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This Campbell’s Supper Bakes Herb Chicken with Rice copycat recipe brings that rich, herby sauce straight to your kitchen—no can needed. The secret lies in a precise blend of dried herbs, chicken broth, and cornstarch that thickens into a luscious, clingy sauce.
I've perfected this version after testing multiple methods to match the original's texture and flavor profile exactly.
This one-pan recipe combines tender herb-seasoned chicken thighs with fluffy white rice, all bathed in that signature creamy sauce. The dish cooks in 45 minutes, with minimal prep, and the sauce clings to every bite just like the original.
Perfect for busy weeknights when you crave comfort food without the convenience of a box. Let's get started on this foolproof copycat version.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Pantry staples plus a few key dried herbs—this copycat comes together fast.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, rinsed well |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Dried Parsley Flakes 🌿 | 1 tbsp | Not fresh parsley |
| Dried Marjoram 🌿 | 1 tsp | Substitute dried oregano if needed |
| Dried Thyme 🌿 | 1 tsp | Not thyme leaves |
| Dried Basil 🌿 | 1 tsp | Sweet basil preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Cornstarch 🌾 | 1 tbsp | For sauce thickening |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Water 💧 | 1 ½ cups | For rice cooking |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
The dried herbs are everything here. Penzeys or the bulk section at Whole Foods have the best quality, but your grocery store's dried herbs work too—just make sure they're not past their prime. I grab a triple blend of parsley, marjoram, and thyme from the spice aisle when I can't find individual ones. The chicken thighs? Bone-in, skin-on if you can find them—they stay juicier, but boneless works in a pinch. Rinse the rice well before cooking to avoid a gummy texture. For the broth, low-sodium is key—we're adding our own salt later.
No dried marjoram? Dried oregano at the same amount works, but it'll taste slightly different. The cornstarch is non-negotiable for that signature thick, clingy sauce—arrowroot powder works too, but cornstarch gives the classic Campbell's texture. Short on butter? Olive oil or margarine in a pinch, though butter adds that creamy richness. The garlic powder is optional but worth it—it rounds out the herb blend. If you've got fresh garlic, use half a clove minced instead. And hey, if you're out of parsley flakes, dried basil at the same amount gets you close.
This reheats beautifully—just add a splash of water or broth to loosen the sauce. Keeps for 4 days in the fridge, freezes for 3 months. I double the recipe and freeze half for lazy nights. The rice stays fluffy if you store it with a damp paper towel on top. For extra flavor, add a splash of lemon juice when reheating—trust me, it makes a difference.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe on my busiest nights—the chicken thighs and rice all cook together in one dish, no chopping, no fuss. Just dump, stir, and let the chicken broth do the work while you sip your wine (or coffee, no judgment).
- Herb Bomb Flavor: That mix of dried parsley flakes and marjoram? It’s the secret weapon—earthy but bright, with just enough depth to make the rice taste like it’s been simmering for hours. Honestly, the flavor feels luxurious without any fancy ingredients.
- Lunchbox Hero: Between us, this is my go-to for meal prep—cool the leftovers, pack them in containers, and you’ve got a lunch that’ll make your coworkers ask for the recipe. The rice stays fluffy, the chicken stays juicy, and it reheats like a dream.
- Budget-Friendly Feast: Chicken thighs and long-grain rice are my wallet’s best friends, and this recipe stretches them perfectly. I make it for four, eat two servings, and still have enough for two more meals—no food waste, just satisfied stomachs.
Step-by-step instructions for herb chicken with rice copycat recipe
Here's how to nail that iconic creamy herb sauce and tender chicken in one easy pan.
Sear the Chicken Until Golden
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces. Heat a large oven-safe skillet over medium-high heat and add the chicken pieces in a single layer. Let them sear undisturbed for 3-4 minutes until golden brown on one side. I press down gently with a spatula during the first minute—this prevents curling and ensures even contact with the pan.
Flip the chicken and cook another 3-4 minutes until golden on the second side. The chicken should release easily from the pan when ready. Remove the chicken and set it aside on a plate, leaving all the browned bits in the pan—these are packed with flavor that'll form the base of your sauce.
Build the Flavor Base with Herbs and Rice
In the same skillet (no need to wipe it clean), reduce heat to medium and add 2 tablespoons butter. Let it melt completely, then sprinkle in the 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1 teaspoon dried basil, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt. Stir for 30 seconds until fragrant—you'll smell that classic Campbell's herb blend coming together.
Add the 1 cup rinsed long-grain white rice and stir for 1 minute to coat the grains with the butter and herbs. Pour in the 1.5 cups chicken broth and bring to a gentle simmer. The liquid should just cover the rice—this is perfect for fluffy, separate grains. Sprinkle the 1 tablespoon dried parsley flakes over everything and stir once more.
Cook the Chicken and Rice Together
Return the seared chicken pieces to the skillet, spreading them evenly over the rice. Cover with a tight-fitting lid and transfer to a preheated 375°F oven. Bake for 25 minutes, then carefully stir the mixture once. This helps distribute the sauce and prevents sticking. The rice should be absorbing the liquid and the chicken should be getting tender.
After stirring, return to the oven for another 10 minutes. The rice should be tender but still slightly firm in the center, and the chicken should be cooked through with an internal temperature of 165°F. If the mixture looks dry, add 2-3 tablespoons of water through the vent in the lid—just enough to keep everything moist.
Thicken the Creamy Herb Sauce
Remove the skillet from the oven and let it sit uncovered for 2 minutes to allow any excess moisture to evaporate. In a small bowl, whisk together 1 tablespoon cornstarch and 0.25 teaspoon black pepper. Sprinkle this mixture evenly over the chicken and rice, then stir gently to combine.
Return the skillet to the stove over medium heat and cook uncovered for 3-4 minutes, stirring occasionally. The sauce should thicken noticeably and coat the back of a spoon. Here's the thing—you want it creamy but not gluey. If it thickens too quickly, add 1-2 tablespoons of water to loosen it. The sauce should cling beautifully to both the chicken and rice, just like the original.
Rest and Serve with Perfect Texture
Transfer the chicken and rice to a serving dish and let it rest for 5 minutes. This resting period allows the juices to redistribute, ensuring every bite stays moist. The sauce will thicken slightly more as it cools, but it should remain creamy and flavorful. Taste and adjust seasoning if needed—you might want to add a pinch more salt or pepper to match your preference.
Serve immediately with the sauce generously spooned over each portion. The chicken should be tender and juicy, the rice perfectly cooked, and that herb sauce should stick beautifully to every bite. This one-pan wonder delivers all the comfort of the classic while being easier to make at home—no canned convenience needed.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Trim the Fat First: Chicken thighs already have less fat than breasts, but any lingering skin or connective tissue will make your dish greasier than intended. Grab a sharp knife and trim away anything extra—this keeps the sauce clean and lets the herbs shine. (Yes, it’s tedious, but you’ll notice the difference.)
- Toast the Rice: I used to skip this, but now I swear by it: dry-toast your rice in the pan for 2–3 minutes before adding liquid. It deepens the flavor and prevents that chalky texture. Just don’t walk away—burnt rice ruins everything.
- Don’t Crowd the Chicken: If you pile the thighs too close together, they’ll steam instead of brown. Leave space between them and flip once—the crust forms faster, and the marjoram gets a chance to caramelize. Trust me, your dish will taste more complex if you resist the urge to cram it all in.
- Simmer, Don’t Boil: After adding broth, keep the heat low enough that you see tiny bubbles, not a rolling boil. This coaxes out the flavor from the chicken and rice without turning the sauce into a watery mess. (And yes, it takes patience—your future self will thank you.)
Regional styles of this recipe
Midwest Homestyle Twist
In the Midwest, this dish often gets a heartier touch with diced potatoes added alongside the rice. I like using Yukon Gold potatoes—toss them in with the rice during the oven phase. They absorb the herby sauce beautifully and add a satisfying texture contrast.
Serve with a side of cornbread for that classic Southern-Midwest combo. The extra starch from the potatoes helps thicken the sauce naturally, reducing the need for extra cornstarch. 🥔
Southern Comfort Version
Southern cooks lean into the creamy sauce by adding a splash of heavy cream (about ¼ cup) when thickening it on the stovetop. This makes the sauce even richer and more velvety. I also swap half the chicken broth for chicken stock to deepen the flavor.
Garnish with chopped green onions for a pop of freshness. This version feels extra indulgent but still stays true to the original's comforting spirit. 🧈
New England Herb Boost
Up north, they love their herbs bold. I recommend adding ½ teaspoon dried rosemary to the herb blend for a piney depth that pairs perfectly with the parsley and thyme.
Use brown rice instead of white for a nuttier texture, and finish with a sprinkle of toasted slivered almonds for crunch. The rosemary stands up to the creamy sauce while adding a rustic touch. This version feels more sophisticated but keeps the dish approachable. 🌿
Western BBQ Fusion
Out West, this dish gets a smoky twist by adding ½ cup BBQ sauce (like Sweet Baby Ray's) to the cornstarch slurry before stirring it into the pan. The smoky-sweet contrast with the herby chicken is unexpected but delicious.
I also swap white rice for jasmine rice—its floral notes complement the BBQ beautifully. Serve with pickled red onions for acidity that cuts through the richness. 🍖
Pacific Northwest Lightness
For a fresher take, I reduce the butter to 1 tablespoon and use olive oil instead for a lighter finish. Add ½ cup diced bell peppers (any color) with the rice to brighten the dish.
Top with fresh cilantro and a squeeze of lime juice before serving. This version keeps the creamy sauce but feels lighter and more vibrant—perfect for a summer weeknight. 🌶️
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
While you can substitute chicken breasts, thighs work better because they stay juicier during the longer cooking time. If using breasts, cut them into ½-inch pieces and reduce oven time by 5 minutes to prevent drying. The sauce will still cling, but thighs have more natural fat for flavor and moisture.
Why does the sauce sometimes turn out too thick or gluey?
This usually happens when the cornstarch mixture cooks too long or the heat is too high. Keep the heat at medium and stir constantly for just 3-4 minutes—the sauce should coat the back of a spoon but still be smooth. If it thickens too fast, add 1 tablespoon water to loosen it. The sauce will thicken further as it cools.
Can I make this recipe in a slow cooker?
Yes! Brown the chicken first, then combine all ingredients (except cornstarch) in your slow cooker. Cook on low for 3-4 hours until chicken is tender. Stir in the cornstarch slurry at the end and cook on high for 10-15 minutes, stirring occasionally, until thickened. The texture will be slightly different but still delicious.
What's the best way to reheat leftovers?
Add 2-3 tablespoons of water or broth to the pan and cover with a lid. Heat on medium-low for 3-5 minutes, stirring once, until warmed through. The sauce may separate slightly—just stir vigorously to recombine. For extra flavor, add a splash of lemon juice when reheating.
Can I substitute instant rice for regular rice?
Instant rice works in a pinch, but it won't have the same texture. If using it, reduce the cooking liquid by ½ cup and cook uncovered for 10 minutes instead of baking. The rice will be softer, but the sauce will still cling well. For best results, stick with long-grain white rice.