Stick of Butter Chicken Rice

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Rich, savory, and melt-in-your-mouth tender, Stick of Butter Chicken Rice is the ultimate comfort food. This southern-style dish takes pantry staples and transforms them into a hearty one-pan meal where buttery rice meets golden-browned chicken in a flavor-packed gravy. It’s a recipe that’s both nostalgic and fuss-free—perfect for a cozy night in or a simple family dinner.

The magic of this dish lies in its simplicity. There’s no need to marinate or deep-fry, no standing over a stove for hours. With just a stick of butter, uncooked rice, chicken, and a few pantry seasonings, you get a golden, oven-baked masterpiece that fills your kitchen with irresistible aroma and your plate with pure satisfaction.

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What Kind of Rice Should I Use?

Long grain white rice is the preferred choice for this recipe. It cooks evenly in the oven and absorbs the butter and broth without becoming mushy. Avoid using quick-cook or instant rice, as they can become overly soft and ruin the dish’s texture.

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Ingredients for the Stick of Butter Chicken Rice

Chicken Thighs or Breasts: Boneless, skinless chicken provides the best balance of tenderness and flavor.

Unsalted Butter: A full stick melts into the dish, creating a rich and savory base that infuses every grain of rice.

Long Grain White Rice: Acts as the starch that soaks up all the buttery, brothy goodness during baking.

Chicken Broth: This adds moisture and a depth of flavor that water simply can’t match.

Cream of Chicken Soup: It thickens the dish and brings in a creamy texture.

Onion Powder & Garlic Powder: These pantry spices boost the savory flavors.

Salt and Pepper: Essential for seasoning both the chicken and rice.

Fresh Parsley (Optional): Adds a pop of color and fresh contrast to the rich flavors.

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How To Make the Stick of Butter Chicken Rice

Step 1: Prep the Baking Dish

Preheat your oven to 350°F. Grease a 9×13-inch baking dish to prevent sticking. This also helps achieve a nice golden finish on the edges.

Step 2: Layer the Ingredients

Spread uncooked rice evenly across the bottom of the dish. Pour in the chicken broth and spoon in the cream of chicken soup. Stir gently just to combine. Sprinkle with onion powder, garlic powder, salt, and pepper.

Step 3: Add the Chicken

Lay the chicken thighs or breasts over the rice mixture. Don’t stir them in—just nestle them on top so they can brown nicely.

Step 4: Butter on Top

Slice a full stick of butter into thin pats and lay them over the chicken. As the dish bakes, the butter will melt and baste the chicken while flavoring the rice below.

Step 5: Bake to Perfection

Cover the dish tightly with foil and bake for 45 minutes. Then uncover and bake an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender.

Step 6: Garnish and Serve

Remove from oven and let it rest for 5 minutes. Sprinkle with freshly chopped parsley if desired. Serve warm and spoon up every buttery bite!

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How to Serve and Store This Comfort Classic

Stick of Butter Chicken Rice is a stand-alone meal, but you can serve it alongside steamed green beans, a fresh garden salad, or roasted veggies for more color and crunch. For leftovers, store them in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave with a splash of broth to revive the rice.

For freezing, let the dish cool completely, portion into freezer-safe containers, and label. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.

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Frequently Asked Questions

Can I use brown rice instead of white?

Brown rice needs a longer cooking time and more liquid, so if using it, increase the broth and baking time accordingly.

Can I add vegetables?

Absolutely. Frozen peas, carrots, or chopped mushrooms bake well in the dish—just stir them into the rice mixture before adding the chicken.

What’s the best cut of chicken for this?

Boneless, skinless chicken thighs stay moist and flavorful, but breasts work just as well if you prefer leaner meat.

Can I make this in advance?

Yes, you can prep everything and refrigerate it (unbaked) for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes first.

Do I have to use cream of chicken soup?

It’s essential for the creaminess, but you can substitute with cream of mushroom or cream of celery soup if preferred.

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Want More Dinner Ideas?

If this buttery chicken rice dish hit the spot, you might also love these savory dinner staples:

• One Pot Chicken Parmesan Mac & Cheese for a cheesy, comforting twist.
• Chicken Cordon Bleu Casserole if you’re craving creamy layers with ham.
• One Pan Garlic Herb Chicken with Potatoes & Green Beans for a full dinner in one dish.
• Sticky Honey Garlic Steak and Rotini if you want a bold, sweet-savory pasta option.
• Beef and Bowtie Pasta with Alfredo Sauce for creamy richness with a hint of garlic.

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And let me know in the comments how yours turned out. Did you try thighs or breasts? Did you sneak in some veggies?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter and eat better.

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