One-Pot Teriyaki Chicken Bake (Printable)

Savory chicken, rice, and vegetables baked with a flavorful teriyaki glaze for a comforting dish.

# What You’ll Need:

→ Poultry

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

→ Rice & Grains

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

→ Vegetables

03 - 1 cup broccoli florets (5.3 oz)
04 - 1 cup sliced carrots (4.2 oz)
05 - 1/2 cup diced red bell pepper (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 - 1/3 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 3/4 cups low-sodium chicken broth (14 fl oz)

→ Garnish (optional)

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

# Directions:

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

# Expert Hints:

01 -
  • Everything cooks in one dish, so cleanup is basically nonexistent and you get to sit down while dinner happens.
  • The rice soaks up all the teriyaki drippings and gets tender and flavorful without any babysitting or stirring.
  • Chicken thighs stay juicy even if you forget to check the timer, which has saved me more than once.
02 -
  • Do not skip rinsing the rice or it will turn gluey and clump together in the dish.
  • Use a tight foil seal for the first bake or the rice will dry out and stay crunchy in spots.
  • Let the dish rest after baking so the rice finishes absorbing the sauce and the chicken redistributes its juices.
03 -
  • Trim any excess fat from the chicken thighs before baking so the sauce doesnt get greasy.
  • If your baking dish is shallow, use less broth or the rice will turn soupy instead of fluffy.
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, the extra flavor is worth the small effort.
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