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This Campbell's Supper Bakes Herb Chicken with Rice copycat recipe delivers the same comforting, one-pan magic you remember—tender herb-seasoned chicken, fluffy rice, and a savory broth that simmers together into a homestyle dinner.
The secret lies in balancing the right amounts of chicken broth, herbs, and seasoning to replicate that iconic flavor without the canned shortcuts. I’ve tested this version dozens of times to ensure every bite tastes like the original, but with fresh ingredients and a foolproof method.
What makes this recipe stand out is its simplicity: just one pan, 45 minutes, and minimal prep—yet it delivers restaurant-quality results.
The chicken stays juicy while the rice absorbs the herb-infused broth, creating a dish that’s hearty enough for a family dinner but easy enough for a weeknight. No fancy techniques required, just precise timing and the right blend of spices to mimic that familiar, comforting taste.
Ready to recreate a classic?
Ingredients for campbell's supper bakes herb chicken with rice copycat
This copycat recipe captures the iconic herb blend and one-pan simplicity of Campbell's Supper Bakes—just fresh ingredients and precise measurements.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into even 1-inch pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, converted rice preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium, homemade or quality store-bought |
| Dried Parsley 🌿 | 1 tbsp | Finely chopped for herb blend |
| Dried Thyme 🌿 | 1 tbsp | Fresh thyme if available, finely chopped |
| Dried Marjoram 🌿 | 1 tsp | Substitute oregano if unavailable |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | Diamond Crystal preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for optimal flavor |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed for even melting |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish, optional |
The herb blend is critical for that nostalgic flavor. Penzeys or high-quality grocery store dried herbs work best—avoid the pre-mixed seasoning packets, which often contain fillers. For the chicken, thighs stay juicier than breasts during the longer cooking time. Trader Joe's or Whole Foods carry excellent quality chicken thighs, but any reputable butcher or grocery store will have suitable options. Look for pieces with good marbling and avoid any with grayish tint or off smells. The rice should be converted—Minute Rice or Uncle Ben's Converted Rice are reliable choices that cook in about 15 minutes.
No fresh parsley or thyme? Dried versions work at one-third the amount, but fresh delivers superior flavor. Substitute marjoram with dried oregano, though the flavor profile will differ slightly. For the chicken broth, homemade or high-quality low-sodium store-bought like Pacific Foods or Swanson ensures the best flavor without excessive sodium. The garlic powder and onion powder should be freshly ground if possible—pre-ground blends lose potency quickly. If you're using fresh herbs, chop them finely to mimic the texture of dried herbs in the original recipe. The butter adds richness; full-fat is essential—don't substitute with margarine or low-fat versions.
Prep ahead by measuring all ingredients and setting out your one-pan baking dish before starting. The dish reheats beautifully—simmer on the stove with a splash of broth for about 10 minutes. Stores well in the fridge for up to 4 days in an airtight container. For freezing, portion into individual servings and freeze for up to 3 months. To revive, thaw overnight in the fridge and reheat on the stove with a splash of broth. The flavors actually deepen after the first day, making this an ideal make-ahead meal for busy weeknights.
Why You'll Love This Recipe
- One-Pan Magic: The chicken thighs brown right alongside the rice—no separate pots, no extra dishes. Just toss everything in one pan, cover it, and let the broth work its magic while you stir up a side salad or pour a glass of wine. (Yes, even on a Tuesday night.)
- Herb Bomb Flavor: That dried parsley and thyme? They’re the secret. The chicken ends up tender with just enough herbaceous bite, and the rice soaks up all that savory broth like a sponge. Honestly, it’s the kind of flavor that makes you forget it’s a copycat recipe.
- Lunchbox Hero: Make a double batch and the leftovers? Absolute gold. The rice stays fluffy, the chicken stays juicy, and it reheats like a dream—perfect for packed lunches or a quick dinner when you’re too tired to cook. My daughter picks out the best pieces first.
- Budget-Friendly Feast: Chicken thighs and rice are cheap staples, but this tastes like you spent hours. Between us, I’ve fed four people for under $10 with this—no fancy ingredients, just good taste. The broth stretches, the herbs elevate, and no one complains.
Step-by-step instructions for Campbell's Supper Bakes herb chicken with rice
This one-pan method delivers restaurant-quality flavor with minimal effort.
Prepare the Herb Chicken Mixture
In a medium bowl, combine the 1.5 lb boneless, skinless chicken thighs (cut into even 1-inch pieces), 1 cup long-grain white rice, 2 cups chicken broth, 1 tbsp dried parsley, 1 tbsp dried thyme, 1 tsp dried marjoram, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Gently stir until the rice and herbs are evenly distributed throughout the chicken pieces. The mixture should look moist but not soupy—this ensures proper flavor absorption during cooking.
Here's the thing—don't overmix. You want the herbs to cling to the chicken and rice without breaking up the texture. If the mixture seems too dry, add 1-2 tablespoons of the chicken broth to help bind everything together. This step creates the foundation for that signature Campbell's flavor profile we're replicating.
Brown the Chicken and Create the One-Pan Base
Heat a large oven-safe skillet over medium-high heat. Add the 2 tbsp unsalted butter and let it melt completely, swirling to coat the bottom evenly. This butter will create a flavorful crust on the chicken and help prevent sticking. Once the butter foams, add the chicken-rice mixture in an even layer, spreading it out so nothing overlaps.
Let the mixture cook undisturbed for 5-6 minutes until the chicken begins to brown and the edges develop a golden crust. This initial browning is crucial—it develops deep, caramelized flavors that carry through the entire dish. Real talk: if you stir too soon, you'll lose that beautiful crust. You'll know it's ready when you see golden spots forming and the aroma of herbs fills your kitchen.
Cover and Simmer for Perfect Texture
Reduce heat to medium-low and cover the skillet tightly with a lid. Let the mixture simmer gently for 20-25 minutes. During this time, the rice will absorb the broth while the chicken cooks through. The key here is patience—resist the urge to peek or stir, as this can disrupt the even cooking process and potentially dry out the dish.
After 20 minutes, check the rice for doneness. It should be tender but still have a slight bite—this indicates it will finish cooking perfectly during the final baking phase. If the liquid appears completely absorbed before the rice is fully cooked, add 1-2 tablespoons of water to prevent drying. The chicken should register 165°F internally when checked with a meat thermometer.
Finish with Broiling for Maximum Flavor
Transfer the skillet to a 400°F preheated oven and broil for 5-7 minutes. This final step is what gives the dish its signature golden-brown top and concentrated flavors. Watch carefully—broilers can vary in intensity, so you want to achieve an even color without burning. The rice should be fully tender, and the chicken should be cooked through with crispy edges.
Here's where it gets fun—the broiling creates that beautiful crust that makes this dish look and taste like it came straight from a classic Campbell's can. When you see the edges turning golden brown and the aroma becomes even more intense, it's time to remove from the oven. If you prefer extra crispiness, broil for an additional 1-2 minutes at the end.
Rest and Garnish for Serving
Remove the skillet from the oven and let the dish rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the chicken and rice, ensuring each bite is moist and flavorful. Tent loosely with foil if needed to keep warm during this time.
Garnish with the 0.25 cup fresh parsley just before serving. The bright green color contrasts beautifully with the golden-brown chicken and rice, adding both visual appeal and a fresh herbal note. Serve immediately while hot, as this dish tastes best straight from the pan. The combination of tender chicken, perfectly cooked rice, and aromatic herbs delivers that comforting, homestyle flavor we all love.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Trim the Thighs Right: Pat those chicken thighs bone-dry with paper towels before seasoning—wet skin won’t crisp, and this recipe relies on that golden edge. I used to skip this, and the chicken ended up soggy no matter how long I baked it.
- Toast the Rice First: Sauté the rice in oil for 2 minutes before adding broth—it prevents gummy grains and gives that nutty depth Campbell’s version nails. Sounds small, but it’s the thing that matters most when you’re copying a canned dish.
- Don’t Overcrowd the Pan: If you’re browning the chicken in a single skillet, work in batches. Crowding steams the meat instead of searing it, and you’ll end up with flavorless chicken mixed into the rice. Trust me, I learned this the hard way when my first batch tasted like… well, broth.
- Simmer the Broth: Reduce the chicken broth by half before mixing it with the rice—it intensifies the flavor and cuts down on watery rice. Just simmer it uncovered for 10 minutes, stir occasionally, and you’ll get that rich, concentrated taste. (Yes, even if you’re impatient like me.)
Storing and reheating this recipe
Refrigerator Storage
Let your herb chicken and rice cool to room temperature for no more than 2 hours before storing. Transfer to an airtight container—I recommend Glasslock containers because they seal tightly and prevent odors.
Store at 40°F or below for up to 4 days, though the flavors actually deepen after the first day. The rice absorbs the herb-infused broth, creating an even richer taste over time. 💪
Freezer Prep Tips
For longer storage, portion into individual servings before freezing. I use quart-sized freezer bags with 1-inch headspace—this prevents expansion cracks. Seal tightly to avoid freezer burn, and label with the date.
This dish freezes beautifully for up to 3 months, making it perfect for meal prep. The texture remains excellent when thawed properly.
Thawing Methods
Thaw overnight in the fridge for best results. If you're short on time, use the cold water method: place the sealed container in a bowl of ice water, changing the water every 30 minutes.
Never microwave to thaw—it creates uneven heating and can make the rice mushy. Once thawed, reheat gently on the stove to restore that perfect texture. ❄️
Stovetop Reheating
This is my go-to method for restoring that comforting, homestyle flavor. Transfer the chilled dish to a skillet over medium-low heat and add 2-3 tablespoons of chicken broth to prevent drying. Cover and heat for 10-12 minutes, stirring occasionally.
The broth helps revive the rice and keeps the chicken moist. Taste and adjust seasoning—it often needs a pinch of salt after reheating.
Microwave Shortcut
For quick lunches, transfer a single serving to a microwave-safe dish and cover loosely with a damp paper towel. Heat on 50% power for 3-4 minutes, stirring halfway. Add 1 tablespoon of broth or water if the dish looks dry.
While not as flavorful as stovetop reheating, this method works in a pinch when you're in a hurry. 🔥
Oven Refresh
For a restaurant-quality revival, preheat your oven to 350°F. Transfer the chilled dish to an oven-safe skillet, cover with foil, and bake for 15-20 minutes. The gentle heat helps redistribute flavors without overcooking.
This method works especially well if you've stored leftovers for 3-4 days and want to restore that fresh-from-the-oven feel.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts will work, but thighs are ideal for this recipe because they stay juicier during the longer cooking time. If using breasts, cut them into 1-inch pieces and consider adding 1 extra tablespoon of butter to prevent drying. Cook for 3-4 minutes less under the broiler to avoid overcooking.
What if I don't have fresh parsley for garnish?
No problem! Skip the garnish or use 1 teaspoon dried parsley (not the same as the dried parsley in the herb blend). For extra flavor, sprinkle with 1/4 teaspoon lemon zest or a pinch of paprika to mimic the fresh herb's brightness. The dish will still taste great without it.
Can I make this in an Instant Pot or pressure cooker?
Yes, but with adjustments. Sauté the chicken and rice in 1 tbsp butter for 3 minutes, then add broth and herbs. Pressure cook on high for 8 minutes, then quick-release. Finish with 2 minutes on sauté to crisp the top. The texture will be slightly different but still delicious.
Why did my rice turn out mushy?
Mushy rice usually means too much liquid or overcooking. Double-check your rice-to-broth ratio—this recipe uses 1 cup rice to 2 cups broth. If you added extra liquid, reduce it by 1/4 cup. Also, avoid lifting the lid during cooking to check doneness, as steam release can disrupt the cooking process.
Can I make this recipe vegetarian?
Not easily—this dish relies on the chicken's flavor and texture. For a similar one-pan meal, try substituting with chickpeas or firm tofu, but the herb profile and cooking method would need significant adjustments. The original recipe's comforting taste comes from the chicken and herb blend combination.