One-Pot Teriyaki Chicken Bake (Print Version)

Tender chicken, fluffy rice, and crisp vegetables baked together with savory teriyaki sauce.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken thighs (about 1.3 lbs), trimmed

→ Rice & Grains

02 - 1 cup long-grain white rice (about 7 oz), rinsed

→ Vegetables

03 - 1 cup broccoli florets (about 5.3 oz)
04 - 1 cup sliced carrots (about 4.2 oz)
05 - ½ cup diced red bell pepper (about 2.6 oz)
06 - 3 spring onions, sliced (reserve some greens for garnish)
07 - 2 cloves garlic, minced
08 - 1 teaspoon grated fresh ginger

→ Teriyaki Sauce

09 - ⅓ cup low-sodium soy sauce (2.7 fl oz)
10 - 2 tablespoons honey
11 - 1 tablespoon brown sugar
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon sesame oil
14 - 1 tablespoon cornstarch
15 - 1 ¾ cups low-sodium chicken broth (14 fl oz)

→ Garnish (optional)

16 - 1 tablespoon toasted sesame seeds
17 - Reserved spring onion greens

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a large ovenproof baking dish approximately 9x13 inches.
02 - In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Whisk in chicken broth until smooth. Heat over medium, stirring until slightly thickened, about 2 to 3 minutes. Remove from heat.
03 - Spread rinsed rice evenly on the bottom of the prepared dish. Layer broccoli, carrots, and red bell pepper over the rice.
04 - Place chicken thighs on top of the vegetables. Pour teriyaki sauce evenly over all ingredients.
05 - Cover dish tightly with aluminum foil. Bake for 30 minutes.
06 - Remove foil, scatter most of the sliced spring onions on top, and bake uncovered for an additional 15 minutes, or until chicken reaches internal temperature of 165°F and rice is tender.
07 - Allow to rest for 5 minutes before serving. Garnish with toasted sesame seeds and reserved spring onion greens.

# Expert Advice:

01 -
  • Everything bakes together in one dish, so you can walk away and let the oven do the work.
  • The rice soaks up all the teriyaki sauce and becomes ridiculously flavorful without any extra effort.
  • It reheats beautifully the next day, which means lunch is already sorted.
02 -
  • Rinsing the rice is not optional, I skipped it once and ended up with a sticky, gluey mess instead of fluffy grains.
  • If you use chicken breasts instead of thighs, shave off 5 to 7 minutes from the final bake time or they will turn dry.
  • Covering the dish with foil for the first half is essential, it creates the steam the rice needs to cook properly.
03 -
  • Grate the ginger on a fine grater or microplane so it melts into the sauce instead of leaving fibrous bits.
  • If your baking dish is smaller than 9x13 inches, the rice might need an extra 5 minutes covered to cook through completely.
  • Toasting the sesame seeds in a dry skillet for a minute or two before sprinkling makes them taste even nuttier.
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