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This Campbell’s Supper Bakes Herb Chicken with Rice copycat recipe brings back that beloved, one-pot comfort—just like the classic you remember. This copycat version combines tender herb-seasoned chicken with perfectly cooked rice, all topped with a golden, buttery crust that's impossible to resist.
The secret lies in layering flavors through a simple sauce blend that mimics the iconic taste.
The beauty of this one-pot method is its simplicity: no pre-cooking, no multiple pans, and minimal cleanup. You'll start with a base of rice and broth, nestle in seasoned chicken thighs, and top everything with a creamy sauce mixture that bakes into a luscious, golden finish.
What you end up with is a hearty, restaurant-quality meal that's ready in under an hour—just like the classic you remember.
Ingredients for campbell's supper bakes herb chicken with rice copycat
One-pot magic with just 13 ingredients—no fuss, all flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, not instant |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for best texture |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed for melting |
| All-Purpose Flour 🌾 | ¼ cup | For sauce thickening |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Dried Parsley Flakes 🌿 | 1 tsp | For herb flavor |
| Garlic Powder 🧄 | 1 tsp | Fresh garlic optional |
| Onion Powder 🧅 | 1 tsp | For base flavor |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Shredded Cheddar Cheese 🧀 | ½ cup | Sharp cheddar works best |
The chicken thighs are key here—bone-in stays juicier, but boneless works too. Costco or Walmart usually have them pre-cut, saving you time. Look for thighs with good marbling for extra flavor. The rice? Long-grain white is non-negotiable—it stays firm and soaks up the sauce perfectly. For the broth, Swanson or Pacific Foods low-sodium options work great. Fresh herbs if you've got them, but dried flakes keep for months in a dark cabinet.
No heavy cream? Half-and-half plus a splash of milk gets you close. The butter should be cold when you add it—this creates that signature golden crust. Earth Balance vegan butter works too if you're avoiding dairy. Short on thyme? Dried oregano at half the amount works in a pinch. The cheese can be swapped for Parmesan or Monterey Jack, but cheddar gives that classic tang. For the flour, Bob's Red Mill all-purpose is my go-to—it blends smoothly without lumps.
This reheats beautifully—just cover with foil and microwave for 2-3 minutes. Keeps for 3-4 days in the fridge, freezes for 2 months. I always double the recipe because it's that good. Store leftovers in an airtight container with a paper towel on top to keep the rice dry.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub three pots—just dump everything in one pan, walk away, and come back to tender chicken and fluffy rice. The heavy cream and butter melt right into the broth, so you don’t even have to stir much.
- Creamy Crisp Contrast: That crispy edge on the chicken thighs? Chef’s kiss. The butter and cream create this silky sauce that clings to the rice, but the thighs stay juicy with a slight golden crust—like a hug from your grandma’s kitchen.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Reheat the leftovers, and the flavors only get better. Pack it in containers, and your kids (or coworkers) will think you slaved over it—no one will guess it’s just rice, chicken, and a little cream magic.
- Budget Comfort: Chicken thighs and rice stretch for days, and the broth and cream make it feel fancy without breaking the bank. I’ve fed four people for under $12, and they all asked for seconds—proof it’s a winner.
Step-by-step instructions for copycat herb chicken with rice
This one-pot method delivers that iconic Campbell's Supper Bakes flavor with tender chicken and creamy rice.
Brown the Chicken and Sauté the Seasonings
Cut the 1.5 lb boneless, skinless chicken thighs into bite-sized pieces. Heat a large Dutch oven over medium-high heat and add 2 tablespoons of the 4 tbsp unsalted butter. Once the butter melts and begins to foam, add the chicken pieces in a single layer. Let them sear undisturbed for 3-4 minutes until golden brown on one side before turning.
While the chicken browns, add the 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, and 1 tsp dried parsley flakes to the pan. Stir them around for about 30 seconds until fragrant—this builds the flavor foundation. The chicken should be fully browned on all sides after about 8-10 minutes total. Remove the chicken and set it aside on a plate.
Build the Creamy Rice Mixture
In the same Dutch oven, reduce heat to medium and add the remaining 2 tablespoons unsalted butter. Stir in the 0.25 cup all-purpose flour, whisking constantly for 1-2 minutes until the mixture turns golden brown and nutty. This creates a roux that will thicken our sauce beautifully.
Slowly pour in the 2 cups chicken broth while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer, then stir in the 1 cup long-grain white rice, 0.5 tsp salt, and 0.25 tsp black pepper. Cook uncovered for 5 minutes, stirring occasionally, until the rice begins to absorb the liquid and the mixture thickens slightly.
Combine and Simmer the One-Pot Masterpiece
Return the browned chicken pieces to the Dutch oven and stir gently to coat them in the creamy rice mixture. Pour in the 0.5 cup heavy cream and stir well to combine. The mixture should look rich and velvety—this is where that classic Campbell's texture comes together.
Bring the entire mixture to a gentle simmer, then reduce heat to low. Cover with a tight-fitting lid and cook for 20-25 minutes, stirring occasionally. You'll know it's ready when the rice is tender (it should still have a slight bite) and the chicken reaches an internal temperature of 165°F. The sauce should be thick enough to coat the back of a spoon but still slightly loose.
Finish with Cheese and Create the Golden Topping
Remove the Dutch oven from heat and stir in the 0.5 cup shredded cheddar cheese until completely melted and smooth. The cheese should create a creamy, velvety coating throughout the dish. Taste and adjust seasoning if needed—this is your chance to perfect the flavor balance.
For that signature golden rice topping, sprinkle an even layer of the remaining cheese (about 2 tablespoons) over the entire surface. Return to medium heat just until the cheese begins to bubble and turn golden brown, about 2-3 minutes. This creates that beautiful, crispy topping that makes this dish so special.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- SEAR THE THIGHS FIRST: Skip the slow simmer start—pat those thighs bone-dry and hit them with a screaming-hot pan for 3-4 minutes per side until deep golden. The Maillard reaction here isn’t just for looks; it’s what carries the herb flavor through the creamy broth. I used to rush this, and the dish always tasted flat until I learned to let them brown properly.
- SALT THE BROTH LIKE SOUP: That chicken broth? Taste it first—then add another pinch of salt. Campbell’s copycats often skimp here, but the heavy cream and butter can’t hide blandness. Aim for a full teaspoon per cup of broth minimum, especially if you’re using low-sodium chicken thighs. Trust me, your taste buds will notice the difference.
- STIR THE CREAM IN LAST: Don’t let the heavy cream hit the heat until the very end—after the rice is tender and the broth’s reduced. If you add it too soon, it’ll curdle like a science experiment gone wrong. Instead, whisk it in off the heat, then let the residual warmth emulsify it naturally. (Yes, it’ll look weird for a second—then it’ll come together.)
- USE DAY-OLD RICE (OR COOK IT AL DENTE): Fresh rice? Save it for salads. For this dish, either use rice cooked the day before (it absorbs the creamy sauce like a sponge) or pull it off the heat just before it’s fully tender—about 2 minutes early. The starches need time to settle so they don’t turn to mush under the weight of the sauce. I learned this after three soggy batches.
Essential equipment for this dish
Dutch Oven Essentials
The Dutch oven is your secret weapon for this recipe—its heavy construction ensures even heat distribution and prevents scorching. I recommend a Lodge 5.5-quart enameled Dutch oven for its durability and heat retention.
If you don’t own one, a Le Creuset 5.5-quart is another excellent choice. For budget-friendly options, Amazon Basics or Farberware make great alternatives. 🔥
Whisk for Smooth Sauces
A balloon whisk is crucial for creating that velvety sauce without lumps. I use a OXO Good Grips whisk because it’s sturdy and easy to handle. If you prefer a fork, that works too, but a whisk ensures smoother results.
For the roux step, whisk constantly to avoid burning the flour—this is where the magic happens for that creamy texture. 💫
Measuring Tools Matter
Precision is key, especially with the roux and cheese topping. A stainless steel measuring cup (like KitchenAid) is perfect for the rice and broth, while a spoonula helps scrape every last bit of flavor from the pot.
For the cheese, a microplane gives you perfectly shredded cheddar without clumps. Don’t skip this step—it makes all the difference! 🧀
Instant-Read Thermometer
To ensure your chicken reaches 165°F safely, an instant-read thermometer is a must. I love the ThermoWorks ThermoPop—it’s fast, accurate, and affordable. Insert it into the thickest part of the chicken thigh to check doneness. This small tool prevents dry, overcooked chicken and ensures perfect results every time. 🌡️
Optional: Cheese Grater
While pre-shredded cheese works, freshly grated sharp cheddar gives the best flavor and texture. A Box Grater (like OXO’s) makes quick work of it, and you can control the coarseness.
For extra convenience, a handheld electric grater (such as Hamilton Beach) speeds up the process—just be sure to use it right before baking to avoid a soggy topping. 🧈
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts will work, but thighs are ideal because they stay juicier during the long cooking time. If using breasts, cut them into 1-inch cubes and don't overcook—they'll dry out faster. For best results, brining the chicken for 30 minutes in salted water helps retain moisture.
What if I don't have heavy cream? Can I substitute it?
Use ½ cup half-and-half plus 2 tablespoons milk for a lighter version, or ½ cup whole milk plus 2 tablespoons butter for richness. The sauce will still thicken beautifully, though the texture may be slightly less velvety. For a dairy-free option, coconut cream works surprisingly well.
Why did my rice turn out mushy instead of creamy?
Mushy rice usually happens from overcooking or too much liquid. Make sure to use long-grain white rice (not instant or jasmine) and stir occasionally during the 20-25 minute simmer. If the rice absorbs all the liquid too quickly, add 1-2 tablespoons broth to loosen it. Always check doneness with a fork—it should have a slight bite.
Can I make this dish ahead of time for meal prep?
This recipe reheats beautifully! Cook it fully, then store in an airtight container for up to 4 days in the fridge. To reheat, cover with a damp paper towel and microwave for 2-3 minutes on high. For freezing, let it cool completely, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What's the secret to getting that perfect golden cheese topping?
The golden crust comes from using sharp cheddar cheese and keeping the heat medium-low while it melts. Sprinkle the cheese evenly and watch closely—it only needs 2-3 minutes to bubble and turn golden. For extra crispiness, broil for 1 minute at the end (watch carefully to avoid burning). Freshly grated cheese always works better than pre-shredded!