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A comfort food classic with a name that tells you everything you need to know.
Let me just say this right off the bat: this is not health food. This is comfort food. The kind you make when you’ve had a long day and you want dinner to cook itself while you sit down and not think for a while.
The first time I made this, it was one of those “what can I throw together without going to the store” nights. I had chicken thighs, a can of French onion soup I didn’t remember buying, and a sad stick of butter staring at me from the fridge door. What happened next? Magic. Salty, buttery, cheesy, “how did this taste so good when I barely touched it” kind of magic.
It’s not fancy. It’s not fussy. And it always hits the spot.
Why You’ll Keep Coming Back to This Recipe
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One dish, no fuss – toss it in the oven and let it go. You’ll have dinner and leftovers without lifting a finger.
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Super budget-friendly – just pantry staples and chicken thighs, which stretch so far.
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The rice cooks in the soup and butter – yes, you heard that right. You don’t even have to boil anything first.
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It tastes like Sunday dinner – even if it’s just a Tuesday and you’re in your pajamas.
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Cheesy, buttery, rich and golden – basically the trifecta of comfort.
Let’s Talk Ingredients (and little tips from my kitchen)
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2 cups long grain white rice: Don’t swap for brown — it won’t cook the same and you’ll end up mad at me.
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1 can (10 oz) French onion soup: This is where all the deep, onion-y flavor comes from. Campbell’s works great.
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2 cans (10 oz each) beef consommé: Richer than broth, saltier than stock. It’s key. If you can’t find it, regular beef broth can work, but it won’t be quite as savory.
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1 stick butter, chopped: There’s no diet version of this, y’all. The butter is the flavor. Don’t fight it.
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1 cup parmesan or pecorino Romano, grated and divided: Adds depth and a salty bite. Use what you’ve got. Even the green can stuff in a pinch — I won’t tell.
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2 lbs boneless skinless chicken thighs: Thighs stay juicy and flavorful. If you’re using breasts, watch the cook time.
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1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder: This little spice blend adds warmth without being overpowering.
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Kosher salt & freshly ground pepper: To taste, always. You know your crowd.
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Fresh parsley (optional): Looks nice. Tastes fresh. But if you forget it? No big deal.
How to Make Stick of Butter Chicken and Rice
Honestly, it kind of makes itself.
Step 1: Preheat that oven
350°F — nothing fancy.
Step 2: Mix up the rice base
In your 9×13-inch dish, pour in the rice, both cans of beef consommé, and the French onion soup. Give it a little stir — just to spread the rice out evenly. Now take that chopped-up stick of butter and dot it across the top. Like little flavor bombs. Sprinkle most of your grated cheese on top (save about 1/4 cup for the end).
Step 3: Season the chicken
Take your chicken thighs and give them a good sprinkle of salt, pepper, paprika, garlic powder, and onion powder. Don’t skimp. Then lay them right on top of the rice mixture.
Step 4: Finish layering and cover
Sprinkle the rest of the cheese over the chicken. Then cover the whole dish tightly with foil. That foil is doing a lot of work — it keeps the steam in so the rice cooks perfectly.
Step 5: Bake (and then bake a little more)
Pop it in the oven for 55 minutes. When your timer goes off, take off the foil and bake for another 20 minutes or so. The top should start to get golden, the liquid should be mostly absorbed, and your kitchen will smell downright heavenly.
Step 6: Rest and serve
Let it sit for 5–10 minutes before serving. Sprinkle with fresh parsley if you’re feeling fancy — or just grab a spoon and dig in.
A Few Easy Twists (Because Life Happens)
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Swap the cheese: Cheddar or a shredded blend works if that’s what’s in the fridge.
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Add mushrooms: Sautéed or straight from a can — they love all that rich sauce.
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Toss in frozen peas or green beans in the last 10 minutes for a full one-dish meal.
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Crispy topping idea: If you like a little crunch, sprinkle crushed Ritz crackers on top for the last 10 minutes of baking. Butter-on-butter never hurt anyone.
Leftovers? They’re even better.
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Fridge: Cover tightly and refrigerate up to 4 days. The rice will soak up more flavor overnight.
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Freezer: It freezes beautifully. Portion it out, wrap in foil or containers, and you’re set.
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Reheat: Microwave with a splash of broth or water, or warm in a low oven (325°F) covered with foil.
Before You Go…
This dish has no ego. It’s not trying to win awards or impress the in-laws. It’s just here to feed people, fill your belly, and make life a little easier on nights when you’ve already done too much.
Stick of Butter Chicken and Rice
Ingredients
- 2 cups long grain white rice uncooked
- 1 can French onion soup 10 oz
- 2 cans beef consommé 10 oz each
- 1 stick butter chopped into 8 pieces
- 1 cup parmesan or pecorino Romano cheese grated and divided
- 2 lbs chicken thighs boneless, skinless
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh parsley chopped, optional
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F.
- In a 9x13-inch baking dish, stir together the rice, beef consommé, and French onion soup.
- Top with butter pieces and most of the cheese, reserving about 1/4 cup for later.
- Season the chicken with salt, pepper, paprika, garlic powder, and onion powder.
- Arrange chicken on top of the rice mixture. Sprinkle remaining cheese on top.
- Cover tightly with foil and bake for 55 minutes.
- Remove foil and bake an additional 20 minutes or until top is golden and rice is tender.
- Garnish with fresh parsley before serving, if desired.
Notes
Nutrition