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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings that same creamy, comforting magic into your home in one easy pan. The secret lies in the perfect blend of herbs, garlic, and onion powder that transforms ordinary chicken and rice into a restaurant-quality dish with minimal effort.
After years of testing variations, this copycat version nails the velvety sauce and tender chicken every time.
What makes this recipe work is the precise balance of ingredients—just enough creaminess to coat the rice without overwhelming the savory herb notes.
The chicken stays juicy while the rice absorbs all that aromatic flavor, creating a dish that's hearty enough for a family dinner but easy enough for a weeknight. No special equipment needed, just a single pan and 30 minutes of hands-off cooking time.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Just a handful of pantry staples and one pan. That's all it takes to recreate Campbell's iconic creamy herb chicken with rice.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, medium grain |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for best texture |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | Not onion salt |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh chopped |
| Dried Parsley 🌿 | ½ tsp | Finely ground |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, optional garnish |
The chicken breast is key here—boneless, skinless cuts cook evenly and stay tender. Look for uniform pieces at the meat counter, ideally around 1-inch thick. If you're using frozen chicken, thaw it overnight in the fridge—never microwave. For the rice, medium-grain varieties like jasmine or basmati work best, but long-grain white is perfect for this copycat version. The broth makes all the difference: low-sodium ensures the dish doesn't get too salty, and Swanson or Knorr are reliable brands. If you can't find low-sodium, just reduce the added salt by half.
No heavy cream on hand? Half-and-half or whole milk will work in a pinch, though the texture won't be quite as rich. The herbs are where the magic happens—fresh thyme and parsley elevate this to restaurant-level, but the dried versions are fine for everyday cooking. For the garlic and onion powders, Penzeys or McCormick are solid choices, but avoid pre-mixed seasoning packets—they're often too salty. The butter should be unsalted to control the seasoning balance, and melting it first ensures it blends smoothly into the sauce. If you're watching calories, you can reduce the butter to 1 tbsp and add an extra splash of broth instead.
This dish reheats beautifully—microwave for 2 minutes or warm in a skillet over medium heat. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for 3 months. For meal prep, I like to portion it into individual containers so lunches are ready to grab. The sauce thickens as it cools, so add a splash of broth or milk when reheating if it seems too stiff. The Parmesan is optional but adds a nice finishing touch—grate it fresh if you have time, or use the pre-grated kind in a pinch.
Why You'll Love This Recipe
- One-Pan Magic: I love that I can throw everything into the same skillet—no extra dishes, no fuss. The chicken browns perfectly in just 5-6 minutes, and the rice toasts right in the same pan with the leftover butter and juices. Honestly, this is the kind of recipe where you’re done before you realize how little effort you put in.
- Creamy, Herby Perfection: That blend of garlic powder, onion powder, and thyme with the heavy cream and parmesan? It’s like a hug for your taste buds. The sauce clings to every bite of tender chicken and fluffy rice, and the parmesan adds just enough sharpness to keep it interesting. I’ll be real: it’s the kind of dish that makes you want to lick the pan clean.
- Leftovers That Shine: This recipe doesn’t just feed one meal—it feeds two. The flavors actually get better the next day, and reheating is a breeze. I’ve had it for lunch, dinner, or even packed for work. Plus, it freezes like a dream for those busy weeks when you need a backup plan.
- Budget-Friendly Comfort: With just 1.5 pounds of chicken and basic pantry staples like rice and broth, this dish won’t break the bank. The heavy cream and butter add richness without requiring expensive ingredients, and the herbs make it feel special. It’s the kind of meal that feels indulgent but won’t drain your wallet.
Step-by-step instructions for creamy herb chicken with rice
This one-pan method delivers restaurant-style flavor with minimal effort.
Season and Brown the Chicken
Cut the 1½ lb boneless, skinless chicken breast into 1-inch pieces and place them in a large skillet. Sprinkle evenly with ½ tsp salt, ¼ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried thyme, and ½ tsp dried parsley. Toss gently to coat the chicken pieces completely.
Heat the skillet over medium-high heat and add the 2 tbsp butter. Let the butter melt completely before adding the seasoned chicken. Cook for 5-6 minutes, stirring occasionally, until the chicken pieces are golden brown on all sides and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
Here's the thing—don't overcrowd the pan. If your skillet is small, cook the chicken in batches to ensure proper browning. This step builds the foundation for the rich, savory flavor that carries through the entire dish.
Sauté the Rice and Build the Sauce
In the same skillet (no need to wipe it clean—those browned bits are flavor gold), reduce the heat to medium. Add the 1 cup long-grain white rice, stirring to coat the grains with the remaining butter and chicken juices. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted and begins to smell nutty.
Pour in the 1½ cups chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then reduce heat to low. Cover the skillet and let it cook for 15 minutes without stirring. This undisturbed cooking allows the rice to absorb the broth evenly and develop a tender texture.
After 15 minutes, stir the rice gently and check for doneness. The rice should be tender but still have a slight bite to it—it will continue cooking in the residual heat. If it's not quite done, cover and cook for another 2-3 minutes. The goal is al dente rice that holds its shape while still being creamy.
Create the Creamy Herb Sauce
Once the rice is tender, stir in the ½ cup heavy cream and the ¼ cup parmesan cheese. Mix well until the cheese melts completely and the sauce becomes smooth and creamy. If the sauce is too thick, add 1-2 tablespoons water to reach your desired consistency. Taste and adjust seasoning with additional salt or black pepper if needed.
Return the cooked chicken pieces to the skillet and gently fold them into the creamy rice mixture. Let it simmer together for 2-3 minutes to allow the chicken to absorb the rich, herby sauce. The chicken should be fully coated, and the dish should have a luxurious, velvety texture.
This is the moment that matters: the combination of the creamy sauce, tender rice, and juicy chicken creates that classic Campbell's Supper Bakes flavor. The parmesan cheese adds a subtle sharpness that cuts through the richness, while the herbs tie everything together harmoniously.
Rest and Serve
Remove the skillet from heat and let the dish rest, covered, for 5 minutes. This resting period allows the flavors to meld and the rice to finish absorbing any remaining liquid, ensuring each bite is perfectly creamy and cohesive.
Serve immediately, garnished with an additional sprinkle of parmesan cheese if desired. The dish should be hot and creamy, with each forkful delivering a balance of tender chicken, fluffy rice, and rich herb-infused sauce. For best results, serve with crusty bread to soak up any extra sauce.
Real talk: this dish tastes even better the next day as the flavors continue to develop. Leftovers reheat beautifully in the microwave, though you might want to add a splash of water or broth to restore creaminess if needed.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Cook Chicken in Batches: DESCRIPTION: If your skillet is small, don’t force the chicken into one crowded layer—cook it in batches. I learned this the hard way when my first attempt left pale, steamed chicken instead of golden, flavorful pieces. Let the butter pool and sizzle properly, or you’ll end up with soggy, unevenly cooked meat.
- Toast the Rice Right: DESCRIPTION: Those 2-3 minutes of stirring the rice in the dry pan aren’t optional—they’re what makes it nutty and separate. Skip this, and you’ll get bland, mushy rice that turns into glue when the broth hits. High heat, constant stirring, and a watchful eye are non-negotiable here.
- Simmer Rice Covered: DESCRIPTION: After adding the broth, cover the skillet tightly and resist the urge to peek. Every time you lift the lid, steam escapes, and the rice either dries out or turns out gummy. Set a timer, trust the process, and let it cook undisturbed for those full 15 minutes.
- Whisk the Cream Smooth: DESCRIPTION: When folding in the heavy cream and parmesan, use a wooden spoon or spatula to actually whisk it into the rice—not just stir. Cold spots of cream left unmixed will make the sauce lumpy, and you’ll end up with a dish that looks (and tastes) like it was thrown together last minute. A little elbow grease here makes all the difference.
Storing and reheating your campbell's supper bakes herb chicken with rice copycat
Fridge Storage Tips
Transfer your creamy herb chicken and rice to an airtight container within 2 hours of cooking to maintain freshness. I use glass Pyrex containers with snap-on lids—they keep flavors locked in and prevent that cardboard taste.
Store at 40°F or below for up to 4 days, and you'll notice the herbs actually deepen in flavor as the dish sits. This makes it perfect for meal prep! 💡
Freezing for Later
This dish freezes beautifully for up to 3 months without losing texture. Let it cool completely first, then portion into freezer-safe bags or containers, leaving 1 inch of headspace for expansion.
I like to freeze individual servings—just pop one out when you're craving comfort food. Thaw overnight in the fridge for best results. ❄️
Microwave Reheating
For quick lunches, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F. Add 1-2 tablespoons of water or broth if the sauce looks dry—this restores that velvety texture.
My go-to trick is to let it sit for 1 minute after reheating to redistribute the creaminess. 🔥
Stovetop Revival
The stovetop method preserves texture better than the microwave. Pour your leftovers into a skillet over medium-low heat and add 1-2 tablespoons of water or milk to prevent sticking.
Stir occasionally for 5-7 minutes until fully heated through. This gentle reheating keeps the rice from turning mushy while bringing back that restaurant-quality creaminess. 💫
Sauce Rescue
If your reheated dish looks dry, don't panic! Stir in 1-2 tablespoons of heavy cream or milk to revive the sauce. For extra flavor, add a splash of chicken broth and a pinch of salt.
I also like to sprinkle in ¼ cup extra parmesan cheese while reheating—it melts beautifully and adds that classic Campbell's touch. This little trick makes leftovers taste almost as good as fresh! 🧀
Nutrition facts
Frequently asked questions
Why does the chicken need to be cut into 1-inch pieces?
Cutting the chicken into uniform 1-inch pieces ensures even cooking throughout. This prevents some pieces from becoming dry while others remain undercooked. The small size also helps the chicken absorb all the creamy herb flavors perfectly, just like the original Campbell's version!
Can I use frozen chicken for this recipe?
Yes, but thaw it completely first—place the frozen chicken in the fridge overnight. Never cook frozen chicken directly in the pan as it can steam instead of sear, leading to soggy results. Thawing ensures proper browning and that perfect 165°F internal temperature.
What if my rice isn't done after 15 minutes?
Check for doneness by tasting a grain—it should be tender but still have a slight bite. If needed, cover and cook for another 2-3 minutes. The residual heat will finish cooking it. Overcooking turns rice mushy, so patience is key for that perfect al dente texture!
How can I make this dish lower in fat?
Reduce the 2 tbsp butter to 1 tbsp and use ½ cup low-fat milk instead of heavy cream. The dish will still be creamy, just with slightly less richness. For extra flavor without fat, add an extra pinch of dried herbs!
Why should I rest the dish before serving?
Resting for 5 minutes lets the rice absorb any remaining liquid and allows flavors to meld completely. This step ensures every bite is consistently creamy and well-seasoned—skipping it can make the dish taste uneven. Trust the process for that restaurant-quality finish!