Best Recipes
Introduction:
Why This Stick of Butter Chicken and Rice Deserves a Spot on Your Table
There are some recipes that don’t try to be fancy they simply aim to comfort you deeply, and Stick of Butter Chicken and Rice is exactly that kind of dish. The first time I made it, I was skeptical. A whole stick of butter? In one pan? With rice and chicken cooking together? But one bite in, I understood why this recipe has quietly earned cult status across American home kitchens.
What makes Stick of Butter Chicken and Rice special is its simplicity paired with indulgent flavor. Tender chicken bakes directly in seasoned rice, slowly absorbing butter, broth, and spices until every grain is rich and silky. It’s a no-fuss, dump-and-bake meal that feels nostalgic the kind of dish your family asks for again and again on busy weeknights or chilly evenings.
This recipe also reflects a broader comfort-food tradition in American cooking: economical ingredients, minimal prep, and maximum satisfaction. Whether you’re feeding a crowd, meal-prepping for the week, or craving something cozy without standing over the stove, this dish delivers. And yes that stick of butter is doing important work here.
Table of Contents
Recipe Summary
| Detail | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 55–60 minutes |
| Total Time | ~1 hour 10 minutes |
| Difficulty | Easy |
| Servings | 4–6 |
| Dietary Tags | Gluten-free, comfort food |
| Main Keyword | Stick of Butter Chicken and Rice |
Ingredients (With Notes & Substitutions)
Main Ingredients
- 1½ cups long-grain white rice (300 g)
Note: Avoid instant or short-grain rice. Jasmine works beautifully. - 2½ cups chicken broth (600 ml)
Substitute: Vegetable broth if needed. - 1½ lb boneless skinless chicken thighs or breasts (680 g)
Tip: Thighs stay juicier and more forgiving. - 1 stick unsalted butter (½ cup / 113 g)
Why unsalted? Better control over seasoning. - 1 packet onion soup mix (about 40 g)
Optional Add-Ins
- 1 tsp garlic powder
- ½ tsp paprika
- Fresh parsley for garnish
Step-by-Step Instructions (With Pro Tips)
1. Preheat and Prep
Preheat your oven to 175°C / 350°F. Lightly grease a 9×13-inch baking dish.
Why this matters: Even heat prevents uneven rice texture.
2. Build the Rice Base
Spread the uncooked rice evenly in the dish. Pour in chicken broth and stir gently to distribute.
Visual cue: Rice should be fully submerged but not swimming.
3. Season Generously
Sprinkle the onion soup mix evenly over the rice. Add garlic powder or paprika if using.
Pro tip: Do not stir after seasoning it creates layered flavor.
4. Add the Chicken
Lay chicken pieces directly on top of the rice mixture.
Why on top? Chicken juices drip down, seasoning the rice as it cooks.
5. Finish With Butter
Slice the stick of butter into pats and distribute evenly over the chicken.
Key insight: Butter melts slowly, creating a self-basting effect.
6. Bake Covered
Cover tightly with foil and bake for 45 minutes.
Timing note: Steam is essential for rice absorption.
7. Uncover and Finish
Remove foil and bake an additional 10–15 minutes until rice is tender and chicken reaches 74°C / 165°F internally.
8. Rest Before Serving
Let rest for 5 minutes. Fluff rice gently and garnish.
Expert Tips, Variations & Troubleshooting
Professional Tips
- Use heavy-duty foil to trap steam effectively.
- Thighs outperform breasts for moisture retention.
- Let the dish rest rice firms up perfectly.
- For crispier chicken, broil 2–3 minutes at the end.
- Season lightly at first; onion soup mix is salty.
- Add herbs after baking for freshness.
- Always check rice doneness before serving.
Variations
- Creamy Version: Stir in ½ cup cream or sour cream at the end.
- Vegetable Boost: Add frozen peas or mushrooms before baking.
- Cheesy Finish: Sprinkle shredded cheddar or mozzarella after uncovering.
- Spicy Twist: Add chili flakes or Cajun seasoning.
- Herb & Lemon: Finish with lemon zest and thyme.
Troubleshooting
- Rice still crunchy? Add ¼ cup broth, cover, bake 10 more minutes.
- Too salty? Serve with unsalted sides like steamed vegetables.
- Dry chicken? Use thighs or shorten uncovered baking time.
Frequently Asked Questions (FAQ)
Can I make Stick of Butter Chicken and Rice ahead of time?
Yes. Assemble up to 24 hours ahead, refrigerate, and bake when ready.
How do I store leftovers?
Store in an airtight container for up to 4 days in the refrigerator.
Can I freeze it?
Yes, though rice texture may soften slightly. Freeze up to 2 months.
Can I use brown rice?
Not recommended without adjustments it requires more liquid and time.
What baking dish works best?
Glass or ceramic ensures even heat distribution.
Is this recipe gluten-free?
Yes, if your onion soup mix is certified gluten-free.
Nutritional Information (Approximate per Serving)
- Calories: 520
- Protein: 32 g
- Carbohydrates: 45 g
- Fat: 24 g
- Sodium: 780 mg
Health note: While indulgent, this dish provides complete protein and can be balanced with vegetables or lighter sides.
Serving Suggestions & Pairings
- Sides: Steamed green beans, roasted carrots, or a crisp garden salad
- Wine: Chardonnay or Pinot Grigio
- Occasions: Weeknight dinners, potlucks, meal prep Sundays, cozy family gatherings
Cultural & Unique Insight
The “stick of butter” recipe trend rose in popularity during the 1970s and regained momentum through social media because it reflects a core American value: maximum flavor with minimal effort. It’s not about excess it’s about efficiency and comfort.
Conclusion: Comfort Food Done Right
Stick of Butter Chicken and Rice proves that simple ingredients can create extraordinary comfort. It’s reliable, satisfying, and endlessly adaptable the kind of recipe that earns a permanent place in your rotation.
If you try this recipe, leave a rating, share it with friends, and explore related comfort-food recipes like baked chicken, Korean BBQ Steak Rice Bowls, or cozy weeknight dinners. Your next favorite meal might be just one stick of butter away.