16 Stick of Butter Recipes So Easy and Cozy You Will Wonder Why You Ever Cooked the Hard Way

Some of the most loved dishes on social media right now start the same way: open a can or two, slice one stick of butter over the top, and let the oven do the rest. No fancy skills, no long shopping list, and only one pan to wash. The stick of butter trend began with a simple baked rice, and home cooks quickly tried the same trick on chicken, potatoes, onions, corn and more. These are comfort recipes for busy nights and potlucks, the kind you make when you want something warm without much effort. Here are our favorites, each with a full recipe. Grab a baking dish and let’s get started..

Stick of Butter Rice, the One That Started It All

This is the side dish everyone asks you to bring. Plain white rice bakes in rich onion soup and beef broth, and a sliced stick of butter melts down into every grain. The top turns golden and a little crisp while the middle stays tender and savory. It takes five minutes to put together and goes with roast chicken, pork chops or meatloaf. Would you serve it as a side or eat it straight from the dish?

You will need: 1 cup long grain white rice (uncooked), 1 can (10.5 oz) condensed French onion soup, 1 can (10.5 oz) beef consomme or beef broth, 1 stick (1/2 cup) butter, fresh thyme and black pepper to finish.

How to make it: 1. Heat the oven to 375F. 2. Spread the rice in an 8×8 baking dish. 3. Pour both cans over the rice and stir once. 4. Slice the stick of butter into 8 pats and lay them across the top. 5. Cover tightly with foil and bake about 1 hour, until the liquid is absorbed and the rice is tender. 6. Rest 5 minutes, fluff and add thyme and pepper.

Stick of Butter Chicken and Rice

This is the version that took over everyone’s feed. Raw rice goes in the dish first, then chicken on top, then the butter, so the chicken juices drip down and season the rice while it bakes. You end up with a full dinner in one pan and almost nothing to clean. It is the kind of meal you can start right after work and forget about until the timer rings.

You will need: 4 boneless chicken thighs or 2 breasts, 1 cup long grain white rice, 1 can (10.5 oz) condensed cream of chicken soup, 1 1/2 cups chicken broth, 1 stick butter, 1 teaspoon garlic powder, 1 teaspoon paprika, salt, pepper, parsley.

How to make it: 1. Heat the oven to 375F. 2. Stir rice, soup and broth together in a 9×13 dish. 3. Season the chicken with garlic powder, paprika, salt and pepper and set it on the rice. 4. Slice the butter over the top. 5. Cover with foil and bake 60 minutes, until the chicken reaches 165F and the rice is tender. 6. Rest 5 minutes and add parsley.

Stick of Butter Baby Potatoes

Baby potatoes roasted in a whole stick of butter come out crisp on the bottom and creamy inside. The trick is to cut them in half and set them cut side down so they brown in the melted butter. A little garlic and rosemary make the whole kitchen smell like a holiday dinner. Quick poll: would you eat these with steak (A), roast chicken (B) or straight off the pan (C)?

You will need: 2 pounds baby potatoes halved, 1 stick butter, 4 cloves garlic minced, 1 teaspoon dried rosemary, 1 teaspoon salt, 1/2 teaspoon pepper, chopped parsley.

How to make it: 1. Heat the oven to 425F. 2. Melt the butter in a 9×13 pan in the oven for 3 minutes. 3. Stir in the garlic, rosemary, salt and pepper. 4. Add the potatoes and turn them in the butter, then set them cut side down. 5. Roast 35 to 40 minutes until golden underneath. 6. Sprinkle with parsley and serve.

Butter Baked Whole Onions

Whole onions baked with butter and a little broth turn sweet, soft and jammy, almost like French onion soup you can eat with a fork. They cost very little, they look impressive on a plate, and they go with any roast. Leave the root end on so each onion holds together while it bakes. Have you ever served a whole onion as a side dish?

You will need: 4 medium yellow onions, 4 tablespoons butter (half a stick), 4 teaspoons beef bouillon granules or 1 cup beef broth, salt, pepper, fresh thyme, grated Parmesan (optional).

How to make it: 1. Heat the oven to 400F. 2. Peel the onions and trim the top, leaving the root end on. 3. Cut each onion into 8 wedges, stopping about half an inch from the root. 4. Set them in a small baking dish, tuck 1 tablespoon butter and 1 teaspoon bouillon into the center of each. 5. Cover with foil and bake 50 minutes, then uncover and bake 15 more. 6. Add thyme and Parmesan.

Brown Sugar Butter Carrots

These are the carrots even picky kids reach for. Butter and a spoon of brown sugar melt into a glossy glaze that coats every piece, and a pinch of salt keeps them from tasting like candy. Roasting brings out their natural sweetness and gives the edges a little color. They are a perfect make-ahead side for Sunday dinner or Thanksgiving.

You will need: 2 pounds carrots peeled and cut in sticks, 6 tablespoons butter, 2 tablespoons brown sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, pinch of cinnamon, chopped parsley.

How to make it: 1. Heat the oven to 400F. 2. Melt the butter with the brown sugar, salt, pepper and cinnamon. 3. Toss the carrots in the butter mixture on a sheet pan. 4. Roast 25 to 30 minutes, stirring halfway, until tender with browned edges. 5. Spoon the pan glaze over the top. 6. Finish with parsley.

Stick of Butter Corn Casserole

If there is one dish that shows up at every church supper and holiday table, it is this one. Two kinds of corn, a box of corn muffin mix, sour cream and a stick of butter bake into something halfway between spoonbread and cornbread. It is soft in the middle, golden on top and very hard to stop eating. Do you call it corn casserole or corn pudding? Want more cozy bakes? Try our comfort food casseroles that taste like Sunday dinner.

You will need: 1 can (15 oz) whole kernel corn drained, 1 can (14.75 oz) cream style corn, 1 box (8.5 oz) corn muffin mix, 1 cup sour cream, 1 stick butter melted, 1 cup shredded cheddar (optional).

How to make it: 1. Heat the oven to 350F and grease an 8×8 or 9×9 dish. 2. Stir both cans of corn, the muffin mix, sour cream and melted butter together. 3. Pour into the dish and smooth the top. 4. Bake 45 minutes. 5. Add the cheese if using and bake 5 to 10 minutes more, until set and golden. 6. Cool 10 minutes before serving.

One Pan Pork Chops and Rice With a Stick of Butter

This is the same easy method used for the famous rice, with pork chops on top instead. The chops stay juicy because they bake over the rice and broth, and the butter bastes them as it melts. A sprinkle of onion soup mix seasons the whole pan. It is a real sit-down family dinner made with things you probably already have.

You will need: 4 bone-in pork chops about 3/4 inch thick, 1 cup long grain white rice, 1 can (10.5 oz) condensed cream of mushroom soup, 1 1/2 cups chicken broth, 1 packet dry onion soup mix, 1 stick butter sliced, pepper.

How to make it: 1. Heat the oven to 350F. 2. Stir rice, mushroom soup and broth together in a 9×13 dish. 3. Set the pork chops on top and sprinkle with the onion soup mix and pepper. 4. Lay the butter slices over the chops. 5. Cover tightly with foil and bake 1 hour, until the rice is tender and the pork reaches 145F. 6. Rest 5 minutes before serving.

Buttered Noodles Like Mom Made

Sometimes the simplest bowl is the most comforting. Wide egg noodles tossed with butter, a splash of the pasta water and a handful of Parmesan turn silky and rich in minutes. This is the dish so many of us ate as kids on sick days or busy nights, and it still works as a side for meatballs or roast chicken. What did your mom add to hers?

You will need: 12 oz wide egg noodles, 6 tablespoons butter, 1/2 cup grated Parmesan, 1/2 cup reserved pasta water, salt, pepper, chopped parsley, pinch of garlic powder (optional).

How to make it: 1. Boil the noodles in well salted water until just tender. 2. Save 1/2 cup of the cooking water, then drain. 3. Melt the butter in the same pot over low heat. 4. Add the noodles, Parmesan and a splash of the water and toss until glossy. 5. Season with salt, pepper and garlic powder. 6. Top with parsley and serve hot.

Butter Swim Biscuits

These biscuits bake sitting in a pool of melted butter, which sounds wild until you taste the crisp, golden bottoms. There is no rolling and no cutting. You stir a quick buttermilk dough, spread it in the pan, score it into squares and pour the butter right over it. They are perfect with gravy, jam or a bowl of chili on a cold night.

You will need: 2 1/2 cups all purpose flour, 4 teaspoons baking powder, 1 tablespoon sugar, 1 1/2 teaspoons salt, 2 cups buttermilk, 1 stick butter melted.

How to make it: 1. Heat the oven to 450F. 2. Pour the melted butter into an 8×8 baking pan. 3. Whisk the flour, baking powder, sugar and salt, then stir in the buttermilk until just mixed. 4. Spread the dough into the pan over the butter. 5. Cut it into 9 squares with a knife. 6. Bake 20 to 25 minutes until golden, then rest 5 minutes.

Garlic Butter Green Beans

Fresh green beans steamed for a few minutes and then tossed in sizzling garlic butter are a side dish that goes with almost everything. They stay bright and crisp-tender, and the butter picks up a nutty flavor when you let it brown just a little. A squeeze of lemon at the end keeps it fresh. This one is ready in about 15 minutes.

You will need: 1 1/2 pounds fresh green beans trimmed, 4 tablespoons butter, 4 cloves garlic sliced, 1/2 teaspoon salt, 1/4 teaspoon red pepper flakes, 1/2 lemon, toasted almonds (optional).

How to make it: 1. Boil the beans in salted water for 4 minutes, then drain. 2. Melt the butter in a large skillet over medium heat until it foams and smells nutty. 3. Add the garlic and cook 1 minute. 4. Add the beans, salt and pepper flakes and toss for 2 minutes. 5. Squeeze the lemon over the top. 6. Add almonds if you like.

Stick of Butter Mushrooms

Mushrooms and butter were made for each other. Whole button mushrooms roast in a stick of butter with garlic and a little soy sauce until they shrink, brown and turn deeply savory. Spoon them over steak, stir them into rice or eat them with toothpicks as a party snack. Quick poll: steak topping (A), side dish (B) or snack (C)?

You will need: 1 1/2 pounds whole button or cremini mushrooms, 1 stick butter, 4 cloves garlic minced, 1 tablespoon soy sauce, 1/2 teaspoon dried thyme, pepper, chopped parsley.

How to make it: 1. Heat the oven to 400F. 2. Put the mushrooms in a 9×13 dish. 3. Melt the butter with the garlic, soy sauce and thyme and pour it over. 4. Toss to coat. 5. Roast 25 to 30 minutes, stirring once, until browned and the liquid has cooked down. 6. Add pepper and parsley.

Butter Baked Cabbage Wedges

Cabbage is one of the cheapest vegetables in the store, and this is the recipe that makes people love it. Thick wedges roast with butter and seasoning until the edges turn crisp and sweet and the center goes tender. A little bacon on top is a Southern favorite. Did your family eat cabbage on New Year’s Day for good luck?

You will need: 1 head green cabbage cut in 8 wedges through the core, 6 tablespoons butter melted, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon pepper, 4 slices cooked bacon crumbled (optional).

How to make it: 1. Heat the oven to 425F. 2. Set the wedges on a lined sheet pan. 3. Stir the seasonings into the melted butter. 4. Brush both sides of each wedge with the butter. 5. Roast 30 to 35 minutes, flipping once, until the edges are browned and the core is tender. 6. Top with bacon.

Garlic Butter Pull Apart Rolls

A bag of frozen dinner rolls becomes the star of the table with this trick. The rolls rise together in one pan, bake until golden, then get brushed with garlic butter and herbs the minute they come out of the oven. Everyone tears off their own piece. They are perfect for holidays and for soaking up gravy.

You will need: 12 frozen dinner rolls (thawed but not risen), 6 tablespoons butter melted, 3 cloves garlic minced, 1 tablespoon chopped parsley, 1/4 teaspoon salt, 2 tablespoons grated Parmesan.

How to make it: 1. Arrange the thawed rolls close together in a greased 9×13 pan. 2. Cover and let rise until doubled, about 1 to 2 hours. 3. Heat the oven to 350F. 4. Bake 18 to 22 minutes until golden. 5. Stir the garlic, parsley and salt into the melted butter. 6. Brush it over the hot rolls and sprinkle with Parmesan.

Cinnamon Butter Baked Sweet Potatoes

Baked sweet potatoes split open and filled with whipped cinnamon honey butter taste like dessert but count as a side dish. Bake them slowly so the inside turns soft and sweet and the skin gets a little caramel around the edges. They are a great make-ahead option for fall dinners. Would you top yours with pecans or mini marshmallows?

You will need: 4 medium sweet potatoes, 6 tablespoons softened butter, 2 tablespoons honey, 1 teaspoon cinnamon, pinch of salt, chopped toasted pecans.

How to make it: 1. Heat the oven to 400F. 2. Prick the sweet potatoes with a fork and set them on a lined pan. 3. Bake 45 to 60 minutes until very soft. 4. Mash the butter with the honey, cinnamon and salt. 5. Split each potato and fluff the inside with a fork. 6. Add a big spoon of the butter and top with pecans.

Butter Roasted Brussels Sprouts

If you think you do not like Brussels sprouts, try them roasted in butter. Halved sprouts set cut side down in a hot cast iron pan turn deeply golden and lose their bitter edge. A drizzle of honey and a splash of balsamic at the end make them sweet and tangy. These disappear fast at holiday dinners.

You will need: 1 1/2 pounds Brussels sprouts halved, 4 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon honey, 1 teaspoon balsamic vinegar.

How to make it: 1. Heat the oven to 425F. 2. Melt the butter in a large cast iron skillet or on a sheet pan in the oven. 3. Toss the sprouts in the butter with salt and pepper. 4. Turn them cut side down. 5. Roast 20 to 25 minutes until deep golden and tender. 6. Drizzle with honey and balsamic and toss.

Whole Roasted Cauliflower With a Stick of Butter

A whole head of cauliflower roasted in butter makes a beautiful centerpiece side dish. Rub it with seasoned butter, roast it until the outside is golden and the middle is tender, and baste it a few times as it cooks. Slice it at the table like a roast. It is an easy way to get everyone to eat their vegetables.

You will need: 1 large head cauliflower, 1 stick butter softened, 3 cloves garlic minced, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup grated Parmesan, parsley.

How to make it: 1. Heat the oven to 400F. 2. Trim the leaves and cut the stem so the cauliflower sits flat in a small baking dish. 3. Mash the butter with garlic, paprika, salt and pepper and rub it all over. 4. Cover with foil and roast 30 minutes. 5. Uncover, baste with the pan butter and roast 30 to 40 minutes more until golden and tender. 6. Add Parmesan and parsley.