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Italian Stick of Butter Chicken and Rice

ByMelissa Jo Posted on Updated on
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A close-up of a serving spoon lifting a portion of baked rice and chicken with tomatoes from a casserole dish in a bright kitchen.

If you loved my Stick of Butter Rice and Stick of Butter Chicken and Rice—two of my most viral recipes ever with millions of views combined—you are going to flip for this Italian-inspired version. It uses the same foolproof dump-and-bake method everyone loves, but with Italian seasoning, tomatoes, Parmesan cheese, and juicy chicken thighs, all finished with (you guessed it) a full stick of butter.

No stovetop. No stirring. One pan. Big comfort-food energy.

This is the kind of dinner you throw together in minutes and let the oven do the rest—perfect for busy weeknights, Sunday dinners, or anytime you want something cozy and effortless.

Two hands with black-painted nails hold cans of Del Monte Petite Cut diced tomatoes over a bowl filled with uncooked white rice.
A person holds a jar of Knorr chicken bouillon and pours a spoonful into a dish filled with uncooked rice and diced tomatoes.
A hand holds a packet of Zesty Italian salad dressing mix above a baking dish filled with uncooked rice, diced tomatoes, and seasonings, ready to be mixed.
A person pours a can of diced tomatoes and liquid over a baking dish filled with uncooked rice and seasonings on a kitchen counter.
A person pours liquid from a measuring cup into an empty Del Monte Petite Diced Tomatoes can over a dish filled with canned tomatoes and seasonings, preparing a recipe.
A hand pours melted butter from a glass measuring cup into a dish filled with chunky tomato sauce.
A hand holds a metal measuring cup, pouring grated Parmesan cheese into a casserole dish filled with a tomato-based mixture. Kitchen counters and cabinets are blurred in the background.
A person with black nail polish holds a raw chicken thigh over a casserole dish filled with tomato sauce and sprinkled with grated cheese, preparing to add the chicken to the dish.
A person with black nail polish holds a raw piece of chicken above a casserole dish filled with tomato sauce and sprinkled with grated cheese in a kitchen.
A hand sprinkles Badia brand paprika over raw, seasoned chicken pieces in a red baking dish, set on a kitchen counter with white cabinets in the background.
A person covers a rectangular baking dish with aluminum foil in a kitchen, resting it on a striped towel on a wooden countertop. Only the person’s arm and hand are visible.
A white baking dish filled with baked chicken thighs, seasoned and browned, sitting on a bed of tomato and rice mixture. The edges of the dish show some browning from cooking.
A close-up of a casserole dish filled with baked rice, tomatoes, and seasoned chicken. The top is golden brown, and some rice appears fluffed and moist with pieces of tomato mixed in. The dish sits on a wooden surface.
A close-up of a baked, seasoned chicken breast served on a bed of tomato rice, presented in a white bowl.
A woman in a black top smiles while holding a spatula with a serving of baked pasta in a modern white kitchen.
A close-up of a spoon lifting a serving of baked chicken with rice and tomatoes from a red casserole dish in a kitchen.

🗒 More Delicious Recipes

👝 How to Store Leftovers

Store in an airtight container for 3-5 days.

🤔 Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs are recommended for the juiciest result. If using breasts, keep an eye on them so they don’t dry out.

Can I use Parmesan or Pecorino Romano?

Either works perfectly—use what you have.

A close-up of a serving spoon lifting a portion of baked rice and chicken with tomatoes from a casserole dish in a bright kitchen.

Italian Stick of Butter Chicken and Rice

If you loved my Stick of Butter Rice and Stick of Butter Chicken and Rice—two of my most viral recipes ever with millions of views combined—you are going to flip for this Italian-inspired version. It uses the same foolproof dump-and-bake method everyone loves, but with Italian seasoning, tomatoes, Parmesan cheese, and juicy chicken thighs, all finished with (you guessed it) a full stick of butter.
No stovetop. No stirring. One pan. Big comfort-food energy.
This is the kind of dinner you throw together in minutes and let the oven do the rest—perfect for busy weeknights, Sunday dinners, or anytime you want something cozy and effortless.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

Instructions
 

Step 1: Prep the Pan

  • Preheat your oven to 350°F.
  • Lightly grease a 9×13 baking dish.
  • Add the uncooked rice directly to the dish. Pour in both cans of diced tomatoes with their juices, followed by the chicken stock.
  • Give it a very light stir—just enough to spread everything out.

Step 2: Season the Rice

  • Sprinkle in:
  • 1 tablespoon Knorr chicken bouillon
  • Half of the Italian seasoning packet
  • Gently mix just a bit to combine.

Step 3: Add the Butter & Cheese

  • Pour the melted stick of butter evenly over the rice mixture.
  • Do not stir.
  • Sprinkle the grated Parmesan or Pecorino Romano evenly over the top.
  • Again—no mixing.

Step 4: Add the Chicken

  • Place the chicken thighs right on top of the cheese layer (don’t nestle them into the rice).
  • Season the chicken with:
  • The remaining half of the Italian seasoning packet
  • A light sprinkle of paprika

Step 5: Bake

  • Cover the dish very tightly with foil.
  • Bake at 350°F for 1 hour.
  • After 1 hour, increase the temperature to 375F remove the foil and bake uncovered for 20-25 more minutes, until the chicken starts to brown and the rice is tender.
  • For extra color, you can broil for 1–3 minutes, watching closely.

Video

Youtube video
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4 Comments

  2. 5 stars
    Malissajoe I always make your recipes for my grandkids. They think that Papa is a wonderful cook . Its all you and your easy to follow recipes . Today the Italian stick of butter chicken. Thank you again 💓.

  3. 5 stars
    Thoughts on using fresh chopped grape tomatoes with some freeze-dried basil, retaining the juices then add some thinned out tomato juice with white wine for added moisture?

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