This Campbell’s Supper Bakes Herb Chicken with Rice copycat recipe brings that beloved creamy herb crust over juicy chicken and perfect rice right into your kitchen. The secret lies in layering flavors through slow cooking and a precise blend of herbs that mimics the brand’s signature taste.
I’ve perfected this copycat version after years of testing, ensuring every bite matches the comfort-food magic you remember.
This one-pan method simplifies the process while delivering restaurant-quality results. The chicken stays juicy beneath a velvety herb-infused sauce, while the rice absorbs just enough flavor to tie everything together.
No shortcuts here—just a foolproof technique that guarantees a dish as creamy, savory, and satisfying as the classic. Ready to bring back this nostalgic favorite?
Ingredients for campbell’s supper bakes herb chicken with rice copycat
Fourteen ingredients. One nostalgic, creamy, herb-crusted masterpiece. Let’s recreate that classic Supper Bakes magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into even-sized pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati preferred |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium for flavor control |
| Heavy Cream 🥛 | ½ cup | Full-fat for creamy texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Dried Parsley Flakes 🌿 | 2 tbsp | For herb crust consistency |
| Dried Thyme 🍃 | 1 tsp | Fresh works too, chopped |
| Dried Marjoram 🌿 | ½ tsp | Key for authentic flavor |
| Garlic Powder 🧄 | 1 tsp | Fresh minced works better |
| Onion Powder 🧅 | 1 tsp | For subtle depth |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for finish |
The chicken is your canvas here—boneless, skinless breasts cut into even pieces ensure consistent cooking. Trader Joe’s and Costco carry pre-cut chicken that saves time, but if you’re buying whole breasts, pound them to even thickness (about 1/2-inch). The rice? Jasmine or basmati holds up best to the creamy sauce—don’t use instant rice. For the herbs, Penzeys or bulk bins at natural markets have the most vibrant dried thyme and marjoram. That’s where the authentic flavor lives. I always double-check the expiration date on dried herbs—if it’s been open over a year, toss it.
No heavy cream? Half-and-half plus a splash of milk gets you close, but the sauce won’t be quite as rich. Fresh thyme and marjoram? Use half the amount of dried—those leaves pack more punch. The Parmesan wedge from the deli counter (not pre-grated) makes all the difference for that final sprinkle. Short on time? Pre-cook the rice separately and layer it in the pan with the chicken. The sauce will still cling beautifully. And if you’re worried about the butter sauce separating, temper it by whisking in hot chicken broth gradually—trust me on this.
This dish reheats like a dream—350°F for 15 minutes with a splash of broth to revive the sauce. Keeps in the fridge for 4 days (though it disappears faster than that), and freezes beautifully for 3 months. I always portion mine into individual containers so lunches are ready to grab. The sauce thickens as it cools, so if it’s too thin when reheating, just warm it up on the stove for a minute. Pro tip: Save the leftover herb crust mix—it’s perfect for sprinkling over soups or mashed potatoes later.
Why You’ll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes—just dump everything into one pot, stir, and walk away. The rice soaks up the broth while the chicken simmers in that rich, herby cream sauce, all without a single extra pan.
- Creamy Herb Hug: That blend of chicken broth, heavy cream, and melted butter creates a sauce so velvety it’ll make you forget takeout exists. The herbs? They’re the secret—bright enough to cut through the richness but mellow enough to let the chicken shine.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The flavors only get better the next day, and I can pack it straight from the pot—no reheating drama. My kids (and my in-laws) all fight over the leftovers, which, honestly, is the best compliment.
- Budget Win: Chicken breast and rice are affordable staples, but the heavy cream and butter make it feel special without breaking the bank. I’ve made this for date nights, family dinners, and even a last-minute potluck—always a hit, always filling.
Step-by-step instructions for creamy herb chicken with rice
This one-pan wonder delivers restaurant-quality herb chicken with a golden crust over perfectly tender rice.
Prepare the Chicken and Herb Crust Mixture
Cut the 1.5 lb boneless, skinless chicken breast into four even-sized pieces, about 1-inch thick. In a small bowl, whisk together the 0.25 cup all-purpose flour, 2 tbsp dried parsley flakes, 1 tsp dried thyme, 0.5 tsp dried marjoram, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. This herb crust is what gives this dish its signature flavor.
Place each chicken piece in the flour mixture, pressing gently to coat all sides evenly. The crust should adhere well but not be too thick. Let the coated chicken rest for 5 minutes while you prepare the rice. This brief resting period helps the crust adhere better during cooking.
Sear the Chicken and Cook the Rice
In a large oven-safe skillet, melt the 0.5 cup unsalted butter over medium-high heat. Once the butter is foaming but not browned, add the coated chicken pieces. Sear for 3-4 minutes per side until golden brown and the internal temperature reaches 160°F. You’ll know it’s ready when the crust turns a beautiful golden color and the chicken releases easily from the pan.
Remove the chicken from the skillet and set it aside. In the same skillet, add the 1 cup long-grain white rice and stir to coat with the remaining butter. Pour in the 1.5 cups chicken broth and bring to a gentle simmer. The rice should absorb the liquid gradually—don’t stir it again after adding the broth, as this can release starches that make the rice gummy.
Build the Creamy Herb Sauce
Return the chicken to the skillet, placing it on top of the rice. Pour in the 0.5 cup heavy cream and sprinkle the 0.25 cup freshly grated parmesan cheese evenly over everything. The cheese will melt into a rich, creamy sauce that coats both the chicken and rice beautifully.
Cover the skillet with a tight-fitting lid and transfer it to a preheated 375°F oven. Bake for 25-30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F. You’ll know the rice is done when it’s fluffy and the liquid has been completely absorbed. The top should be golden and slightly crispy from the herb crust.
Rest and Serve for Maximum Juiciness
Remove the skillet from the oven and let the dish rest for 10 minutes before serving. This resting period allows the juices to redistribute throughout the chicken and rice, ensuring each bite is moist and flavorful. The creamy sauce will thicken slightly as it cools, creating that perfect copycat Campbell’s texture.
Gently fluff the rice with a fork before serving, being careful not to break up the chicken pieces. The herb crust should still hold together beautifully, adding a delightful crunch with every bite. Serve immediately with a side of steamed vegetables or a crisp green salad to complete the meal.
Pro Tips For Making Campbell’S Supper Bakes Herb Chicken With Rice Copycat
- PREP CHICKEN FIRST: Cut those chicken breasts into even ½-inch slices before adding them to the pan—thicker pieces stay rubbery while thinner ones cook through perfectly. I learned this the hard way when my first batch had a chewy center that ruined the creamy sauce.
- RICE RATIO MATTERS: Use exactly 1 part rice to 1.5 parts broth (not water) for this recipe—any less and it’ll dry out, any more and you’ll end up with mushy grains. My grandmother swore by this ratio, and she was right: the texture stays fluffy and separate.
- LOW AND SLOW FINISH: After adding the heavy cream and butter, reduce heat to low and let it simmer uncovered for 5 minutes—this lets the sauce thicken without curdling. I used to crank the heat, and the cream would split every time.
- SALT THE BROTH: Taste that chicken broth before adding it to the rice—if it’s bland, add a pinch of salt (and maybe a splash of soy sauce for depth). The Campbell’s version is subtly seasoned, and skipping this step leaves the whole dish flat.
Creative variations of this dish
Slow-Cooker Adaptation
For hands-off cooking, transfer the seared chicken and rice to a 6-quart slow cooker with the remaining ingredients. Cook on LOW for 4-5 hours or HIGH for 2-3 hours, then cover with a tight lid and let it rest for 10 minutes before serving.
The slow cooker keeps the chicken juicy while infusing the rice with creamy herb flavor. I always use a stoneware insert for better heat distribution—it mimics the oven’s even cooking. 💫
Air Fryer Crispy Twist
Want extra crispiness? After searing the chicken, transfer it to an air fryer-safe skillet (like a Lodge cast iron) and add the rice and broth. Cook at 375°F for 12 minutes, then add the cream and Parmesan, air frying for another 8-10 minutes until golden.
The air fryer cuts cooking time by half while delivering that signature crust. Perfect for weeknight dinners when you’re short on time. ✨
Gluten-Free Herb Crust
Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob’s Red Mill) mixed with 1 tbsp cornstarch for thickness. The crust will still adhere beautifully while keeping the dish safe for gluten-sensitive eaters.
I also swap regular rice for cauliflower rice if needed—just add an extra 2 minutes of cooking time. The flavor remains just as rich. 🌱
Spicy Cajun Kick
Add 1 tsp smoked paprika and ½ tsp cayenne pepper to the herb crust mixture for a bold Cajun twist. Serve with a side of cooling avocado slices to balance the heat.
This variation turns the dish into a cozy, flavor-packed meal that feels like a restaurant favorite. I love pairing it with a crisp Sauvignon Blanc to cut through the spices. 🌶️
Vegetarian Swap
Replace the chicken with extra-firm tofu pressed and cubed, or chickpea florets (from a can, drained and patted dry). The herb crust clings just as well, and the dish maintains its creamy texture.
For extra protein, add ½ cup cooked lentils mixed into the rice. The result is just as satisfying—vegetarians will love this twist! 🥗
Meal Prep Hack
Double the recipe and store leftovers in glass airtight containers for up to 4 days. Reheat portions in the microwave for 2 minutes** (covered) or on the stovetop with a splash of broth to revive the sauce.
I always portion the herb crust separately so you can sprinkle it fresh on top when reheating—it keeps the dish feeling restaurant-fresh. Perfect for busy weeknights! 📅
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs work beautifully—they stay juicier and add extra richness to the creamy sauce. Use 1.5 lb of boneless, skinless thighs (about 2 large pieces), and reduce the baking time to 20-25 minutes since they cook faster. The herb crust will cling just as well, and the flavor becomes even more robust.
Why does the herb crust turn out crumbly or fall off?
This usually happens if the chicken isn’t coated evenly or the crust mixture is too dry. Press the chicken pieces firmly into the flour-herb mix, and let them rest for 5 minutes before cooking. For extra adhesion, lightly dampen the chicken with water before coating—just enough to help the crust stick without making it soggy.
Can I make this recipe without heavy cream?
Yes! Substitute with ½ cup half-and-half plus 2 tablespoons milk for a lighter version, or use ½ cup evaporated milk for a richer alternative. The sauce will still be creamy but slightly thinner—simmer it uncovered for 2-3 minutes at the end to thicken. For a dairy-free option, use ½ cup full-fat coconut milk (add 1 tbsp cornstarch to thicken).
What’s the best way to reheat leftovers?
Reheat covered in the microwave for 2-3 minutes (stir halfway) or on the stovetop with 2 tablespoons broth to revive the sauce. For crispy herb crust, sprinkle fresh parsley flakes on top after reheating. Avoid reheating in the oven—it can dry out the chicken. Leftovers keep for 4 days in the fridge or 3 months in the freezer.
How do I adjust this for a larger crowd?
Double all ingredients and use a 12-inch oven-safe skillet or a 5-quart Dutch oven. For even cooking, place the chicken in a single layer on top of the rice. Increase baking time to 35-40 minutes, checking at 30 minutes to ensure the chicken reaches 165°F. Serve family-style or portion into individual containers for easy serving.
