So, stick of butter chicken rice is the kind of dinner you make when you’re hungry, tired, and just totally out of patience for fussy recipes. Seriously, it saves my bacon after long, crummy workdays (or when my kids act like leftovers are poison). If you crave cozy comfort food that comes together in one simple dish (fewer dishes, more couch time!), this one’s a keeper. I actually stumbled on this while looking for easy stuff like this stick of butter chicken rice and thought I just have to share it. And, if you’re after something a little different but with the same “yum” factor, you’ll love this butter chicken and rice.
Step By Step Instructions
Alright. If you can turn on the oven and use a knife without disaster, you’re all set. I’m keeping this as clear and chill as possible because, honestly, no one’s got time for fancy steps. Here’s my harried-parent rundown:
First, grab your ingredients. You’ll need uncooked white rice, a pack of boneless skinless chicken (cut in fairly thick slices or hunks if you’re feeling rustic), a full stick of butter, a packet of onion soup mix (or bouillon cubes if you’re out), and chicken broth or water.
Dump the rice into a baking dish. Lay your chicken over top (trust me, do not overthink the spacing). Sprinkle that soup mix like salt bae—don’t worry if it’s a little uneven. Now, slice the butter into pats and scatter across the top. Pour your broth or water in slowly (steady hand optional), then cover with foil.
Bake at 350°F for about an hour. When it smells so good your housemates poke their heads into the kitchen, it’s almost done. Pull it out, let it cool just a smidge, and mix things up a bit so the flavor gets all cozy.
“This just tastes like my childhood but somehow easier. Even my picky eater asked for seconds—it’s a life-saver recipe!” — Trish, loyal reader
Mix In & Toppings
Now, here’s where you can have fun if you like. Or not—procrastinators unite! If you’re in a mood, toss in:
- frozen peas or corn right before baking for extra color and veggies
- a little shredded cheese when you serve
- chopped green onion or a dollop of sour cream for something fancy(ish)
- hot sauce or a dash of Cajun seasoning to jazz it up
Nobody’s judging if you just eat it plain out of the pan, promise.
How to Store Leftovers
Okay, sometimes (not often around here) you’ll end up with extra stick of butter chicken rice. First things first, cool off the leftovers—don’t be like me and throw hot rice straight into the fridge, unless you like weird sweaty Tupperware.
Toss them into an airtight container. Fridge will keep them good for about 3 days, maybe 4 if your fridge is decent. Reheat in the microwave, splash of broth helps if it looks dry. Not fancy, but honest.
You can freeze it too, maybe up to a month. Just thaw in the fridge overnight—nuking frozen rice gets gnarly, don’t say I didn’t warn you.
If you want more meals that reheat like a dream, check out this baked chicken legs and rice or these chicken rice balls.
Nutrition Facts (per serving)
I won’t sugarcoat it—stick of butter chicken rice isn’t diet food. But for real-life, sometimes you need creamy, buttery rice that fills your soul. Each serving is usually about 470 calories. Most of that is from rice and—you guessed it—butter. There’s about 25 grams of protein per bowl, not too shabby, and plenty of carbs to keep you full.
If you’re after healthier tweaks, swap white rice for brown or go halfsy with cauliflower rice (don’t tell my husband I said that). You could even cut the butter, but… why? You do you.
Want a lighter twist? Take a peek at this easy turmeric chicken and rice casserole.Ingredient Amount Calories Protein (g) White Rice 1 cup (uncooked) 204 4.0 Boneless Chicken 1 lb (about 4 pieces) 335 62.0 Stick of Butter 4 oz (1 stick) 810 1.0 Onion Soup Mix 1 packet (1 ounce) 70 2.0 Chicken Broth 2 cups 30 2.0
More Delicious Chicken and Rice Recipes
Honestly, chicken and rice is just unbeatable for quick dinners—even picky eaters gobble it. If you’re craving variety, there are so many ways to riff off this stick of butter chicken rice idea:
Ever tried garlic butter chicken parmesan pasta? Divine. Or switch things up with chicken wild rice casserole for cozy winter vibes.
My all-time favorite twist is tossing in leftover rotisserie chicken instead of raw (game changer on a busy night). And if you want zero oven heat, air fryer honey butter garlic chicken tenders are their own kind of magic.
Explore, experiment, mess it up and make it yours. That’s half the fun of home cooking, seriously.
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Common Questions
Does stick of butter chicken rice work with brown rice?
Yep, but it takes longer to cook and more liquid. Add about 15 extra minutes in the oven, maybe a splash more broth.
Can you make this without onion soup mix?
Yes, just use some bouillon, dried herbs (like Italian blend), and up the salt a bit. Won’t be exactly the same but still good.
Is it gluten-free?
Check your onion soup mix first—some brands sneak in gluten. Otherwise, you’re golden.
What’s the best way to reheat leftovers?
Microwave is fine. Add a spoonful of water or broth, stir partway, and zap until hot.
Can this be made ahead of time?
Absolutely! Prep the dish, pop it in the fridge, and bake right before dinnertime.
Why You’ll Crave This Again and Again
When life’s zipping by and you just do not want to think, stick of butter chicken rice is your hero. Cheap, cozy, and so simple even kitchen disasters like me can nail it without stress. If you feel like venturing even further, Dinner section has tons of ideas that’ll keep your weeknight menus fresh. Dive in, get messy, and hey, snap a picture when you make it—seriously, I love seeing your kitchen creations!
Print
Stick of Butter Chicken Rice
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy, comforting dish that combines chicken, rice, and butter, perfect for busy weeknights.
Ingredients
- 1 cup uncooked white rice
- 1 lb boneless skinless chicken, cut into thick slices
- 1 stick (4 oz) butter, sliced into pats
- 1 packet (1 oz) onion soup mix
- 2 cups chicken broth or water
Instructions
- Preheat oven to 350°F (175°C).
- Dump the rice into a baking dish and lay the chicken on top.
- Sprinkle onion soup mix over the chicken.
- Scatter sliced butter over everything.
- Pour chicken broth or water into the dish.
- Cover with foil and bake for about 1 hour.
- Once cooked, remove from oven, let cool slightly, and mix before serving.
Notes
Feel free to mix in frozen peas or corn before baking, and add toppings like shredded cheese, chopped green onion, or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 1g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg