There’s something magical about a recipe that requires just 5 minutes of prep time yet delivers restaurant-quality flavor that makes your entire family ask for seconds. Stick of butter chicken and rice is exactly that dish—a viral sensation that’s taken home kitchens by storm, combining tender, juicy chicken thighs with perfectly fluffy rice infused with rich, savory butter and French onion goodness.
This incredibly easy one-pan wonder transforms basic pantry staples into a deeply satisfying comfort meal that tastes like you spent hours in the kitchen. Whether you’re a busy parent looking for a reliable weeknight dinner, a college student wanting to impress your roommates, or simply someone who appreciates effortless deliciousness, stick of butter chicken and rice will quickly become your go-to comfort food.
What Makes Stick of Butter Chicken and Rice So Special?
The genius of stick of butter chicken and rice lies in its simplicity and the way ordinary ingredients come together to create extraordinary flavor. Unlike complicated recipes with endless steps and hard-to-find ingredients, stick of butter chicken and rice relies on the power of quality basics working in harmony.
The name tells you almost everything you need to know: an entire stick of butter melts into the rice as it bakes, creating an incredibly rich, velvety texture that coats every grain. Meanwhile, the chicken thighs release their natural juices, which combine with French onion soup and beef consommé to create a deeply savory cooking liquid that the rice absorbs completely.
This vintage recipe, with roots in Southern comfort cooking traditions, experienced a massive resurgence thanks to TikTok, where home cooks discovered (or rediscovered) its brilliance. Food creator Melissa Jo’s original stick of butter chicken and rice video garnered over 10 million views, proving that sometimes the simplest recipes are the most beloved.
Why Stick of Butter Chicken and Rice Works Every Single Time
The Science Behind the Success
When you bake stick of butter chicken and rice covered in liquid with butter, something remarkable happens. The starches in the rice slowly absorb the flavorful liquid while the butter emulsifies throughout, coating each grain with silky richness. The covered baking method creates a steam environment similar to traditional rice pilaf techniques, ensuring even cooking without any stirring required.
The chicken thighs in stick of butter chicken and rice contribute both flavor and moisture. As they cook, their rendered fat and juices drip down into the rice below, adding another layer of savory goodness. Chicken thighs contain more intramuscular fat than chicken breasts, which is why they stay incredibly tender and juicy even after 90 minutes in the oven.
The beef consommé is a secret weapon in stick of butter chicken and rice. Unlike regular beef broth, consommé is a clarified, concentrated stock with a gelatin-rich texture that gives the rice a beautiful golden-brown color and restaurant-quality depth of flavor. When combined with French onion soup, you get layers of umami that transform simple white rice into something spectacular.
Essential Ingredients for Perfect Stick of Butter Chicken and Rice
What You’ll Need for Stick of Butter Chicken and Rice
For the Rice Base:
- 2 cups long grain white rice (uncooked)
- 1 can (10.5 oz) French onion soup
- 2 cans (10.5 oz each) beef consommé
- 8 oz sliced fresh mushrooms (white or baby bella)
- 1 stick (8 tablespoons) salted butter
- 1 cup grated Pecorino Romano or Parmesan cheese
For the Chicken:
- 1.5 to 2 lbs boneless skinless chicken thighs (about 5-6 thighs)
- 1 tablespoon paprika (smoked paprika adds extra depth)
- 1 teaspoon complete seasoning or Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
Ingredient Notes and Substitutions for Stick of Butter Chicken and Rice
Rice Matters: Always use long grain white rice such as basmati, jasmine, or standard long grain for stick of butter chicken and rice. Never use instant rice or minute rice, as they’re pre-cooked and will turn to mush during the extended baking time. Brown rice won’t work either, as it requires different liquid ratios and much longer cooking times.
Butter Quality: While salted butter adds perfect seasoning to stick of butter chicken and rice, you can use unsalted butter if you prefer to control sodium levels (just add an extra half teaspoon of salt to the rice mixture). European-style butter with higher fat content will make stick of butter chicken and rice even more luxurious.
Chicken Choice: Boneless skinless chicken thighs are strongly recommended for stick of butter chicken and rice because they remain moist and tender during long baking. Chicken breasts can be used but tend to dry out—if using breasts in stick of butter chicken and rice, reduce the final uncovered baking time by 5-10 minutes and check for doneness earlier.
Mushroom Flexibility: Fresh sliced mushrooms provide the best texture and flavor in stick of butter chicken and rice. White button mushrooms work perfectly, but baby bella (cremini) mushrooms add earthier flavor. You can omit mushrooms entirely from stick of butter chicken and rice if anyone in your family dislikes them, or substitute with diced bell peppers for added color and nutrition.
Soup Substitutions: If you can’t find French onion soup for stick of butter chicken and rice, cream of mushroom soup makes an excellent substitute. For a lighter version, use low-sodium versions of both soups. Some home cooks have successfully used onion soup mix reconstituted with water, though canned condensed soup provides better consistency.
Cheese Options: Pecorino Romano is sharper and saltier than Parmesan, but both work beautifully in stick of butter chicken and rice. Grate your own cheese rather than buying pre-grated for better melting and flavor. For a budget-friendly option, even a good quality store-brand Parmesan will be delicious.
Step-by-Step Instructions for Perfect Stick of Butter Chicken and Rice
Preparation and Assembly
Step 1: Prepare Your Oven and Baking Dish
Preheat your oven to 350°F (175°C) to begin making stick of butter chicken and rice. Choose a 9×13-inch baking dish—glass, ceramic, or metal all work well. Lightly spray with cooking spray or butter the dish to prevent sticking, though this is optional since the butter in the recipe provides plenty of fat.
Step 2: Create the Rice Base
Pour 2 cups of uncooked long grain white rice directly into your baking dish for stick of butter chicken and rice, spreading it evenly across the bottom. This forms the foundation of your casserole and will absorb all those incredible flavors.
Add the sliced mushrooms over the rice for stick of butter chicken and rice, distributing them evenly. The mushrooms will release their moisture during cooking, adding earthy flavor and meaty texture to the finished dish.
Step 3: Mix and Add the Liquid
In a large measuring cup or bowl, combine the can of French onion soup with both cans of beef consommé for stick of butter chicken and rice. Stir this mixture together until well blended. The soup may look thick at first, but it will thin out as it combines with the consommé.
Pour this liquid mixture evenly over the rice and mushrooms in the baking dish. The liquid should come about halfway up the rice level—don’t worry if it seems like a lot, the rice will absorb it all during baking.
Step 4: Add the Butter
Take your stick of butter and either melt it completely or slice it into tablespoon-sized pieces for stick of butter chicken and rice. If melting, drizzle the melted butter evenly over the entire surface of the rice mixture. If using sliced butter, distribute the pats evenly across the top so they’ll melt and distribute during baking.
Sprinkle about three-quarters of the grated cheese over the rice mixture for stick of butter chicken and rice, reserving the remaining quarter cup for later. The cheese will melt into the rice, adding nutty, salty richness.
Step 5: Season and Add the Chicken
Pat the chicken thighs dry with paper towels—this helps seasonings stick better when making stick of butter chicken and rice. In a small bowl, mix together the paprika, complete seasoning, garlic powder, onion powder, salt, and pepper.
Season both sides of each chicken thigh generously with this spice mixture for stick of butter chicken and rice. Don’t be shy here—the chicken is the protein star of the show and needs proper seasoning to shine.
Arrange the seasoned chicken thighs on top of the rice mixture, spacing them evenly. They can overlap slightly if needed. Sprinkle the remaining cheese over the chicken pieces.
Step 6: Cover and Bake
Cover the baking dish tightly with aluminum foil for stick of butter chicken and rice. Make sure the foil creates a good seal around the edges—this is crucial for trapping steam and ensuring the rice cooks evenly without drying out.
Place the covered dish in your preheated 350°F oven and bake for exactly 50 minutes without peeking. Resist the temptation to check on stick of butter chicken and rice during this time, as opening the oven releases important steam.
Step 7: Uncover and Finish
After 50 minutes, carefully remove the baking dish from the oven (it will be very hot and steamy). Remove the aluminum foil from stick of butter chicken and rice, being cautious of the escaping steam.
The rice should look almost done but still have a bit of liquid visible. Return the uncovered dish to the oven and increase the temperature to 400°F (200°C).
Bake stick of butter chicken and rice for an additional 20-30 minutes, or until the chicken is beautifully golden brown, the liquid has been completely absorbed, and the rice is tender and fluffy. The exact time depends on your oven and the thickness of your chicken.
Step 8: Rest and Serve
Remove stick of butter chicken and rice from the oven and let the dish rest for 5 minutes. This allows the rice to finish absorbing any remaining moisture and makes serving easier.
Use a fork to fluff the rice gently, being careful not to shred the chicken. Serve portions with one piece of chicken and a generous scoop of the buttery rice and mushrooms.
Pro Tips for Restaurant-Quality Stick of Butter Chicken and Rice
Temperature and Timing Mastery
Every oven is different, and altitude can affect cooking times for stick of butter chicken and rice. Start checking your rice texture around the 20-minute mark of the uncovered baking phase. The rice should be tender but not mushy, with no liquid pooling in the corners of the dish.
If your stick of butter chicken and rice still has firm rice or liquid remains after 30 minutes uncovered, place the foil back over the dish and continue baking in 10-minute intervals, checking between each addition. The rice will eventually absorb the liquid—patience is key.
Use an instant-read meat thermometer to check chicken doneness in stick of butter chicken and rice. The internal temperature should reach 165°F in the thickest part of the thigh. If the chicken reaches temperature but rice is still undercooked, you can remove the chicken, tent it with foil to keep warm, and continue cooking the rice separately.
Flavor Boosting Techniques for Stick of Butter Chicken and Rice
For even deeper flavor in stick of butter chicken and rice, brown the chicken thighs in a skillet for 2-3 minutes per side before adding them to the rice. This creates a caramelized crust and renders some fat, both of which enhance the final dish.
Sauté the mushrooms in a tablespoon of butter until golden before adding them to stick of butter chicken and rice. This extra step intensifies their flavor and improves their texture.
Add fresh herbs for brightness to stick of butter chicken and rice: thyme sprigs placed under the chicken before baking, or fresh parsley and chives stirred in just before serving, add beautiful color and fresh flavor that balances the richness.
For a hint of acidity that brightens all the flavors in stick of butter chicken and rice, squeeze a bit of fresh lemon juice over each serving, or serve with lemon wedges on the side.
Texture Perfections
If you prefer crispier chicken skin in stick of butter chicken and rice, you can use bone-in, skin-on chicken thighs. Place them skin-side up and after the covered baking, finish under the broiler for 2-3 minutes to crisp the skin while keeping the rice covered with foil.
For extra crispy cheese topping on stick of butter chicken and rice, add fresh grated Parmesan during the last 10 minutes of uncovered baking, or finish under the broiler for 1-2 minutes watching carefully to prevent burning.
If your stick of butter chicken and rice tends to get too soft, reduce the total liquid by 1/4 cup (3 tablespoons). Some rice varieties absorb more liquid than others, so slight adjustments may be needed based on your specific rice brand.
Troubleshooting Common Issues with Stick of Butter Chicken and Rice
Rice Is Too Watery
This usually happens when stick of butter chicken and rice hasn’t baked long enough or the dish wasn’t properly covered during the first baking phase. Solution: Remove the foil and continue baking at 400°F, checking every 5 minutes and fluffing with a fork. If needed, carefully spoon out excess liquid.
Rice Is Too Dry or Crunchy
Not enough liquid or baking temperature too high can ruin stick of butter chicken and rice. Solution: Add 1/2 cup hot chicken broth or water, cover tightly with foil, and return to a 325°F oven for 15-20 minutes until rice softens.
Chicken Is Dry
This typically happens with chicken breasts or overbaking stick of butter chicken and rice. Solution: Next time, use chicken thighs and check doneness at 20 minutes uncovered. You can salvage dry chicken by shredding it and mixing it into the rice with a bit of butter or chicken broth.
Rice Is Burnt on the Edges
Oven temperature too high or baking dish too shallow can burn stick of butter chicken and rice. Solution: Use a deeper baking dish, reduce oven temperature by 25°F, and ensure dish is properly covered during the first phase.
Bland Flavor
Under-seasoned chicken or low-quality ingredients can make stick of butter chicken and rice taste bland. Solution: Season chicken generously, use name-brand condensed soups rather than off-brands, and don’t skip the cheese. Add a bouillon cube to the liquid mixture for more intense flavor.
Delicious Variations of Stick of Butter Chicken and Rice
Mediterranean Style Stick of Butter Chicken and Rice
Replace beef consommé with chicken broth in stick of butter chicken and rice, add sun-dried tomatoes, kalamata olives, and crumbled feta cheese. Season chicken with oregano, basil, and lemon zest. Use olive oil instead of butter for an authentic Mediterranean touch.
Mexican Inspired Stick of Butter Chicken and Rice
Use Mexican rice blend for stick of butter chicken and rice, replace French onion soup with cream of chicken, add black beans, corn, and diced green chilies. Season with cumin, chili powder, and top with pepper jack cheese. Serve with salsa, sour cream, and cilantro.
Asian Fusion Stick of Butter Chicken and Rice
Use jasmine rice for stick of butter chicken and rice, replace soups with coconut milk and soy sauce, add ginger, garlic, and sesame oil. Use shiitake mushrooms and season chicken with five-spice powder. Garnish with green onions and sesame seeds.
Vegetarian Version of Stick of Butter Chicken and Rice
Omit chicken from stick of butter chicken and rice and add chickpeas, white beans, or extra-firm tofu cubes. Use vegetable consommé or mushroom broth instead of beef. Add extra vegetables like bell peppers, zucchini, and spinach.
Low-Carb/Keto Stick of Butter Chicken and Rice
Replace rice with riced cauliflower in stick of butter chicken and rice (add it during the last 20 minutes of baking uncovered). Use full-fat cream instead of consommé, and increase butter and cheese. This creates a creamy, indulgent low-carb casserole.
Spicy Stick of Butter Chicken and Rice
Add diced jalapeños or green chilies to stick of butter chicken and rice, use spicy Italian sausage instead of half the chicken, include red pepper flakes in the seasoning, and top with pepper jack cheese.
Meal Prep and Make-Ahead Stick of Butter Chicken and Rice
Advance Preparation
Assemble the entire stick of butter chicken and rice dish up to 24 hours ahead. Layer rice, mushrooms, liquid, butter, and cheese in your baking dish, then season and add chicken. Cover tightly with plastic wrap and refrigerate.
When ready to cook stick of butter chicken and rice, remove from refrigerator 30 minutes before baking to bring to room temperature. This ensures even cooking. You may need to add 10-15 extra minutes to the covered baking time since the dish will be cold.
Freezer-Friendly Options
You can freeze the unbaked assembled stick of butter chicken and rice for up to 3 months. Use a disposable aluminum pan for easy storage and cleanup. Wrap tightly with plastic wrap, then aluminum foil, and label with contents and date.
To cook frozen stick of butter chicken and rice, thaw completely in the refrigerator overnight (this takes about 24 hours). Bake as directed, possibly adding an extra 15-20 minutes to ensure the center is hot.
Cooked leftover stick of butter chicken and rice freezes beautifully for up to 2 months. Portion into individual servings in freezer-safe containers. Reheat from frozen in the microwave for 4-5 minutes, stirring halfway through.
Batch Cooking Stick of Butter Chicken and Rice for Meal Prep
Double the stick of butter chicken and rice recipe and bake in two separate 9×13 dishes. Enjoy one immediately and freeze the second for a future busy night. You can also portion the cooked casserole into individual microwave-safe containers for grab-and-go lunches throughout the week.
Storage and Reheating Stick of Butter Chicken and Rice
Refrigeration
Store leftover stick of butter chicken and rice in an airtight container in the refrigerator for up to 4-5 days. The flavors actually deepen and meld beautifully overnight, making leftover stick of butter chicken and rice often taste even better than the fresh-baked version.
Best Reheating Methods for Stick of Butter Chicken and Rice
Microwave: Place a portion of stick of butter chicken and rice in a microwave-safe bowl, add a tablespoon of water or broth, cover with a damp paper towel, and heat on 70% power for 2-3 minutes, stirring halfway through. This prevents the rice from drying out.
Oven: Place portions of stick of butter chicken and rice in an oven-safe dish, add 2-3 tablespoons of chicken broth, cover with foil, and reheat at 325°F for 20-25 minutes until heated through.
Stovetop: Add leftover stick of butter chicken and rice to a skillet with a bit of butter or chicken broth over medium-low heat. Cover and heat for 8-10 minutes, stirring occasionally.
Serving Suggestions and Pairings for Stick of Butter Chicken and Rice
This hearty one-pan stick of butter chicken and rice meal is fairly complete on its own, but these sides take it to the next level:
Fresh Vegetables: A crisp green salad with vinaigrette cuts through the richness of stick of butter chicken and rice beautifully. Roasted broccoli, green beans, or asparagus add color and nutrition.
Breads: Warm dinner rolls, garlic bread, or crusty baguette are perfect for soaking up any remaining sauce from stick of butter chicken and rice.
Light Sides: Cucumber tomato salad, coleslaw, or a simple tomato and mozzarella caprese salad add freshness and acidity that complements stick of butter chicken and rice.
Wine Pairings: A medium-bodied Pinot Noir or Merlot complements the rich, savory flavors of stick of butter chicken and rice. For white wine lovers, a buttery Chardonnay works surprisingly well.
Nutritional Information for Stick of Butter Chicken and Rice
Per serving of stick of butter chicken and rice (based on 6 servings):
- Calories: approximately 580
- Protein: 35g
- Carbohydrates: 48g
- Fat: 24g
- Fiber: 2g
- Sodium: 890mg
Note: Nutritional values are estimates and will vary based on specific ingredients used and portion sizes in stick of butter chicken and rice.
Making Stick of Butter Chicken and Rice Healthier
Reduce butter to 4 tablespoons (half a stick) and stick of butter chicken and rice still works beautifully while cutting significant calories and fat. Use low-sodium soups and broth to reduce sodium content by nearly half in stick of butter chicken and rice.
Add extra vegetables like diced bell peppers, zucchini, or spinach to stick of butter chicken and rice to increase fiber and nutrients. These can be stirred into the rice mixture before adding the chicken.
Use brown rice for added fiber in stick of butter chicken and rice, but note you’ll need to increase liquid by 1/2 cup and extend covered baking time by 20-30 minutes. Brown rice requires more liquid and longer cooking than white rice.
Frequently Asked Questions About Stick of Butter Chicken and Rice
Can I use minute rice or instant rice in stick of butter chicken and rice? No, instant rice is pre-cooked and will turn to mush during the 90-minute baking time of stick of butter chicken and rice. Always use regular long grain white rice for proper texture.
My stick of butter chicken and rice has hard rice after the recommended time. What should I do? Add 1/4 to 1/2 cup hot water or broth to stick of butter chicken and rice, cover tightly with foil, reduce oven to 325°F, and continue baking in 10-minute intervals until rice is tender.
Can I make stick of butter chicken and rice in a slow cooker? Yes! Layer ingredients in a 6-quart slow cooker in the same order for stick of butter chicken and rice. Cook on LOW for 4-5 hours or HIGH for 2-3 hours until rice is tender and liquid is absorbed.
What about using an Instant Pot for stick of butter chicken and rice? Use the same ingredients for stick of butter chicken and rice but reduce liquid by 1/2 cup. Sauté chicken in the pot first, remove, add rice and liquids, place chicken on top. Pressure cook on HIGH for 10 minutes, natural release for 10 minutes. Fluff and serve.
Is stick of butter chicken and rice gluten-free? The rice and chicken in stick of butter chicken and rice are naturally gluten-free, but check your soup labels carefully. Some French onion soups contain gluten. Use certified gluten-free soups or make your own onion broth mixture.
Can I add vegetables to stick of butter chicken and rice? Absolutely! Diced bell peppers, frozen peas, green beans, or chopped broccoli can be stirred into stick of butter chicken and rice before baking. Add heartier vegetables like carrots at the beginning; delicate vegetables like spinach in the last 10 minutes.
How do I prevent the chicken from drying out in stick of butter chicken and rice? Always use boneless skinless chicken thighs rather than breasts in stick of butter chicken and rice, don’t overbake during the uncovered phase, and check internal temperature at 165°F. If you must use chicken breasts, consider butterflying them to reduce thickness.
Can I use bone-in chicken for stick of butter chicken and rice? Yes, bone-in chicken thighs work beautifully in stick of butter chicken and rice and add even more flavor to the rice. Increase total cooking time by 15-20 minutes and ensure internal temperature reaches 165°F near the bone.
Why is my stick of butter chicken and rice watery after baking? This usually means either you didn’t bake stick of butter chicken and rice long enough uncovered, your rice was instant/minute rice, or oven temperature was too low. Continue baking uncovered at 400°F in 5-minute intervals, fluffing between each, until liquid absorbs.
Can I omit the mushrooms from stick of butter chicken and rice? Yes, mushrooms can be completely omitted from stick of butter chicken and rice if you don’t enjoy them. The dish will still be delicious. You can replace them with diced onions or bell peppers for added texture and flavor.
Why Stick of Butter Chicken and Rice Is Perfect for Busy Families
In today’s hectic world, finding recipes that deliver maximum flavor with minimal effort is like striking gold. Stick of butter chicken and rice checks every box for busy families:
Five-Minute Prep: Simply layer ingredients in a baking dish and pop stick of butter chicken and rice in the oven. No complicated techniques, no constant stirring, no babysitting required.
One Pan Cleanup: Everything in stick of butter chicken and rice cooks together in a single baking dish. After dinner, you have just one dish to wash instead of multiple pots and pans cluttering your sink.
Budget-Friendly: All ingredients in stick of butter chicken and rice are affordable pantry staples and grocery store basics. Chicken thighs are one of the most economical cuts of meat, and rice is incredibly inexpensive. You can feed a family of six for under twenty dollars.
Kid-Approved: The mild, savory flavors of stick of butter chicken and rice appeal to even picky eaters. There’s nothing scary or intimidating here—just tender chicken and buttery rice that kids genuinely enjoy.
Leftovers That Actually Taste Good: Unlike many casseroles that get soggy or dry when reheated, stick of butter chicken and rice stays delicious for days. The flavors deepen as it sits, making it ideal for meal prep and weekly lunch planning.
Impressive Enough for Guests: Despite the simple preparation, stick of butter chicken and rice looks and tastes like you spent hours in the kitchen. It’s perfect for casual entertaining when you want to wow guests without stress.
The Cultural Impact and Viral Success of Stick of Butter Chicken and Rice
The stick of butter chicken and rice phenomenon demonstrates how social media has transformed home cooking. What was once a regional comfort food recipe shared among Southern grandmothers became a global sensation overnight thanks to TikTok and Instagram.
Food creator Melissa Jo’s original stick of butter chicken and rice video garnered over 10 million views, sparking thousands of home cooks to try the recipe and share their own results. The hashtag has been used hundreds of thousands of times, with variations of stick of butter chicken and rice appearing across every cuisine and dietary preference.
This viral success speaks to our collective craving for recipes that balance simplicity with satisfaction. In an era of complicated, ingredient-heavy recipes that require specialty equipment, stick of butter chicken and rice offers refreshing accessibility. Anyone with an oven and a baking dish can create something genuinely delicious.
The recipe also taps into nostalgia. Many people remember similar dishes to stick of butter chicken and rice from their childhoods—casseroles their mothers or grandmothers made that filled the house with incredible aromas and brought the family together around the dinner table.
Final Thoughts on Stick of Butter Chicken and Rice
Stick of butter chicken and rice represents everything we love about comfort food cooking. It’s approachable yet impressive, budget-friendly yet luxurious, simple yet deeply satisfying. Whether you’re cooking for your family on a busy Tuesday night or preparing a crowd-pleasing dish for weekend guests, stick of butter chicken and rice delivers consistently excellent results.
The beauty of stick of butter chicken and rice lies not just in its incredible flavor and ease of preparation, but in its versatility. Make it exactly as written for classic comfort, or experiment with the countless variations to keep things exciting. Either way, you’ll have a reliable go-to recipe that brings people together around the table.
So preheat your oven, grab your baking dish, and get ready to create stick of butter chicken and rice—the kind of meal that generates genuine excitement and inevitable requests for seconds. This is the recipe you’ll make again and again, the one you’ll pass down to your own kids, and the one that friends will ask you to bring to every potluck.
Welcome to the wonderful world of stick of butter chicken and rice—where five minutes of prep transforms into ninety minutes of incredible aromas and a lifetime of delicious memories.
