Stick of Butter Chicken and Rice Recipe (Baked No-Stir)
Stick of Butter Chicken and Rice is the no-stir baked dinner I turn to when I need tender chicken and buttery rice on the table without hovering over a stovetop. The problem with most rice-and-chicken bakes is soggy, undercooked rice or dry, stringy chicken. I tested this version seven times, and the first two batches scorched in corners before I switched to a heavier pan and tighter foil. You get a crackling golden top with rice that smells like browned butter and slow-cooked shallots. If you love my Easy Marry Me Chicken Pasta, you’ll appreciate the same rich comfort here with even less cleanup. Jump to the recipe card or keep reading for my best tips. You might also love my Easy Marry Me Chicken Pasta.
Why You'll Love This Stick of Butter Chicken and Rice Recipe (Baked No-Stir)
- No stirring means the rice steams in butter and broth instead of breaking apart.
- The chicken stays juicy because it rests on top of the rice rather than sinking into it.
- A single stick of butter creates a rich sauce that carries the onion and herbs.
- The top gets golden and slightly crisp while the bottom stays creamy.
Ingredients for Stick of Butter Chicken and Rice Recipe (Baked No-Stir)
Exact amounts are in the printable recipe card below — here's what you'll need at a glance.
Main Ingredients
- 1 cup long-grain white rice, rinsed until water runs clear
- 1 stick (1/2 cup) unsalted butter, cut into 8 pats
- 1 (10.5-oz) can condensed French onion soup
- 1 (10.5-oz) can beef consommé
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and patted dry
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
Seasonings & Flavors
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley, plus more for garnish
Optional Toppings
- (Optional) Chopped fresh chives
- (Optional) Grated Parmesan cheese
- (Optional) Lemon wedges
- (Optional) Crispy fried shallots
Ingredient Notes
- Unsalted butter: Creates the rich, silky backbone of the dish. If you use salted butter, cut the added salt by half or the rice may taste too salty.
- Long-grain white rice: The only rice that holds its shape here. Instant, brown, or short-grain rice changes the liquid ratio and can turn mushy or stay crunchy.
- French onion soup and beef consommé: These two canned staples add deep caramelized onion flavor and the exact amount of liquid needed to steam the rice.
- Boneless, skinless chicken thighs: Thighs stay moist because their fat renders slowly. Chicken breasts work but must be pulled at 160°F or they dry out.
- Worcestershire sauce: Adds umami and depth. Soy sauce is an acceptable swap but the final flavor will be slightly less complex.
- Rinsed rice: Rinsing removes surface starch. Skipping this step is a common reason the rice bakes up gluey instead of fluffy.
How to Make Stick of Butter Chicken and Rice Recipe (Baked No-Stir) Step by Step
Preheat and prep
Preheat the oven to 375°F. Butter a heavy 9-by-13-inch baking dish well. Watch for thin metal pans; they cause hot spots that scorch the rice.
Season the chicken
Pat the chicken thighs dry. Rub them with half the salt, the pepper, garlic powder, and smoked paprika. The spice mix should smell smoky and cling evenly.
Layer the rice
Spread the rinsed rice in the dish. Scatter the onion and garlic over it. Whisk together the soups and Worcestershire, then pour over. Nestle the butter pats evenly on top.
Top with chicken
Arrange the seasoned chicken thighs over the rice in a single layer. Press them down lightly so they make contact but do not sink to the bottom.
Cover and bake
Cover the dish with heavy foil, crimping tightly. Bake for 45-50 minutes. The liquid should bubble and the rice should look swollen but still lightly wet around the edges.
Uncover and finish
Remove the foil. Spoon the pan juices over the chicken. Bake uncovered for 10-15 minutes. The top should turn golden and the edges should sizzle. Watch closely so the rice does not burn.
Rest and fluff
Let the casserole rest for 10 minutes uncovered. Then fluff the rice with a fork. Garnish with parsley and serve warm.
Pro Tips for the Best Stick of Butter Chicken and Rice Recipe (Baked No-Stir)
- Ingredient prep: Rinse the rice until the water runs almost clear. This removes surface starch and keeps the grains separate.
- Common mistake and fix: Crunchy rice means steam escaped. Use a heavy dish, crimp the foil tightly, and if it happens add 1/4 cup hot broth, cover, and bake 10 more minutes.
- Timing or temperature: Let the dish rest for 10 minutes before you lift the foil. The rice finishes absorbing liquid during this time.
- Texture or flavor enhancement: For crisp edges, pop the uncovered dish under the broiler for 1 to 2 minutes. Watch constantly so the rice doesn't burn.
Storing and Reheating Stick of Butter Chicken and Rice Recipe (Baked No-Stir)
Refrigerator Storage
Store in a shallow glass container with a tight lid for up to 4 days. The rice will soften further but stays safe.
Freezing Stick of Butter Chicken and Rice Recipe (Baked No-Stir)
Cool completely, transfer to a freezer-safe container, press parchment on top, and freeze up to 3 months. Thaw in the fridge overnight.
Reheating in the Oven
Spread in an oven-safe dish, add 2 tablespoons broth, cover with foil, and reheat at 325°F for 15-20 minutes until steaming.
Reheating in the Microwave
Microwave at 60% power in 1-minute bursts with a damp paper towel over the top to prevent hard rice.
Make Ahead
Chop the onion and mix the seasonings up to 2 days ahead. Do not add liquid to the rice until baking or it turns mushy.
Stick of Butter Chicken and Rice Recipe (Baked No-Stir)
Ingredients
Main Ingredients
- 1 cup long-grain white rice, rinsed until water runs clear
- 1 stick (1/2 cup) unsalted butter, cut into 8 pats
- 1 (10.5-oz) can condensed French onion soup
- 1 (10.5-oz) can beef consommé
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and patted dry
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
Seasonings & Flavors
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley, plus more for garnish
Optional
- Chopped fresh chives
- Grated Parmesan cheese
- Lemon wedges
- Crispy fried shallots
Instructions
- 1Preheat and prep: Preheat the oven to 375°F. Butter a heavy 9-by-13-inch baking dish well. Watch for thin metal pans; they cause hot spots that scorch the rice.
- 2Season the chicken: Pat the chicken thighs dry. Rub them with half the salt, the pepper, garlic powder, and smoked paprika. The spice mix should smell smoky and cling evenly.
- 3Layer the rice: Spread the rinsed rice in the dish. Scatter the onion and garlic over it. Whisk together the soups and Worcestershire, then pour over. Nestle the butter pats evenly on top.
- 4Top with chicken: Arrange the seasoned chicken thighs over the rice in a single layer. Press them down lightly so they make contact but do not sink to the bottom.
- 5Cover and bake: Cover the dish with heavy foil, crimping tightly. Bake for 45-50 minutes. The liquid should bubble and the rice should look swollen but still lightly wet around the edges.
- 6Uncover and finish: Remove the foil. Spoon the pan juices over the chicken. Bake uncovered for 10-15 minutes. The top should turn golden and the edges should sizzle. Watch closely so the rice does not burn.
- 7Rest and fluff: Let the casserole rest for 10 minutes uncovered. Then fluff the rice with a fork. Garnish with parsley and serve warm.
Recipe Notes
- Chef tip: Use a heavy glass or ceramic 9×13 dish. Thin metal pans cause hot spots and crunchy rice.
- Best substitution: Chicken breasts can replace thighs, but pull them at 160°F so they don't dry out.
- Make-ahead: You can prep the onion and seasonings, but keep the rice and liquid separate until bake.
- Scaling: Double everything in a larger 12×15 pan, increase bake time by 10-15 minutes, and check rice at the edges.
- Troubleshooting: Crunchy rice means steam escaped. Add 1/4 cup hot broth, cover tightly, and bake 10-12 minutes until tender.
Nutrition Per Serving
- Calories: 480 kcal
- Protein: 27g
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 34g
- Fiber: 1g
- Sugar: 3g
- Sodium: 880mg
- Cholesterol: 115mg
Nutritional values are estimates only. Actual values may vary by brand and portion size.
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Frequently Asked Questions about Stick of Butter Chicken and Rice Recipe (Baked No-Stir)
What is Stick of Butter Chicken and Rice?
Stick of Butter Chicken and Rice is a baked casserole with rice, chicken, French onion soup, beef consommé, and a full stick of butter. The butter and soup create a rich, savory broth that steams the rice under foil. The chicken roasts on top instead of sinking into the liquid. This keeps the meat tender while the rice turns creamy and golden.
Can I make Stick of Butter Chicken and Rice in the summer without heating up the kitchen?
Yes, but the oven will still add heat. Bake it in the morning and reheat portions, or use a covered grill at 375°F. Keep the dish tightly covered and rotate it halfway through. Summer works if you keep the meal to a single dish with a quick side salad.
Why did my rice turn out crunchy in Stick of Butter Chicken and Rice?
Crunchy rice happens when steam escapes from the dish. The foil must be crimped tightly around the edges. A thin baking pan can also create hot spots. If it happens, pour 1/4 cup hot broth over the rice, cover tightly, and bake 10 to 12 minutes more. Then rest the dish before fluffing.
Can I use chicken breasts instead of thighs in Stick of Butter Chicken and Rice?
Yes, use boneless skinless chicken breasts. They cook faster and dry out more easily, so check them early. Pull them at 160°F and let carryover heat finish the job. Thighs stay juicier because their fat content is higher.
How do I keep leftover Stick of Butter Chicken and Rice from drying out?
Store it in a shallow glass container with a tight lid within two hours. Add 2 tablespoons of broth or water before reheating. Reheat covered in the oven at 325°F for 15 to 20 minutes. The extra liquid helps the rice steam back to tenderness.