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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings that same creamy, one-pan comfort straight to your kitchen. The secret lies in browning the chicken first to develop deep flavor, then layering it with rice and a rich, velvety sauce that clings perfectly to every bite.
This copycat version stays true to the original while giving you control over ingredients and texture.
What sets this dish apart is the foolproof technique for achieving that signature creamy gravy—no lumps, no separation, just restaurant-quality richness. The herb seasoning blend (parsley, thyme, and savory) infuses the chicken and rice with that familiar comforting aroma, while the slow baking process ensures tender chicken and fluffy rice.
Ready in just 45 minutes, this one-pan meal is perfect for busy weeknights when you crave familiar flavors without the convenience of a box.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Familiar comfort flavors with restaurant-quality depth in one simple pan.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, not instant |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| Savory Herb 🌿 | ½ tsp | Dried, if fresh unavailable |
| All-Purpose Flour 🌾 | 1 tbsp | For gravy thickening |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for browning |
The chicken thighs are key—bone-in would work but thighs stay juicier during baking. Costco or Trader Joe's often have the best prices for bulk packages. For the herbs, fresh parsley and thyme make all the difference, but dried works in a pinch (use half the amount). The savory herb is the secret ingredient—look for it in the spice aisle or bulk section at Whole Foods. If unavailable, a pinch of dried marjoram can substitute. For the rice, long-grain white is standard, but jasmine adds a subtle floral note if you prefer.
No heavy cream? Half-and-half or whole milk will work, though the sauce won't be as rich. Fresh herbs wilt fast—store them in damp paper towels in a sealed container for up to 5 days. The flour is for thickening—if you're gluten-free, use cornstarch instead. For extra depth, toast the garlic and onion in the butter before adding chicken. The chicken broth should be low-sodium to avoid over-salting the dish. If you can't find savory herb, dried summer savory is the closest substitute.
This dish reheats beautifully—cover with foil and warm in the oven for 10-15 minutes. Leftovers keep for 4-5 days in the fridge, though the flavor peaks after the first day. For meal prep, portion into individual containers with sauce on top to keep everything moist. Freeze for up to 3 months—thaw overnight in the fridge before reheating. The gravy thickens when chilled, so stir in a splash of broth when reheating if needed.
Why You'll Love This Recipe
- One-Pot Magic: Honestly, I dump everything into a single pot—chicken, rice, broth, cream—and walk away. The onions caramelize while the rice steams, and by the time I’m done scrolling through my phone, dinner’s ready. No fancy steps, just layering flavors as it simmers.
- Creamy Comfort Bite: That heavy cream swirled into the chicken broth turns this into something ridiculously good—tender, juicy thighs with a velvety sauce clinging to every grain of rice. It’s the kind of dish that makes me pause mid-bite, like, “Wait, I made this?”
- Lunchbox Hero: Between us, this recipe is my secret weapon for meal prep. The leftovers reheat like a dream—no soggy rice, no dry chicken—just that same rich, herby goodness. Pack it in containers, and you’ve got a week’s worth of easy lunches without sacrificing taste.
- Budget-Friendly Feast: Chicken thighs and rice stretch across the table without breaking the bank, and the cream adds that restaurant-worthy touch without needing specialty ingredients. I’ll be real: my grocery bill stays happy, but my family thinks it’s gourmet. (They don’t need to know the secret’s just a can of broth and a splash of heavy cream.)
Step-by-step instructions for campbell's supper bakes herb chicken with rice
This one-pan method delivers the same creamy herb gravy and tender chicken you remember.
Brown the Chicken and Prepare the Onion Base
In a large oven-safe skillet, melt the 2 tablespoons butter over medium-high heat. Add the 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces, spreading them in a single layer. Cook undisturbed for 3-4 minutes until the chicken develops a golden-brown crust on one side. Flip and cook another 3-4 minutes until evenly browned. Remove the chicken and set aside.
In the same skillet, add the 1 whole yellow onion diced small and cook for 4-5 minutes until softened and translucent. Stir in the 4 cloves garlic cloves minced and cook for 30 seconds until fragrant. Sprinkle the 0.5 teaspoon savory herb over the onions and stir to combine. This aromatic base forms the flavor foundation for the creamy gravy.
Build the Gravy and Cook the Rice
Return the browned chicken to the skillet and sprinkle with the 1 teaspoon salt and 0.5 teaspoon black pepper. Pour in the 1.5 cups chicken broth and bring to a gentle simmer. Stir in the 1 cup long-grain white rice, ensuring each grain is coated with liquid. The rice should be submerged but not drowning - this prevents mushy texture.
Cover the skillet with a tight-fitting lid and transfer to a preheated 375°F oven. Cook for 25 minutes without disturbing. The rice will absorb most of the liquid, creating a thick, creamy base. After 25 minutes, remove from oven and stir gently to check doneness. The rice should be tender but still slightly firm in the center.
Finish with Cream and Fresh Herbs
Return the skillet to the stovetop over medium heat. Stir in the 0.5 cup heavy cream and the 1 tablespoon all-purpose flour. Cook for 3-4 minutes until the sauce thickens to a creamy consistency that lightly coats the back of a spoon. The flour acts as a natural thickener while the cream adds richness that mimics the original recipe's velvety texture.
Remove from heat and stir in the 0.25 cup fresh parsley and 0.25 cup fresh thyme. Let the mixture sit for 2 minutes to allow the herbs to infuse their flavors. Taste and adjust seasoning with additional salt or pepper if needed. The finished gravy should coat the chicken and rice completely, creating that signature creamy sauce you're recreating.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- SEAR THIGHS FIRST: The recipe calls for simmering, but if you skip the quick sear in oil or butter first, you’ll end up with bland chicken. Two minutes per side until golden—yes, even with skinless thighs—builds flavor that the broth and cream can’t mask later. (I used to skip this and wondered why my copycat tasted like a watered-down version.)
- DON’T DROWN THE RICE: The rice-to-broth ratio here is tighter than most recipes. Use exactly 1 cup rice to 1.5 cups broth—no more, no less—or you’ll end up with mushy grains. If your pot’s too big, cook the rice in batches or use a smaller one. I learned this after slurping a gritty, gluey mess the first time.
- STIR THE CREAM LAST: The heavy cream needs to stay out of the heat until the very end. If you add it too early, it’ll break and turn the sauce greasy. Instead, whisk it in during the last 2 minutes of cooking, then let the whole thing sit off the heat for 30 seconds. Your sauce will thicken like the original—no lumps, no curdling.
- CHOP ONION FINE: The onion in this dish isn’t just for flavor—it’s for texture. Dice it into 1/8-inch pieces so it blends into the rice instead of sitting as chunks. I used to cut it roughly, and it always felt like I was eating a side of soup with my chicken. (A food processor on pulse works, but a sharp knife takes 30 seconds and gives you better control.)
Essential equipment for this dish
Oven-Safe Skillet
Your essential piece of equipment is a large, oven-safe skillet with a 2-3 quart capacity. I recommend a stainless steel or cast iron skillet—like the All-Clad Stainless Steel or Lodge Cast Iron—because they distribute heat evenly and handle both stovetop browning and oven baking without warping.
Avoid non-stick pans for this recipe, as the high heat and oven phase can degrade the coating. If you don’t have an oven-safe skillet, a Dutch oven works perfectly for the same one-pan convenience. 🔥
High-Quality Butter
Use unsalted butter for precise seasoning control—I prefer Plugrá or Land O’Lakes for their consistent quality. Salted butter can make the dish overly salty, especially since we’re adding our own kosher salt later.
Always keep your butter at room temperature before measuring to ensure smooth melting and even browning of the chicken. A small butter dish or butter warmer helps maintain the right consistency. 🧈
Precision Thermometer
A meat thermometer ensures your chicken reaches 165°F safely without overcooking. I use the Thermoworks Smoke for its accuracy and durability, but any instant-read thermometer with a probe will work.
Insert it into the thickest piece of chicken—if it’s not yet 165°F, return the skillet to the oven for 5-10 more minutes. This is especially important since we’re baking, not frying, and the internal temperature can lag. ⚡
Tight-Fitting Lid
A heavy-duty lid is critical for trapping steam during the 25-minute oven phase, which helps cook the rice evenly and prevents the liquid from evaporating too quickly. If your skillet doesn’t come with a lid, a glass or metal cover designed for your pan’s size will work.
Avoid plastic lids—they can’t withstand high oven temperatures and may melt or warp. Pro tip: Place a small towel under the lid to prevent condensation from dripping onto the food. 💫
Whisk for Gravy
For the creamy gravy, a balloon whisk or flat whisk is your best friend. It helps dissolve the 1 tablespoon flour smoothly into the heavy cream without lumps, creating that signature velvety texture.
I keep a stainless steel whisk in my kitchen for this exact purpose—it’s lightweight, durable, and gets into tight corners of the skillet. Avoid wooden spoons here; they’re better for stirring but won’t incorporate the flour as effectively. 💪
Fresh Herb Knife
Chopping 0.25 cup fresh parsley and 0.25 cup fresh thyme efficiently makes all the difference. A sharp chef’s knife with a 6-8 inch blade (like the Wüsthof Classic) is ideal, but even a small herb knife works if you’re chopping small batches.
For speed, I pulse the herbs in a food processor with the pulse function, then transfer them to the skillet. Always remove stems before chopping to avoid bitterness. 🌿
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs for this recipe?
Chicken breast works, but thighs stay juicier and more tender during the 375°F baking process. If using breast, cut into 1-inch pieces and bake for 5 minutes less to prevent drying. For extra moisture, add 1 tablespoon broth to the skillet before baking.
Why does my gravy look lumpy?
Lumpy gravy usually means the 1 tablespoon flour didn't dissolve properly. Whisk the flour and 0.5 cup heavy cream vigorously for 1-2 minutes before adding to the skillet. For a smoother texture, mix them into a paste first.
Can I make this in a slow cooker?
Yes! Brown the chicken first, then transfer everything (including rice) to a 3-4 quart slow cooker with 1.5 cups broth. Cook on Low for 4 hours or High for 2 hours. Stir in cream and herbs at the end. The texture will be slightly different but still delicious.
What's the best way to reheat leftovers?
Cover with foil and warm in a 350°F oven for 10-15 minutes or microwave for 1-2 minutes (stir halfway). For extra creaminess, add 1 tablespoon broth before reheating. Avoid overcooking—the rice can turn mushy.
Can I substitute instant rice?
Instant rice works, but it absorbs liquid faster and may dry out. If using it, reduce the 1.5 cups broth to 1 cup and cook uncovered for 15 minutes instead of 25 minutes. The texture will be slightly different but still flavorful.