Main Courses
This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings that iconic crispy herb crown and melty cheese pull straight to your stovetop—no box required. This copycat recipe combines tender chicken, fluffy rice, and a savory herb-gravy blend that tastes like a restaurant-quality meal.
The secret lies in marinating the chicken overnight and baking it with a precise herb mixture that creates that signature golden crust.
What sets this apart is the homemade gravy, which thickens perfectly over the rice while keeping the dish moist and flavorful. Every bite delivers the same comforting balance of herbs, cheese, and tender meat you remember from the original—just with the flexibility to adjust seasonings to your taste.
Ready in about 45 minutes, this recipe proves you don't need a box to recreate a classic.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Pantry staples plus a few key ingredients for that iconic crispy herb crown and melty cheese pull.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Butter 🧈 | 3 tbsp | Unsalted, melted |
| Dried Parsley 🌿 | 2 tbsp | For herb crown mix |
| Dried Thyme 🌿 | 1 tbsp | For herb crown mix |
| Dried Oregano 🌿 | 1 tbsp | For herb crown mix |
| Garlic Powder 🧄 | 1 tbsp | For herb crown mix |
| Onion Powder 🧅 | 1 tbsp | For herb crown mix |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp cheddar preferred |
| Shredded Monterey Jack Cheese 🧀 | ½ cup | For cheese pull |
| All-Purpose Flour 🌾 | 2 tbsp | For gravy thickening |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken is where all the magic happens. Look for plump, evenly sized breasts at Costco or Whole Foods—they’re less likely to have connective tissue. Pounding them to an even thickness ensures they cook through without drying out. For the herb crown, dried herbs from the bulk section are your best bet—they’re fresher than the little jars at the grocery store. If you’re feeling fancy, toast the dried herbs in a dry pan for 30 seconds before mixing to wake up their flavors (worth the extra minute).
No heavy cream? Half-and-half or whole milk works in a pinch, though the sauce won’t be quite as rich. Short on sharp cheddar? Pepper jack or extra-sharp white cheddar adds a nice kick. The gravy relies on that roux, so don’t rush the butter-flour step—cook it until it’s golden brown but not browned, or you’ll taste raw flour. For the rice, jasmine or basmati stays fluffy longer than basic white rice. And if you’re out of chicken broth, water plus a bouillon cube gets you close.
This reheats like a dream—just add a splash of broth or water to keep it moist. Keeps for 4-5 days in the fridge or 3 months frozen. I always make a double batch because it’s that good. The herb crown gets crispy again when reheated, so pop it under the broiler for 2-3 minutes if it looks sad. Leftovers make killer lunches or a quick dinner when you’re short on time.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one pan, one bowl, and done. No chopping veggies, no fancy techniques—just chicken breasts and rice simmering together in that creamy herb broth. Honestly, the only thing I measure is the rice, and even then, I eyeball it most days.
- Creamy Herb Hug: That heavy cream and butter combo? It’s the secret weapon—rich but not heavy, with herbs that make every bite taste like a hug. The chicken stays juicy, the rice soaks up all the flavor, and the broth reduces into a glossy, savory sauce. Not fancy, but ridiculously good.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cook a big batch on Sunday, and you’ve got lunch sorted for days. The leftovers reheat like a dream—no dry rice, no rubbery chicken. My kids grab it straight from the fridge, and my husband? He’ll eat it cold if I let him.
- Budget-Friendly Feast: Chicken thighs would cost more, but breasts here stretch into four servings without breaking the bank. The rice and broth bulk it up, and the heavy cream adds luxury for pennies. I’ll be real: this is the kind of meal that makes grocery day feel like a win.
Step-by-step instructions for campbell's Supper Bakes herb chicken with rice
Here's how to nail that iconic crispy herb crown and creamy cheese pull—just like the box but better.
Prep the Chicken and Herb Crown Mix
Start by pounding the 1.5 lb boneless, skinless chicken breasts to an even ½-inch thickness between two sheets of plastic wrap. This ensures they cook through evenly without drying out. While you're working, mix together the herb crown seasoning in a small bowl: combine 2 tbsp dried parsley, 1 tbsp dried thyme, 1 tbsp dried oregano, 1 tbsp garlic powder, 1 tbsp onion powder, and 1.5 tsp salt. You'll use this later to create that signature crispy topping.
Once the chicken is pounded, season both sides generously with the herb mix. Press it in firmly so it sticks—this is what creates that flavorful crust. Let the seasoned chicken sit at room temperature for 15-20 minutes while you prep the rest of the ingredients. This step is crucial for even cooking and maximum flavor penetration.
Cook the Rice and Prepare the Cheese Pull
In a medium saucepan, combine 1 cup long-grain white rice with 2 cups chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes. Don't peek! The steam is what cooks the rice perfectly. While the rice simmers, melt 3 tbsp butter in a separate skillet over medium heat. Add 1 cup shredded cheddar cheese and 0.5 cup shredded Monterey Jack cheese, stirring constantly until the cheese melts completely and becomes smooth. This is your cheese pull base—it should be creamy but not runny.
Remove the skillet from heat and stir in 0.5 cup heavy cream and 0.5 tsp black pepper. The mixture should thicken slightly as it cools. Here's the thing—this cheese sauce is the heart of the dish, so don't rush it. If it looks too thick, whisk in a splash of warm chicken broth to reach that perfect pull consistency.
Sear the Chicken and Build the Bake
Heat a large oven-safe skillet over medium-high heat until hot. Add the seasoned chicken breasts and sear for 3-4 minutes per side until golden brown. You're looking for color here—this creates that crispy exterior that makes the dish so satisfying. Once seared, remove the chicken from the skillet and set it aside. Pour any remaining butter from the skillet into the cheese pull mixture, stirring to combine.
Return the skillet to the stove and sprinkle the cooked rice evenly over the bottom. Then, arrange the seared chicken breasts on top of the rice. Spoon the cheese pull mixture over the chicken, making sure to cover it completely. The cheese should bubble slightly as it melts—this is what creates that signature stretchy texture.
Bake to Golden Perfection
Transfer the skillet to a preheated 375°F oven and bake for 20-25 minutes. You'll know it's ready when the cheese is fully melted and the edges are bubbling. Here's the trick—don't overbake. The cheese pull should be stretchy and gooey, not dry. If the top isn't golden enough, broil for 1-2 minutes at the end, keeping a close eye to avoid burning.
Once baked, let the dish rest for 5 minutes before serving. This resting time allows the cheese to set slightly and makes it easier to handle. The result should be tender chicken with that crispy herb crown on top and that irresistible cheese pull underneath. Serve immediately with crusty bread to soak up every last bit of that creamy goodness.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Sear the Chicken First: The original recipe skips this, but a quick 2-3 minute sear in butter before adding broth builds real flavor. I used to rush this step and wondered why my dish tasted bland—those browned bits are the foundation. Use a heavy pan and don’t crowd the chicken, or you’ll steam it instead of sear it.
- Use Day-Old Rice: Freshly cooked rice turns mushy when simmered in the creamy sauce. I learned this the hard way—my first attempt ended up gloppy. If you’re making rice from scratch, cook it a day ahead, spread it on a tray to dry out, then reheat in the broth. Or just grab a pre-cooked microwaveable bag for this recipe.
- Simmer, Don’t Boil: The sauce needs gentle heat to thicken properly. I was skeptical until I tried it—boiling the mixture makes the heavy cream separate and the rice turn to mush. Keep the heat at a low simmer (small bubbles, occasional swirls) for the last 10 minutes, and stir occasionally to prevent sticking.
- Add Herbs Late: The dried herbs in the original recipe lose their punch if steeped too long. Toss them in just 5 minutes before serving—this keeps the flavors bright and aromatic. Fresh herbs? Add them at the very end, or they’ll turn bitter. (Yes, even if you’re impatient like me.)
Storing and reheating your campbell's supper bakes herb chicken with rice copycat
Refrigerator Storage
Store your copycat Campbell's Supper Bakes in an airtight container for up to 4-5 days in the fridge. The secret to keeping it moist is covering the dish completely with a tight lid or plastic wrap pressed directly on the surface.
I always reheat it within 3 days for the best texture—the cheese pull stays creamy and the herb crown remains crispy when reheated properly. 🧊
Freezer Prep Tips
For long-term storage, freeze portions in single-serving glass containers or heavy-duty freezer bags. Leave ½-inch headspace to prevent expansion cracks. I recommend freezing the entire dish (chicken, rice, and sauce) together for maximum flavor retention.
Label with the date—this recipe keeps its quality for up to 3 months in the freezer. The rice stays fluffy and the cheese pull remains stretchy when thawed correctly. ❄️
Stovetop Reheating
My preferred method is stovetop reheating—it gives you complete control over the texture. Transfer the dish to a skillet over medium-low heat and add 2-3 tablespoons of water or chicken broth to prevent drying.
Cover and heat for 8-10 minutes, stirring occasionally. The key is patience—this gentle approach revives the cheese pull without making it rubbery. For extra crispiness, broil for 1-2 minutes at the end. 🔥
Microwave Safety
For quick reheating, use the microwave on 50% power in 1-minute intervals, stirring between each interval. Start with 3 minutes total, then add more time if needed. The danger here is overcooking—the herb crown can turn soggy if you microwave too long.
Add a splash of water or broth to maintain moisture, but don't overdo it or the rice will turn mushy. 💡
Reviving the Herb Crown
The herb crown loses its crispiness during storage, but you can restore it with a quick broil. After reheating, transfer the dish to a baking sheet and broil on high for 1-2 minutes, watching closely to prevent burning.
This step recreates that satisfying crunch that makes this dish so special. I also like to sprinkle a pinch of garlic powder on top right before serving for extra flavor. 🌿
Portion Control
This recipe serves 4 generously, but I often make it for 6 because it reheats so well. Divide leftovers into individual portions before freezing for easy grab-and-go meals. The cheese pull reheats best when served in smaller portions—it stays creamy instead of turning into a solid block.
For meal prep, I always double the herb crown mix so I can sprinkle fresh herbs on reheated portions for that restaurant-quality finish. 🍽️
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs for breasts in this recipe?
Yes, but with adjustments! Chicken thighs stay juicier and cook faster than breasts. Use 1.5 lb bone-in, skin-on thighs and reduce baking time to 15-20 minutes (they're done when internal temp hits 165°F). Skip the pounding step—they don't need it. The skin adds extra richness to the herb crown!
What's the secret to getting that crispy herb crown like the original?
Three key steps:
- Press the herb mix firmly onto the chicken before searing,
- Sear the chicken until golden brown (don't rush this!), and
- Broil for 1-2 minutes at the end if needed. The original uses a baking powder trick—sprinkle ¼ tsp baking powder into your herb mix for extra lift!
Can I make this recipe without heavy cream?
Swap the heavy cream for ½ cup whole milk + 1 tbsp butter or ½ cup half-and-half. For extra richness, stir in 1 tbsp sour cream at the end. The cheese pull will be slightly lighter but still delicious. The gravy will thicken just as well with these substitutes.
Why did my cheese pull turn out too thick and dry?
This usually happens from overcooking or not enough liquid. The fix? When reheating, add 1-2 tablespoons of warm broth or water and cover for 2-3 minutes off heat to steam. For future batches, reduce oven temp to 350°F and bake 5 minutes less—the cheese should be stretchy, not solid.
How can I make this dish kid-friendly?
Cut the chicken into bite-sized pieces before baking, and serve the cheese pull separately for dipping. Reduce the garlic powder to ½ tbsp in the herb mix, and use mild cheddar instead of sharp. For extra fun, sprinkle crushed potato chips on top before baking to create crispy "cheese crackers" they can pick out!