Baked Butter Chicken & Rice

If you’re craving butter chicken but want something easy, hands-off, and family-friendly, this Baked Butter Chicken and Rice recipe is the answer.

Baked Butter Chicken & Rice

This Baked Butter Chicken and Rice is the best comfort food! Everything bakes together in one dish—tender chicken, fluffy rice, and a rich, creamy sauce—making this a perfect weeknight dinner or meal-prep favorite.

First, start by rinsing your basmati rice thoroughly until the water runs clear. Next, sauté the onion and spices in ghee directly in your baking dish. Then, stir in the rice, broth, and cream, ensuring everything is evenly combined before adding the marinated chicken on top. Finally, cover the oven safe dish tightly and bake until the rice is tender and the chicken is cooked through. Once baked, allow the dish to rest briefly so the sauce thickens and the rice finishes absorbing the liquid. Before serving, gently fluff the rice and finish with fresh cilantro.

Let’s make dinner!

Why You Will Love Baked Butter Chicken & Rice!

• Uses store-bought marinade for convenience
• One-pan meal = minimal cleanup
• Kid-friendly, mild, and comforting
• Great for leftovers and reheats beautifully

Recipe At A Glance:

Chicken: You will need three lbs of chicken. I used drumsticks for this recipe.

Butter chicken sauce: You will need store-bought butter chicken marinade

Yogurt: You will need half a cup of plain yogurt. (not shown in picture)

Rice: You will need three cups of rice. I used basmati rice.

Butter: You will two tbsp of butter.

Onion: You will need 1 onion finely chopped

Salt: You will need one tsp of salt for taste.

Chicken Broth: You will need four cups of chicken broth for flavor.

Heavy cream: You will need one and a half cups of heavy cream.

Garlic and Ginger: You will need one tbsp of each minced

Cilantro: You will need a handful.

Equipment Needed:

Cooking spoon: For mixing.

Measuring Spoons and Cup: For accurate measurements.

Bowls: For marinating chicken.

Dutch ovenpan or baking dish: For the recipe to bake in.

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Step By Step Instructions:

Step One: Marinate the Chicken

In a bowl, combine the chicken with half the butter chicken marinade and yogurt. Toss to coat evenly. Let marinate for at least 30 minutes, or up to overnight for deeper flavor.

Step Two: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a large oven-safe baking dish or Dutch oven.

Step Three: Build the Rice Base

Melt butter in the baking dish. Add the diced onion and sauté until softened, about 3–4 minutes. Stir in the rinsed rice until well coated.

Step Four: Add Liquids

Pour in the chicken broth and heavy cream. Season lightly with salt, keeping in mind the marinade already contains seasoning. Stir to combine.

Step Five: Bake

Cover tightly with foil or a lid and bake for 50–55 minutes, until the rice is tender and the chicken is fully cooked. Uncover and bake for an additional 10 minutes to slightly thicken the sauce.

Step Six: Rest and Serve

Let the dish rest for 5 minutes before gently fluffing the rice. Garnish with fresh cilantro and an extra drizzle of cream or butter if desired.

Enjoy

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Baked Butter Chicken & Rice Leftovers? No problem!

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth or cream to loosen the sauce.

Frequently Asked Questions?

Can I freeze leftovers?

Yes. Cool completely and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Can I use chicken breasts instead of thighs?

Yes! Chicken thighs are juicier, but breasts work well if cut into larger pieces and not overbaked.

Do I have to rinse the rice?

Yes. Rinsing removes excess starch and helps prevent gummy rice.

Baked Butter Chicken and Rice Tips and Variations

1. Extra creamy: Stir in an additional ¼ cup cream right before serving.
2. Vegetable add-ins: Add peas, spinach, or cauliflower during the last 10 minutes
3. Dairy-free: Use full-fat coconut milk and skip the yogurt
4. Golden top: Broil for 2–3 minutes at the end for lightly crisped chicken

Troubleshooting Common Mistakes

1. Dry chicken? Chicken breasts can dry out faster than thighs. If using breasts, cut them into larger chunks and avoid overbaking. Thighs are more forgiving and stay juicy..

2. Rice turned mushy? Too much liquid or overbaking can cause this. Next time, stay closer to 4½ cups of broth and uncover during the final 10 minutes to allow excess moisture to evaporate.

3. Rice is still crunchy? This usually means there wasn’t enough liquid or the dish wasn’t sealed tightly. Simply add ¼–½ cup hot chicken broth, cover tightly with foil, and bake for another 5–10 minutes.

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From my kitchen to yours…

This Baked Butter Chicken and Rice proves that comfort food doesn’t have to be complicated. With the help of a good store-bought marinade, you can have a cozy, satisfying dinner on the table with minimal effort.

Thank you for reading my post today! If you bake this recipe, share your picture on Facebook or Pinterest and tag @BakingOnThyme — I’d love to see how it turns out! Comment below if you have any questions or if you’ve tried my Baked Butter Chicken and Rice

From my kitchen to yours—until next time, enjoy every bite!!!

Jas.

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