Pin it My Tuesday nights used to be chaos until I threw everything into one dish and let the oven do the work. This teriyaki chicken bake started as a way to avoid another sink full of pots, but it turned into something my family asks for by name. The smell of ginger and soy sauce filling the kitchen while I fold laundry or help with homework feels like a small victory. There's no juggling timers or watching multiple burners. Just layer, pour, cover, and walk away.
I made this for my sister when she had her second baby, and she texted me later that night asking for the recipe. She said it was the first meal in weeks that didn't come from a takeout bag and actually tasted like someone cared. That's when I realized this dish does more than feed people. It gives you time back, and sometimes that's the best gift you can offer.
Ingredients
- Boneless, skinless chicken thighs: They stay juicy even after 45 minutes in the oven, unlike breasts which can turn dry if you blink too long.
- Long-grain white rice: Rinsing it under cold water until the water runs clear keeps the grains from clumping into a sticky mess.
- Broccoli florets: I like them bite-sized so they cook through without turning mushy, and kids are more likely to eat them when they're not giant trees.
- Sliced carrots: Cut them thin so they soften in the same time as the rice, nobody wants a crunchy carrot surprise.
- Red bell pepper: Adds a pop of color and a slight sweetness that balances the salty teriyaki.
- Spring onions: I save the green tops for the end because they lose their brightness if you bake them the whole time.
- Garlic and ginger: Fresh makes all the difference, the jarred stuff just doesn't have that sharp, clean bite.
- Low-sodium soy sauce: You control the salt this way, regular soy sauce can make the whole dish taste like the ocean.
- Honey and brown sugar: Together they create a sticky glaze that clings to the chicken without being too sweet.
- Rice vinegar: A little acidity cuts through the richness and keeps everything balanced.
- Sesame oil: Just one tablespoon fills the whole kitchen with that nutty, toasted aroma.
- Cornstarch: This is what thickens the sauce so it doesn't all sink to the bottom of the pan.
- Chicken broth: Low-sodium again, because you want flavor, not a salt lick.
- Sesame seeds: Toast them in a dry skillet for 30 seconds and they go from bland to addictive.
Instructions
- Get the oven ready:
- Preheat to 375°F and grease a 9x13 inch baking dish with a little oil or cooking spray. This keeps the rice from welding itself to the bottom.
- Make the teriyaki sauce:
- In a saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch until there are no lumps. Pour in the chicken broth and heat over medium, stirring constantly, until the sauce thickens just enough to coat the back of a spoon, about 2 to 3 minutes.
- Layer the rice and vegetables:
- Spread the rinsed rice evenly across the bottom of your prepared dish. Scatter the broccoli, carrots, and bell pepper over the rice in an even layer.
- Add the chicken:
- Place the chicken thighs on top of the vegetables, spacing them out so they cook evenly. Pour the warm teriyaki sauce over everything, making sure it reaches the edges and seeps down into the rice.
- Cover and bake:
- Cover the dish tightly with aluminum foil and slide it into the oven for 30 minutes. The foil traps the steam so the rice cooks through without drying out.
- Finish uncovered:
- Remove the foil, sprinkle most of the sliced spring onions over the top, and bake for another 15 minutes. The chicken should hit 165°F inside and the rice should be tender when you press a grain between your fingers.
- Rest and garnish:
- Let the dish sit for 5 minutes before serving so the sauce settles and the rice firms up a bit. Top with toasted sesame seeds and the reserved green parts of the spring onions.
Pin it The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I just laughed and said it took me 15 minutes to throw together that morning. She looked at me like I'd revealed a magic trick, and honestly, that's exactly what this recipe feels like.
Swapping and Adding Ingredients
Chicken breasts work if that's what you have, but cut 5 to 7 minutes off the final baking time or they'll turn dry. I've added snap peas, mushrooms, and zucchini when I had them sitting in the fridge, just toss them in with the other vegetables. If you like heat, whisk a teaspoon of sriracha into the teriyaki sauce before you pour it over everything.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. I reheat individual portions in the microwave with a damp paper towel on top so the rice doesn't dry out. You can also warm the whole dish covered in a 350°F oven for about 20 minutes, adding a splash of water or broth if it looks too dry.
Pairing and Serving Ideas
I usually serve this with a simple cucumber salad dressed in rice vinegar and a pinch of sugar. A crisp, dry Riesling cuts through the sweetness of the teriyaki, or if you're skipping alcohol, iced green tea with a squeeze of lemon works beautifully. Sometimes I add a handful of edamame on the side for extra protein and a little crunch.
- Serve it straight from the baking dish for a casual family dinner.
- Pack leftovers in a bento box for lunch the next day.
- Double the recipe and freeze half before baking for an emergency weeknight meal.
Pin it This dish has saved my Tuesday nights more times than I can count, and I hope it does the same for you. Throw it together, let it bake, and enjoy the rare gift of time while dinner takes care of itself.
Recipe FAQ
- → Can I substitute chicken thighs with chicken breasts?
Yes, chicken breasts can be used but reduce baking time by 5-7 minutes to prevent drying out.
- → What vegetables work well with this dish?
Besides broccoli, carrots, and red bell pepper, snap peas, mushrooms, or zucchini are great additions for more variety.
- → How do I make the teriyaki sauce thicker?
The cornstarch added to the sauce helps thicken it when heated. Stir continuously over medium heat until slightly thickened.
- → Is this dish suitable for a dairy-free diet?
Yes, it contains no dairy ingredients. Always double-check labels on packaged items to be sure.
- → What can I serve with this dish?
It pairs wonderfully with a crisp, dry Riesling or a refreshing iced green tea for a balanced meal.