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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe delivers that nostalgic, creamy, one-pan comfort you crave without the canned shortcuts. The secret lies in a precise blend of herbs and spices that mimic the brand's signature flavor while keeping the dish authentically homemade.
My version simplifies the process—just one pan, 45 minutes, and minimal cleanup for a meal that tastes like childhood dinner night.
What makes this copycat recipe work is the balance of tender chicken, fluffy rice, and that rich, herb-infused sauce that coats every bite. The chicken stays juicy while the rice absorbs just enough liquid to stay light, and the sauce—creamy yet not heavy—ties everything together.
It’s the kind of dish that feels indulgent but still fits into a weeknight routine. Ready to recreate this classic with restaurant-quality results at home?
Ingredients for campbell's supper bakes herb chicken with rice copycat
Just a few simple ingredients transform into that nostalgic, creamy herb chicken with rice you remember.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Dried Parsley 🌿 | 1 tbsp | Or 2 tbsp fresh chopped |
| Dried Thyme 🌿 | 1 tsp | Fresh thyme works too |
| Dried Basil 🌿 | 1 tsp | Or 1 tbsp fresh chopped |
| Garlic Powder 🧄 | ½ tsp | Fresh minced preferred |
| Onion Powder 🧅 | ½ tsp | Fresh onion preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 2 tbsp | Unsalted preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated |
The chicken is the star here, so look for plump, firm pieces with good color—no grayish hues. I prefer Walmart Great Value or Trader Joe's for consistent quality at a fair price. The rice? Jasmine or basmati stays light and fluffy, unlike basmati's tendency to get mushy. For the herbs, dried works fine but fresh basil and thyme add a brightness that can't be matched. If you're using dried, make sure they're labeled 'culinary'—not all dried herbs are created equal. The heavy cream is non-negotiable for that signature creamy texture, so don't substitute with light cream or half-and-half.
No fresh herbs? Dried works at double the amount, but toast them lightly in a dry pan for 30 seconds to wake up the flavors. Short on chicken broth? Water plus 1 tsp chicken bouillon gets you close—just don't tell anyone. The Parmesan adds depth, but Pecorino Romano works too if you've got it. For a lighter option, swap half the heavy cream for Greek yogurt (full-fat, of course). The butter and flour combo creates that velvety sauce—don't skip either, (trust me on this). If you're making this ahead, the sauce thickens as it cools, so you might need to thin it with a splash of broth when reheating.
This reheats beautifully—just add a splash of broth or water to loosen the sauce. Keeps in the fridge for 4 days, though it's best within 2 days for peak texture. For leftovers, cover tightly and microwave for 2-3 minutes, stirring once. The sauce will separate slightly when cold, but it comes back together when reheated. Freezing isn't recommended—the sauce can get grainy, but if you must, freeze just the sauce portion separately for up to 3 months. Double the recipe? It's perfect for meal prep—portion into containers with the rice and chicken separated, then assemble when ready to eat.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I don’t want to scrub three pots—just one skillet, 15 minutes of active time, and you’re done. That butter sear on the chicken gives it real depth without extra effort, and the rice cooks right in the broth. My lazy Sundays just got a whole lot easier.
- Herb Bomb Flavor: Between the thyme, basil, and that hit of garlic powder, this tastes like someone’s grandma made it—except it’s you. The heavy cream and parmesan make the sauce so rich it practically melts in your mouth, while the dried parsley adds that fresh finish. Honestly? It’s the closest I’ve gotten to that nostalgic Campbell’s taste without opening a can.
- Meal Prep MVP: I make this on Sundays because it’s perfect for leftovers—keeps well for 4 days, though I usually eat it all by Wednesday. The rice stays tender, and the sauce reheats beautifully. Plus, it’s hearty enough for a weeknight dinner but fancy enough for company. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Using chicken breasts and pantry staples like rice and broth keeps costs low, but the heavy cream and parmesan make it feel special. Between us, this is my go-to when I want comfort food without breaking the bank. And the best part? Every bite tastes like you put in way more effort than you actually did.
Step-by-step instructions for creamy herb chicken with rice
This one-pan method delivers the same comforting, creamy texture and rich herb flavor you remember from Campbell's.
Prepare the Chicken and Seasonings
Cut the 1.5 lb boneless, skinless chicken breasts into 1-inch pieces. In a large bowl, combine 1 cup long-grain white rice, 2 cups chicken broth, 1 tbsp dried parsley, 1 tsp dried thyme, 1 tsp dried basil, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. Stir until the herbs and seasonings are evenly distributed throughout the rice mixture.
This step ensures every bite of rice absorbs the herb blend, creating that signature Campbell's flavor. The rice will cook directly in the chicken broth, so no pre-soaking or rinsing is needed—just mix and layer.
Sear the Chicken and Layer the Pan
Melt 2 tbsp butter in a large, deep oven-safe skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, turning occasionally, until the chicken is lightly browned on all sides. Remove the chicken and set it aside.
In the same skillet, add the seasoned rice mixture and stir to coat the grains evenly with the butter. Spread the rice mixture evenly across the bottom of the skillet, creating a flat layer. Arrange the seared chicken pieces on top of the rice, slightly overlapping if needed.
Simmer and Thicken the Sauce
Pour the 0.5 cup heavy cream evenly over the chicken and rice. Sprinkle the 0.25 cup Parmesan Cheese on top. Return the skillet to medium heat and bring the mixture to a gentle simmer. Cover with a tight-fitting lid and cook for 15 minutes, allowing the rice to absorb the liquid and the chicken to cook through.
After 15 minutes, stir the mixture gently to redistribute any settled rice at the bottom. Sprinkle 1 tbsp all-purpose flour over the top, then stir again to incorporate. This step thickens the sauce and creates that signature creamy texture. Continue simmering uncovered for 5-7 minutes until the sauce has thickened to a creamy consistency and the rice is tender.
Finish and Rest Before Serving
Once the rice is tender and the sauce has thickened, remove the skillet from heat. Let the dish rest, covered, for 5 minutes. This resting period allows the flavors to meld and the sauce to set slightly, ensuring each bite is creamy and cohesive.
Serve directly from the skillet, ensuring each portion includes both chicken and rice. The creamy sauce should coat the chicken and rice evenly, delivering that nostalgic Campbell's flavor. Garnish with additional 1 tbsp dried parsley if desired, and enjoy immediately while the chicken is still warm and juicy.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Prep Chicken Uniformly: Cut your 1.5 lb boneless, skinless chicken breasts into 1-inch cubes—not strips or random chunks. I used to eyeball it, but consistent size means even cooking. No one wants dry edges or undercooked centers fighting for attention in the same bite.
- Salt the Rice Early: Toss the 1 cup long-grain white rice with the 2 cups chicken broth and 1 tsp salt before layering—don’t wait until the skillet. I learned this the hard way: salt dissolved in cold broth distributes evenly, while sprinkling it later leaves pockets of bland rice. Trust the process, even if it feels like over-salting at first.
- Don’t Rush the Sear: Let the 2 tbsp butter melt fully on medium-high heat before adding the chicken—this takes about 30 seconds. Rushing leads to steaming instead of browning, and that’s when your dish loses its depth. A quick test: flick a drop of butter—if it sizzles wildly, you’re ready.
- Stir Gently After 15 Minutes: When you uncover the skillet after the 15-minute covered simmer, use a wooden spoon to gently redistribute the rice at the bottom. This prevents a crust from forming and ensures the 0.5 cup heavy cream and 0.25 cup parmesan blend smoothly. Aggressive stirring now = lumpy sauce later.
Best sauces and condiments for this dish
Classic Herb Sauce
The foundation of this dish is the herb-infused sauce that coats every bite. The combination of dried parsley, thyme, and basil—plus garlic powder and onion powder—creates that signature Campbell's flavor.
For extra depth, I toast the dried herbs in a dry skillet for 30 seconds before mixing them into the rice broth. This simple step awakens the flavors and makes the sauce taste fresher. 🌿
Creamy Texture Secrets
The heavy cream and butter create that velvety texture, but the all-purpose flour is what truly thickens the sauce to perfection. After simmering for 15 minutes, sprinkle 1 tbsp flour over the top and stir gently—this prevents lumps while giving the sauce that smooth, clingy consistency.
For a lighter option, swap 2 tbsp of the heavy cream for Greek yogurt (full-fat only) to cut calories without sacrificing creaminess.
Parmesan Power
Don’t skip the freshly grated parmesan cheese—it adds a nutty, umami depth that elevates the dish. Use a microplane for the finest texture, or finely grate it by hand.
If you’re out of parmesan, Pecorino Romano works just as well. For a cheesy boost, sprinkle an extra 1 tbsp on top before serving—it melts into the sauce beautifully. 🧀
Garnish Like a Pro
A final sprinkle of dried parsley brightens the dish and adds a pop of color. For a restaurant-worthy finish, drizzle with 1 tsp olive oil and a pinch of red pepper flakes for a subtle kick.
If you’re feeling fancy, add a few toasted breadcrumbs for crunch—just toast 2 tbsp panko in a dry pan for 1 minute until golden.
Sauce Fixes
If the sauce separates when reheating, stir in 1 tbsp cold butter or a splash of chicken broth to restore its creamy texture. Too thick? Thin with 1-2 tbsp warm broth while stirring.
Too thin? Simmer uncovered for an extra 2-3 minutes to reduce. The key is patience—never rush the sauce, or it’ll turn grainy. 💡
Make-Ahead Sauce
Prepare the sauce ahead of time by cooking the rice and chicken as directed, then storing the mixture (without the final flour) in an airtight container for up to 2 days.
When ready to serve, reheat gently and finish with the flour to thicken. This is a lifesaver for busy weeknights—just assemble and bake for 10 minutes at 350°F to reheat.
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken thighs instead of breasts?
Yes, but adjust the cooking time! Chicken thighs stay juicier and cook faster than breasts. Use 1.5 lb thighs cut into 1-inch pieces and reduce searing time to 4-5 minutes instead of 5-6 minutes. Thighs are more forgiving for beginners since they're less likely to dry out.
Why does my rice turn out mushy instead of fluffy?
This usually happens from overcooking or stirring too much. The rice should simmer gently for 15 minutes covered, then 5-7 minutes uncovered—no stirring after the initial layering! If using basmati, reduce broth by 1/4 cup since it absorbs less. For jasmine, stick to the 2 cups broth measurement.
Can I make this in a slow cooker instead of a skillet?
Brown the chicken first in a skillet, then transfer everything to a 3-4 quart slow cooker. Cook on LOW for 3-4 hours or HIGH for 2 hours. After cooking, sprinkle 1 tbsp flour and stir to thicken the sauce. The slow cooker version is perfect for hands-off weeknight dinners.
What's the best way to reheat leftovers?
Reheat covered in the microwave for 2-3 minutes, stirring halfway. For stovetop, add 1-2 tbsp broth to loosen the sauce, then cover and simmer on low heat for 5 minutes. If the sauce separates, stir in 1 tbsp cold butter to restore creaminess. Never reheat uncovered—it dries out the rice.
Can I substitute Greek yogurt for the heavy cream?
Yes, but use full-fat Greek yogurt only! Swap 2 tbsp heavy cream for 2 tbsp yogurt to cut calories while keeping creaminess. For best results, stir in 1 tbsp melted butter to compensate for the yogurt's tang. The sauce will still thicken properly, but the flavor will be slightly lighter.