This Stick of Butter Chicken and Rice is a winner winner chicken dinner! Five minutes of prep time is all you’ll need and you’ll have a delicious family dinner everyone will love!
Today, I’m sharing a new favorite easy chicken dinner recipe with you folks. This Stick of Butter Chicken and Rice has been making the rounds on the internet, so I had to give it a try. Tom and I absolutely loved it!
Talk about a super simple dinner to serve your family when you’re pressed for time, but still want it to look like you put in the effort.
Why You’ll Love this Recipe
5 minutes of prep time with this one folks! I mean could it get any easier?
It’s such a classic, comforting meal. The canned beef consomme and french onion soup, grated cheese and spices give the rice and juicy chicken thighs so much flavor.
Ingredients You’ll Need
- white rice
- mushrooms (I used Baby Bella)
- canned condensed beef consomme
- canned French onion soup
- stick of butter
- grated Pecorino Romano or Parmesan cheese
- boneless skinless chicken thighs
- coarse kosher salt and pepper
- garlic powder
- onion powder
- paprika
- parsley (optional)
Step-By-Step Instructions
The first step is to add your rice to a 13×9 baking dish, then top the rice with your chopped mushrooms.Â
The second step is to stir in your beef consomme and onion soup, then top with your butter pieces followed by 3/4 cup of your grated cheese.
The third step is to add your chicken thighs to a large bowl. Sprinkle them with your salt and pepper, garlic and onion powders and paprika and mix with a rubber spatula until they’re evenly coated.Â
You’ll place the seasoned chicken thighs in your 13×9 baking dish on top of the cheese and butter, sprinkle with your remaining grated cheese and then cover the dish tightly with foil.
The final step is to bake for 55 minutes, then uncover the dish and continue to bake for about 25 minutes more, or until the chicken is cooked though, the top is golden brown and the liquid is absorbed into the rice. Sprinkle with fresh parsley before serving, if desired.
You’ll love how quickly this dish comes together guys. If you’ve got any kids who live on their own, this is a recipe they absolutely need to try. It’s a hearty meal that’s so good served with a side of fresh green beans (according to Tom) and a glass of chilled white wine (according to me).
Please let me know if you give this recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Stick of Butter Chicken and Rice
The only thing I changed from the recipe from Allrecipes was the mushrooms I used. They called for portobello mushrooms, but I used baby bella because I already had them in my fridge.
I used grated Pecornino Romano cheese for this recipe.
More Delicious Chicken Dinner Recipes to Enjoy
Stick of Butter Chicken and Rice
Print Recipe Pin RecipeIngredients
- 2 cups white rice
- 8 oz. baby bella mushrooms, roughly chopped
- 2 10.5-oz. cans Campbell's condensed beef consomme
- 1 10.5-oz. can Campbell's condensed French onion soup
- 1 stick butter, cut into 8 pieces
- 1 cup grated Pecorino Romano or Parmesan cheese
- 2 lbs. boneless skinless chicken thighs
- 1 1/4 tsp. coarse kosher salt
- 3/4 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 Tbsp. fresh chopped parsley, optional
Instructions
- Preheat oven to 350 degrees.
- In a 13x9 baking dish, stir together your rice, mushrooms, beef consomme and onion soup. Top with your butter pieces and 3/4 cup of your grated cheese.
- Add your chicken thighs to a large bowl. Sprinkle them with your salt and pepper, garlic and onion powders and paprika and mix with a rubber spatula until they're evenly coated. Places the chicken thighs in your 13x9 baking dish on top of the cheese and butter. Cover the dish tightly with foil.
- Bake for 55 minutes. Uncover the dish and continue to bake for about 25 minutes more, or until the chicken is cooked through, the top is golden brown and the liquid is absorbed into the rice. Sprinkle with fresh parsley, if desired.
Notes
Recipe adapted from Allrecipes
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