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Easy stick of butter chicken rice features golden, fluffy rice and tender chicken pieces, showcasing a flavorful and simple weeknight dinner recipe.

Easy Stick of Butter Chicken Rice

This Easy Stick of Butter Chicken Rice recipe is a flavorful and comforting one-pot meal perfect for busy weeknights. Tender chicken and perfectly cooked rice are infused with rich, buttery goodness and aromatic spices for a satisfying and effortless dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups long-grain rice
  • 3 cups chicken broth, low-sodium
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon paprika
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped, for garnish optional
  • Lemon juice, for serving optional

Equipment

  • Large skillet or Dutch oven with lid
  • measuring cups and spoons
  • cutting board
  • Chef's knife
  • Garlic press (optional)
  • wooden spoon or spatula
  • fork

Method
 

  1. In a large skillet or Dutch oven over medium heat, melt the entire stick of butter.
  2. Add the chicken pieces to the skillet and cook until browned on all sides. Don't overcrowd the pan; work in batches if necessary. Remove the chicken from the skillet and set aside.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  4. Stir in the rice, thyme, rosemary, paprika, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the rice and release its aroma.
  5. Pour in the chicken broth and bring to a boil. Then, return the chicken to the skillet.
  6. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid lifting the lid during cooking to ensure even cooking of the rice.
  7. Remove the skillet from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to fully absorb any remaining liquid and become perfectly fluffy.
  8. Fluff the rice with a fork before serving.
  9. Garnish with fresh parsley, if desired, and serve hot. A squeeze of lemon juice is a great addition, too!

Notes

For best results, use a heavy-bottomed skillet or Dutch oven to ensure even cooking and prevent sticking. Avoid lifting the lid during simmering to maintain the proper cooking environment for the rice. If you prefer a creamier dish, stir in a tablespoon of heavy cream or sour cream after cooking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed to prevent drying out. For a spicier kick, add a pinch of red pepper flakes to the spice mixture.