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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings that iconic, creamy, herb-kissed comfort to your home in one easy pan. The secret lies in layering the chicken and rice with a rich, velvety sauce that mimics the brand’s iconic taste—no shortcuts, just precise technique.
This copycat version uses accessible ingredients to achieve professional results without the canned convenience.
What sets this recipe apart is the balance of tender chicken, perfectly cooked rice, and a sauce so creamy it coats every bite. The herbs and spices blend seamlessly, creating that familiar, comforting flavor profile you love.
With minimal prep and active cooking time, you’ll have a restaurant-quality meal ready in under an hour—just like the original, but made fresh in your own kitchen.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Nine simple ingredients transform into that iconic Campbell's creamy herb chicken with rice.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Medium-sized, trimmed of excess fat |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati preferred |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred, homemade or store-bought |
| Heavy Cream 🥛 | ½ cup | Full-fat for richest texture |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Dried Parsley Flakes 🌿 | 1 tbsp | For that classic Campbell's flavor |
| Dried Dill Weed 🌿 | 1 tbsp | Not dill seed, must be leaf |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | Adds depth without overpowering |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Butter 🧈 | 2 tbsp | Unsalted, for flavor base |
| All-Purpose Flour 🌾 | 1 tbsp | For sauce thickening |
The chicken thighs are key—bone-in, skin-on stays juicier, but boneless works too (just don't overcook). Trader Joe's or Costco often have great deals on bulk chicken. For the rice, jasmine or basmati gives that subtle floral note the original has. The dried herbs might seem odd, but they're what give it that nostalgic Campbell's taste—Penzeys or the bulk section at Whole Foods have the best quality. The secret's in the balance: too much parsley, you taste it; too little, it disappears. I always double-check the labels for 'leaf dill'—dill seed is totally different.
No dried parsley? Fresh parsley at half the amount works, but you'll need to chop it finely. Short on dill? Dried tarragon at one-third the amount gets you close. The Campbell's version is low-sodium, so if using store-bought broth, dilute with water or skip the added salt. Heavy cream giving you pause? Half-and-half works in a pinch, but the texture won't be quite as rich. The flour and butter combo is what gives that signature velvety sauce—don't skip the butter, even if you're watching calories. And if you're gluten-free, cornstarch works for thickening.
This reheats like a dream—honestly tastes better the next day. Keeps for 4-5 days in the fridge, freezes for 3 months if you portion it right. I make a double batch and freeze half—single-serving containers are perfect for quick lunches. The rice dries out if you overcook it, so keep an eye on it. And if you're making this ahead, add the herbs fresh after reheating so they don't lose their punch.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I don’t want to wash a million dishes. Just toss the chicken, rice, broth, and herbs in one pot, let it simmer, then stir in that creamy milk-heavy cream mix at the end. The rice absorbs everything perfectly—no mushy grains or dry bites.
- Creamy Herb Hug: That blend of heavy cream and milk? It’s the secret weapon. The chicken stays juicy while the sauce gets this velvety, herby richness that coats every bite. Honestly, the first time I tasted it, I thought, "Why didn’t I do this sooner?"—especially when the chicken thighs get that tender, melt-in-your-mouth texture.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The leftovers reheat like a dream—no soggy rice, no dry chicken. I portion it into containers and grab it for lunches all week, or even freeze half for those nights when I’m too tired to cook. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Chicken thighs and rice are cheap, but the heavy cream and broth make it feel fancy. I stretch this recipe to feed four for under $10, and it’s always the dish everyone asks for. My college-student son calls it his "poor man’s fancy dinner"—and he’s not wrong.
Step-by-step instructions for creamy herb chicken with rice
This one-pan wonder delivers that iconic Campbell's creamy herb flavor—rich, comforting, and ready in under an hour.
Season and Brown the Chicken
Pat the 1.5 lb boneless, skinless chicken thighs dry with paper towels. This helps the seasoning stick and the skin get crispy. In a small bowl, mix together 1 tbsp dried parsley flakes, 1 tbsp dried dill weed, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Rub this mixture all over the chicken until fully coated.
Heat a large oven-safe skillet over medium-high heat. Add 2 tbsp butter and let it melt completely. Place the chicken in the skillet and cook for 4-5 minutes per side until golden brown. You're looking for a nice crust—don't rush this step. Once browned, remove the chicken and set it aside on a plate.
Sauté the Rice and Build the Sauce
In the same skillet, add the 1 cup long-grain white rice and stir to coat it in the browned butter. Cook for 1-2 minutes until the rice is lightly toasted—this adds depth of flavor. Pour in the 1.5 cups chicken broth and bring it to a gentle boil. Reduce heat to medium-low and let it simmer uncovered for 5 minutes to cook off some of the liquid.
While the rice simmers, sprinkle 1 tbsp all-purpose flour over the rice and stir vigorously for 30 seconds to distribute evenly. Slowly pour in the 0.5 cup heavy cream and 0.5 cup milk, stirring constantly. The mixture will thicken slightly—this is what creates that signature creamy texture. If it looks too thick, add 1-2 tablespoons of water to loosen it.
Combine and Bake to Perfection
Return the chicken to the skillet, spooning some of that creamy sauce over the top. The residual heat will help the chicken finish cooking while it soaks up all those flavors. Cover the skillet with a tight-fitting lid or aluminum foil and transfer it to a 375°F preheated oven. Bake for 25-30 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.
Here's the thing—don't peek under the lid while it bakes. Every time you lift it, you let steam escape, and that's when the rice turns out dry. You'll know it's done when the rice is fluffy and the chicken is fully cooked. If the sauce looks too thin when you remove it from the oven, uncover it and let it simmer for another 2-3 minutes to thicken.
Rest and Serve with Herb Magic
Let the entire dish rest for 5 minutes before serving. This allows the juices to redistribute throughout the chicken and rice, ensuring every bite is moist and flavorful. The resting time also gives the sauce a chance to meld with the rice and chicken, creating that cohesive, creamy texture you remember from the classic.
Garnish with extra dried parsley flakes and dried dill weed if you're feeling fancy. Serve immediately with a side of crusty bread or a simple green salad to soak up that creamy goodness. This dish tastes even better the next day, so make extra if you can—it's that good.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Sear the Chicken First: I learned this the hard way—skipping the sear means bland, rubbery chicken. Hit medium-high heat in your pan, pat the thighs very dry, and cook them 3-4 minutes per side until golden. The crust locks in flavor, and the rice soaks it up like a sponge.
- Toast the Rice: Sounds weird, but it works: dry-toast the rice in the same pan you seared the chicken for 2 minutes before adding liquid. The nutty aroma deepens, and the grains stay separate—no more mushy, gluey rice ruining the creamy sauce.
- Simmer, Don’t Boil: After adding broth, cream, and milk, keep the heat at a gentle simmer. I used to rush it, and the cream would split or the rice turn to porridge. A low bubble is all you need—let the chicken’s residual heat finish cooking everything.
- Strain the Broth: Store-bought chicken broth is often cloudy with bits. Strain it first—your sauce will look silky and professional, and you’ll avoid the gritty texture that sneaks in when you’re not looking. Takes 30 seconds but makes a real difference.
Best sauces and condiments for this recipe
Creamy Herb Sauce
The star of this dish is the velvety herb sauce that coats every bite. To recreate that iconic Campbell’s texture, start by melting 2 tbsp butter in the skillet after browning the chicken. Stir in 1 tbsp all-purpose flour to create a roux—this is what thickens the sauce.
Slowly whisk in ½ cup heavy cream and ½ cup milk while simmering the rice. The secret is patience: let the sauce reduce for 2-3 minutes off heat to achieve that perfect consistency. 🥄
Garlic-Herb Butter
For an extra layer of flavor, infuse the butter with garlic before browning the chicken. Melt 2 tbsp butter in the skillet, then add 2 minced garlic cloves and cook for 30 seconds until fragrant.
Remove the garlic with a slotted spoon before adding the chicken—this prevents bitterness. The residual garlic flavor will permeate the entire dish, enhancing the herb notes. I always use fresh garlic for the best results.
Herb Blend Variations
The classic Campbell’s flavor relies on dried parsley flakes and dill weed, but you can tweak it to your taste. For a brighter profile, add ½ tsp dried thyme or ½ tsp dried basil.
If you prefer a more robust herb taste, increase the parsley to 1.5 tbsp and add ½ tsp dried marjoram. Always taste the herb blend before rubbing it on the chicken—balance is key. 🌿
Creamy Gravy Upgrade
If you love gravy, make a quick pan sauce after removing the chicken. Deglaze the skillet with ¼ cup chicken broth, scraping up any browned bits. Whisk in 1 tbsp cold butter and 1 tbsp flour to make a quick roux, then add ¼ cup milk to thin it.
Simmer for 2 minutes until thickened, then drizzle over the finished dish for extra richness.
Dairy-Free Adaptation
For a lighter version, replace the heavy cream with ½ cup coconut milk and the milk with ½ cup unsweetened almond milk. The sauce will still be creamy but with a subtle coconut flavor.
To thicken, use 1 tbsp cornstarch instead of flour. This works surprisingly well and keeps the dish dairy-free without sacrificing texture. 🌱
Finishing Touches
Before serving, stir in 1 tsp fresh lemon juice to brighten the flavors and cut through the richness. A sprinkle of crumbled feta cheese adds a tangy contrast, while chopped fresh dill gives a pop of freshness.
For a smoky twist, finish with a pinch of smoked paprika. These small additions elevate the dish from comforting to extraordinary. ✨
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs?
Yes, but with caution! Chicken breast cooks faster and dries out more easily. Use 1 lb boneless, skinless breasts instead of 1.5 lb thighs, cut them into even-sized pieces, and reduce the baking time to 20-25 minutes. Cover the breasts with extra sauce to keep them moist.
Why does my rice turn out mushy?
Overcooking or peeking at the rice while baking causes this. Always use 1 cup uncooked rice and simmer it uncovered for only 5 minutes before adding the cream. After baking, let it rest 5 minutes before serving. If it's still too soft, spread it on a tray and bake uncovered at 350°F for 5-10 minutes to dry it out slightly.
How can I make this dish gluten-free?
Replace the 1 tbsp all-purpose flour with 1 tbsp cornstarch or gluten-free flour blend. Also check your broth and dried herbs for hidden gluten. The sauce will still thicken properly, though it may be slightly less rich. For extra insurance, use certified gluten-free ingredients.
Can I make this in a slow cooker?
Brown the chicken first, then transfer everything to a slow cooker. Cook on LOW for 4-5 hours or HIGH for 2-3 hours. The rice may absorb more liquid, so add ½ cup water if needed. Stir in the herbs at the end to preserve their flavor. The texture will be slightly different but still delicious.
What's the secret to that creamy Campbell's flavor?
The magic comes from the butter-flour roux and the balance of heavy cream + milk. Simmer the sauce gently to develop flavor, and don't skip the dried parsley and dill—they're what recreate that iconic taste. The resting time after baking lets the flavors meld perfectly.