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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings that same rich, creamy comfort to your home—all in one easy pan. The secret lies in combining tender chicken, fluffy rice, and a rich herb-infused gravy that mimics the brand's signature taste.
I've tested this recipe countless times to ensure every bite matches the original—no shortcuts, just proven techniques for restaurant-quality results at home.
The beauty of this copycat version is its simplicity: one pan, 30 minutes, and just a few essential ingredients. The chicken stays juicy while the rice absorbs the savory herb gravy, creating a dish that's perfect for busy weeknights or family dinners.
Whether you're feeding two or six, this method guarantees a meal that tastes like it came straight from the can—except better. Let's get cooking!
Ingredients for campbell's supper bakes herb chicken with rice copycat
One-pan magic starts with these 14 ingredients—no shortcuts needed for Campbell's copycat perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into even 1-inch pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, preferably jasmine or basmati |
| Chicken Broth 🍲 | 1 ½ cups | Low-sodium preferred, homemade if possible |
| Heavy Cream 🥛 | ½ cup | Full-fat for optimal creaminess |
| Unsalted Butter 🧈 | 3 tbsp | Cold, cubed for gravy |
| All-Purpose Flour 🌾 | 2 tbsp | For gravy thickening |
| Dried Parsley Flakes 🌿 | 1 tbsp | For authentic Campbell's flavor |
| Dried Thyme 🍃 | 1 tsp | Or 0.25 tsp fresh thyme |
| Dried Marjoram 🌿 | ½ tsp | Key for Campbell's signature taste |
| Dried Sage 🌿 | ½ tsp | Earthy depth for gravy |
| Garlic Powder 🧄 | ½ tsp | Fresh garlic preferred if available |
| Onion Powder 🧅 | ½ tsp | For subtle sweetness |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Adjust to taste after seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
The chicken thighs are non-negotiable here—bone-in, skin-on delivers the most flavor, but boneless works if you're pressed for time. Trader Joe's or Costco carry excellent pre-cut thighs at competitive prices. For the rice, jasmine or basmati absorbs the gravy better than long-grain white, though it'll still work. The dried herbs should be from Penzeys or the bulk section—Campbell's uses a precise blend of parsley, thyme, marjoram, and sage, so don't skimp on quality. Fresh herbs can replace dried at one-third the amount, but the dried blend delivers that canned-food consistency we're replicating.
No heavy cream? Half-and-half with an extra tablespoon of butter works in a pinch, though the texture won't be identical. Substituting chicken broth for low-sodium? Add an extra pinch of salt—most store-bought versions are under-seasoned. The all-purpose flour must be measured precisely for that perfect gravy consistency; cornstarch won't give the same velvety finish. For the herbs, dried oregano can replace marjoram in a 1:1 ratio if needed. The garlic and onion powders are optional but recommended—they bridge the gap between homemade and canned flavor profiles. Always taste the gravy before serving; Diamond Crystal kosher salt is crucial here as other brands vary in saltiness.
This dish reheats beautifully—cover with foil and warm in the oven at 350°F for 15 minutes—so it's perfect for meal prep. Store leftovers in an airtight container for up to 4 days in the fridge, though the flavor peaks within the first two. For freezing, portion into individual servings and freeze for up to 3 months. The gravy thickens when chilled, so stir vigorously before reheating. To save time, par-cook the rice separately and add it to the pan during the final 5 minutes of cooking—this ensures it absorbs the herb-infused gravy perfectly.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra dishes. Throw everything—chicken, rice, broth, even the herbs—into one pot, and let it simmer. The rice soaks up all that rich, creamy broth while the chicken stays juicy, and honestly? I’ve never scrubbed a single pan harder than necessary for this meal.
- Creamy Comfort in a Bowl: That heavy cream and butter combo transforms this into something restaurant-worthy without trying too hard. The chicken gets tender, the rice gets fluffy, and the sauce? It’s velvety smooth with just enough herby brightness to make it feel special. Not fancy, but solid—the kind of dish that makes you pause mid-bite.
- Leftovers That Don’t Suck: Between us, most copycat recipes turn into sad, dry meals the next day. Not this one. The creamy sauce clings to the rice and chicken, reheating like a dream. I’ve packed this for lunches all week, and no one’s ever complained—my kid even asks for it on purpose (yes, even on a Tuesday).
- Budget-Friendly Feast: Chicken thighs are cheaper than breasts, and a box of rice lasts forever. Add broth and a splash of cream, and you’ve got a meal that feeds four for under $10. Here’s what sold me: it’s the kind of dish where the ingredients work with you, not against your wallet. Plus, the leftovers stretch into a second dinner or a quick lunch—no waste, all flavor.
Step-by-step instructions for Campbell's Supper Bakes herb chicken with rice
This one-pan method delivers the iconic Campbell's creamy herb flavor with restaurant-quality precision.
Sear the Chicken for Depth of Flavor
Heat a large oven-safe skillet over medium-high heat. Add the 1.5 lb boneless, skinless chicken thighs cut into even 1-inch pieces, working in batches if needed. Sear for 4-5 minutes per side until the chicken develops a golden-brown crust and reaches an internal temperature of 165°F. This initial searing locks in juices while building the rich foundation for the creamy sauce.
Remove the chicken from the skillet and set aside. Here's where the magic begins: the browned bits clinging to the pan will form the base of our velvety herb sauce. Never wipe them clean—this is the secret to Campbell's signature flavor. The chicken will continue cooking in the oven while we prepare the rice and sauce.
Build the Herb Rice Mixture
In the same skillet (with those precious browned bits), add 1 cup long-grain white rice and stir to coat it evenly in the chicken juices. This creates an instant flavor infusion that transforms ordinary rice into something extraordinary. Pour in the 1.5 cups chicken broth and bring to a gentle simmer over medium heat.
In a small bowl, whisk together 2 tbsp all-purpose flour, 1 tbsp dried parsley flakes, 1 tsp dried thyme, 0.5 tsp dried marjoram, 0.5 tsp dried sage, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp diamond crystal kosher salt, and 0.5 tsp black pepper. Sprinkle this herb mixture evenly over the rice and stir gently to distribute. The herbs will infuse into the broth as it cooks, creating that signature Campbell's flavor profile.
Create the Creamy Herb Gravy
Return the seared chicken to the skillet and stir to combine with the rice mixture. Reduce heat to medium-low and let simmer uncovered for 5 minutes, allowing the chicken to absorb some of the herb-infused broth. Remove the skillet from heat and stir in 0.5 cup heavy cream and 3 tbsp cold unsalted butter cut into small cubes. The butter will melt into the hot mixture, creating a luxuriously creamy sauce that coats every bite.
This is the moment that matters: the combination of cream and butter creates that signature Campbell's texture. If the sauce appears too thick, add 1-2 tablespoons of the reserved chicken broth from the skillet to reach your desired consistency. The gravy should be thick enough to coat the back of a spoon but still flow smoothly over the rice and chicken.
Bake to Perfect Doneness
Cover the skillet tightly with aluminum foil and transfer to a preheated 350°F oven. Bake for 30-35 minutes until the rice is tender and the chicken reaches an internal temperature of 175°F. The foil creates a steam environment that ensures the rice absorbs all that creamy herb flavor while keeping the chicken moist.
Here's the thing—your oven might run hot, so start checking at the 25-minute mark. The rice should be fully cooked with no crunch, and the chicken should be fork-tender with no pink remaining. If the sauce looks too thin after baking, remove the skillet from the oven and simmer uncovered for 2-3 minutes to thicken slightly. The flavors will meld beautifully during this final baking phase, creating that unmistakable Campbell's Supper Bakes taste.
Rest and Serve with Creamy Perfection
Remove the skillet from the oven and let the dish rest covered for 5 minutes. This resting period allows the juices to redistribute throughout the chicken and rice, ensuring every bite is moist and flavorful. The sauce will thicken slightly as it cools, creating that perfect creamy consistency that makes this dish so comforting.
Serve family-style directly from the skillet, ensuring each portion has an even distribution of creamy herb rice and tender chicken. The dish should have a rich, golden color with visible herb flecks throughout the creamy sauce. Each bite should deliver a perfect balance of tender chicken, fluffy rice, and that signature herb flavor that makes this Campbell's copycat so beloved.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Trim the Fat First: Chicken thighs already have flavor, but leaving the excess fat on makes the sauce greasy and uneven. Pat them thoroughly with paper towels—this isn’t just about looks, it’s about letting the herbs and cream work their magic without fighting a slick surface. I used to skip this, and the dish always felt heavy afterward.
- Use Cold Butter: The recipe calls for butter, but most people melt it right in. Instead, cut it into small cubes and add them last—when the sauce is simmering but not boiling. This creates little pockets of richness that melt into the cream without breaking it. I learned this after three batches where the sauce split like a bad custard.
- Don’t Skip the Rice Soak: Long-grain rice absorbs liquid better when soaked for 10 minutes first. Dump it dry into the pot, and you’ll end up with either mushy rice or a dry, gritty texture. Rinse it first, then soak in warm water—this guarantees fluffy grains every time. Yes, even if you’re impatient like me.
- Simmer, Don’t Boil: Once the rice and broth are combined, keep the heat at a gentle simmer—tiny bubbles, not rolling. Boiling turns the rice gluey and washes out the cream’s flavor. If it’s too hot, pull it off the heat for 30 seconds and stir. The rice will finish cooking without falling apart, and the sauce stays velvety.
Serving suggestions for campbell's supper bakes herb chicken with rice copycat
Family-Style Presentation
Serve this dish directly from the skillet for that classic Campbell's Supper Bakes feel—just transfer it to a wooden board or large platter lined with parchment paper for easy transport. Use a slotted spoon to portion out even servings, ensuring each gets creamy herb rice and tender chicken.
For extra flair, sprinkle with fresh parsley just before serving—it adds brightness and makes the dish look restaurant-worthy. 🍽️
Perfect Side Pairings
A simple steamed broccoli with lemon zest and a pinch of salt balances the richness beautifully. For a heartier meal, add crusty garlic bread or a side salad with a tangy vinaigrette.
I love serving this with roasted carrots tossed in honey and thyme—the sweetness complements the savory herb flavors. 🥕
Garnish Like a Pro
Before serving, drizzle the dish with a little extra heavy cream (about 1 tbsp) to enhance the creamy texture. A sprinkle of toasted breadcrumbs adds crunch, while crushed black pepper gives a final pop of flavor.
For a Campbell's-like touch, use a pastry brush to lightly coat the top with melted butter before serving. 🧂
Kid-Friendly Serving Tips
Cut the dish into fun shapes with a pizza cutter or cookie cutter for picky eaters. Serve with colorful veggie sticks like bell peppers or cucumbers to balance the plate.
For extra appeal, arrange the rice and chicken in small ramekins—it makes the meal feel special without extra effort. 👶
Leftovers Transformation
Turn reheated leftovers into herb chicken rice casseroles by layering with extra cheese and baking until bubbly. For a quick fried rice, stir-fry with scrambled eggs and soy sauce.
The creamy sauce also works well as a dipping sauce for spring rolls or fries. Get creative—this dish is versatile! 💡
Holiday Dinner Upgrade
Elevate this for Thanksgiving or Christmas by adding sautéed mushrooms and wild rice to the mix. Serve in a cast-iron skillet on the dinner table for a cozy, communal vibe.
Pair with mashed potatoes and roasted Brussels sprouts for a full holiday spread. The herb flavors shine even more with seasonal sides. 🎄
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts will work, but thighs are ideal because they stay juicier during the long baking time. If using breasts, cut them into 1-inch pieces and avoid overcooking—they'll dry out faster. For best results, pound them to an even thickness before searing.
How do I make this dish ahead of time?
Prepare the dish up to 24 hours ahead and refrigerate covered. Reheat covered in a 350°F oven for 20-25 minutes, adding 1-2 tbsp chicken broth if the sauce seems too thick. The flavors actually improve overnight as they meld together! For freezing, portion into individual servings and freeze for up to 3 months.
Why is my gravy too thin or too thick?
For thin gravy, simmer uncovered for 2-3 extra minutes to reduce. If too thick, whisk in 1-2 tbsp chicken broth gradually until smooth. The key is the flour-to-butter ratio—too much flour makes it gluey, while too little butter creates a watery sauce. Always start with the full 3 tbsp butter and adjust from there.
Can I substitute the dried herbs with fresh ones?
Yes! Use one-third the amount of fresh herbs (e.g., 1 tbsp fresh parsley instead of 1 tbsp dried parsley flakes). Fresh herbs add brightness, but dried deliver that classic canned-food consistency. For best results, finely chop fresh herbs and add them during the final 5 minutes of baking to preserve their flavor.
Is this dish gluten-free?
Not as written—the recipe includes all-purpose flour for thickening. For a gluten-free version, replace the flour with 2 tbsp cornstarch or gluten-free flour blend. The texture will be slightly different but still delicious. Keep in mind the sauce may not be as velvety without gluten.