Stick of Butter Chicken and Rice 🧈
I started posting on Tik Tok in 2020 during quarantine as a fluke. My friend asked me to cook on Tik Tok, I didn’t even know how to work the app and I wasn’t even on social media at all except a private account with a few friends and family. So, out of sheer boredom I decided to oblige and make a recipe for my friend to follow and even though I didn’t know how to work Tik Tok my son knew how and Anthony filmed me making my first recipe! It did pretty well for a no name person just making a recipe, so I kept going. About the 5th recipe I ever posted was Stick of Butter Rice, it went massively viral hitting about a million views in a few hours and it is now sitting at about 10 million views!
This is quite possibly the best way to make rice in the oven that takes about five minutes to prep and the result is world class delicious! So, I decided I was going to kick this up a notch and make it a full meal. This Stick of Butter Chicken and Rice still has the ease and charm of the original Stick of Butter Rice just with a few upgrades and boneless skinless chicken thighs. If you want that same chicken-and-rice comfort but creamier, my Creamy Cheesy Chicken and Rice Casserole swaps the beefy french onion base for a cheddar and half-and-half sauce with broccoli and a buttery Ritz topping. Are you ready for the best recipe? Let’s make it!
I absolutely love this Vietri Bakers Blue Small Rectangular Serving/Baking Dish! This dish is durable, provides even heat distribution, and it is perfect for your deep dish casserole baking dish needs. I also love that it is dishwasher, microwave, freezer, and oven safe!
🗒 More Delicious Chicken and Rice Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
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🤔 Common Questions
Due to the way this recipe is cooked and the amount of time in the oven your best protein is what is stated in the recipe: boneless skinless chicken thighs. However, you could substitute them with skinless bone-in chicken thighs and that would also be delicious! Chicken thighs are a very versatile and tender cut of chicken and they will result in the perfect meal.
Yes! As long as you substitute with the exact same amount of ounces that I used in the recipe ingredient list.
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Stick of Butter Chicken and Rice
Ingredients
Equipment
Method
- In a 9×13 baking dish, add in the uncooked white rice and sliced white mushrooms.
- In a large measuring cup or bowl, add in the can of french onion soup and both cans of beef consomme. Stir that together to combine. Pour that mixture into the baking dish over the rice and mushrooms. Then, evenly pour in the melted butter and shake the grated pecorino romano evenly over the top.
- Now, season both sides of the chicken thighs with paprika and complete seasoning and add them right into the baking dish.
- Cover the baking dish very tightly with aluminum foil and bake it at 350°F for 1 & ½ hours. Once It's done take it out of the oven, remove the aluminum foil, fluff the rice up using a fork, and then pop it back into the oven uncovered at 400°F for about 8-10 minutes or until browned. Enjoy!
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So easy and DELICIOUS
Thank you 😊
So happy you enjoyed ♥️
Made this tonight and it was GREAT!!!! I don’t cook much because it’s just my 17 son and me, but I knew I had to try this when I saw it. It was a hIt with him too, and that’s saying A LOT! I’m not a “cook” – so can you tell me is there any way to half this recipe?
Yes! You can cut it down to 1 cup of rice and 1 can of French onion! And about 3/4 of a can of consonme! Half the rest of ingredients.. then just don’t give up til it fluffs up! It may need a little longer in oven! That’s okay! ♥️
I’m trying this today as a half recipe because my kids are so picky. I was going to half the cooking time also. Or do you have another suggestion for cooking time? Thank you!
Followed directions to a T and way too much liquid after 1.5 hrs at 350F. Have it back in for 10 mins at 400 but sincerely doubt all that liquid will dry up :-/
It will fluff up! All ovens different! Just keep it in covered til it soaks luquid!
Came back to say after putting back in at 415 for an additional 20 mins. Liquid finally fired up and rice softened. Dish turned out really good. Chicken probably could have used a bit of salt or maybe just needed to sit in seasoning for a bit prior to cooking. But over all a good dish I would make again. Hubby went for seconds.
Sometimes ovens are a bit different! When in doubt .. leave it in oven! ❤️
How do i make this vegetarian!! Looks lovely
Omit the chicken and use vegetable broth! Equal amounts of:) and some vegetable bouillon seasoning:)
This was delicious!
Can you freeze this?
Absolutely delicious! I used this as a meal prep and also added green beans.
I love the veggie add! Thank you 😊
So delicious and easy to make! The rice is so light and fluffy!! The only addition I made was using 7.5 oz mushrooms. Had to search for the Badia complete seasoning but had success after going to multiple stores. Love your recipes!!
Thank you so much ❤️
Yummy!! Was leery about that much butter but it turned out delightful!! Will make this again!! ♥️
So happy you enjoyed 😘
I made this and it is delicious. If I wanted to use chicken breasts instead of thighs, would I have to alter cooking time/temp? Thank you!
I wanted to love this so badly. The chicken was great but the rice was mush 😭. I followed the recipe exactly.
So easy and absolutely delicious! This will be my second time making this meal this week! My family absolutely devoured this!!
The best rice recipe ever!
Leftovers are even better with a tab of butter. Keep doing your thing chef, your recipes are the bomb!
Can I use bone in skin on chicken thighs?
You can but after it’s done add just the chicken under broiler for a minute or so to crisp up skin
I love every single one of your recipes… Mississippi pot roast or chicken are two of my favorites. I made your stick of butter chicken tonight but realized I would not be home early enough to cook it. Threw it in the crockpot for three hours…. It was absolutely delicious and my new favorite. Thank you for such great, easy recipes
Thank you for letting me know! I’m going to try in crockpot next! 🙂
Melissa – this looks amazing- planning to make soon but wanted to eat half this week and freeze half for a future busy day. Would you freeze the other half before or after cooking and any advice on how freezing affects the directions? Thanks! Can’t wait to try
You can certainly freeze for future! Will be great! 😊
Trying this now it’s in the oven … I used chicken bone broth instead of Beef consommé, and I use the correct amount I omitted, the mushrooms and the cheese, as my granddaughter is lactose intolerant,,, And I’m using Italian marinated skinless boneless chicken tenders. Can’t wait to see how it tastes🎊