Stick of Butter Chicken and Rice

Name: Stick of Butter Chicken and Rice
Prep time: 5 min
Cook time: 30 min
Total time: 5 min
Yield: 8
Ingredients: 1 ½ pounds boneless skinless chicken thighs; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 tablespoon olive oil; 1 stick; 1 10.5-ounce can condensed French onion soup; 2 cups beef broth; 1 cup long grain white rice; 1 teaspoon Worcestershire sauce; 2 tablespoons chopped parsley

5 mins prepServes 8

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.

8 servings

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Instructions


0 Season the chicken with pepper and garlic powder.
1 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.
2 Push the chicken to one side of the pan and add the butter. Let it melt completely.
3 Stir in the French onion soup, beef broth, Worcestershire sauce, and uncooked rice.
4 Bring to a gentle boil.
5 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.
6 Remove from heat and let stand, covered, for 5 minutes.
7 Fluff the rice with a fork, stir everything together, and sprinkle with parsley before serving.

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Stick of Butter Chicken and Rice

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