Italian Stick of Butter Chicken and Rice

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.

Melissa Jo

Italian Stick of Butter Chicken and Rice

4.50 from 4 votes

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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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 people

Course: Main Course

Cuisine: Italian

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

Method

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.