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This Campbell’s Supper Bakes Herb Chicken with Rice copycat recipe brings that nostalgic comfort of golden-brown chicken, tender rice, and rich herb gravy—all in one pan.
The secret lies in layering the chicken over seasoned rice and baking until the edges crisp while the center stays juicy, just like the original. I’ve perfected this version to match the creamy, herb-infused flavor profile that makes it a pantry staple.
This one-pan method simplifies dinner prep without sacrificing flavor, ensuring restaurant-quality results with minimal cleanup. The chicken emerges with a golden crust, the rice absorbs the aromatic herbs, and the gravy ties everything together in a single, cohesive dish.
Whether you’re feeding a family or craving a comforting meal, this copycat recipe delivers the same warmth and satisfaction as the original. Ready to recreate it?
Ingredients for campbell's supper bakes herb chicken with rice copycat
Golden chicken, tender rice, and creamy herb gravy—all in one pan with pantry staples.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, converted measurement |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creamy gravy |
| Unsalted Butter 🧈 | 3 tbsp | Cold, cubed for crisping |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Dried Thyme 🍃 | 1 tsp | Or 0.5 tsp fresh thyme |
| Dried Rosemary 🌿 | ½ tsp | Crushed between fingers |
| Garlic Powder 🧄 | 1 tsp | Fresh minced works too |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For gravy thickening |
| Dried Parsley Flakes 🌿 | ½ tsp | For extra herb flavor |
The chicken breasts are the foundation—look for uniform pieces at Costco or Kroger for the best quality. Pounding them to even thickness ensures even cooking, so grab a meat mallet or heavy pan. For the rice, Day-O brand or any long-grain white works perfectly. The herb blend is key: Penzeys or bulk bins at natural grocery stores offer the freshest dried herbs. Fresh parsley is ideal for garnish, but dried works in a pinch—just use half the amount. The chicken broth should be low-sodium to avoid over-salting the dish.
No fresh herbs? Dried thyme and rosemary are essential—substitute with one-third the amount of fresh if available. Want extra richness? Swap half the chicken broth for heavy cream. The flour is just for thickening the gravy, so don't skip it—it's what gives that classic Campbell's texture. For a quicker prep, use pre-cooked rice (like microwaveable pouches), but fresh-cooked rice absorbs the flavors better. The butter should be cold when adding it to the pan for crispy chicken edges—don't melt it first.
This dish reheats beautifully—just add a splash of broth or water to keep the gravy creamy. Store leftovers in an airtight container for up to 4 days in the fridge. For longer storage, freeze portions for up to 3 months. The gravy thickens as it cools, so you may need to thin it with a splash of broth when reheating. Double the recipe if you're feeding a crowd—it's that good.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash pots—just brown the chicken, dump in the rice, broth, and cream, then let it simmer. The butter and herbs melt into everything, so you end up with tender chicken and perfectly fluffy rice without lifting a lid after the initial prep.
- Creamy Garlic Hug: That heavy cream and butter combo? It’s the secret weapon here. The chicken stays juicy while the rice gets this rich, velvety coating—like someone spooned a little extra love into every bite. Honestly, the first time I made it, I nearly licked the pan clean.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The flavors only get better after reheating (yes, even the rice stays separate and fluffy), and it’s the kind of dish that makes me look like a cooking genius when I pack it for work. My coworkers still ask for seconds.
- Budget Win: Chicken thighs would be fancier, but breasts keep this dish affordable—and the cream and butter stretch across four servings without breaking the bank. I’ve made this for date nights, sick days, and even a potluck, and no one ever questions why it’s so cheap to taste so good.
Step-by-step instructions for herb chicken with rice copycat recipe
Here's how to recreate that classic golden-brown crust and herby flavor in your own kitchen.
Prepare the Chicken and Seasoning
Place the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness—this ensures even cooking. The goal is uniform thickness so the chicken doesn't overcook in spots.
In a small bowl, combine the 1.5 tsp salt, 0.5 tsp black pepper, 1 tsp garlic powder, 1 tsp dried thyme, 0.5 tsp dried rosemary, and 0.5 tsp dried parsley flakes. Rub this mixture evenly over both sides of the pounded chicken breasts. This seasoning blend mimics Campbell's signature herb flavor while keeping the recipe simple.
Sear the Chicken in Butter
Heat a large oven-safe skillet over medium-high heat. Add the 3 tbsp unsalted butter and let it melt completely, swirling to coat the bottom evenly. Once the butter foams but hasn't browned, place the seasoned chicken breasts in the skillet.
Cook undisturbed for 3-4 minutes until the bottoms develop a golden-brown crust. Here's where the magic happens—the butter creates a flavorful barrier while the chicken starts to seal. Flip the chicken and repeat on the other side for another 3-4 minutes. Remove the chicken from the skillet and set it aside on a plate.
Cook the Rice and Build the Sauce
In the same skillet (with all that delicious browned butter), add the 1 cup long-grain white rice and stir to coat it in the butter. Pour in the 1.5 cups chicken broth and bring to a gentle simmer. Reduce heat to low and cover the skillet with a tight-fitting lid.
Simmer for 15 minutes until the rice has absorbed most of the liquid but still has a slight bite. Here's the trick: don't peek or stir during this time—it ensures even cooking and prevents the rice from becoming mushy. After 15 minutes, remove the lid and sprinkle the 1 tbsp all-purpose flour evenly over the rice.
Finish with Cream and Herbs
Stir the flour into the rice to distribute evenly, then pour in the 0.5 cup heavy cream. Return the skillet to medium heat and stir constantly for 2-3 minutes until the sauce thickens slightly. The cream should coat the rice and create a velvety texture.
Return the chicken breasts to the skillet, spooning some of the creamy rice mixture over the top. Cover again and cook for another 5-7 minutes until the chicken reaches an internal temperature of 165°F. The chicken should be fully cooked and the rice perfectly tender.
Rest and Garnish
Remove the skillet from heat and let the entire dish rest for 5 minutes under the lid. This resting period allows the chicken juices to redistribute and the flavors to meld together. The rice will continue to absorb any remaining liquid, creating a cohesive dish.
Before serving, sprinkle the 0.25 cup chopped fresh parsley evenly over the top. This final garnish adds a pop of color and freshness that complements the herby, creamy flavors. Serve immediately from the skillet for that classic one-pan presentation.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Prep Chicken Evenly: Cut those breasts into identical 1-inch chunks—no thick or thin pieces sneaking in. I learned this the hard way when one batch turned rubbery while another was still pink inside. Use kitchen shears for speed, but keep your hands steady—this isn’t a race.
- Melt Butter Slowly: When adding butter to the broth-cream mix, lower the heat to medium-low and let it melt gradually—no splattering, no rushing. I used to crank it up, and the sauce would seize like a stubborn child. Patience here keeps the sauce silky, not grainy.
- Don’t Overmix the Rice: Once the rice is in the baking dish, gently stir it just once with a fork—no need to fluff or turn it like you’re making pancakes. Overmixing packs the rice too tightly, and it’ll turn out dense instead of fluffy. Trust the recipe’s measurements; the broth does the work.
- Cover with Foil Early: Tent the dish with foil right after baking for the first 10 minutes—this traps steam and keeps the rice from drying out while the chicken finishes cooking. I skipped this once, and the edges turned sad and crusty. Your future self will notice the difference.
Essential equipment for perfect results
Oven-Safe Skillet
An oven-safe skillet is the star of this recipe—it handles both stovetop searing and oven baking without transferring. I recommend a 12-inch cast-iron skillet (like Lodge) for even heat distribution and durability.
If you don’t own cast iron, a heavy stainless steel or ceramic-coated skillet (such as Calphalon) works too. Avoid nonstick—it can’t handle the high heat needed for that golden crust. 🔥
Meat Mallet
Pounding the chicken breasts to ½-inch thickness ensures even cooking, and a meat mallet is the easiest tool for the job. I use the OXO Good Grips mallet—it’s lightweight, affordable, and gets the job done without bruising your knuckles.
If you don’t have one, a rolling pin or even a heavy pan (like a 10-inch cast-iron) works in a pinch.
Meat Thermometer
Checking the chicken’s internal temperature is non-negotiable for food safety. A digital instant-read thermometer (like ThermoWorks ThermoPop) gives precise readings in seconds. Insert it into the thickest part of the chicken—it should reach 165°F before serving.
This small investment prevents dry, overcooked chicken and ensures juicy results every time. 🌡️
Tight-Fitting Lid
The rice needs to steam undisturbed for 15 minutes, so a tight-fitting lid is essential. If your skillet doesn’t come with one, a glass lid (like those for Le Creuset Dutch ovens) or even a piece of aluminum foil (heavily crimped around the edges) will work.
Avoid loose lids—they let steam escape, leading to unevenly cooked rice.
Whisk for Gravy
A balloon whisk (like the OXO Good Grips version) is perfect for stirring the flour into the rice and creating a smooth, lump-free gravy. If you don’t have one, a fork or wooden spoon will do, but a whisk ensures the sauce is silky and evenly thickened.
Stirring constantly for 2-3 minutes prevents burning and builds that creamy texture. ✨
Chopped Fresh Parsley
While dried herbs carry the flavor, fresh parsley adds a bright, vibrant finish. I use a sharp chef’s knife (like Wüsthof) and the rock-chop technique for even, fine dice. For a quicker option, pulse parsley in a food processor for 2-3 seconds, then sprinkle over the top.
Fresh herbs elevate the dish visually and taste-wise—don’t skip this step! 🌿
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, but adjust the cooking time! Chicken thighs stay juicier and cook faster than breasts. Use 2 bone-in, skin-on thighs (about 1 lb total) and reduce the oven time by 5-7 minutes. The skin will crisp beautifully, adding extra flavor. Just skip the pounding step since thighs are already thinner.
How do I fix mushy rice in this dish?
Mushy rice usually happens from overcooking or stirring too soon. For next time, use 1 cup uncooked rice and 1.5 cups broth (never more liquid than rice). Simmer uncovered for 12-13 minutes instead of 15, then add the flour and cream. If it's already mushy, drain excess liquid through a fine-mesh strainer before adding the cream.
Can I make this dish ahead of time?
Assemble everything except the final 5-minute cover cook and refrigerate for up to 24 hours. When ready to serve, cover and bake at 375°F for 15-20 minutes until the chicken reaches 165°F. The flavors meld beautifully overnight, and the rice won't dry out as much. Just add a splash of broth if the gravy thickens too much.
What's the secret to that Campbell's-style golden crust?
The crust comes from cold butter and high heat. Use 3 tbsp cold cubed butter (not melted) and sear the chicken at medium-high heat until deeply golden. Don't move the pan! Let the butter brown for 3-4 minutes per side before touching it. The residual butter in the skillet also crisps the rice edges during baking.
Can I substitute heavy cream with something lighter?
For a lighter version, use ½ cup half-and-half plus 2 tbsp sour cream instead of full heavy cream. The dish will still be creamy but slightly tangier. If you're avoiding dairy, try ½ cup coconut cream (for richness) or ½ cup unsweetened almond milk plus 1 tbsp cornstarch (cooked separately). The texture will be thinner but still flavorful.