Stick of Butter Chicken and Rice

Name: Stick of Butter Chicken and Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 10½ oz White Rice; 2¼ cups Chicken Broth; 1 French Onion Soup Mix; 1¼ lb Chicken Thigh; ½ tsp Black Pepper; ½ cup Butter; 7 oz Peas

By Eatpace

Chicken thighs and rice bake under a blanket of butter with French onion seasoning and peas. Everything cooks in one baking dish, with no stovetop work.

Total: 55 min; 10 prep · 45 cook
Serves: 4; Scale it below
Calories: 725; kcal per serving
Protein: 39g; per serving

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Baked chicken thighs and onion-seasoned rice with peas in a baking dish.

55 min

Ingredients

7 ingredients

4 servings

10½ oz White Rice (Long-grain)
2¼ cups Chicken Broth (Unsalted)
1 French Onion Soup Mix (1-oz packet)
1¼ lb Chicken Thigh (Boneless and skinless)
½ tsp Black Pepper
½ cup Butter, sliced (1 stick, unsalted)
7 oz Peas (Frozen)

Contains dairy, gluten and soy. Always check labels.

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Nutrition per serving

Estimated

725 kcal

Protein: 39 g
Carbs: 72 g
Fat: 30 g
Fiber: 4 g

By EatpaceHow we write and check our recipes

Method

6 steps Oven 375°F 10 min prep · 45 min cook

Prep

Step 1. Heat the oven to 375°F (190°C).

Cook

Step 2. Bring the Chicken Broth to a simmer, then stir it with White Rice and French Onion Soup Mix in a baking dish. Spread the rice evenly across the bottom.
Step 3. Arrange Chicken Thigh over the rice and sprinkle with Black Pepper. Scatter Butter over the chicken and rice, then cover the dish tightly with foil.
Step 4. Bake until the rice has absorbed most of the liquid, about 35 minutes.
Step 5. Scatter Peas around the chicken and cover again. Bake until the rice is tender and the chicken is cooked through with no pink inside, about 10 minutes.

Finish & serve

Step 6. Remove from the oven and let stand covered until the remaining liquid is absorbed, about 5 minutes. Fluff the rice and serve with the chicken.

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Tips

Good to know

Check the thickest chicken thigh with an instant-read thermometer; it should reach 165°F.

Leftovers

Refrigerate leftovers promptly in shallow containers and eat within 3 to 4 days.

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