Stick of Butter Chicken and Rice

When the dinner budget is reasonable but your appetite is feeling extravagant, this stick of butter chicken and rice recipe delivers. Buttery rice, savory chicken, and rich onion flavor come together in one skillet with very little effort and absolutely no fancy ingredients.

Course Casserole, Main Dish - Chicken, Main Dish (Quick and Easy)

Cuisine American - Vintage

Prep Time 5

Cook Time 30

Resting Time 5

Total Time 40

Servings

Calories 222kcal

Author Marye Audet-White

Ingredients

1 ½ pounds boneless skinless chicken thighs cut into bite-sized pieces
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 stick ½ cup unsalted butter
1 10.5-ounce can condensed French onion soup
2 cups beef broth
1 cup long grain white rice uncooked
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley optional

Instructions

Season the chicken with pepper and garlic powder.
Heat a large deep skillet or Dutch oven over medium-high heat. Add the olive oil and chicken. Cook until lightly browned, about 5 minutes.
Push the chicken to one side of the pan and add the butter. Let it melt completely.
Stir in the French onion soup, beef broth, Worcestershire sauce, and uncooked rice.
Bring to a gentle boil.
Reduce heat to low, cover tightly, and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Remove from heat and let stand, covered, for 5 minutes.
Fluff the rice with a fork, stir everything together, and sprinkle with parsley before serving.

Notes

Storage:

Store leftovers in a tightly covered container in the refrigerator for up to 4 days. You can freeze for up to 3 months but the rice may change texture.

Tips:

Use chicken thighs for the best flavor and tenderness, but you can use breast.
If the rice seems dry before it's tender, add ¼ cup broth and continue cooking.

Nutrition