Cracker Barrel Chicken and Rice Copycat Recipe

This cracker barrel chicken and rice recipe brings the cozy, stick-to-your-ribs comfort of the restaurant version straight to your kitchen on a weeknight. It’s tender chicken simmered in a creamy, savory sauce spooned over fluffy white rice, and the whole thing comes together in about 45 minutes with ingredients you likely already have.

The dish hits that rare spot where it feels like you put in real effort, but the method is genuinely forgiving. If you can stir a pot and shred chicken, you can absolutely pull this off.

Why I Love This Recipe

The sauce is what keeps me coming back to this one. It’s rich and slightly tangy from the sour cream, with enough chicken flavor to taste like it simmered all afternoon.

It reheats well, too, which means the leftovers the next day are just as good. The rice absorbs the sauce overnight and the whole thing gets even more flavorful.

It’s also a one-pan situation after you cook the rice, so cleanup is fast.

Recipe Ingredients

• 2 lbs boneless, skinless chicken breasts – Cut into large chunks; thighs work too and stay a bit juicier
• 1 cup long-grain white rice – Rinsed before cooking; basmati works as a swap
• 2 cups chicken broth – For cooking the rice and building the sauce; low-sodium lets you control the salt
• 1 can (10.5 oz) cream of chicken soup – The base of the sauce; cream of mushroom is a fine stand-in
• 1 cup sour cream – Adds tang and body; full-fat holds up better than low-fat
• 1 packet (1 oz) dry onion soup mix – Seasons the sauce quickly without measuring several spices
• 1 tbsp olive oil – For searing the chicken
• 1/2 tsp garlic powder – Rounds out the savory notes in the sauce
• 1/2 tsp black pepper – Adjust to taste
• 1/4 tsp salt – The soup mix and broth carry most of the saltiness, so go light here
• 2 tbsp fresh parsley, chopped – For finishing; flat-leaf or curly both work

Variations / Substitutions

• Chicken thighs instead of breasts – They’re fattier and stay moist even if the sauce simmers a few minutes longer than planned.
• Brown rice instead of white – It takes about 40 to 45 minutes to cook rather than 18, so start it first and add extra broth if it looks dry.
• Greek yogurt instead of sour cream – Full-fat Greek yogurt gives a nearly identical tang and texture; low-fat versions can split if the heat is too high.
• Cream of mushroom instead of cream of chicken – The sauce picks up a slightly earthy flavor that pairs well with thighs.
• Add heat with red pepper flakes – Stir 1/4 tsp into the sauce before the oven step for a gentle warmth in the background.
• Dairy-free – Use a dairy-free sour cream alternative (coconut-based ones work) and check that your soup mix is dairy-free.

If you enjoy this kind of creamy chicken dish, the Cracker Barrel Chicken Pot Pie Copycat Recipe is worth a look next.

How To Make Chicken and Rice

Step 1: Sear the Chicken

Heat the 1 tbsp olive oil in a large, oven-safe skillet over medium-high heat. Season the 2 lbs chicken breast chunks with the 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder, then add them to the hot pan in a single layer. Sear for about 3 minutes per side without moving them, until the outside is golden brown. The chicken won’t be cooked through yet, and that’s exactly what you want at this stage.

The sear builds a light crust on the outside that gives the finished dish more flavor than if you just dropped raw chicken straight into the sauce. You’re looking for a deep golden color on the surface, not gray or pale.

Don’t crowd the pan. If your skillet is smaller, sear the chicken in 2 batches. Steaming instead of searing is the most common mistake here, and a crowded pan is usually the reason.

Step 2: Simmer the Rice

While the chicken sears, bring the 2 cups chicken broth to a boil in a medium saucepan over high heat. Add the 1 cup rinsed long-grain white rice, stir once, then reduce the heat to low. Cover tightly and cook for 18 minutes, until the broth is fully absorbed and the rice is just tender.

Pull it off the heat and let it sit covered for 5 minutes. It finishes steaming in its own heat, and this resting time makes it fluffier rather than sticky.

Step 3: Stir Together the Sauce

Preheat your oven to 350°F (175°C). In a medium bowl, combine the 1 can cream of chicken soup, 1 cup sour cream, and 1 packet dry onion soup mix. Stir until the mixture is smooth and uniform, about 1 minute. There’s no cooking here, just mixing, but getting it fully combined now means the sauce distributes evenly around the chicken in the oven.

The mixture will be thick and pale, almost like a loose dip. That’s right where it needs to be — it loosens up and turns saucy as it heats through in the oven.

Step 4: Bake the Chicken in Sauce

Pour the sauce evenly over the seared chicken in the oven-safe skillet, turning each piece so it’s coated on all sides. Transfer the skillet to the oven and bake at 350°F (175°C) for 25 minutes, until the chicken is cooked through to an internal temperature of 165°F (74°C) and the sauce is bubbling around the edges.

If your sauce looks a little thick near the edges, that’s fine. Those slightly caramelized bits around the rim are actually the most flavorful part.

Step 5: Plate and Garnish

Spoon the cooked rice into a wide, shallow bowl or onto a plate, then lay the chicken pieces on top and ladle the creamy sauce generously over everything. Scatter the 2 tbsp fresh parsley over the top and serve right away while the sauce is still glossy and hot.

Recipe Tips

• Rinse the rice before cooking. Running it under cold water for 30 seconds removes surface starch and stops it from clumping into a gummy block.
• Check the salt before serving. Both the onion soup mix and the cream of chicken soup bring saltiness, so taste the sauce before adding any extra. Most people find they don’t need it.
• Use an instant-read thermometer for the chicken. The sauce makes it hard to tell by sight or feel when the chicken is done. Pull it at exactly 165°F (74°C) and it stays juicy rather than drying out.
• Leftovers need a splash of broth when reheating. The rice absorbs liquid overnight and the sauce thickens considerably. Add 2 to 3 tbsp chicken broth per serving before microwaving and it comes back to the right consistency.

Bake times by pan size (at 350°F / 175°C, chicken pieces about 1.5 to 2 inches thick):

How To Store

• Refrigerate – Store chicken, sauce, and rice together in an airtight container for up to 4 days. The sauce thickens in the fridge, which is normal.
• Reheating – Microwave individual portions on medium power for 2 to 3 minutes, adding a splash of chicken broth to loosen the sauce. Stovetop reheating over low heat works too; stir gently and add a few tablespoons of broth as needed.

What To Serve With Chicken and Rice

A simple green vegetable cuts through the richness of the sauce nicely. Steamed broccoli or green beans work well because their slight bitterness balances the creamy, savory sauce without competing with the flavor. A wedge of cornbread alongside soaks up the extra sauce on the plate, which is really the best argument for it. If you want something crisp, a plain green salad with a sharp vinaigrette gives you the contrast the dish needs.

Frequently Asked Questions

Can I make this in a slow cooker instead of the oven?

Yes. Add the seared chicken and sauce to the slow cooker and cook on low for 3 to 4 hours. Cook the rice separately on the stovetop just before serving.

Can I use rotisserie chicken to save time?

You can, but skip the searing step and reduce the oven time to 15 minutes since you just need the sauce to heat through. Pull the meat off the bones and add it directly to the sauce.

Can I freeze this dish?

The chicken and sauce freeze well for up to 2 months, but the rice does not — it turns grainy after thawing. Freeze just the chicken and sauce, then make fresh rice when you’re ready to serve it.

Do I need an oven-safe skillet, or can I use a regular pan?

If you don’t have one, sear the chicken in any pan, then transfer everything to a greased 9×13 inch baking dish before adding the sauce and baking.

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Chicken and Rice Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken breasts, cut into large chunks
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 packet (1 oz) dry onion soup mix
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt
• 2 tbsp fresh parsley, chopped

Method

 

1. Season the chicken chunks with salt, pepper, and garlic powder. Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for about 3 minutes per side until golden brown on the outside.
2. Bring the chicken broth to a boil in a medium saucepan, add the rinsed rice, reduce to low, cover, and cook for 18 minutes. Remove from heat and rest covered for 5 minutes.
3. Preheat the oven to 350°F (175°C). In a bowl, stir together the cream of chicken soup, sour cream, and dry onion soup mix until smooth.
4. Pour the sauce over the seared chicken in the skillet, turning pieces to coat, then bake at 350°F (175°C) for 25 minutes until the chicken reaches 165°F (74°C) internally and the sauce is bubbling.
5. Spoon rice into bowls, top with chicken and sauce, and scatter fresh parsley over the top to serve.

Notes

This recipe is forgiving if your chicken pieces vary a bit in size, but try to keep them roughly uniform so they finish cooking at the same time. The sauce will look very thick when you mix it cold — don’t add extra liquid, it loosens up beautifully in the oven. If you’re making this ahead, store the components separately and combine them when reheating so the rice doesn’t absorb all the sauce overnight.