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This Campbell's Supper Bakes herb chicken with rice copycat recipe delivers the same comforting, restaurant-style meal you remember from childhood—golden, crispy chicken paired with creamy herb-infused rice in one convenient pan.
The secret lies in replicating Campbell's signature seasoning blend and slow-cooking technique, transforming simple ingredients into a dish that tastes like a homey dinner classic. I've perfected this version after years of testing, ensuring every bite captures that nostalgic, savory harmony without the canned shortcuts.
What sets this copycat apart is the rich, aromatic herb rice that absorbs all the chicken's flavors while staying tender, and the crispy, seasoned chicken that stays juicy despite the golden crust.
The dish comes together in 45 minutes with minimal prep—ideal for busy weeknights when you crave comfort without compromise. Whether you're feeding a family or meal prepping for the week, this one-pan wonder delivers restaurant-quality results with the simplicity of a classic.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Pantry staples plus a few specialty herbs. That's all you need for nostalgic comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into even bite-sized pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati preferred |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred, homemade or quality brand |
| Unsalted Butter 🧈 | 2 tbsp | Full-fat for best flavor and texture |
| Dried Parsley Flakes 🌿 | 1 tbsp | For authentic Campbell's flavor |
| Dried Thyme 🌿 | 1 tsp | Not thyme extract |
| Dried Marjoram 🌿 | ½ tsp | Key to the herb blend |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | Not onion salt |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Olive Oil 🫒 | 1 tbsp | For crispy chicken coating |
| Cornstarch 🌾 | 1 tbsp | For extra crispy chicken coating |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The chicken thighs are non-negotiable here—they stay juicy while the skin crisps up perfectly. Trader Joe's or Costco often have them pre-cut for convenience, but if buying whole, look for bone-in, skin-on for that authentic Campbell's texture. The herb blend is what makes this taste like the original, so don't skimp on the dried parsley flakes—that's the secret ingredient. For the rice, jasmine or basmati stays separate and fluffy, while long-grain white gives that classic Supper Bakes texture. If you can't find marjoram, oregano at half the amount works in a pinch, but it won't be exactly the same.
No chicken broth? Low-sodium beef broth plus a splash of water gets you close, but add an extra pinch of salt. The cornstarch is crucial for that crispy coating—don't skip it, even if you're in a hurry. Fresh parsley for garnish? Dried parsley at one-third the amount works if you're out, but the color difference is noticeable. For the butter, full-fat is a must—reduced-fat won't give that rich, creamy rice texture. The olive oil helps the cornstarch stick to the chicken, so don't use a nonstick spray instead. And if you're meal prepping, double the recipe—it reheats beautifully for up to four days.
This dish reheats like a dream—just add a splash of water or broth to keep the rice from drying out. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze portions for 3 months. The chicken stays crispy if you reheat it covered in the microwave for 2 minutes, then uncovered for another 30 seconds. For extra flavor the next day, toss the reheated rice with a little more butter and fresh parsley. And if you're making this for a crowd, scale up the chicken and rice proportionally—the seasoning amounts can stay the same.
Why You'll Love This Recipe
- One-Pan Magic: The chicken thighs and rice cook together—no separate pots, no extra bowls. Just toss everything in one dish, cover it, and let the broth work its magic while you sip your coffee or scroll through your phone.
- Buttery Herb Bomb: That butter melting into the chicken broth? It’s the secret weapon here. The parsley flakes add a bright, herby finish that cuts through the richness, making every bite taste like a hug from a well-seasoned chef.
- Meal Prep MVP: Between us, this is my go-to for busy weeks. Cook a big batch on Sunday, and you’ve got lunch or dinner sorted for days—just reheat and serve. The rice stays fluffy, and the chicken stays juicy, even after three days in the fridge.
- Budget-Friendly Feast: Chicken thighs and rice stretch into a full meal without breaking the bank. Honestly, it’s the kind of dish where you end up with leftovers, but no one complains because it’s so dang satisfying. Plus, you’re using pantry staples, not specialty ingredients.
Step-by-step instructions for herb chicken with rice
Here's how to nail that iconic Campbell's flavor profile with crispy chicken and perfectly seasoned rice.
Prep the Chicken for Maximum Crispiness
Cut the 1.5 lb boneless, skinless chicken thighs into even bite-sized pieces, about 1-inch cubes. This ensures they cook uniformly and develop that signature golden crust. In a medium bowl, combine the chicken with 1 tbsp olive oil, 1 tbsp cornstarch, 1.5 tsp salt, 0.5 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 0.5 tsp dried marjoram, and 1 tbsp dried parsley flakes. Toss until every piece is thoroughly coated—this herb blend is what makes this dish taste authentic.
Let the seasoned chicken rest for 10 minutes while you prep the rice. This allows the cornstarch coating to adhere better, creating that coveted crispy texture when cooked. The cornstarch isn't just for crispiness—it also helps thicken the sauce later, just like in the original recipe.
Sear the Chicken for Deep Flavor
Heat a large oven-safe skillet (I use a 12-inch cast-iron) over medium-high heat. Add the seasoned chicken in a single layer, leaving space between pieces so they don't steam. Cook undisturbed for 4-5 minutes until the chicken develops a deep golden-brown crust on the bottom. Here's the thing—don't move it around yet. You want that Maillard reaction working its magic to build flavor.
Once the bottoms are golden, gently flip each piece and cook for another 3-4 minutes until all sides are crispy. The chicken should release easily from the pan—if it sticks, you're not quite there yet. Remove the chicken and set it aside on a plate. Leave the skillet on the heat; we're not done with it yet.
Build the Herb Rice Base
Add 2 tbsp unsalted butter to the same skillet and let it melt completely, about 1 minute. Then stir in 1 cup long-grain white rice, coating each grain with the butter. This step is crucial—it prevents the rice from sticking and gives it that rich, buttery flavor. Cook for 1-2 minutes, stirring constantly, until the rice becomes slightly translucent at the edges.
Pour in 1.5 cups chicken broth and bring to a gentle simmer. The liquid should just come to the surface of the rice—this ensures perfect texture without turning mushy. Sprinkle the remaining 1 tbsp dried parsley flakes over the top and stir once more. Don't worry if it looks dry at this point; the residual heat will continue cooking the rice as it bakes.
Combine and Bake to Golden Perfection
Return the seared chicken to the skillet, spreading it evenly over the rice. The chicken's juices will infuse the rice with incredible flavor as they bake together. Cover the skillet with a tight-fitting lid or aluminum foil, and transfer it to a preheated 375°F oven. Bake for 25 minutes—this is where the magic happens.
After 25 minutes, remove the lid and check the rice. It should be tender with just a slight bite remaining, and the chicken should be cooked through with an internal temperature of 165°F. If the rice looks dry, add 2-3 tablespoons of water and cover again for another 5 minutes. The goal is creamy, flavorful rice—not dry or mushy.
Finish with Fresh Herb Garnish
Once the chicken is fully cooked and the rice is perfectly tender, remove the skillet from the oven. Let it rest for 5 minutes before serving—this allows the juices to redistribute, keeping every bite moist. Just before serving, sprinkle the 0.25 cup chopped fresh parsley over the top. The bright, fresh flavor cuts through the rich herb blend and adds that final restaurant-quality touch.
Serve immediately with the sauce spooned over each portion. The chicken should be crispy on the outside with tender, juicy meat inside, while the rice absorbs all that savory herb flavor. This one-pan wonder delivers the exact same comfort and satisfaction as the classic Campbell's recipe—just made from scratch in your own kitchen.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Brown the Chicken First: Skip the soggy mess by searing the thighs in butter for 3-4 minutes per side until golden. I learned this the hard way—skipping the browning just gives you mushy chicken swimming in broth. The Maillard reaction here isn’t flashy, but it’s what makes the flavor pop later.
- Rinse the Rice Twice: Cold water rinse, twice—no, really. The starch on long-grain rice gums up the whole dish if you skip this. I used to lazy through it, and the rice would turn into glue. Drain well after rinsing so it doesn’t steam instead of cook.
- Simmer, Don’t Boil: Once everything’s in the pot, keep the heat at a gentle simmer—tiny bubbles, not rolling. I’ve watched this recipe turn into a watery disaster when people crank the heat. Low and slow keeps the rice fluffy and the broth rich, not diluted.
- Toss in Parsley Last: Sprinkle those dried parsley flakes over the finished dish, not during cooking. They’ll clump into a sad, bitter paste if you add them early. A quick shake over the top at the end gives that bright, fresh finish without the texture fail.
Troubleshooting this dish
Chicken Sticking Issue
If your chicken sticks to the pan during searing, your heat isn't hot enough or the cornstarch coating isn't properly adhered. First, ensure your skillet is properly heated—it should be medium-high heat for at least 3 minutes before adding chicken.
For extra insurance, pat the chicken pieces dry with paper towels before tossing in the cornstarch mixture. I also recommend using a 12-inch cast-iron skillet—it retains heat better than nonstick pans and promotes that perfect crust.
If it still sticks, reduce the chicken pieces slightly to allow better airflow around them. 🔥
Rice Too Dry or Mushy
The rice texture is the most common issue, and it usually comes down to liquid ratios or oven temperature. For creamy rice, the 1.5 cups broth to 1 cup rice ratio is perfect, but if your oven runs hot, reduce the temperature to 350°F instead of 375°F.
If the rice comes out dry, add 2 tbsp water or broth during baking and cover for 5 extra minutes. For mushy rice, you likely added too much liquid—measure carefully next time.
I've found that jasmine rice absorbs liquid slightly faster than long-grain white, so it may need 1 tbsp less broth.
Sauce Too Thin or Thick
The cornstarch coating on the chicken naturally thickens the sauce as it cooks, but if it's too thin, you likely didn't sear the chicken long enough. The Maillard reaction creates flavor and helps thicken the sauce.
For extra thickness, remove the chicken after searing and let it rest while you toast 1 tsp cornstarch in the skillet for 1 minute before adding broth. If the sauce is too thick, stir in 1 tbsp chicken broth and let it simmer uncovered for 2 minutes.
The original Campbell's sauce has a velvety consistency—aim for that perfect balance between cling and pour.
Herb Flavor Too Mild
The dried herb blend is the soul of this dish, so if it tastes bland, you likely used fresh herbs instead of dried or didn't let the flavors meld. For authentic Campbell's taste, dried parsley flakes are non-negotiable—they have a more concentrated flavor than fresh.
I recommend toasting the herbs in the skillet for 30 seconds before adding broth to deepen their aroma. If you're still underwhelmed, add ½ tsp smoked paprika to the chicken seasoning for that classic Supper Bakes depth.
And remember: patience is key—let the dish rest for 5 minutes before serving so the flavors can fully integrate. 🌿
Chicken Overcooked or Dry
Boneless, skinless chicken thighs cook faster than bone-in pieces, so they're more prone to drying out if left too long. The key is hitting 165°F internal temperature without overbaking.
Use an instant-read thermometer to check the thickest piece—if it reaches 165°F before the 25-minute bake time, remove it from the oven early. For extra moisture, add 2 tbsp chicken broth to the skillet before covering and baking.
I also recommend using thighs instead of breasts—they stay juicier during the baking process. If your chicken is still dry, try brining it for 30 minutes before seasoning next time.
One-Pan Not Working
If you're struggling with the one-pan approach, it's likely due to uneven heat distribution or overcrowding. First, ensure your skillet fits comfortably on one burner without wobbling—uneven heat causes hot spots. I use a 12-inch cast-iron skillet for this recipe specifically because it distributes heat evenly.
If your pan is too small, cook the chicken in batches and transfer it to the rice after searing. For extra insurance, place your skillet on the middle rack of your oven where heat circulates most evenly.
And remember: the chicken should be in a single layer over the rice, not piled on top—this ensures even cooking and prevents steaming. ⚡
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts will work, but they're more prone to drying out during the baking process. If you use them, cut them into ½-inch thick pieces and bake for only 20 minutes (check at 165°F internal temp). For extra moisture, add 2 tbsp chicken broth to the skillet before baking. Thighs stay juicier and are the traditional choice for this dish.
What if I don't have dried parsley flakes?
You can substitute with 1 tbsp dried parsley (not flakes) or 2 tbsp fresh parsley, but the texture and flavor won't be identical. The flakes are key for that classic Campbell's taste—look for them in the spice aisle. If you're out, a mix of ½ tsp dried oregano + ½ tsp dried basil can help bridge the gap, but it won't be exactly the same.
Can I make this dish ahead of time?
This reheats beautifully for up to 4 days in the fridge. Store in an airtight container and reheat covered in the microwave for 2 minutes, then uncovered for 30 seconds to restore crispiness. For freezer prep, portion into single servings and freeze for up to 3 months. Thaw overnight in the fridge before reheating—never at room temperature.
Why does my rice turn out mushy?
Mushy rice usually means too much liquid or insufficient baking time. Stick to the 1.5 cups broth to 1 cup rice ratio and bake at 375°F for exactly 25 minutes. If your oven runs hot, reduce the temp to 350°F. Jasmine rice absorbs liquid faster—use 1 tbsp less broth if using it. Always check for doneness before removing from the oven.
Is this dish gluten-free?
The base recipe is gluten-free, but always check your chicken broth and seasoning blends for hidden gluten. Use a certified gluten-free broth and ensure your cornstarch is labeled gluten-free (most are). The dried herbs and spices are typically gluten-free, but cross-contamination can occur in shared pantries. For extra safety, toast your own cornstarch in a clean dry pan before using.