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This Campbell's Supper Bakes herb chicken with rice copycat recipe delivers the same nostalgic comfort of the classic boxed meal—golden chicken thighs with tender rice, all seasoned with that signature herb blend.
The secret lies in a precise balance of dried herbs and spices that mimic Campbell's signature flavor, combined with a simple one-pan method that ensures crispy chicken and perfectly steamed rice.
What makes this recipe truly authentic is the layering of flavors: the chicken develops a crispy exterior while staying juicy inside, and the rice absorbs just enough seasoning to complement without overpowering.
No special equipment is needed—just a baking dish and standard oven temperature of 375°F. The result is a comforting, family-friendly meal that tastes just like the original, but with the satisfaction of making it from scratch.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Fourteen ingredients, one nostalgic flavor profile. The key lies in balancing dried herbs precisely for that Campbell's signature taste.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into even 1-inch pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, medium grain preferred |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred for balance |
| Dried Parsley Flakes 🌿 | 1 tbsp | Mimics Campbell's signature herb blend |
| Dried Thyme Leaves 🌿 | 1 tsp | Crushed between fingers for release |
| Dried Marjoram 🌿 | ½ tsp | Subtle earthy depth |
| Dried Basil 🌿 | ½ tsp | Sweet variety preferred |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked for intensity |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed for crispy coating |
| All-Purpose Flour 🌾 | 2 tbsp | For light dredge |
| Cornstarch 🌾 | 1 tbsp | For extra crispiness |
The chicken thighs are non-negotiable—bone-in pieces stay juicier, but boneless works too. Look for thighs with good marbling at Whole Foods or your local butcher; the extra fat renders during baking, keeping the meat moist. For the rice, long-grain white is ideal—it stays firm and absorbs just enough seasoning without turning mushy. The dried herbs should be recently purchased; if they smell musty, toss them. Penzeys or bulk bins at natural grocery stores offer the freshest options. The Campbell's copycat magic happens with the herb blend—parsley flakes are the star, but marjoram and basil add depth that boxed meals can't replicate.
No dried parsley flakes? Fresh parsley at half the amount works, but it wilts during baking. Substituting dried thyme for fresh? Use one-third the quantity. The cornstarch is optional but worth it—it creates that signature crispy coating on the chicken. For the butter, European-style like Plugrá melts beautifully without overpowering. The chicken broth can be swapped for low-sodium bouillon powder if you're in a pinch, but taste as you go. The flour dredge? Don't skip it—it's what creates that golden, crispy exterior that makes this taste just like the original.
This bakes best in a 9x13-inch baking dish, but any oven-safe pan works. The chicken and rice can be prepped ahead—store them separately in the fridge for up to 2 days before baking. For leftovers, reheat in the microwave with a splash of water to restore moisture. The dish keeps for 4 days in the fridge, and portions freeze beautifully for up to 3 months. The herb blend loses potency over time, so if you're making extra, store it in an airtight container away from light—it'll stay vibrant for 6 months.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra dishes. Just toss the chicken thighs, rice, broth, and herbs into one pot—no fancy layers or measuring cups. The broth reduces while the rice cooks, and those dried thyme leaves? They infuse the whole thing with that warm, herby aroma that makes my kitchen smell like a home-cooked miracle.
- Herb Bomb Flavor: Honestly, the parsley and thyme combo here isn’t just good—it’s the kind of flavor that lingers. The chicken thighs stay juicy while the rice soaks up that savory broth, and the herbs? They don’t overpower, just give it that subtle, restaurant-quality depth. It’s the taste of a meal that actually feels special, even when you’re eating it straight from the pot.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cook a big batch on Sunday, and you’ve got three days of easy lunches—just reheat and grab. The rice stays fluffy, the chicken stays tender, and nobody complains when I pack it in their bento box. Even my picky-eating coworker asks for seconds.
- Budget Win: Chicken thighs are cheaper than breasts, and long-grain rice stretches forever. A single box of dried herbs lasts for ages, and you’re using basic pantry staples. For a family of four, this feeds us for two nights with leftovers that don’t taste like yesterday’s dinner. That’s the kind of recipe that makes grocery day less stressful.
Step-by-step instructions for herb chicken with rice
This one-pan method delivers the iconic golden crust and herb-infused flavor of Campbell's Supper Bakes.
Prepare the Chicken and Herb Mixture
Cut the 1.5 lb boneless, skinless chicken thighs into even 1-inch pieces. In a medium bowl, combine the 1 cup long-grain white rice, 1.5 cups chicken broth, 1 tbsp dried parsley flakes, 1 tsp dried thyme leaves, 0.5 tsp dried marjoram, 0.5 tsp dried basil, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp salt, and 0.25 tsp black pepper. Stir until the herbs are evenly distributed throughout the rice mixture.
I crush the dried thyme leaves between my fingers before adding them to release their full aroma. This step ensures the herbs infuse properly into the rice and chicken. The mixture should look like a well-seasoned rice pilaf ready for cooking.
Create the Crispy Chicken Coating
In a separate small bowl, mix the 2 tbsp unsalted butter, 2 tbsp all-purpose flour, and 1 tbsp cornstarch until you have a coarse, crumbly texture. This combination creates the signature crispy coating that sets this dish apart.
Toss each piece of chicken in the butter-flour mixture, pressing gently to ensure full coverage. The cornstarch adds extra crispiness to the chicken's exterior while the butter contributes to that golden-brown finish. Don't worry if the coating looks uneven—it'll crisp perfectly in the oven.
Assemble the One-Pan Dish
Preheat your oven to 375°F. In a 9x13-inch baking dish, spread the herb rice mixture evenly across the bottom, creating a thin, even layer. This base will absorb the chicken juices and create a flavorful sauce.
Arrange the coated chicken pieces on top of the rice mixture in a single layer, ensuring they don't overcrowd. The chicken should be evenly spaced to allow for proper browning. If needed, you can lightly press down on the rice layer to create a stable base for the chicken.
Bake to Golden Perfection
Transfer the baking dish to the preheated oven and bake uncovered for 45-50 minutes. The chicken will cook through while the rice absorbs the broth, and the coating will develop a beautiful golden-brown crust.
About halfway through baking, after 25 minutes, I like to gently stir the rice mixture once. This helps distribute any juices that may have risen to the surface and ensures even cooking. The chicken is done when it reaches an internal temperature of 165°F and the rice is tender with no liquid remaining.
Rest and Serve
Remove the dish from the oven and let it rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the chicken and rice, ensuring each bite is moist and flavorful.
Serve directly from the baking dish for that classic comfort food presentation. The chicken will have a crispy exterior with tender, herb-infused meat, while the rice underneath will be perfectly seasoned and slightly crispy at the edges. This one-pan meal delivers all the comfort and convenience of the original while maintaining restaurant-quality results.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Trim Chicken First: DESCRIPTION: Cut off any excess fat from the thighs before cooking—it doesn’t render well in this dish and can make the sauce greasy. I learned this the hard way when my first batch turned out slick instead of saucy.
- Toast the Rice: DESCRIPTION: Dry-toast the rice in the pot for 2-3 minutes before adding liquid—it prevents gummy texture and adds a subtle nuttiness. Sounds weird, but it works: the rice stays separate and fluffy.
- Simmer, Don’t Boil: DESCRIPTION: Keep the broth at a gentle simmer (tiny bubbles, not a rolling boil) after adding the chicken—this keeps the rice from turning mushy and the herbs from floating to the top. I used to ignore this, and the dish always tasted uneven.
- Use Fresh Herbs (If Possible): DESCRIPTION: Swap dried thyme and parsley for fresh if you have them—just halve the amount (¼ tsp fresh thyme = ½ tsp dried). The flavor is brighter, and the dish feels more vibrant. I skip this when lazy, but it’s the thing that matters most.
Flavor customization for these flavors
Classic Herb Boost
The original Campbell's flavor relies on a precise herb blend. For an extra herbaceous punch, add ½ tsp dried oregano to the rice mixture—it pairs beautifully with thyme and parsley.
I find Penzeys Mediterranean Herb Blend works perfectly if you want to simplify. For a fresher taste, sprinkle 1 tbsp chopped fresh parsley on top right before serving. 🌿
Spicy Kick Option
Crank up the heat by adding ½ tsp smoked paprika or ¼ tsp cayenne pepper to the chicken coating. For a smoky depth, I like Penzeys Smoked Paprika—it adds complexity without overpowering.
If you prefer a milder kick, try ½ tsp garlic powder with an extra pinch of black pepper. 🌶️
Creamy Twist
For a richer texture, stir ¼ cup sour cream or ½ cup shredded cheddar cheese into the rice mixture before baking. I recommend Kraft Sharp Cheddar for that classic boxed-meal taste. Top with extra cheese in the last 5 minutes of baking for a golden, bubbly finish. 🧀
Vegetable Add-Ins
Add ½ cup frozen peas and carrots mix to the rice for extra color and nutrients. I use Green Giant brand—they stay vibrant during baking. For a heartier dish, try ½ cup diced bell peppers or ½ cup corn kernels.
Just make sure to adjust the broth to 1¾ cups to compensate for moisture loss. 🥦
Cheesy Crisp Topping
For a restaurant-style finish, mix ¼ cup shredded mozzarella with 1 tbsp grated Parmesan and sprinkle over the chicken in the last 10 minutes of baking. The cheese melts into a crispy, golden crust. I love Sargento 2% Reduced Fat Mozzarella for the perfect balance of creaminess and texture. 🧀✨
Slow-Cooker Adaptation
For a hands-off version, layer the chicken and rice in a 6-quart slow cooker with ½ cup water added to the rice. Cook on LOW for 3-4 hours or HIGH for 2 hours, then broil for 5 minutes to crisp the chicken.
This method keeps the flavors just as vibrant while adding convenience. 🍲
Nutrition facts
Frequently asked questions
Why does the original Campbell's version taste different from my homemade copy?
The boxed version uses proprietary seasoning blends and preservatives that create a distinct, slightly artificial flavor. To get closer, use freshly crushed dried herbs (especially thyme) and the exact measurements of parsley flakes—this herb is the secret to that signature taste. Also, the cornstarch in our coating creates that signature crispy texture the boxed version lacks.
Can I use chicken breasts instead of thighs for this recipe?
Yes, but with caution! Chicken breasts cook faster and can dry out. Use 1 lb boneless breasts cut into ½-inch thick pieces, and reduce baking time to 35-40 minutes. For extra moisture, add 1 tbsp olive oil to the coating mix. The thighs' fat content keeps them juicier during baking.
What if my rice turns out mushy instead of fluffy?
This usually happens from overcooking or too much liquid. For next time, use 1 cup uncooked rice with 1.5 cups broth (not water) and bake uncovered. If it's already mushy, stir in 1 tbsp cold butter to add richness. The cornstarch in the chicken coating helps absorb excess moisture during baking.
Can I make this recipe in a different size baking dish?
For a 8x8-inch dish, reduce ingredients by 50% (½ lb chicken, ½ cup rice). For a 11x15-inch sheet pan, increase to 2 lb chicken and 2 cups rice. The key is maintaining a 1-inch layer of rice and single layer of chicken for even cooking. Adjust baking time by ±5 minutes based on dish size.
How do I reheat leftovers without drying out the chicken?
Place leftovers in a baking dish, cover tightly with foil, and reheat at 350°F for 15-20 minutes until warmed through. For microwave reheating, sprinkle 1 tsp water or broth over the dish and cover with a damp paper towel. The cornstarch coating helps retain moisture better than plain flour would.