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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings back that beloved, one-pan comfort—just like the classic you remember. The secret lies in the crispy herb crown atop tender chicken and fluffy rice, all seasoned with the exact blend that made this classic iconic.
I've tested this recipe countless times to ensure it matches the original's rich, savory profile while keeping prep simple.
The beauty of this copycat version is its simplicity: one pan, minimal cleanup, and a dish that feeds a family with minimal effort. The herb crown isn't just decorative—it's the flavor anchor, locking in the aromatic blend of dried herbs and spices that Campbell's perfected.
What you end up with is chicken that stays juicy, rice that absorbs all the savory goodness, and that signature crispy topping that makes every bite satisfying. Perfect for busy weeknights when you crave comfort without compromise.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Simple pantry staples and a few key dried herbs—this copycat version nails the original's iconic flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 2 lb | Pounded to even thickness |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, converted rice preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Dried Parsley Flakes 🌿 | 1 tbsp | For herb crown |
| Dried Marjoram 🌿 | 1 tsp | Key flavor in herb crown |
| Dried Thyme 🌿 | 1 tsp | For herb crown |
| Dried Basil 🌿 | 1 tsp | For herb crown |
| Dried Oregano 🌿 | 1 tsp | For herb crown |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Unsalted Butter 🧈 | 2 tbsp | For crispy herb crown |
| All-Purpose Flour 🌾 | 1 tbsp | For herb crown |
| Milk 🥛 | ¼ cup | For rice creaminess |
| Garlic Powder 🧄 | ½ tsp | For rice seasoning |
| Onion Powder 🧅 | ½ tsp | For rice seasoning |
The herb crown is where the magic happens, so grab dried herbs from the bulk section—they stay fresher longer. Penzeys or Trader Joe's have great blends, but the individual herbs work just as well. Look for marjoram, which is the secret player here. If you can't find it, double the oregano in a pinch. The chicken should be boneless, skinless breasts—thighs work too but stay juicier. Pound them to even thickness so they cook consistently. For the rice, converted rice like Uncle Ben's gives that classic texture, but jasmine or basmati work fine if that's what you've got.
No dried marjoram? Dried tarragon at half the amount works in a bind, but it's a different flavor profile. Fresh herbs? Dried is better here—they won't wilt and burn like fresh would. The butter for the herb crown? Full-fat is non-negotiable—it's what makes that crispy topping shine. Short on milk for the rice? Chicken broth works at half the amount, but you'll lose some creaminess. The garlic and onion powders are just for flavor—don't skip them, but don't overthink the brand. Basic stuff from the spice aisle is perfect.
This dish reheats like a dream—honestly tastes better the next day once everything melds. Keeps in the fridge for 4-5 days, freezes for 3 months if you portion it right. I always make a double batch because leftovers are just as good cold for lunches. Store the herb crown separately if you're freezing—it stays crispier that way. The rice gets a little drier when reheated, so sprinkle a splash of milk or broth when warming it up.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash extra dishes. Just toss the chicken, rice, broth, and herbs into one baking dish—no chopping, no fuss—and let the oven do the work. The rice absorbs all that juicy chicken flavor right in the pan.
- Herb Bomb Flavor: Between us, that combo of parsley flakes and marjoram is chef’s kiss—bright, earthy, and just enough to make the chicken taste like it’s been simmering for hours. The broth keeps everything tender without needing fancy seasoning.
- Lunchbox Hero: Here’s what sold me—this makes ridiculously easy leftovers. Pack the chicken and rice in containers for work lunches, and it stays moist and flavorful for days. My kids even ask for it (yes, even on a Tuesday).
- Budget Win: Honestly? This feeds four for under $10. Chicken breasts stretch further with the rice, and the dried herbs add depth without breaking the bank. It’s my go-to when I need a filling, satisfying meal without overspending.
Step-by-step instructions for Campbell's supper bakes herb chicken with rice copycat recipe
Here's how to recreate that iconic crispy herb crown and creamy rice in one simple pan.
Pound and Season the Chicken
Start by placing the 2 lb boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness—this ensures they cook through evenly without drying out. You'll see the meat fibers align as you pound, which is exactly what you want for tender results.
In a small bowl, mix together the 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder. Rub this seasoning all over the pounded chicken breasts, pressing it into the meat so it sticks. Let the seasoned chicken sit at room temperature for 15 minutes while you prep the rest of the ingredients. This resting time helps the chicken cook more evenly and prevents overcooking.
Prepare the Herb Crown Mixture
In another small bowl, whisk together the 2 tbsp unsalted butter, 1 tbsp all-purpose flour, 0.25 cup milk, 1 tbsp dried parsley flakes, 1 tsp dried marjoram, 1 tsp dried thyme, 1 tsp dried basil, and 1 tsp dried oregano. This mixture will create that signature crispy herb crown on top of your chicken. Stir until smooth—you should have a thick, paste-like consistency that will adhere beautifully to the chicken.
Spread this herb mixture evenly over the top of each chicken breast, pressing it down gently so it sticks. The herbs will crisp up perfectly during baking, creating that nostalgic crunchy texture you remember from the original. Don't worry if it looks messy—it's supposed to be rustic!
Assemble the One-Pan Bake
In a large oven-safe skillet or baking dish, combine the 1 cup long-grain white rice and 2 cups chicken broth. Stir gently to mix, then place the seasoned chicken breasts on top of the rice. The rice will absorb the chicken juices as it cooks, creating that classic creamy texture.
Cover the skillet tightly with aluminum foil and bake in a preheated 375°F oven for 45 minutes. This initial covered baking time allows the chicken to cook through while the rice absorbs the broth. The foil traps steam, preventing the rice from drying out and ensuring the chicken stays juicy.
Finish with the Crispy Herb Crown
After the initial 45 minutes, remove the foil and increase the oven temperature to 400°F. Bake uncovered for an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F and the herb crown on top is deep golden brown and crispy. You'll see the edges of the herb mixture turning golden and slightly puffed—that's your signal it's ready.
Let the dish rest for 5 minutes before serving. This resting time allows the juices to redistribute throughout the chicken and rice, ensuring every bite is moist and flavorful. The crispy herb crown will stay crunchy if you serve it immediately, and the rice will have that perfect creamy texture from absorbing all those delicious chicken juices.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Trim the Chicken First: Cut those chicken breasts in half horizontally before baking—thick breasts dry out while the center cooks. I learned this the hard way after serving rubbery slices to my family (who pretended to like them, but we all know).
- Toast the Rice Dry: Spread the uncooked rice in a dry skillet for 2-3 minutes before adding broth—this prevents mush. Sounds weird, but it works: the rice stays firm and soaks up flavor like a sponge instead of turning to glue.
- Don’t Overcrowd the Pan: Leave space between chicken pieces or bake in batches—steam traps heat and turns the chicken soggy. I used to cram everything in, and the result was sad, limp herbs floating in broth. Resist the urge to stack.
- Bloom the Herbs: Mix dried parsley and marjoram with a splash of warm broth before adding to the pan—this wakes up their flavor. I skip this sometimes, and the dish tastes noticeably flatter. Takes 30 seconds but makes a real difference.
Common mistakes when making your campbell's supper bakes herb chicken with rice copycat
Overcooking the Chicken
The biggest mistake I see is overcooking the chicken, which turns it dry and rubbery. The herb crown can hide some of the damage, but you'll still taste it. Use a meat thermometer to check the internal temperature—remove the chicken when it hits 165°F.
I always set a timer for the last 5 minutes of baking to avoid going past this point. 🌡️
Skipping the Resting Time
Rushing to serve immediately after baking means juices stay trapped in the chicken, leaving you with dry meat. Let the dish rest for 5 minutes—this allows flavors to meld and moisture to redistribute.
I've learned this the hard way: skipping rest time means a less satisfying bite. Trust the process!
Uneven Herb Crown Thickness
If the herb crown isn't spread evenly, some areas will burn while others stay raw. Use a pastry brush to help spread the mixture smoothly. I like to press it down gently with the back of a spoon to ensure full coverage.
The goal is ¼-inch thickness—any thicker, and it won't crisp properly.
Using Fresh Herbs
Fresh herbs will wilt and burn before they crisp, ruining that signature texture. Stick to dried herbs—they hold up perfectly in the oven. If you only have fresh, blend them into a paste with a little water and strain out the liquid, but this isn't ideal.
The dried marjoram is especially crucial—don't substitute it without adjusting the flavor profile.
Wrong Rice Type
Using long-grain rice that isn't converted (like basmati or jasmine) will leave you with dry, separate grains instead of the creamy texture you want. Converted rice absorbs more liquid and stays tender. If you only have regular long-grain, add 1 extra tablespoon of milk or broth to help with creaminess.
Overcrowding the Pan
Packing too much rice or using a pan that's too small means the chicken won't cook evenly, and the herb crown may steam instead of crisp. Use a 10-inch oven-safe skillet for this recipe—it gives everything room to breathe.
If your pan is smaller, reduce the rice to ½ cup and adjust the broth accordingly.
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Chicken thighs work beautifully—they stay juicier and more flavorful during baking. Use 2 lbs of boneless, skinless thighs and reduce the baking time by 5-10 minutes since they cook faster than breasts. The herb crown will still crisp perfectly, and the meat will be even more tender.
How do I make this recipe without milk?
For a dairy-free version, replace the ¼ cup milk in the herb crown with ¼ cup unsweetened almond milk or chicken broth. The texture will be slightly less rich, but the herb crown will still crisp up nicely. If you're also avoiding butter, use 2 tbsp olive oil instead—it adds great flavor too.
Can I prepare this dish ahead of time?
This recipe actually tastes better the next day! Store the baked dish in an airtight container in the fridge for up to 4-5 days. Reheat covered in the microwave for 2-3 minutes, or in a 350°F oven for 20 minutes to restore crispiness. For freezing, portion the herb crown separately—it stays crunchier when reheated.
What's the secret to that perfect crispy herb crown?
The key is the butter-to-flour ratio and even baking. Make sure your herb mixture is ¼-inch thick when spread on the chicken, and bake uncovered at 400°F until golden brown. The high heat is crucial—it's what creates that signature crunch. Don't skip the final 15-20 minutes at higher temp!
Can I make this in a slow cooker?
While not traditional, you can adapt this for a slow cooker! Layer the rice and broth in the bottom, place the seasoned chicken on top, then cover with foil. Cook on LOW for 4-5 hours until chicken reaches 165°F. After removing the chicken, make the herb crown separately on a baking sheet at 400°F for 10 minutes to crisp it up. The rice will be softer than oven-baked.