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This Campbell's Supper Bakes Herb Chicken with Rice copycat recipe delivers the same comforting, creamy, and crispy results you remember from the classic box—just better.
The secret lies in a one-pan technique where herb-seasoned chicken simmers with rice in a rich, velvety gravy, topped with a golden onion crown that adds satisfying crunch.
I've perfected this version over years of testing, ensuring the flavors are bold yet balanced, just like the original but with restaurant-quality depth.
The beauty of this recipe is its simplicity: one pan, minimal prep, and maximum flavor. You'll start by browning chicken thighs in a skillet, then building layers of herbaceous seasoning before adding rice and broth to create that signature creamy sauce.
The crispy onion crown adds texture without extra effort, making this a foolproof weeknight dinner that feels like a homemade feast. Ready in under 45 minutes, it's the perfect solution for busy nights when you still want comfort food that tastes special.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Pantry staples plus a few fresh herbs—this copycat delivers the same creamy, crispy magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs (bone-in, skin-on) 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, medium grain |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Yellow Onion 🧅 | 1 whole | Large, sliced into rings |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, stems removed |
| Fresh Sage 🌿 | ¼ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 4 cloves | Minced for seasoning |
| All-Purpose Flour 🌾 | 1 tbsp | For gravy thickening |
| Unsalted Butter 🧈 | 2 tbsp | For browning chicken |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | For backup if fresh unavailable |
The chicken thighs are non-negotiable here—bone-in, skin-on gives that classic Supper Bakes texture. Trader Joe's or Costco usually have the best deals on bulk chicken thighs, but any grocery store's butcher section works. Look for pieces with good marbling and bright pink color. Fresh herbs make all the difference—Penzeys or local markets are great for thyme and sage, but even the grocery store's fresh section can work if you grab them right away. The rice? Medium-grain white is key—it stays separate and soaks up the gravy perfectly. Don't use instant or jasmine rice, trust me.
No fresh thyme? Dried works at half the amount, but it won't have that same bright flavor. Short on parsley? Fresh cilantro or basil can substitute in a pinch, though parsley's milder taste is ideal. The chicken broth should be low-sodium—Swanson or Pacific Foods are solid choices, but homemade is even better if you've got it. For the onion crown, yellow or sweet onions both work, but yellow has more punch. The flour is just for thickening the gravy—all-purpose works fine, but if you've got cornstarch, use half the amount for extra smoothness.
This dish reheats like a dream—5 minutes at 350°F and it's back to creamy perfection. The onion crown gets extra crispy when reheated, so it's worth making ahead. Store leftovers for 3-4 days in the fridge, or freeze for up to 3 months. I always make a double batch because it's that good. The gravy thickens as it cools, so just add a splash of broth or milk when reheating if it gets too stiff. And save those herb stems—they make great flavorful ice cubes for future soups!
Why You'll Love This Recipe
- One-Pan Magic: The chicken thighs brown right in the same dish as the rice—no flipping pans, no extra bowls. Just sear the onions, dump everything in, and let the oven do the work while you sip your coffee.
- Creamy Crisp Perfection: That skin-on thigh? Gold. It crackles like a dream while the heavy cream and broth turn the rice into a velvety, herby blanket underneath. Honestly, the contrast is what makes this dish ridiculously good.
- Leftovers That Don’t Suck: Between us, most copycat recipes turn into sad, dry meals the next day. Not this one. The rice stays fluffy, the chicken stays juicy, and the creamy sauce? Still rich enough to make you groan with happiness.
- Budget-Friendly Crowd-Pleaser: Bone-in thighs stretch further than breasts, and long-grain rice fills plates without breaking the bank. Feed four for less than takeout, and everyone—even the picky eaters—will actually finish their portions.
Step-by-step instructions for herb chicken with rice
Here's how to nail that iconic Campbell's Supper Bakes flavor—rich gravy, juicy chicken, and crispy onion crown.
Brown the Chicken and Prepare the Onion Crown
Heat a large oven-safe skillet over medium-high heat. Add the 2 tablespoons unsalted butter and let it melt completely. Pat the 1.5 lb chicken thighs dry with paper towels—this ensures maximum crispiness. Working in batches if needed, brown the chicken for 4-5 minutes per side until golden brown and cooked through to 165°F internally. Remove the chicken and set aside.
In the same skillet, add the 1 whole yellow onion sliced into rings. Cook for 5-6 minutes until the edges begin to caramelize. This onion crown is the star of the dish—don't rush it. Once golden, carefully lift the onion rings and place them in a single layer on top of the chicken in the skillet. The residual heat will finish cooking them while we assemble the rest.
Build the Herb Rice and Gravy Base
Reduce the heat to medium and add 1 tablespoon all-purpose flour to the skillet, stirring to coat the bottom. Cook for 1 minute to toast the flour slightly—this prevents a raw taste in your gravy. Slowly pour in the 2 cups chicken broth while whisking constantly to avoid lumps. Bring to a gentle simmer and let it thicken for 2-3 minutes until it coats the back of a spoon.
Stir in the 1 cup long-grain white rice, 0.5 cup heavy cream, 0.25 cup fresh thyme, 0.25 cup fresh sage, 0.5 tsp dried thyme, 0.5 tsp ground black pepper, and 1.5 tsp salt. Mix well to distribute the herbs evenly. The rice will absorb the liquid as it cooks, creating that signature creamy texture. If the mixture looks too thick, add 2-3 tablespoons water to help the rice cook properly.
Assemble and Bake to Perfection
Return the browned chicken and onion rings to the skillet, spooning some of the rice mixture over the top. The chicken should be mostly submerged in the sauce—this ensures it stays juicy while the rice cooks. Cover the skillet with a tight-fitting lid or foil and transfer to a preheated 375°F oven. Bake for 35-40 minutes until the rice is tender and the liquid has been absorbed.
Here's the thing—don't peek! Every time you lift the lid, you lose heat and steam, which can make the onion crown soggy. You'll know it's done when the rice is fluffy and the chicken reaches 175°F internally. The onion rings should be crispy on top with tender layers underneath. If the top looks dry, tent it loosely with foil for the last 5 minutes to prevent over-browning.
Garnish and Serve Immediately
Remove the skillet from the oven and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute in the chicken, keeping every bite moist. Sprinkle the top generously with the 0.25 cup fresh parsley and 4 cloves minced garlic for a pop of color and freshness.
Serve family-style straight from the skillet—this dish tastes best when the gravy is hot and the onion crown is crispy. The creamy rice will cling to every bite of juicy chicken, and that caramelized onion adds a sweet, savory contrast. Leftovers? Store in an airtight container, but truth be told, this copycat recipe disappears fast.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- SEAR THE SKIN FIRST: That crispy skin is the whole game—pat the thighs very dry, then hit them with a hot pan for 5-6 minutes until golden brown before adding broth. I used to skip this, and the dish just felt flat. The Maillard reaction here makes all the difference, even if you’re not a fancy chef.
- DON’T DROWN THE RICE: The rice should simmer in just enough broth to coat the bottom—about 1.5 cups per cup of rice. Too much liquid turns it mushy; too little burns it. Stir once, then let it steam uncovered. I learned this after three batches of sad, glued-together grains.
- SALTY BROTH MATTERS: If your chicken broth isn’t salty enough, add a pinch of salt now—this isn’t the time to fix it later. The cream will dilute flavors, and you’ll end up with bland rice. Taste the broth before adding it; trust me, your future self will notice.
- REST THE THIGHS UNDER FOIL: After baking, tent the dish with foil and let it sit for 10 minutes. The chicken will stay juicy, and the rice won’t turn into a soup when you cut into it. I know, it’s tempting to dig in immediately—but resist. The cream needs time to set, and the skin stays crispier this way.
Storing and reheating your campbell's supper bakes herb chicken with rice copycat
Refrigerator Storage
Store leftovers in an airtight container for up to 4 days in the fridge. I always use glass Pyrex containers because they preserve flavors better than plastic. The gravy thickens as it cools, so stir in 1-2 tablespoons of chicken broth when reheating to restore that creamy texture. 💪
Freezer-Friendly Tips
Freeze portions in single-serving containers for up to 3 months. The onion crown stays crispy when reheated, but the rice may soften slightly—just add 1 tablespoon of water when reheating.
I label containers with the date to track freshness. For best results, thaw overnight in the fridge before reheating. ❄️
Oven Reheating
Preheat your oven to 350°F and transfer the dish to an oven-safe skillet. Cover with foil and heat for 15-20 minutes until bubbly. The oven method keeps the onion crown crispy while gently warming the gravy.
For extra richness, drizzle 1 teaspoon of heavy cream over the top before serving. 🔥
Stovetop Revival
Heat the dish in a skillet over medium-low heat for 10-12 minutes, stirring occasionally. If the gravy thickens too much, add 1-2 tablespoons of broth to loosen it.
I like to finish with a sprinkle of fresh parsley and a pinch of black pepper to brighten the flavors. This method works best for smaller portions. 💡
Microwave Shortcut
For quick reheating, cover the dish with a damp paper towel and microwave on 50% power for 2-3 minutes. Stir well, then continue in 30-second intervals until heated through. The onion crown may soften slightly, but a quick broil under the oven for 2 minutes restores its crispiness. 🌟
Gravy Rescue
If the gravy separates or thickens too much, whisk in 1 tablespoon of cold water or broth to smooth it out. For extra richness, stir in 1 teaspoon of butter or a splash of heavy cream.
This trick works wonders for reviving the creamy texture without altering the dish’s balance. 💛
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
While you can substitute chicken breasts, thighs are ideal because they stay juicier and more tender during the long baking time. If using breasts, cut them into 1-inch pieces and bake for 5-10 minutes less to avoid drying out. For extra moisture, add 1-2 tablespoons of chicken broth to the skillet before baking.
How do I make this dish without fresh herbs?
Use dried herbs at half the amount—for example, 1/4 teaspoon dried thyme and 1/4 teaspoon dried sage instead of fresh. For parsley, try 1/2 teaspoon dried parsley flakes. The flavor won't be identical, but it will still taste delicious. Fresh herbs add brightness, but dried works in a pinch!
Why is my gravy too thin or too thick?
If the gravy is too thin, simmer uncovered for 2-3 extra minutes to reduce it. For extra thickness, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the gravy, and simmer for 1 minute. If it's too thick after baking, whisk in 1-2 tablespoons of warm broth or cream to loosen it.
Can I prepare this dish ahead of time?
Yes! Assemble everything (except the onion crown) in the skillet and refrigerate uncovered for up to 24 hours before baking. When ready to cook, bake at 375°F for 45-50 minutes (covered). For the onion crown, caramelize it fresh and place it on top just before serving to keep it crispy. This method saves time on busy weeknights!
What’s the best way to reheat leftovers without drying out the chicken?
Use the oven method: preheat to 350°F, cover loosely with foil, and reheat for 15-20 minutes. Add 1 tablespoon of broth or water to the skillet before reheating to restore moisture. For extra richness, drizzle with 1 teaspoon of heavy cream before serving. The onion crown stays crispy this way!