Stick of Butter Chicken and Rice
Tender chicken and buttery rice come together in one comforting dish.A generous amount of butter gives the rice incredible richness and flavor.Simple herbs and seasonings make the chicken deliciously savory.Everything cooks together, making cleanup quick and easy.It is perfect for busy weeknight dinners and family meals.Serve it with vegetables or salad for a satisfying complete dinner.
Ingredients
For the Chicken
- 6 boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
For the Rice
- 2 cups long-grain white rice, uncooked
- 4 cups low-sodium chicken broth
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 stick (½ cup) unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
Instructions
- Pat the chicken pieces dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, onion powder, paprika, thyme, and parsley.
- Preheat the oven to 375°F (190°C).
- Lightly grease a large oven-safe baking dish. Add the uncooked rice, chopped onion, minced garlic, parsley, paprika, pepper, and salt. Pour the chicken broth over the rice and stir gently to distribute everything evenly.
- Cut the stick of butter into several pieces and distribute them evenly over the top of the rice mixture. The butter will melt during baking and enrich the rice with a deep, savory flavor.
- Arrange the seasoned chicken pieces evenly over the rice. Drizzle the chicken with the olive oil.
- Keeping the dish covered is important because the trapped steam helps cook the rice evenly.
- Remove the foil carefully. Continue baking uncovered for another 10–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
- Remove the dish from the oven and let it rest for 5–10 minutes. This allows the rice to finish absorbing the flavorful liquid and gives the chicken time to retain its juices.
- Fluff the rice gently with a fork. Garnish with fresh parsley and a little freshly cracked black pepper. Serve warm.
Notes
- Use long-grain rice: It generally produces fluffy grains and works well for baked chicken and rice.
- Avoid instant rice: Instant or quick-cooking rice can become mushy with this cooking method.
- Use unsalted butter: This gives you better control over the overall saltiness.
- Chicken thighs are flavorful: Boneless thighs tend to stay especially juicy during baking.
- Cover tightly: A good seal helps create enough steam to cook the rice properly.
- Check the chicken: Always verify that chicken reaches 165°F (74°C) internally.
- Let it rest: Resting helps the rice absorb remaining liquid and improves its texture.
- Adjust seasoning: If using regular-sodium chicken broth, reduce the added salt.