Main Courses
This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings that familiar, creamy herb taste back to life—now made fresh with a homemade twist. This one-pan copycat recipe captures the essence of the classic dish, where tender chicken and fluffy rice bake together in a rich, savory herb sauce.
The secret lies in balancing seasoning and moisture to achieve that signature creamy texture without the canned shortcuts.
What sets this version apart is the professional technique of layering flavors: starting with a flavorful chicken base, then building the creamy herb sauce through precise cooking times and oven temperatures.
The result is a dish that tastes just like the original, with juicy chicken pieces and perfectly seasoned rice all in one convenient pan. For anyone craving that familiar comfort food experience, this recipe delivers restaurant-quality results at home.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Pantry staples meet restaurant-quality flavor in this one-pan herb chicken masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| White Rice 🍚 | 1 cup | Uncooked, long-grain preferred |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for best texture |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Dried Parsley 🌿 | 1 tbsp | For authentic herb flavor |
| Dried Thyme 🌿 | 1 tsp | Fresh works too (1 tbsp) |
| Dried Basil 🌿 | 1 tsp | Italian blend preferred |
| Garlic Powder 🧄 | 1 tsp | Fresh garlic for deeper flavor |
| Onion Powder 🧅 | 1 tsp | For subtle depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 2 tbsp | Unsalted for flavor control |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
The chicken thighs are key—bone-in, skin-on stays juicier, but boneless works too. Look for thighs over breasts for that melt-in-your-mouth texture. For the herbs, dried blends from Penzeys or bulk bins deliver the most authentic flavor. Fresh herbs? Use three times the amount. The low-sodium chicken broth is non-negotiable—it keeps the dish from becoming too salty. If you can't find it, reduce regular broth by half before adding. For the rice, long-grain varieties like jasmine or basmati absorb the sauce best without getting mushy.
No heavy cream? Half-and-half plus 1 tbsp sour cream gets you close, though texture won't be identical. Swapping milk? Evaporated milk adds richness without thinning the sauce. The flour acts as a thickener—if you're avoiding gluten, cornstarch at half the amount works in a pinch. For the herbs, Italian seasoning blends can replace individual spices, but adjust to taste. Want more depth? Add 1/4 tsp smoked paprika to the seasoning mix. The butter should be softened but not melted when mixed with flour—this creates a proper roux for that creamy sauce.
Prep ahead by seasoning the chicken and rice the night before. The dish reheats beautifully—cover with foil and bake at 350°F for 20-30 minutes. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. For make-ahead convenience, portion into individual containers before freezing. The sauce thickens as it cools, so you may need to add a splash of broth when reheating. This recipe doubles easily—just scale all ingredients by 50% for 8 servings.
Why You'll Love This Recipe
- One-Pan Magic: Honestly, this is the kind of dish that makes me forget about all the dishes I almost washed before bed. Just one skillet, and you’ve got golden chicken, perfectly seasoned rice, and that dreamy sauce—no scrubbing pots or switching pans in between.
- Herb-Infused Dream: The dried parsley, thyme, and basil don’t just sit there—they work their magic while you simmer. That garlic powder and onion powder? They wake up the flavors so the creamy milk and heavy cream combo feels like a hug for your taste buds. Trust me, the first bite will make you pause and think, "Did I just make this?"
- Meal-Prep Hero: I double the recipe and stash half in the fridge for lazy Mondays. The sauce gets richer with time, and the rice stays fluffy—no sad, mushy leftovers here. Freeze portions too, and you’ve got a 3-month stash of comfort that’s ready in 15 minutes.
- Budget-Friendly Luxe: Full-fat cream and whole milk might sound fancy, but with chicken thighs (so much flavor, so little cost) and pantry staples like dried herbs, this is the kind of dish that feels indulgent without breaking the bank. My wallet and my taste buds both thank me.
Step-by-step instructions for herb chicken with rice
This one-pan method delivers the same creamy, herb-infused comfort you remember from the classic.
Brown the Chicken and Sauté the Rice
Cut the 1.5 lb boneless, skinless chicken thighs into bite-sized pieces. Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons butter. Once melted and foaming, add the chicken pieces in a single layer, leaving space between them. Cook undisturbed for 3-4 minutes until golden brown on the bottom, then flip and cook another 3-4 minutes until fully browned on all sides. Remove the chicken and set aside.
In the same skillet, reduce heat to medium and add 1 cup white rice, stirring to coat the bottom with the rendered chicken fat. Cook for 1-2 minutes, stirring constantly, until the rice grains become slightly translucent at the edges. This step prevents the rice from clumping and ensures even cooking. Sprinkle 1 teaspoon garlic powder, 1 teaspoon onion powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper over the rice and stir to combine. The rice will absorb these seasonings, creating a flavorful base for the dish.
Deglaze and Simmer the Mixture
Pour in 1.5 cups chicken broth and bring to a gentle boil. Stir once to distribute the rice evenly, then reduce heat to low. Return the browned chicken pieces to the skillet, spreading them evenly over the rice. Sprinkle 1 tablespoon dried parsley, 1 teaspoon dried thyme, and 1 teaspoon dried basil over the top. The herbs will release their aromatic oils as they simmer, infusing the entire dish with their warm, earthy flavors.
Cover the skillet with a tight-fitting lid and simmer for 20 minutes. During this time, the rice will absorb the broth and begin to soften. After 20 minutes, remove the lid and stir gently to ensure the rice isn't sticking to the bottom. If the mixture looks too dry, add 2-3 tablespoons of water to maintain moisture. The rice should be tender but still slightly firm—it will continue cooking during the baking phase.
Create the Creamy Sauce and Finish Baking
Increase the heat to medium and stir in 1 tablespoon all-purpose flour using a wooden spoon. Cook for 1-2 minutes to toast the flour slightly, which will help thicken the sauce and add depth of flavor. Slowly pour in 0.5 cup heavy cream and 0.5 cup milk, whisking continuously to prevent lumps from forming. The mixture will begin to thicken almost immediately, creating a velvety sauce that coats the rice and chicken.
Return the skillet to low heat and simmer for 3-4 minutes, stirring occasionally, until the sauce has thickened to a creamy consistency. Taste and adjust seasoning with additional salt or black pepper if needed. Once the sauce is smooth and creamy, transfer the skillet to a 375°F preheated oven. Bake uncovered for 15-20 minutes, until the sauce has set slightly and the chicken is cooked through to an internal temperature of 165°F. The edges of the rice should be golden and slightly crispy, indicating it's fully cooked.
Rest and Serve
Remove the skillet from the oven and let the dish rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The creamy sauce will thicken slightly as it cools, creating a luxurious texture that clings to every strand of rice and bite of chicken.
Garnish with an additional sprinkle of dried parsley and serve immediately. The dish should have a rich, herb-infused aroma with a balance of creamy sauce, tender rice, and juicy chicken. If the sauce thickens too much while resting, simply stir in a splash of chicken broth or milk to loosen it before serving. This copycat recipe delivers the same comforting, creamy magic you'd expect from the classic, all in one easy-to-clean pan.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Salt the Rice Early: Toss the rice with the garlic powder, onion powder, salt, and pepper right after toasting it in the skillet—don’t wait until the broth goes in. I learned this the hard way: letting the rice sit dry with seasoning first means the flavors soak in deeper before the liquid hits, so every grain tastes like it’s been kissed by herbs.
- Don’t Rush the Flour Toast: Cook that 1 tablespoon of flour for the full 1-2 minutes after adding it—don’t rush it just because the sauce is thickening fast. Toasting the flour adds a subtle nutty depth that makes the creamy sauce taste actually gourmet, not just thickened. (Yes, even if you’re impatient like me.)
- Check Chicken Temp, Not Time: Skip guessing when the chicken is done—use a meat thermometer to hit 165°F before baking. I’ve overcooked chicken in the oven more times than I’ll admit, and the sauce turns grainy if the chicken’s been sitting too long. A quick check saves you from dry, sad bites.
- Use Whole Milk, Not Skim: The recipe calls for whole milk, and for good reason—it’s richer and keeps the sauce velvety, not watery. I tried skim once (don’t ask why), and the sauce separated like a sad, thin puddle. Stick to whole, or at least 2%, and the dish stays luscious.
Dietary considerations for this campbell's supper bakes herb chicken with rice copycat
Gluten-Free Adaptation
To make this dish gluten-free, swap the 1 tablespoon all-purpose flour with ½ tablespoon cornstarch when thickening the sauce. The cornstarch works just as well to create that signature creamy texture without gluten.
I also recommend using a gluten-free chicken broth to avoid cross-contamination. The dish still delivers that comforting, herby flavor you crave! 🌟
Dairy-Free Option
For a dairy-free version, replace the 0.5 cup heavy cream and 0.5 cup milk with 1 cup unsweetened almond milk or ½ cup coconut milk (canned, full-fat). The sauce will be lighter but still creamy.
I add an extra ½ teaspoon garlic powder to compensate for the missing richness. The herbs still shine through beautifully! 🥛
Lower-Sodium Adjustments
Since the recipe already uses low-sodium chicken broth, you can further reduce sodium by omitting ½ teaspoon of salt from the rice seasoning. Instead, enhance flavor with 1 extra teaspoon dried basil and ½ teaspoon smoked paprika—this adds depth without excess salt.
The herbs make up for the saltiness perfectly! 💡
Vegetarian Substitution
If you're vegetarian, swap the chicken for 1.5 cups cooked chickpeas or white beans (drained and rinsed). Sauté them alongside the rice to absorb the seasonings.
For extra heartiness, add ½ cup diced mushrooms with the herbs during the simmering phase. The creamy sauce still clings beautifully to the beans! 🌱
Kid-Friendly Tweaks
Make this dish more kid-approved by reducing the dried thyme and basil to ½ teaspoon each and adding ¼ teaspoon extra salt to balance flavors. For picky eaters, serve the rice and chicken separately with the creamy sauce on the side.
The herbs are still there, but the dish feels milder and more approachable. 👧👦
Nutrition facts
Frequently asked questions
Why does this recipe use chicken thighs instead of breasts?
Chicken thighs stay juicier and more flavorful during baking because they contain more fat and connective tissue. This recipe mimics the original Campbell’s version, which traditionally uses thighs for that tender, creamy texture. Thighs also handle the herb-infused sauce better without drying out.
Can I skip the oven step and finish cooking on the stovetop?
While you can finish it on the stovetop, the oven step is crucial for developing that golden, slightly crispy edge on the rice and evenly cooking the chicken to 165°F. The gentle heat helps the sauce set properly while keeping everything moist. If you must skip it, simmer uncovered for an extra 10 minutes to mimic the oven effect.
What if my rice comes out mushy?
Mushy rice usually happens when the broth isn't fully absorbed before baking. Next time, ensure the rice is tender but still slightly firm after the 20-minute simmer—it should hold its shape. If it happens, simply stir in 1-2 tablespoons extra broth before baking to restore moisture. Overcooking in the oven can also cause this, so watch the 15-20 minute baking window closely.
How do I adjust the seasoning if my dish tastes bland?
First, check if you used low-sodium broth—this recipe relies on it for balanced flavor. If still bland, add ½ teaspoon extra dried basil and ¼ teaspoon smoked paprika to deepen the herb notes. A pinch of MSG (if you have it) can also enhance umami without adding salt. Always taste as you go—seasonings build up over time!