Stick of Butter Chicken and Rice
A dump-and-go one-pan dinner!
you're making mealtime meaningful.
The biggest chore about making dinner is thinking of what to make for dinner, and that’s why it always helps to have some go-to ideas on standby. Here’s one for you: Stick of Butter Chicken and Rice. Based on our popular rice-only version, this takes the same delicious concept and turns it into an entire meal… a one-pan, dump-and-go meal. It doesn’t get easier than that!
What Ingredients Do You Need for Stick of Butter Chicken and Rice?
A lot of it you might already have in your pantry. You’ll need:
- Long-grain white rice. Uncooked.
- A can of French onion soup.
- Two cans of beef consommé.
- Butter. One stick.
- Parmesan or Pecorino romano.
- Boneless skinless chicken thighs.
- Onion powder, garlic powder, and paprika.
It’s not a long list!
How Do You Make Stick of Butter Chicken and Rice?
Well, it really doesn’t get easier. First, you ned to find a 9×13 baking dish. Got it?
You add the uncooked rice to that along with the consommé and the soup. Stir. Top that with pieces of butter and some of the cheese.
Then, you go ahead and season the chicken with the onion powder, garlic powder, paprika, and some salt and pepper, and just place those chicken thighs on top of the rice mixture (and butter and cheese.
Put a little more cheese over the chicken, then seal that dish up tightly with foil and get it in the oven. Bake it covered for 55 minutes, then uncover it and give it about 20 minutes more.
In short, stir everything together, cover it, and bake. It doesn’t get easier.
Now, are you worried about that long cooking time? Don’t be. The long covered baking time is necessary for all that liquid to absorb into the rice and all that liquid keeps the chicken from drying out. More or less, it’s a braised chicken dish over rice. When you uncover the dish after that first baking stint, it might look pretty liquidy, but that last 20 minutes of uncovered cook time will solve it. Just trust it.
Stick of Butter Chicken and Rice
Yield(s): Serves 6
5m prep time
55m cook time
you're making mealtime meaningful.
Ingredients
- 2 cups long grain white rice, uncooked
- 1 (10 oz) can French onion soup
- 2 (10 oz each) cans beef consommé
- 1 stick butter, chopped into 8 pieces
- 1 cup parmesan or pecorino Romano cheese, grated and divided
- 2 lbs boneless skinless chicken thighs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh parsley, chopped (optional)
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 350°F.
- In a 9x13-inch baking dish, stir together the rice, beef consommé, and French onion soup. Top with butter pieces, followed by most of the cheese. (Reserve about 1/4 cup for later use.)
- Season chicken with salt and pepper, along with the paprika, garlic powder, and onion powder. Arrange chicken on top of rice mixture. Top with remaining cheese, then cover dish tightly with foil.
- Bake for 55 minutes. Remove foil and bake until the top is golden brown and the liquid has absorbed into the rice, and the chicken has cooked through, about 20 more minutes.
- If desired, sprinkle with fresh parsley to serve. Enjoy!
Recipe adapted from Melissa Jo Real Recipes.