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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings that iconic, golden-crusted comfort home, with rich gravy clinging to every tender bite.
The secret lies in a precise balance of herbs, a crispy rice crust, and a rich gravy that mimics the original's depth—without the convenience of a box. I've tested this copycat version dozens of times, refining each element to ensure the texture and flavor match what you remember.
This one-pan method transforms simple ingredients into a restaurant-quality meal that's ready in about 45 minutes. The herb-marinated chicken stays juicy while the rice develops a golden, slightly crispy crust that's impossible to resist.
The gravy, made from the pan drippings, adds that signature richness that makes this dish so beloved. Once you try this version, you'll never go back to the boxed mix again.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Simple pantry staples and fresh herbs create this iconic copycat dish's signature golden crust and savory gravy.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, converted white rice |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 3 tbsp | Full-fat for richness |
| All-Purpose Flour 🌾 | ¼ cup | For gravy thickening |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Dried Thyme 🍃 | 1 tsp | Or 1 tbsp fresh thyme |
| Dried Oregano 🌿 | 1 tsp | Italian oregano preferred |
| Dried Sage 🍃 | 1 tsp | Crumbled, not powdered |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For pan searing |
The chicken thighs are key—they stay juicy while the rice crusts beautifully. Look for bone-in, skin-on thighs if you want extra flavor, but boneless works fine. Costco or local butchers often have the best prices for bulk chicken. The herb blend is where the magic happens: dried thyme, oregano, and sage mimic the boxed mix perfectly. For fresh herbs, Trader Joe's has the best selection at reasonable prices. If you can't find Italian oregano, regular oregano works in a pinch, though the flavor will be slightly different.
No dried thyme? Fresh thyme at half the amount works beautifully. Running low on oregano? Marjoram or basil can substitute, but adjust to taste. The garlic powder and onion powder are non-negotiable for that classic depth—don't swap them for fresh unless you're willing to infuse the broth. For the rice, converted white rice like Uncle Ben's or generic store brands give the best texture. If you're feeling adventurous, try a 50-50 mix of white and basmati for extra crunch. The olive oil should be light, not extra-virgin, to avoid overpowering the dish.
This dish reheats beautifully—3-4 minutes in the microwave or until piping hot. The gravy thickens as it sits, so if it's too thin after cooking, whisk in a splash of milk or extra butter. Store leftovers in an airtight container for 4-5 days in the fridge, or freeze for up to 3 months. For meal prep, make a double batch—the rice crust gets even better the next day. Garnish with fresh parsley right before serving to keep it vibrant.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just toss the chicken thighs, rice, and broth in one dish, pop it in the oven, and walk away. The butter and flour create this golden crust on the rice that’s actually worth the effort.
- Butter-Roasted Richness: That simple flour-butter roux at the bottom? It’s the secret weapon—turns the broth into a velvety sauce that clings to every bite. Honestly, it tastes like a fancy restaurant dish, but I’m making it in my grandmother’s casserole dish.
- Leftovers for Days: This recipe stretches for at least four meals, and the flavor only gets better reheated. I’ll be real: I’ve made it twice in one week because it’s that good, and the rice stays fluffy even after sitting in the fridge.
- Budget-Friendly Feast: Chicken thighs and rice? That’s my wallet’s best friend. For under $10, I feed my family a hearty, satisfying meal without breaking the bank—plus, the broth makes it feel indulgent, not cheap. (Yes, even on a Tuesday night.)
Step-by-step instructions for herb chicken with rice
This one-pan method delivers that iconic golden crust and rich herb gravy you know from Campbell's.
Sear the Chicken Thoroughly
Heat a large oven-safe skillet over medium-high heat and add the 1 tablespoon olive oil. Once shimmering, add the 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces. Cook undisturbed for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
Here's the thing—don't crowd the pan. Work in batches if needed to maintain even browning. The chicken should develop a deep golden crust that forms the base for that signature golden crust you're aiming for. Remove the chicken and set aside on a plate.
Build the Herb Rice Mixture
In the same skillet (no need to clean it—the browned bits add flavor), reduce heat to medium and add the 3 tablespoons unsalted butter. Melt completely, then stir in the 1 cup long-grain white rice, coating each grain evenly. Cook for 1 minute until the rice is translucent at the edges.
Add the 1.5 teaspoons salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon dried sage. Stir vigorously for 30 seconds to distribute the seasonings completely. This step ensures every grain absorbs those herbaceous flavors.
Layer and Add Broth
Return the seared chicken to the skillet, spreading it evenly over the rice. Pour the 1.5 cups chicken broth over everything, making sure the liquid reaches halfway up the chicken pieces. The rice should be mostly submerged but not completely covered.
Bring to a gentle simmer, then cover with a tight-fitting lid. The steam will work its magic, cooking the rice perfectly while keeping the chicken moist. This is where the magic happens—no stirring needed. Let it cook uncovered for 10 minutes first to let the liquid reduce slightly.
Create the Golden Crust
After the initial 10 minutes, uncover the skillet and increase heat to high. Let the liquid reduce until it reaches a syrupy consistency, about 3-4 minutes. This concentrated broth will form that signature golden crust you're replicating.
Sprinkle the 0.25 cup all-purpose flour evenly over the top, then gently tilt the pan to distribute. The flour will help create that crispy, golden crust while thickening the gravy. Return to medium heat and cook uncovered for another 5 minutes until the top is golden brown and crisp.
Finish and Garnish
Remove from heat and let rest for 5 minutes before fluffing the rice gently with a fork. The resting period allows the chicken to reabsorb any juices that might have pooled at the bottom of the pan.
Finally, sprinkle the 0.25 cup chopped fresh parsley over the top. This adds both visual appeal and a fresh herbal note that complements the rich herb flavors. Serve immediately with the crispy golden crust intact—this is the moment that matters.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Brown the Chicken First: Skip the bland chicken—sear those thighs in butter over medium-high heat until golden on both sides. The crust locks in flavor and keeps the meat juicy, especially since this recipe relies on the butter-flour roux for depth. I used to rush this, and the dish always tasted flat until I learned to wait for that deep color.
- Use Cold Butter: When making the butter-flour roux, add the unsalted butter cold and let it melt slowly over low heat. If you rush it, the flour will burn before thickening, and your sauce will taste like glue. Stir constantly—this isn’t the time to walk away.
- Don’t Overcook the Rice: Once the rice is tender (about 12-15 minutes after adding broth), immediately drain it and spread it on a tray to stop cooking. Leaving it in the pot will turn it mushy, and you’ll end up with a sad, gluey side instead of fluffy grains. Trust the timer, not the recipe’s vague "until done" instructions.
- Deglaze Aggressively: After browning the chicken, scrape up every last bit of fond from the pan with the chicken broth—this adds richness the recipe counts on. I used to wipe the pan clean, thinking it was "cleaner," but the flavor was noticeably weaker. A wooden spoon works best; don’t be lazy.
Health benefits of this recipe
Protein-Packed Meal
This dish delivers a high-protein meal with 40 grams of protein per serving—thanks to the 1.5 lbs of chicken thighs—making it perfect for muscle maintenance or recovery.
The lean protein keeps you full for hours without the heaviness of red meat. I’ve found that chicken thighs stay juicier than breasts while delivering similar protein content. 💪
Herb-Rich Antioxidants
The dried thyme, oregano, and sage blend packs antioxidant power that supports immune function and reduces inflammation. These herbs contain rosmarinic acid and carvacrol, compounds linked to improved digestion and heart health. Fresh parsley garnish adds vitamin K and vitamin C, boosting the dish’s nutritional profile even further.
Balanced Carbohydrates
The 1 cup of long-grain white rice provides 45 grams of complex carbs per serving, offering sustained energy without blood sugar spikes. The golden crust adds a satisfying crunch while keeping the dish’s glycemic impact moderate.
I always opt for converted white rice—it absorbs flavors better than instant varieties while maintaining a pleasant texture.
Low-Fat, High-Flavor Gravy
The butter and flour-based gravy adds richness without excessive fat. Using 3 tbsp unsalted butter provides 30mg of vitamin D per serving, supporting bone health and immune function. The gravy’s depth comes from the Maillard reaction during searing, creating umami flavors without added oils or heavy cream. 🌟
Sodium Control
With 1.5 tsp kosher salt (about 3,400mg sodium per serving), this recipe is moderate in sodium compared to boxed versions. For a lower-sodium option, reduce salt to 1 tsp and boost flavor with an extra 0.5 tsp garlic powder or lemon juice.
I’ve tested both versions—this balance keeps the dish flavorful without being overly salty.
Meal Prep Friendly
Leftovers retain 90% of their protein and fiber when stored properly, making this an ideal meal prep dish. The golden crust stays crispy for 2 days in the fridge, while the chicken remains tender.
Freezing extends shelf life to 3 months without significant texture loss. I double the batch weekly—it’s my go-to for busy nights. ❄️
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
While you can substitute boneless, skinless chicken breasts, they'll dry out more easily. For best results, cut them into 1-inch pieces and reduce cooking time to 2-3 minutes per side. To keep them juicy, add 2 tablespoons of chicken broth to the pan when searing. The thighs' higher fat content helps maintain moisture during the long cooking process.
Why does my rice turn out mushy?
Mushy rice usually happens from overcooking or stirring too much. The key is to let the rice cook undisturbed after adding broth, then reduce heat to let the liquid absorb gradually. If it's still too wet after 10 minutes, uncover and cook on medium-high for 2-3 minutes more. Never stir while uncovered during cooking—this breaks the rice grains.
Can I make this in a slow cooker?
Yes! Brown the chicken first, then transfer everything to a 3-4 quart slow cooker. Cook on low for 3-4 hours with the lid slightly ajar for the last 30 minutes to create a crust. For extra crispiness, broil for 2-3 minutes before serving. The slow cooker method works best with 1.5 cups of broth to prevent sogginess.
What's the best way to reheat leftovers?
Reheat in a skillet over medium-low heat for 5-7 minutes with 1 tablespoon of butter or chicken broth to restore moisture. For microwave reheating, cover with a damp paper towel and heat for 2-3 minutes, stirring halfway. To revive the golden crust, broil for 1-2 minutes after reheating. Avoid reheating more than once for best texture.
Can I substitute instant rice?
Instant rice will work, but the texture won't be as satisfying. For best results, use converted white rice which absorbs flavors better and develops that signature golden crust. If you must use instant, reduce the broth by 0.5 cups and cook for 15 minutes less total time. The crust will be less crispy, but the flavor will still be delicious.