfect for busy weeknights or cozy weekends when you want a hearty dinner without the fuss. 🥘✨
🧰 Equipment Needed
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups & spoons
- Aluminum foil
🛒 Ingredients
🍗 Main Ingredients
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 packet (1 oz) dry onion soup mix
- 4 boneless, skinless chicken thighs or breasts
- 1 stick (½ cup) unsalted butter, sliced
🌿 Optional Garnish
- Chopped parsley
- Freshly ground black pepper
👩🍳 Directions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare Baking Dish
In a 9×13-inch dish, combine uncooked rice, chicken broth, cream of chicken soup, and onion soup mix. Stir until well blended.
Step 3: Add Chicken
Place chicken thighs or breasts on top of the rice mixture in a single layer.
Step 4: Add Butter
Slice the stick of butter and scatter the pieces evenly over the chicken and rice.
Step 5: Cover & Bake
Cover tightly with foil.
Bake for 1 hour, then remove foil and bake another 15–20 minutes or until rice is tender and chicken is cooked through (internal temp 165°F).
Step 6: Serve
Fluff the rice with a fork, garnish with fresh parsley and black pepper if desired, and serve hot!
🍽️ Servings & Timing
Servings: 4–6
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: ~1 hour 20 minutes
🥄 Variations
- Cheesy: Stir in 1 cup shredded cheddar during the last 10 minutes of baking.
- Veggie Boost: Add frozen peas, carrots, or broccoli before baking.
- Spicy: Sprinkle in ½ tsp cayenne or paprika.
🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container up to 4 days.
Reheat: Microwave individual portions or warm in oven at 300°F until heated through.
Freezer: Freeze cooled portions in airtight containers for up to 2 months; thaw in fridge before reheating.
❓ 10 FAQs
Can I use chicken breasts or thighs?
Either! Thighs stay juicier, but breasts work great.
Can I use brown rice?
Yes, but increase broth by ½ cup and bake for 90 minutes.
Can I make it dairy-free?
Use plant-based butter and dairy-free cream soup.
What soup substitutes work?
Cream of mushroom or cream of celery work well.
Can I add herbs?
Yes—thyme, rosemary, or oregano add great flavor.
Can I halve the recipe?
Yes, use an 8×8-inch baking dish.
Does it work with bone-in chicken?
Yes—add 10 minutes to cooking time.
Can I assemble ahead?
Yes—cover and refrigerate up to 12 hours before baking.
How do I prevent dry rice?
Cover tightly with foil to trap steam.
Can kids eat this?
Yes—mild, creamy flavors kids love!
📝 Conclusion
This Stick of Butter Chicken Rice is a dreamy one-pot dinner: creamy, comforting, and so easy! Just a handful of pantry staples and one baking dish are all you need for a delicious meal that practically cooks itself.
Stick of Butter Chicken Rice – Easy, Creamy One-Pot Dinner 🍗🍚🧈
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a 9×13-inch dish, combine uncooked rice, chicken broth, cream of chicken soup, and onion soup mix. Stir until well blended.
- Place chicken thighs or breasts on top of the rice mixture in a single layer.
- Slice the stick of butter and scatter the pieces evenly over the chicken and rice.
- Cover tightly with foil.
- Bake for 1 hour, then remove foil and bake another 15–20 minutes or until rice is tender and chicken is cooked through (internal temp 165°F).
- Step 6: Serve
- Fluff the rice with a fork, garnish with fresh parsley and black pepper if desired, and serve hot!
Notes
Cheesy: Stir in 1 cup shredded cheddar during the last 10 minutes of baking. Veggie Boost: Add frozen peas, carrots, or broccoli before baking. Spicy: Sprinkle in ½ tsp cayenne or paprika. 🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container up to 4 days.
Reheat: Microwave individual portions or warm in oven at 300°F until heated through.
Freezer: Freeze cooled portions in airtight containers for up to 2 months; thaw in fridge before reheating. ❓ 10 FAQs
Can I use chicken breasts or thighs?
Either! Thighs stay juicier, but breasts work great. Can I use brown rice?
Yes, but increase broth by ½ cup and bake for 90 minutes. Can I make it dairy-free?
Use plant-based butter and dairy-free cream soup. What soup substitutes work?
Cream of mushroom or cream of celery work well. Can I add herbs?
Yes—thyme, rosemary, or oregano add great flavor. Can I halve the recipe?
Yes, use an 8×8-inch baking dish. Does it work with bone-in chicken?
Yes—add 10 minutes to cooking time. Can I assemble ahead?
Yes—cover and refrigerate up to 12 hours before baking. How do I prevent dry rice?
Cover tightly with foil to trap steam. Can kids eat this?
Yes—mild, creamy flavors kids love! 📝 Conclusion
This Stick of Butter Chicken Rice is a dreamy one-pot dinner: creamy, comforting, and so easy! Just a handful of pantry staples and one baking dish are all you need for a delicious meal that practically cooks itself.
