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.
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🤔 Common Questions
Yes, but thighs are recommended for the juiciest result. If using breasts, keep an eye on them so they don’t dry out.
Either works perfectly—use what you have.
Italian Stick of Butter Chicken and Rice
Ingredients
- 1½ pounds boneless skinless chicken thighs
- 2 cups uncooked long-grain white rice
- 2 cans 14.5 oz each petite-cut diced tomatoes, with juices
- 1¾ cups chicken stock
- 1 packet Good Seasons Italian Dressing & Seasoning Mix divided
- 1 tablespoon Knorr chicken bouillon
- ½ cup grated Parmesan cheese or Pecorino Romano
- 1 stick ½ cup salted butter, melted
- Paprika to taste
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
