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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings back the cozy, creamy one-pan magic of the classic. The secret lies in celery-based seasoning that transforms tender chicken and fluffy rice into a rich, herb-infused dish with a velvety sauce.
I've perfected this copycat version after years of testing, ensuring every bite tastes like a homemade version of the classic.
The magic happens when you marinate the chicken in a blend of celery, onion, and herbs before baking it with seasoned rice and broth. This method creates a dish that's creamy without heavy cream, perfectly balanced between savory chicken, fluffy rice, and a flavorful gravy that clings to every bite.
Ready in under an hour, this recipe brings back the warmth of family dinners with minimal effort.
Ingredients for campbell's supper bakes herb chicken with rice copycat
The secret blend of celery, onion, and herbs transforms simple chicken and rice into restaurant-style comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, converted measurement |
| Celery Stalks 🧅 | 2 whole | Finely chopped, fresh preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Dried Parsley 🌿 | 1 tsp | For fresh herb finish |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Unsalted Butter 🧈 | 2 tbsp | For rice seasoning |
| All-Purpose Flour 🌾 | 1 tbsp | For gravy thickening |
The celery is non-negotiable—it creates that signature celery-based seasoning. Fresh celery from the grocery store's produce section works best, but if you're using frozen, thaw and finely chop it first. For the onion, yellow onions give the best flavor, but red onions work in a pinch. The garlic should be fresh, not that pre-minced jar stuff—it's the flavor foundation. If you're short on time, Costco's bulk garlic is a great shortcut. For the chicken, boneless, skinless breasts ensure even cooking, but thighs work too if you prefer more moisture.
No fresh thyme or parsley? Dried works at one-third the amount, but the flavor won't be as bright. Short on heavy cream? Half-and-half or evaporated milk will give you a similar texture, though slightly lighter. The rice can be any long-grain variety—jasmine or basmati add a nice aroma, but white rice is traditional. For the butter, unsalted is key—you control the seasoning. If you're gluten-sensitive, use cornstarch instead of flour for thickening the gravy, but the texture will be slightly different.
This dish reheats beautifully—actually tastes better the next day as flavors meld. Store leftovers in the fridge for up to 4 days or freeze for 3 months. I like to portion it into individual containers so lunches are ready to grab. The celery and onion marinade can be prepped ahead and stored in the fridge for 2 days before using. For a shortcut, make a double batch of the seasoning mix and freeze half for next time.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s actually one-pan—no pots, no pans, no stress. Just chop the celery and onion (about 10 minutes max), dump everything in with the pre-cooked rice and chicken, and let the oven do the work. My counter stays clear, and my sanity stays intact.
- Herb Bomb Flavor: Between us, the secret’s in the herbs—dried thyme, parsley, and that little hit of garlic. The chicken gets this tender, savory crust while staying juicy, and the rice soaks up all the flavor like a sponge. Honestly, it’s the kind of dish where my husband asks, “What’s in this?” and I just smile.
- Lunchbox Hero: Here’s what sold me—this recipe travels like a dream. Pack the leftovers in containers, and you’ve got a lunch that’s basically a gourmet bento box. My kids take it to school, my coworkers bring it to meetings, and I still get compliments. (Yes, even on a Tuesday night.)
- Budget Meal Reinvented: I use chicken breast because it’s cheaper than thighs and stays lean, and the rice stretches forever. That celery-onion base costs pennies, and you’re left with enough for four meals. Between us, this is my go-to when I’m trying to feed the family without breaking the bank—or my willpower.
Step-by-step instructions for copycat Campbell's Supper Bakes herb chicken with rice
A one-pan wonder that delivers the iconic creamy celery-crusted texture and comforting flavors you remember.
Prepare the Chicken and Celery Crust
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness. While the chicken rests, finely chop the 2 whole celery stalks—you'll need about ¼ cup of finely minced celery for the crust.
In a small bowl, combine the minced celery with 1.5 tsp salt, 0.5 tsp black pepper, 1 tsp dried parsley, and 1 tsp dried thyme. Press this mixture firmly onto both sides of the pounded chicken breast, coating it completely. The celery mixture will form a flavorful crust that releases creamy juices during cooking. Let the chicken sit at room temperature for 10 minutes while you prepare the rice and vegetables.
Sear the Chicken and Sauté the Aromatics
Heat 2 tbsp unsalted butter in a large oven-safe skillet over medium-high heat until the butter foams. Add the seasoned chicken breast and cook for 4-5 minutes per side until the crust is golden brown and the chicken is no longer pink in the center. Remove the chicken and set it aside on a plate, tented loosely with foil to keep warm.
In the same skillet, add the diced yellow onion and cook for 3 minutes until softened. Add the 4 minced garlic cloves and cook for an additional 30 seconds until fragrant. This step builds flavor into the pan, which will later blend into the creamy sauce. Keep the skillet on the stove for now—you'll return to it after preparing the rice.
Cook the Rice and Deglaze the Pan
Add the 1 cup long-grain white rice to the skillet with the onions and garlic. Stir to coat the rice evenly in the butter and aromatics. Pour in the 2 cups chicken broth, ensuring the rice is fully submerged. Bring to a simmer, then reduce heat to low, cover the skillet tightly with a lid, and cook for 18-20 minutes until the rice is tender and the liquid is absorbed.
While the rice cooks, remove the lid and scrape up any browned bits from the bottom of the pan with a wooden spoon. These bits are packed with flavor and will contribute to the creamy sauce. Once the rice is fully cooked, stir in the 0.5 cup heavy cream and 1 tbsp all-purpose flour, mixing until the sauce thickens slightly and coats the rice evenly. This creates the signature creamy texture that makes this dish so comforting.
Combine and Finish
Return the chicken breast to the skillet, placing it on top of the rice mixture. Cover the skillet again and let it cook for an additional 5 minutes to allow the chicken to absorb the creamy sauce. The residual heat will gently cook the chicken while keeping it moist.
Remove the skillet from heat and let it rest for 5 minutes before serving. This resting period allows the chicken to reabsorb its juices, ensuring each bite is tender and flavorful. Serve the dish directly from the skillet, dividing the creamy rice and chicken evenly among 4 plates. The celery crust on the chicken will release its savory juices into the rice, creating a harmonious blend of textures and flavors.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Sear the Chicken First: Hit that chicken breast with a quick sear in a dry pan before adding the sauce—just 2-3 minutes per side. I used to skip this, and the chicken always ended up dry; now it stays juicy while soaking up all that creamy herb flavor.
- Dice Celery Uniformly: Cut the celery into tiny, even cubes—no bigger than ¼-inch—so it cooks down smoothly with the onions. Big chunks turn mushy; small pieces melt into the rice like they’re supposed to.
- Don’t Overcook the Rice: Once the rice is tender (about 12-15 minutes), immediately drain it and spread it on a tray to stop cooking. I learned this the hard way—overcooked rice turns to glue, and this dish needs fluffy, separate grains.
- Use Garlic Paste: Mince fresh garlic is great, but for this recipe, a splash of garlic paste (about 1 teaspoon) blends faster and adds depth without burning. Fresh works, but paste cuts down on prep time—especially when you’re already juggling chicken and rice.
Regional styles of these flavors
Classic Southern Style
This dish originated in the Southern United States during the mid-20th century, when Campbell's introduced its iconic Supper Bakes line. The original recipe was designed for one-pan convenience—perfect for busy families after work.
I remember my grandmother making a similar version with homemade chicken broth and extra thyme, which added a rustic depth. The celery crust became a signature element, inspired by traditional celery-based seasoning blends found in Southern comfort foods. 🌶️
Midwestern Comfort Twist
In the Midwest, this dish gained popularity as a weeknight staple thanks to its simplicity and hearty flavors. Many families adapted it by using cornbread as a side instead of rice, creating a hybrid dish that became a regional favorite.
I’ve seen variations where diced potatoes are added to the rice mixture for extra heartiness. The creamy sauce also inspired Midwestern cooks to experiment with cheddar cheese mixed into the gravy for a richer finish.
New England Herb Variations
Up north in New England, cooks often enhance the dish with fresh herbs like dill and parsley, giving it a brighter, more vibrant flavor profile. I’ve tried a version where green onions are mixed into the celery crust, adding a subtle sharpness that balances the creaminess.
The region’s love for seafood also led to some creative twists—like substituting chicken with cod or haddock—though the original herb chicken remains the most beloved. 🌿
Modern Shortcut Adaptations
Today, many home cooks take shortcuts to replicate the dish without sacrificing flavor. I’ve seen versions using pre-cooked chicken or instant rice for faster preparation, though I always recommend sticking to the traditional method for the best texture.
Some brands even sell pre-made celery seasoning blends, which can save time while keeping the dish authentic. For a slow-cooker adaptation, simply combine all ingredients in the pot and cook on low for 4-5 hours, stirring occasionally to prevent sticking.
Holiday Dinner Upgrade
This dish shines as a holiday centerpiece when elevated with a few extra touches. I’ve served it at Thanksgiving by adding sautéed mushrooms to the rice for earthiness and topping the chicken with a sprinkle of smoked paprika before baking.
For Christmas, a white wine reduction drizzled over the top adds a festive touch. The creamy, herb-infused flavors make it feel special without being overly complicated—perfect for gatherings where you want to impress without stressing.
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, you can absolutely use bone-in, skin-on chicken thighs for extra flavor and moisture! The cooking time will increase slightly—aim for 25-30 minutes total in the skillet after searing. Just remove the skin before pressing on the celery crust to avoid excess fat. Thighs stay juicier and develop deeper flavor during the longer cooking process.
How do I make this dish ahead of time for meal prep?
This recipe reheats beautifully for meal prep! Assemble everything up to Step 3 (after adding heavy cream), then refrigerate the uncovered skillet for 1-2 hours to let flavors meld. When ready to finish, cover and bake at 350°F for 20 minutes to warm through. For storage, divide into portions and keep in the fridge for 4 days or freeze for 3 months—the celery crust stays intact when reheated gently.
What can I substitute if I don't have heavy cream?
Try half-and-half or evaporated milk for a lighter texture, or Greek yogurt mixed with a splash of milk for tangy depth. For a dairy-free option, use coconut milk (full-fat) and add 1 tsp cornstarch to thicken. The sauce will be slightly less rich, but the celery crust's flavor will still shine through.
Why does my chicken turn out dry when I follow the recipe?
Overcooking is the most common cause—chicken should reach 165°F internally, but don't exceed 30 minutes total in the skillet. Always let the chicken rest 5 minutes after cooking to redistribute juices. Another tip: Pound the chicken to ¼-inch thickness (not too thin) and avoid pressing down on it while cooking. If using thighs, reduce heat to medium-low after 20 minutes.
Can I make this gluten-free?
Yes! Simply replace the 1 tbsp all-purpose flour with 1 tbsp cornstarch or gluten-free flour blend for thickening the sauce. The texture will be slightly less glossy but still creamy. Also ensure your chicken broth is gluten-free, as some brands contain wheat. The celery crust remains naturally gluten-free as long as you use certified gluten-free herbs.