If you’re craving a hearty, flavor-packed meal but don’t want to spend all night in the kitchen, this Baked Teriyaki Chicken and Rice recipe is your new weeknight best friend. Juicy, tender chicken bakes right on top of perfectly seasoned rice that soaks up all that sweet and savory teriyaki goodness. The oven does most of the work, so you get a hot, satisfying dinner with minimal effort and maximum flavor.

Why You’ll Love This Recipe

Effortless One-Pan Meal: Everything cooks together in one dish—less cleanup, more relaxing.
Big, Bold Flavors: That rich teriyaki glaze infuses every bite with the perfect balance of sweet, savory, and umami.
Perfectly Cooked Rice: The rice bakes in chicken broth and teriyaki sauce, making it extra fluffy and incredibly flavorful.
Family-Friendly: This dish is a guaranteed crowd-pleaser, even for picky eaters. It’s warm, comforting, and feels like a hug in a bowl.

Ingredients You’ll Need

This recipe keeps things simple without skimping on flavor. Here’s what you’ll need and why:

Boneless Skinless Chicken Thighs: They stay juicy during baking and absorb flavor beautifully. Chicken breasts can work too, just watch the cook time.
Long-Grain White Rice: Bakes up fluffy and absorbs the sauce well without turning mushy. Avoid instant rice here.
Teriyaki Sauce: The star of the show—choose a thick, rich teriyaki or make your own for full control over sweetness and saltiness.
Chicken Broth: Adds depth and ensures the rice cooks with extra flavor.
Garlic and Ginger: Fresh minced garlic and grated ginger add sharpness and warmth that cut through the sweetness of the sauce.
Soy Sauce: A touch more umami to deepen the teriyaki flavor.
Brown Sugar: For that signature sweet glaze that caramelizes slightly as it bakes.
Sesame Oil: Adds a nutty aroma and a richer taste overall—just a few drops go a long way.
Vegetables (Optional): Add broccoli florets, sliced carrots, or bell peppers directly into the baking dish for a complete meal.
Green Onions & Sesame Seeds: Perfect for garnishing and adding a little crunch and freshness at the end.

Variations

Love a good twist? Here are some fun ways to switch it up:

Spicy Teriyaki: Add a teaspoon of sriracha or chili flakes to the sauce for a gentle kick.
Pineapple Teriyaki: Toss in pineapple chunks for a tropical sweetness that balances the soy and garlic beautifully.
Low Carb: Swap the rice for cauliflower rice. Just reduce the liquid and baking time, since cauliflower cooks faster.
Vegan Option: Replace chicken with firm tofu or tempeh, and use vegetable broth instead of chicken broth.

How to Make Baked Teriyaki Chicken and Rice

Step 1: Preheat and Prep

Preheat your oven to 375°F. Lightly grease a large baking dish or casserole pan.

Step 2: Mix the Rice Base

In the bottom of your baking dish, combine uncooked long-grain white rice, chicken broth, soy sauce, garlic, ginger, and a splash of sesame oil. Stir it well to evenly distribute the seasonings.

Step 3: Add Chicken and Sauce

Nestle the chicken thighs over the rice mixture. Pour teriyaki sauce over the chicken, then sprinkle with a little brown sugar to help it caramelize during baking.

Step 4: Cover and Bake

Cover the dish tightly with foil to trap the steam. Bake for 40–50 minutes, or until the rice is tender and the chicken is cooked through.

Step 5: Uncover and Finish

Remove the foil and bake for another 10 minutes to allow the chicken to brown slightly and the sauce to thicken. Broil for 2-3 minutes if you want that golden, sticky glaze.

Step 6: Garnish and Serve

Sprinkle chopped green onions and sesame seeds over the top. Let it sit for 5 minutes before serving so the rice can finish absorbing any liquid.

Pro Tips for Making the Recipe

Rinse Your Rice: It helps remove extra starch, which keeps the rice from getting gummy.
Don’t Use Quick-Cooking Rice: It will overcook and become mushy. Stick to long-grain or jasmine rice for the best texture.
Use Foil Tightly: Trapping the steam is key for cooking the rice evenly and keeping the chicken moist.
Add Veggies Strategically: Hearty veggies like carrots can go in at the start. Softer ones like broccoli should be added halfway through.

How to Serve

This dish is incredibly satisfying on its own, but here’s how to take it to the next level:

Garnishes:

Fresh cilantro, extra green onions, or a drizzle of extra teriyaki sauce.

Side Dishes:

Pair with a crisp cucumber salad, steamed edamame, or miso soup for a more rounded meal.

Wrap It Up:

Scoop leftovers into lettuce cups or wraps for an easy lunch the next day.

Make Ahead and Storage

Storing Leftovers

Let it cool completely, then store in an airtight container in the fridge for up to 4 days.

Freezing

Yes, it freezes well! Store in freezer-safe containers for up to 2 months. Let thaw overnight in the fridge before reheating.

Reheating

Microwave with a splash of water to rehydrate the rice. Or reheat in a covered dish in the oven at 350°F until hot.

FAQs

Can I use brown rice instead of white?
Yes, but it requires more liquid and a longer cooking time. Expect to bake it for 60–75 minutes total, and check the rice texture before removing from the oven.

Is homemade teriyaki sauce better than store-bought?
Homemade is fresher and customizable! You can control the sweetness, saltiness, and even add a little heat. But if you’re in a rush, store-bought works just fine—just choose one with fewer additives and real ingredients.

Can I make this ahead of time?
Absolutely. You can assemble the entire dish a day in advance, cover, and refrigerate. Just bake as directed when you’re ready to eat.

What’s the best way to keep the chicken juicy?
Using thighs helps, but the real trick is keeping it covered during the initial bake. This locks in moisture and ensures even cooking.

Final Thoughts

This Baked Teriyaki Chicken and Rice is a dream dish for anyone who loves bold flavors without the hassle. It’s cozy, satisfying, and comes together in one pan with almost no cleanup. Whether you’re feeding a hungry family or just craving something comforting and easy, this recipe hits all the right notes. Give it a try—you’ll want to keep it in regular rotation!

Baked Teriyaki Chicken and Rice Recipe