Why You’ll Love This Recipe
Baked Teriyaki Chicken and Rice is a flavorful, all-in-one meal that’s both hearty and easy to prepare. Juicy chicken is baked in a homemade or store-bought teriyaki sauce alongside tender rice, soaking up all the sweet and savory flavors. It’s perfect for weeknight dinners, meal prep, or when you need a satisfying dish with minimal cleanup.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breast or thighsuncooked long grain white ricechicken brothteriyaki sauce (store-bought or homemade)garlic (minced)ginger (grated)soy sauce (optional, for added depth)honey or brown sugar (if using homemade sauce)olive oilsaltblack peppergreen onions (optional, for garnish)toasted sesame seeds (optional)
directions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a bowl, combine uncooked rice, chicken broth, garlic, ginger, and half of the teriyaki sauce. Pour into the prepared baking dish and stir to distribute.
Season chicken with salt and pepper, then place on top of the rice mixture.
Brush or pour the remaining teriyaki sauce over the chicken.
Cover tightly with foil and bake for 50–60 minutes, or until the rice is tender and the chicken is cooked through (internal temp of 165°F).
Remove foil and broil for 2-3 minutes if you’d like to caramelize the sauce on the chicken.
Garnish with sliced green onions and sesame seeds before serving.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesBaking time: 50–60 minutesTotal time: 1 hour 10 minutes
Variations
Add chopped vegetables like bell peppers, peas, or broccoli during the last 20 minutes of baking.
Use chicken thighs for a juicier option.
Make it spicy with a drizzle of sriracha or red pepper flakes.
Use pineapple chunks for a tropical twist.
Swap white rice for jasmine or basmati for added fragrance.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or oven until warmed through.Add a splash of broth or water if needed to refresh the rice texture.Freezer-friendly—store in individual portions for up to 2 months. Thaw overnight before reheating.
FAQs
Can I use brown rice?
Yes, but increase the broth and baking time by about 15–20 minutes.
Is homemade teriyaki sauce better?
It offers more control over sweetness and sodium, but store-bought works just fine.
Can I cook this uncovered?
It’s best to cover tightly so the rice steams and cooks evenly.
Can I use pre-cooked chicken?
Yes, add it during the last 15–20 minutes to avoid drying it out.
Can I double the recipe?
Yes, use a larger dish and ensure even spreading for proper baking.
Do I need to stir halfway through?
No stirring is needed—just make sure the foil is sealed well for even cooking.
Conclusion
Baked Teriyaki Chicken and Rice is an easy, flavorful dish that brings together tender chicken and savory-sweet rice in one pan. With minimal prep and big flavor, it’s a reliable go-to for satisfying meals any night of the week. Whether you’re cooking for the family or meal prepping for later, this dish delivers comfort and convenience in every bite.
Print
Baked Teriyaki Chicken and Rice
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Chicken Recipes
- Method: Baking
- Cuisine: Asian
Description
This Baked Teriyaki Chicken and Rice is a flavorful, one-dish dinner made with tender chicken thighs, fluffy rice, and a homemade teriyaki sauce that bakes right into every bite. It’s sweet, savory, and perfect for a simple weeknight meal with minimal cleanup!
Ingredients
For the casserole:
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1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
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1 cup uncooked long grain white rice (not instant)
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2 cups low-sodium chicken broth
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1 cup frozen peas and carrots (or chopped fresh veggies)
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2 green onions, sliced (optional, for garnish)
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Sesame seeds (optional, for garnish)
For the homemade teriyaki sauce:
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1/2 cup low-sodium soy sauce
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1/4 cup honey
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2 tbsp brown sugar
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2 tbsp rice vinegar
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1 tsp sesame oil
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2 cloves garlic, minced
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1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
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1 tbsp cornstarch + 2 tbsp water (for thickening)
Instructions
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Preheat oven: Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Make the teriyaki sauce: In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, vinegar, sesame oil, garlic, and ginger. Bring to a simmer. In a small bowl, mix cornstarch and water, then stir into the sauce. Cook until thickened (about 2–3 minutes), then remove from heat.
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Assemble the dish: In the prepared baking dish, combine uncooked rice, chicken broth, and frozen vegetables. Stir in half of the teriyaki sauce. Nestle the chicken pieces on top and spoon some of the remaining sauce over the chicken.
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Cover and bake: Cover tightly with foil and bake for 45–50 minutes, or until the rice is tender and chicken is cooked through.
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Finish and serve: Remove foil, brush or drizzle remaining teriyaki sauce over the chicken, and bake uncovered for an additional 5–10 minutes to let the top brown slightly. Garnish with green onions and sesame seeds.
Notes
Use jasmine or basmati rice for extra fragrance.
Want it spicier? Add a dash of sriracha or red pepper flakes to the sauce.
Swap in broccoli, edamame, or bell peppers for the veggie mix.
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