Baked Teriyaki Chicken and Rice: A Flavorful One-Pan Dinner Recipe

Baked Teriyaki Chicken and Rice is a comforting, savory-sweet dinner made with tender chicken, fluffy rice, vegetables, and a glossy teriyaki-style sauce. It is the kind of meal that feels rich and satisfying but is still simple enough for a weeknight dinner. Everything bakes together in one dish, allowing the rice to absorb the chicken juices and teriyaki sauce while the chicken becomes tender and flavorful.

This recipe is perfect for families, meal prep, or anyone who wants a complete dinner without using many pots and pans. The sauce brings a balance of soy sauce, garlic, ginger, sweetness, and a light tang, while the rice turns soft and flavorful underneath the chicken.

Why This Recipe Works

The best part of this dish is that the rice cooks directly in the baking dish with broth and sauce. As the chicken bakes, its juices drip into the rice, creating a deeper flavor. The teriyaki sauce coats the chicken and gives the dish a beautiful golden color.

The result is a complete meal in one pan: protein, rice, sauce, and vegetables all cooked together.

Ingredients

For the Chicken and Rice

• 4 boneless, skinless chicken thighs or chicken breasts
• 1 ½ cups long-grain white rice
• 2 cups chicken broth
• ½ cup teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil or vegetable oil
• 1 cup frozen mixed vegetables, such as carrots, peas, corn, or broccoli
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ teaspoon black pepper
• ½ teaspoon salt, optional
• 1 teaspoon grated ginger, optional
• 1 tablespoon sesame seeds, optional
• 2 tablespoons chopped green onions, for garnish

For a Homemade Teriyaki Sauce

• ½ cup soy sauce
• ⅓ cup brown sugar or honey
• ¼ cup water
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Step 1: Prepare the Baking Dish

Preheat your oven to 375°F / 190°C.

Lightly grease a large baking dish with oil or non-stick spray. A 9×13 inch dish works well because it gives the rice enough space to cook evenly.

This recipe needs a dish that is large enough for the rice to spread out in a thin layer. If the rice is too crowded, it may cook unevenly.

Step 2: Prepare the Chicken

Pat the chicken dry with paper towels.

Season both sides with black pepper and a small amount of salt. Be careful with the salt because teriyaki sauce and soy sauce are already salty.

For more flavor, rub the chicken with a little garlic, ginger, and sesame oil before baking.

Chicken thighs are especially good for this recipe because they stay juicy during baking. Chicken breasts also work, but they should not be overcooked.

Step 3: Rinse the Rice

Place the rice in a bowl and rinse it under cold water until the water runs mostly clear.

Rinsing removes extra starch and helps the rice bake up fluffy instead of sticky.

Drain the rice well before adding it to the baking dish. Too much extra water can make the rice mushy.

Step 4: Build the Rice Layer

Add the rinsed rice to the prepared baking dish.

Scatter the chopped onion, minced garlic, and mixed vegetables over the rice.

Pour in the chicken broth, teriyaki sauce, soy sauce, and sesame oil. Stir gently so the rice is evenly spread and fully covered with liquid.

At this stage, the mixture should look slightly saucy. The rice will absorb the liquid as it bakes.

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