One-Pan Teriyaki Chicken & Rice

Let me tell you, weeknight dinners can be a real battlefield. Between work, kids, and everything else life throws our way, the last thing anyone wants is a complicated, multi-pot, dish-mountain-inducing meal. That’s why this One-Pan Teriyaki Chicken & Rice recipe has become an absolute staple in our house. Honestly, it’s a game-changer. My kids, who can be notoriously picky, devour it. My husband loves the savory-sweet teriyaki flavor, and I adore the minimal cleanup. It’s the kind of meal that feels like a treat but requires minimal effort, and in today’s busy world, that’s pure gold. If you’re looking for a delicious, easy, and family-friendly dinner that will become a regular in your rotation, look no further. This one-pan wonder is about to become your new best friend in the kitchen.

Ingredients: The Simple Stars of the Show

This recipe shines because of its simplicity. You likely already have many of these ingredients in your pantry and fridge. Here’s what you’ll need to create this flavorful and satisfying meal:

• Chicken Thighs: (About 1.5-2 lbs, boneless, skinless) – Chicken thighs are preferred for their juiciness and flavor, and they hold up beautifully in a one-pan dish. You can also use chicken breasts, but thighs will yield a more tender result.
• Long Grain Rice: (1.5 cups, uncooked) – Long grain rice is ideal as it cooks evenly in the pan and absorbs the flavorful teriyaki sauce perfectly without becoming mushy. Basmati or Jasmine rice work particularly well.
• Broccoli Florets: (About 2 cups) – Broccoli adds a vibrant green color and healthy dose of vegetables. It steams perfectly in the pan alongside the chicken and rice.
• Carrots: (2 medium, sliced) – Carrots add sweetness, color, and another layer of texture. Slicing them thinly ensures they cook through in the pan.
• Red Bell Pepper: (1 medium, chopped) – Red bell pepper brings a touch of sweetness and a vibrant color. It also adds a nice crunch and complements the teriyaki flavor.
• Green Onions: (3-4, sliced) – Green onions provide a fresh, mild onion flavor and a pop of color as a garnish.
• Sesame Seeds: (2 tablespoons) – Sesame seeds add a nutty flavor and a beautiful visual appeal when sprinkled over the finished dish.
• Teriyaki Sauce: (1.5 cups, store-bought or homemade) – The star of the show! Use your favorite store-bought teriyaki sauce, or easily make your own for a more customized flavor. Look for lower sodium options if you are watching your salt intake.
• Chicken Broth: (2 cups, low sodium) – Chicken broth is used to cook the rice and infuse it with flavor. Low sodium is recommended to control the overall saltiness of the dish.
• Olive Oil: (2 tablespoons) – Olive oil is used for sautéing the vegetables and prevents sticking in the pan. You can substitute with other cooking oils like avocado oil or vegetable oil.
• Garlic: (2 cloves, minced) – Garlic adds a pungent and savory flavor base to the dish, enhancing the overall taste.
• Ginger: (1 teaspoon, grated or minced) – Fresh ginger adds a warm, slightly spicy, and aromatic element that is crucial for authentic teriyaki flavor.
• Salt and Pepper: (To taste) – Salt and pepper are essential for seasoning and enhancing the flavors of all the ingredients.

Instructions: Your Step-by-Step Guide to One-Pan Perfection

This recipe is incredibly straightforward, making it perfect for busy weeknights or anyone new to cooking. Follow these simple steps and you’ll have a delicious and satisfying meal on the table in no time:

Step 1: Prep Your Ingredients (The Foundation of Flavor)

Before you even turn on the stove, take a few minutes to prepare all your ingredients. This “mise en place” (French for “everything in its place”) will make the cooking process smooth and efficient.

• Chop the Vegetables: Wash and chop your broccoli into florets, slice the carrots into thin rounds or bias-cut slices, and chop the red bell pepper into bite-sized pieces. Slice the green onions for garnish and mince the garlic and ginger.
• Prepare the Chicken: Ensure your chicken thighs are boneless and skinless. Pat them dry with paper towels – this helps them brown better. You can cut them into slightly smaller, even pieces if desired for faster cooking.

Step 2: Sauté the Aromatics and Vegetables (Building Flavor Layers)

Now it’s time to start cooking and build the flavor base of your dish.

• Heat the Oil: Place a large oven-safe skillet (cast iron or stainless steel works great) or a large, deep skillet with a lid over medium-high heat. Add the olive oil and let it heat up until shimmering.
• Sauté Garlic and Ginger: Add the minced garlic and ginger to the hot oil and sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
• Add Vegetables: Add the sliced carrots and red bell pepper to the pan and sauté for about 3-5 minutes, until they start to soften slightly. This pre-cooking step ensures they are tender-crisp in the final dish.

Step 3: Add Chicken and Rice (The Heart of the Meal)

Now we bring in the main components of our dish – the chicken and rice.

• Add Chicken: Push the vegetables to one side of the pan and add the chicken thighs. Season the chicken with salt and pepper. Sear the chicken for about 2-3 minutes per side, until lightly browned. Don’t worry about cooking it through at this stage, as it will finish cooking in the oven.
• Add Rice: Sprinkle the uncooked long grain rice evenly around the chicken and vegetables in the pan. This ensures the rice cooks evenly and absorbs all the delicious flavors.

Step 4: Pour in the Liquids and Teriyaki Sauce (Flavor Infusion)

This is where the magic happens – we add the liquids that will cook the rice and infuse everything with that irresistible teriyaki flavor.

• Pour in Chicken Broth: Pour the chicken broth over the rice and chicken, ensuring the rice is mostly submerged.
• Add Teriyaki Sauce: Pour the teriyaki sauce evenly over everything in the pan. Gently stir to combine the broth and sauce and ensure the rice is distributed evenly.

Step 5: Bake to Perfection (One-Pan Cooking Magic)

Now it’s time for the oven to work its magic, transforming everything into a tender, flavorful, one-pan meal.

• Bring to a Simmer: Bring the mixture in the skillet to a simmer on the stovetop. Once simmering, stir gently one more time.
• Cover and Bake: Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed. The chicken should also be cooked through and reach an internal temperature of 165°F (74°C).
• Add Broccoli: In the last 10 minutes of baking, remove the lid or foil and stir in the broccoli florets. This allows the broccoli to steam perfectly and retain some of its bright green color and crisp-tenderness. Return the pan to the oven uncovered for the remaining 10 minutes.

Step 6: Rest and Garnish (Finishing Touches)

Patience is key! Allowing the dish to rest before serving helps the flavors meld and the rice to finish absorbing any remaining liquid.

• Rest: Once out of the oven, let the dish rest, covered, for 5-10 minutes. This allows the steam to finish cooking the rice and broccoli and makes the chicken even more tender.
• Garnish and Serve: Fluff the rice gently with a fork. Garnish generously with sliced green onions and sesame seeds. Serve hot and enjoy your delicious one-pan teriyaki chicken and rice!

Nutrition Facts: A Delicious and Balanced Meal

This One-Pan Teriyaki Chicken & Rice is not only delicious and easy, but it also offers a good balance of protein, carbohydrates, and vegetables. Here’s a general idea of the nutritional information per serving (based on approximately 6 servings):

• Serving Size: Approximately 1.5 cups
• Calories: Approximately 450-550 calories per serving – Calories can vary depending on the specific teriyaki sauce used and portion sizes.
• Protein: Approximately 30-40 grams per serving – Chicken thighs are a great source of lean protein, essential for muscle building and satiety.
• Carbohydrates: Approximately 50-60 grams per serving – Primarily from the rice and vegetables, providing energy for your body.
• Fat: Approximately 15-25 grams per serving – Includes healthy fats from olive oil and chicken thighs, contributing to flavor and satiety.
• Sodium: Varies depending on teriyaki sauce – Be mindful of the sodium content of your teriyaki sauce. Opt for lower sodium versions or homemade sauce to control sodium intake.

Important Note: These are estimated values and can vary based on specific ingredients and portion sizes. For accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time: Quick and Efficient

One of the biggest appeals of this recipe is its efficiency. From start to finish, you’re looking at a relatively short preparation and cook time.

• Prep Time: 15-20 minutes – This includes chopping vegetables, mincing garlic and ginger, and prepping the chicken. Having all your ingredients ready before you start cooking is key to keeping the prep time short.
• Cook Time: 35-40 minutes – This includes the stovetop sautéing and the oven baking time. The majority of the cooking is hands-off in the oven, allowing you to multitask or relax while dinner cooks.
• Total Time: Approximately 50-60 minutes – From start to finish, you can have a complete and satisfying meal on the table in under an hour, making it perfect for busy weeknights.

How to Serve: Versatile and Delicious Options

This One-Pan Teriyaki Chicken & Rice is a complete meal on its own, but you can elevate it further or customize it to your liking with various serving options.

• Classic Serving:
  • Serve hot directly from the pan.
  • Garnish generously with sliced green onions and sesame seeds.
  • Offer extra teriyaki sauce on the side for those who like a saucier dish.
• Side Dish Pairings:
  • Salad: A refreshing side salad, like a simple green salad with a light vinaigrette or an Asian-inspired slaw, provides a nice contrast to the richness of the teriyaki chicken and rice.
  • Edamame: Steamed edamame pods, sprinkled with salt, are a healthy and easy side that complements the Asian flavors.
  • Spring Rolls: Fresh spring rolls with peanut sauce offer a light and flavorful appetizer or side.
  • Miso Soup: A warm bowl of miso soup is a classic Japanese side that pairs beautifully with teriyaki dishes.
• Garnish Variations:
  • Red Pepper Flakes: Add a pinch of red pepper flakes for a touch of heat.
  • Cilantro: Fresh cilantro can be used as an alternative or addition to green onions for a different flavor profile.
  • Lime Wedges: Serve with lime wedges for a squeeze of acidity to brighten the flavors.
  • Toasted Almonds: Add toasted slivered almonds for extra crunch and nutty flavor.
• Make it a Bowl Meal:
  • Serve over a bed of shredded lettuce or mixed greens for a lighter and more bowl-style presentation.
  • Add avocado slices or chunks for creaminess and healthy fats.
  • Drizzle with a spicy mayo or sriracha for an extra kick.

Additional Tips for One-Pan Teriyaki Chicken & Rice Perfection

Even though this recipe is incredibly easy, these tips will help you achieve the best possible results every time.

1. Don’t Overcrowd the Pan: Use a large enough skillet (at least 12-inch) to avoid overcrowding. Overcrowding can lead to steaming instead of browning, and the rice may not cook evenly. If needed, cook in two batches or use a larger roasting pan.
2. Pat the Chicken Dry: Patting the chicken thighs dry with paper towels before searing is crucial for achieving a nice golden-brown crust. Excess moisture will prevent browning.
3. Use Quality Teriyaki Sauce: The teriyaki sauce is a key flavor component. Choose a good quality store-bought sauce or make your own from scratch for the best taste. Experiment with different brands to find your favorite.
4. Adjust Spice Level: If you prefer a spicier dish, add a pinch of red pepper flakes while sautéing the garlic and ginger, or use a spicy teriyaki sauce. You can also add a drizzle of sriracha or chili oil at the end.
5. Customize Vegetables: Feel free to customize the vegetables based on your preferences and what you have on hand. Other great additions include snow peas, snap peas, zucchini, or mushrooms. Just adjust cooking times accordingly.
6. Rinse Your Rice (Optional but Recommended): Rinsing the rice under cold water before cooking removes excess starch, which can prevent the rice from becoming too sticky. This is especially helpful if you are using a less starchy long-grain rice.
7. Check Rice Doneness: Start checking the rice for doneness around 25 minutes. The rice should be tender and have absorbed most of the liquid. If the rice is still too firm and the pan is dry, add a little more chicken broth (about ¼ cup) and continue baking, checking every 5-10 minutes.
8. Make it Ahead and Reheat: This dish is great for meal prepping! You can prepare it ahead of time and store it in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until heated through. Add a splash of water or broth when reheating if needed to prevent drying out.

FAQ: Your Burning Questions Answered

Got questions about making One-Pan Teriyaki Chicken & Rice? Here are some frequently asked questions to help you troubleshoot and customize this recipe.

Q1: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can use chicken breasts. However, chicken thighs are generally more forgiving and stay juicier in a one-pan dish. If using chicken breasts, be careful not to overcook them, as they can become dry. You may need to reduce the baking time slightly.

Q2: Can I make this recipe with brown rice?

A: Yes, you can use brown rice, but you will need to adjust the cooking time and liquid amount. Brown rice takes longer to cook than white rice and requires more liquid. Increase the chicken broth to about 2.5-3 cups and bake for approximately 40-50 minutes, or until the brown rice is tender.

Q3: Can I make this recipe on the stovetop only?

A: While this recipe is designed for oven baking, you can adapt it to stovetop cooking. After bringing the mixture to a simmer, reduce the heat to low, cover the skillet tightly, and simmer for about 20-25 minutes, or until the rice is cooked through and the chicken is cooked. Check periodically to ensure there is enough liquid and the rice is not sticking to the bottom of the pan.

Q4: Can I add other vegetables besides broccoli, carrots, and bell peppers?

A: Absolutely! This recipe is very versatile. Feel free to add other vegetables you enjoy, such as mushrooms, zucchini, snow peas, snap peas, onions, or edamame. Adjust cooking times as needed depending on the density of the vegetables. Add quicker-cooking vegetables like snow peas or snap peas towards the end of the cooking time.

Q5: Can I make my own teriyaki sauce?

A: Yes, making your own teriyaki sauce is easy and allows you to customize the flavor and control the ingredients. There are many recipes available online. A basic homemade teriyaki sauce typically includes soy sauce, mirin (or sake), sugar (or honey), ginger, garlic, and sometimes cornstarch to thicken.

Q6: How do I prevent the rice from sticking to the bottom of the pan?

A: Using a good quality non-stick or well-seasoned cast iron skillet helps prevent sticking. Ensuring there is enough liquid (chicken broth and teriyaki sauce) is also crucial. If you are concerned about sticking, you can add a tablespoon of oil or butter to the pan before adding the rice.

Q7: Can I double this recipe?

A: Yes, you can easily double this recipe to feed a larger crowd. Make sure you use a large enough pan or roasting pan to avoid overcrowding. You may need to increase the baking time slightly to ensure everything cooks through evenly.

Q8: Is this recipe gluten-free?

A: This recipe can be made gluten-free by using a gluten-free teriyaki sauce and ensuring all other ingredients are gluten-free. Many store-bought teriyaki sauces contain soy sauce, which typically contains wheat. Look for teriyaki sauces specifically labeled as gluten-free, often made with tamari (gluten-free soy sauce) or coconut aminos. Always check ingredient labels to ensure they meet your dietary needs.

This One-Pan Teriyaki Chicken & Rice recipe is truly a weeknight dinner winner. It’s simple, flavorful, healthy-ish, and requires minimal cleanup. Give it a try and I’m confident it will become a family favorite in your home too! Enjoy the deliciousness and the extra time you’ll save on dishes!

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