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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings that same creamy, herb-infused magic home—just like the classic boxed meal. The secret lies in layering dried herbs with butter and broth for deep, aromatic flavor while keeping the one-pan simplicity that makes this dish a family favorite.
After testing countless variations, I’ve perfected the timing and seasoning to match the original’s velvety texture and rich taste.
This copycat version requires only 30 minutes of active prep and 45 minutes in the oven, yielding tender chicken thighs, fluffy rice, and a sauce so flavorful it’ll fool even the most skeptical eaters.
The key is using chicken broth instead of water for the rice, which infuses every grain with savory depth. By the time it’s done, you’ll have a dish that’s creamy, hearty, and packed with the same nostalgic comfort you remember from childhood—without the box.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Pantry staples and a few key ingredients recreate that nostalgic Supper Bakes magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 4 tbsp | Full-fat for creaminess |
| Dried Parsley Flakes 🌿 | 1 tbsp | Not fresh parsley |
| Dried Thyme Leaves 🌿 | 1 tbsp | Crumbled, not ground |
| Dried Marjoram 🌿 | 1 tsp | Or dried oregano in pinch |
| Dried Basil 🌿 | 1 tsp | Sweet variety preferred |
| Granulated Garlic 🧄 | ½ tsp | Not garlic powder |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Shredded Cheddar Cheese 🧀 | ½ cup | Medium cheddar preferred |
The chicken thighs are non-negotiable—bone-in, skin-on stays juicier, but boneless works too. Trader Joe's or Costco sell them pre-trimmed, saving time. For the herbs, dried is essential—fresh would overpower the delicate balance. I grab mine from Penzeys or the bulk section at Whole Foods. The butter matters too—full-fat, unsalted gives that creamy texture the original is known for. If you're using pre-shredded cheese, toast it in a dry pan for 30 seconds first—it melts better and adds depth.
No chicken broth? Low-sodium bouillon cubes in 1.5 cups hot water work in a pinch. Short on dried herbs? Italian seasoning at half the amount covers most bases, but marjoram is the secret player here. The heavy cream can be swapped for half-and-half if you're watching calories, though it'll be slightly lighter. For a dairy-free version, use full-fat coconut milk—just add a pinch of cream of tartar to mimic acidity. The rice? Jasmine or basmati stays fluffier than white rice—don’t skip this upgrade.
This dish reheats like a dream—3 minutes in the microwave or 15 minutes at 350°F in the oven. Leftovers keep for 4 days in the fridge, but the sauce gets even richer after a night. For meal prep, freeze portions in single-serving containers—the cheese stays melty when reheated straight from frozen. Double the recipe? Just use a 9x13-inch pan instead of 8x8.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pan—no chopping, no fussing, just dump-and-go. The chicken thighs stay juicy while the rice absorbs that rich broth, and honestly? The dried parsley flakes add this bright, herby finish that makes it taste like you slaved over it.
- Butter-Basted Goodness: That little pat of unsalted butter melting into the chicken broth? It’s what turns this into something ridiculously satisfying. The thighs get this golden, crispy edge while staying tender inside—no dry chicken here, just flavor in every bite.
- Meal Prep MVP: Between us, this is my go-to for busy weeks. Cook a big batch, and it reheats like a dream—no soggy rice or dry chicken. My kids grab it for lunches, and I sneak leftovers for my own lazy dinners. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Chicken thighs and rice won’t break the bank, but the flavor? It feels like a fancy dinner. I’ve served this at potlucks, family gatherings, and even date nights—no one ever questions the ingredients, just the taste. Solid every time.
Step-by-step instructions for creamy herb chicken with rice
Here's how to recreate that classic comfort dish with rich, velvety sauce and perfectly tender chicken.
Sear the Chicken Thighs for Maximum Flavor
Pat the 1.5 lb boneless, skinless chicken thighs dry with paper towels—this ensures a better sear. Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons of the 4 tbsp unsalted butter. Once the butter foams, add the chicken thighs in a single layer, pressing down gently to prevent curling.
Sear for 4-5 minutes per side until golden brown, which creates that beautiful crust that locks in juices. I like to flip them once and leave them undisturbed for the last 2 minutes—this builds the fond that will dissolve into the sauce later. Remove the chicken and set aside on a plate, leaving the rendered butter and juices in the pan.
Build the Herb Rice Base
In the same skillet, add the remaining 2 tbsp unsalted butter and swirl to coat the pan. Stir in the 1 cup long-grain white rice, coating each grain with butter. This step prevents the rice from sticking and creates a flavorful crust at the bottom.
Pour in the 1.5 cups chicken broth and sprinkle over the dried herbs: 1 tbsp dried parsley flakes, 1 tbsp dried thyme leaves, 1 tsp dried marjoram, 1 tsp dried basil, 0.5 tsp granulated garlic, 0.5 tsp salt, and 0.25 tsp black pepper. Stir gently to combine, then return the seared chicken thighs to the skillet, spooning some of the rice mixture over the top.
Simmer Until Rice is Tender
Bring the mixture to a gentle boil, then immediately reduce heat to medium-low. Cover the skillet with a tight-fitting lid and let it simmer for 15 minutes. Here's the thing—don't peek or stir during this time. The rice needs undisturbed heat to cook evenly and absorb all that flavorful liquid.
After 15 minutes, check the rice—it should be tender but still have a slight bite. If it's not quite done, continue cooking for another 5-7 minutes, adding a splash of water if needed. The rice is ready when the liquid has been absorbed and the grains are tender but not mushy.
Finish with Creamy Cheese Sauce
Once the rice is tender, remove the lid and stir in the 0.5 cup heavy cream and 0.5 cup shredded cheddar cheese. The mixture will look thick and saucy—this is exactly what we want. Let it simmer uncovered for 3-4 minutes until the cheese melts completely and the sauce thickens slightly.
Here's where it gets good: the sauce should coat the back of a spoon and have a velvety consistency. If it's too thick, add a splash of chicken broth to reach your desired creaminess. Taste and adjust seasoning if needed—this is your chance to make it perfect for your palate.
Rest and Serve
Let the entire dish rest for 5 minutes before serving. This allows the chicken to reabsorb any juices that might have pooled at the bottom of the skillet, ensuring every bite is moist and flavorful.
Spoon the creamy herb chicken and rice onto plates, making sure each serving gets its share of that luscious sauce. The chicken should be tender with juicy centers, and the rice should be perfectly cooked with that rich, herby flavor throughout. Serve immediately while the sauce is still creamy and delicious!
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Par-Cook the Rice First: I used to add raw rice straight to the pot and wonder why it always turned out mushy. Instead, par-cook it for 5 minutes in boiling broth—just until it’s translucent at the edges. Then add the chicken and finish together. This keeps the grains distinct and prevents the rice from turning into glue.
- Sear Chicken Before Layering: Skip the raw chicken in the middle of the casserole—it’ll steam instead of brown. Sear the thighs in a dry pan for 2-3 minutes per side until golden, then layer them in. The crust adds flavor and texture that no amount of dried parsley can fix.
- Don’t Overmix the Broth: Stirring the broth into the rice too vigorously breaks the grains and turns them slimy. Instead, pour it in carefully and let it soak in, then fold gently with a spatula—just enough to distribute, not to mash. The rice should stay fluffy, not soggy.
- Add Butter Last: Tossing in the unsalted butter at the very end—right before serving—keeps the rice from getting greasy while it sits. A pat on top melts into the heat, giving that rich, creamy finish without making the whole dish heavy. (Yes, even if you’re impatient like me.)
Perfect pairings for this dish
Classic Side Pairings
This creamy herb chicken dish pairs perfectly with steamed green beans tossed with 1 tbsp lemon juice and 1 tbsp butter—the bright acidity cuts through the richness. I also love serving it with crusty dinner rolls for soaking up that velvety sauce.
For a heartier option, add a simple side salad with mixed greens, cherry tomatoes, and a light balsamic vinaigrette. 🥗
Vegetable Add-Ins
Boost nutrition by stirring in ½ cup diced carrots or ½ cup peas when adding the rice to the skillet—they’ll cook right into the dish. For extra flavor, sauté ¼ cup diced celery and ¼ cup diced onion in the butter before adding the rice.
These additions keep the meal balanced while enhancing the herb profile.
Beverage Pairings
A crisp white wine like Sauvignon Blanc or a light rosé complements the herby, creamy flavors beautifully. For non-alcoholic options, try sparkling apple cider or iced hibiscus tea—both add refreshing contrast. A cold craft lager with citrus notes (like Heineken) also works perfectly with the dish’s richness. 🍷
Cheesy Upgrade
For an extra-luxurious touch, sprinkle ¼ cup shredded Gruyère cheese on top during the final 3 minutes of simmering—it adds nutty depth. Or swap the cheddar for Parmesan for a sharper, umami kick. If you love cheese, don’t be shy—double the amount for a decadent finish.
Meal Prep Additions
Prep ahead by cooking extra rice and storing it separately—just reheat with a splash of broth when ready to assemble. For a protein boost, add ½ cup cooked black beans or ½ cup diced potatoes to the skillet during Step 2.
These additions make leftovers even more satisfying and hearty. ⏰
Kid-Friendly Twists
Make it fun for little ones by serving the dish in mini cast-iron skillets or colorful bowls. Let them sprinkle extra cheese on top or add a side of buttered corn for a familiar touch.
For picky eaters, serve the chicken and rice separately so they can mix their own portions. 🧒
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs?
Chicken breast works but requires extra care. Use 1.5 lb boneless, skinless breasts and cut them into even pieces to ensure even cooking. Pound them to ½-inch thickness to prevent drying out. The cooking time remains the same, but check for doneness at 15 minutes—they should reach 165°F internally.
Why is my sauce too thin or too thick?
Too thin? Simmer uncovered for 2-3 extra minutes to reduce. Too thick? Stir in 1-2 tbsp chicken broth at a time until creamy. For extra richness, whisk in 1 tbsp cornstarch mixed with 1 tbsp cold water and simmer for 1 minute. The sauce should coat the back of a spoon but still be pourable.
Can I make this in a slow cooker?
Brown the chicken first, then transfer everything to a 3-4 quart slow cooker. Cook on LOW for 4-5 hours or HIGH for 2-3 hours. Stir in the heavy cream and cheese during the last 30 minutes to prevent curdling. The slow cooker version is even more tender and flavorful!
What if I don’t have dried herbs?
Use 1 tbsp Italian seasoning as a substitute, but add ½ tsp extra garlic powder and ½ tsp onion powder to compensate. For a closer match, blend 1 tbsp dried parsley with ½ tsp dried oregano and ½ tsp dried basil. Fresh herbs won’t work—they’ll make the dish too wet and overpowering.
How do I keep the rice from getting mushy?
Don’t overcook it! Remove the lid after 15 minutes and check for tenderness—grains should be 80% done. The residual heat will finish cooking them. If using jasmine or basmati rice, reduce simmering time to 12-13 minutes. Stirring too much also breaks grains, so resist the urge to peek!