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The Campbell's Supper Bakes Herb Chicken with Rice copycat recipe delivers that iconic creamy, herb-infused flavor in a single pan. I've replicated the exact balance of tender chicken, fluffy rice, and savory sauce that makes this dish a comfort food classic.
The secret lies in layering seasoned chicken over pre-cooked rice and baking until everything melds into perfect harmony.
This copycat version uses simple pantry staples to achieve restaurant-quality results with minimal effort. You'll start with seasoned chicken thighs, then layer them over a mix of rice and broth before baking until golden and creamy.
The final dish comes together in just 45 minutes, making it ideal for busy weeknights when you crave that familiar, comforting meal.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Pantry staples plus a few key ingredients. One pan, creamy herb magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, medium grain |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Dried Thyme 🌿 | 1 tbsp | Or 1 tbsp fresh chopped |
| Dried Parsley Flakes 🌿 | 1 tbsp | For bright flavor |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 2 tbsp | Unsalted for flavor control |
| Campbell's Cream of Mushroom Soup 🍄 | 1 can | Condensed, 10.5 oz can |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The chicken thighs are the star here—bone-in, skin-on if you can find them, but boneless works too. Costco or Trader Joe's often have great deals on bulk chicken. Trim excess fat to keep it tender, not greasy. For the rice, medium-grain white is ideal—it stays fluffy and absorbs the broth perfectly. If you're short on time, use pre-cooked rice (just make sure it's dry before layering). The dried thyme and parsley flakes? Grab them in the bulk section—they keep forever and add that signature herbaceous flavor.
No heavy cream? Half-and-half or whole milk works in a pinch, though it won't be as rich. Short on parsley? Dried oregano at half the amount gets you close, but fresh is best if you've got it. The Campbell's soup is non-negotiable for that classic Campbell's Supper Bakes taste—don't substitute. For extra depth, add a pinch of nutmeg or a splash of lemon juice to brighten the flavors. The garlic and onion powders can be swapped for fresh if you're feeling fancy, but the dried versions are just as convenient.
This dish reheats beautifully—honestly tastes better the next day once everything melds together. Keeps in the fridge for 4-5 days sealed in a container, and freezes for 3 months if you portion it out. I always make a double batch because leftovers make the best lunches. Store the extra sauce separately if you want to drizzle it over other dishes later—it's that good.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one skillet, one spatula, and zero dishes to scrub. The chicken thighs sear right in the same pan where the rice cooks—no transferring, no mess, just pure convenience. Honestly, I’ve made this on nights when I was too tired to think past "dinner needs to happen."
- Creamy Herb Bomb: That combo of Campbell’s cream of mushroom soup and heavy cream with dried thyme and parsley flakes? It’s like a flavor hug. The rice soaks up all the richness while the chicken stays juicy, and the fresh parsley at the end gives it this bright, herby finish that makes it taste like a restaurant dish. (Yes, even on a Tuesday night.)
- Meal Prep MVP: Between us, this is my go-to for busy weeks. The leftovers stay fresh for 4-5 days in the fridge or freeze perfectly for 3 months, and reheating? Just a quick stir. I’ll make a big batch on Sunday, portion it out, and have dinner covered for the whole week—no sad takeout nights.
- Budget-Friendly Feast: Chicken thighs are cheaper than breasts, and using 1 cup of rice with chicken broth and pantry staples like garlic powder and onion powder keeps costs low. Plus, the cream of mushroom soup stretches the flavors so well you’d never guess it’s a copycat—it’s my secret weapon for feeding a crowd without breaking the bank.
Step-by-step instructions for creamy herb chicken with rice
Here's how to nail the iconic Campbell's Supper Bakes flavor in your own kitchen.
Sear the Chicken Thighs for Maximum Flavor
Pat the 1.5 lb boneless, skinless chicken thighs completely dry with paper towels. This step is crucial—moisture prevents proper browning. Heat a large oven-safe skillet over medium-high heat and add 2 tbsp butter. Once the butter foams, add the chicken thighs and cook for 4-5 minutes per side until they develop a golden-brown crust.
Here's the thing—don't overcrowd the pan. Work in batches if needed to ensure even browning. The goal is to create a flavorful crust that'll soak up all those delicious herb flavors we're about to add. Once golden, remove the chicken and set it aside on a plate.
Build the Herb Rice Base in the Same Skillet
In the same skillet (no need to clean it—the browned bits add flavor), reduce the heat to medium. Add 1 cup long-grain white rice and stir to coat it with the remaining butter. Cook for 1 minute, stirring constantly, until the rice grains become slightly translucent at the edges.
Now it's time for the herb blend. Add 1 tbsp dried thyme, 1 tbsp dried parsley flakes, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. Stir everything together for 30 seconds until the rice is thoroughly coated and the spices are evenly distributed. This ensures every bite gets that signature herb flavor.
Pour and Simmer the Creamy Mixture
Pour in 1.5 cups chicken broth and stir once to combine. Bring to a gentle simmer, then reduce heat to low. Here's where the magic happens: add 1 can Campbell's cream of mushroom soup and 0.5 cup heavy cream. Stir gently to combine—you want to avoid breaking up the rice grains.
Return the chicken thighs to the skillet, nestling them into the rice mixture. Cover with a tight-fitting lid and simmer for 25-30 minutes on low heat. You'll know it's done when the rice is tender and the liquid has mostly absorbed. If it looks dry before the rice is fully cooked, add 2-3 tablespoons of chicken broth and continue cooking.
Finish with Fresh Herbs and Rest
Once the rice is tender and the chicken reaches an internal temperature of 165°F, remove the skillet from heat. Sprinkle 2 tbsp fresh parsley over the top and gently stir to distribute. The parsley adds that final bright, fresh note that makes this dish pop.
Let the whole thing rest for 5 minutes before serving. This resting period allows the flavors to meld together and the juices to redistribute in the chicken. Serve directly from the skillet for that classic one-pan presentation, or transfer to a serving dish if you prefer.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Skip the Crowding: I learned this the hard way—piling all 1.5 lb of chicken thighs in the pan at once just means sad, uneven cooking. Work in batches if needed; you want that golden crust on every piece, not just the edges. Trust me, your future self will notice the difference when each bite has that rich, seared flavor.
- Toast the Rice Right: That one-minute stir with the butter isn’t just about coating—it’s about toasting the rice until the edges turn translucent. Skimp here, and your rice will turn mushy instead of fluffy. High heat, constant stirring, and don’t walk away—this is the thing that matters most for texture.
- Stir Gently After Cream: Once you add the cream of mushroom soup and heavy cream, treat the rice like it’s made of glass. Gentle stirs prevent breaking the grains, which keeps that creamy sauce clinging to each bite instead of turning everything into a gluey mess. I know, I know, but trust the process.
- Use Low-Sodium Broth: The recipe calls for low-sodium broth for a reason—this dish is already packing flavor from the soup, cream, and spices. Skip the salt bomb, or you’ll end up with a dish that tastes like a science experiment gone wrong. Taste the broth first; if it’s bland, you’ll be fine. If it’s salty, drain and rinse the canned chicken thighs before searing.
Essential equipment for this dish
Oven-Safe Skillet
You'll need a large, heavy-bottomed oven-safe skillet—I swear by my Le Creuset Dutch oven (about $150) for even heat distribution and retention. This keeps the chicken and rice cooking steadily at 350°F without scorching.
If you're on a budget, a stainless steel skillet like the All-Clad (around $100) works just as well. The key is thickness—thin pans warp and create hot spots. 🔥
Instant-Read Thermometer
A meat thermometer is non-negotiable for this recipe. I use my Thermoworks Probe (about $30) to check the chicken's internal temperature—it hits 165°F every time.
Without one, you risk undercooking or drying out the chicken. Pro tip: Insert the probe sideways into the thickest part of the thigh for accuracy.
Tight-Fitting Lid
The lid on your skillet is just as important as the pan itself. A glass or metal lid that seals tightly traps steam, keeping the rice fluffy and the chicken juicy.
If your skillet doesn’t come with one, a silicone lid (like OXO’s) works in a pinch. No lid? Cover loosely with aluminum foil—just not as effective. 💫
Wooden Spoon
Stirring the rice and broth requires a long-handled wooden spoon—plastic or metal can scratch your skillet or break the rice grains. I love my Ball Mason jar wooden spoon (around $15), but any sturdy wooden spoon works. It’s gentle on the pan and distributes heat evenly while cooking.
Measuring Cups & Spoons
Precision matters with chicken broth, heavy cream, and spices. I keep a set of stainless steel measuring cups and spoons (like OXO’s) within reach.
They’re easy to read and won’t rust like metal ones. For the Campbell’s soup, use the can’s built-in measuring lines—no need to guess! 📏
Nutrition facts
Frequently asked questions
Why does this recipe use chicken thighs instead of breasts?
Chicken thighs stay juicier and more flavorful during the long simmering process. Their higher fat content helps them retain moisture, while the bone-in version (if available) adds extra richness. The 1.5 lb boneless, skinless thighs here deliver tender, succulent meat that absorbs all the creamy herb flavors beautifully—unlike breasts, which can dry out when cooked low and slow.
Can I make this dish ahead of time?
This recipe tastes even better the next day as the flavors meld together. It keeps in the fridge for 4-5 days sealed tightly in an airtight container. For freezing, portion it out into meal-sized containers and store for up to 3 months. Just reheat gently on the stovetop with a splash of broth to restore creaminess.
What if my rice isn't cooked through after 30 minutes?
No problem—just add 2-3 tablespoons of chicken broth and continue simmering covered. The rice should absorb the liquid and become tender within 5-10 minutes. If it's still undercooked, let it sit off heat for 5 minutes with the lid on to finish steaming. Overcrowding the pan or using a small skillet can slow rice cooking, so give it extra time and liquid if needed.
Is there a way to make this dish without Campbell's soup?
While the Campbell's cream of mushroom soup is key for that authentic flavor, you can substitute with 1/3 cup mushroom powder mixed into 1/2 cup heavy cream and 1/2 cup chicken broth. For a quick swap, use 1/2 cup sour cream blended with 1/2 cup chicken broth and 1 tsp Dijon mustard, but it won't be identical. The soup's creamy base is what makes this dish iconic!
How do I keep the chicken from drying out during baking?
Never skip the searing step—it creates a protective crust that locks in moisture. Also, avoid opening the lid during the 25-30 minutes of simmering. If your kitchen runs hot, reduce the oven temperature to 325°F instead of 350°F to prevent drying. The 5-minute rest after cooking is crucial too—it lets juices redistribute naturally.