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–+ servings

Stick of Butter Chicken and Rice

A rich, comforting one-pan dinner made with tender chicken thighs, buttery seasoned rice, and a savory blend of beef consommé and French onion soup. Perfect for busy weeknights or cozy weekends, this no-fuss recipe is full of deep flavor with minimal prep.
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Course Casserole, Comfort Food, Dinner
Cuisine American
Servings 6
Calories 610 kcal

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

For extra richness, swap half the butter with garlic herb butter or add a splash of cream before serving. Pairs beautifully with a side salad or steamed green beans.

Nutrition

Calories: 610kcal
Keyword Baked Chicken, butter chicken, chicken and rice, easy dinner, one-pan meal
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