This Baked Teriyaki Chicken and Rice is a mouthwatering, no-fuss dinner that practically cooks itself. Juicy chicken, fluffy rice, and a sweet-savory teriyaki sauce all come together in one pan, soaking up every bit of flavor as they bake. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights when you need something hearty, satisfying, and incredibly easy to throw together. No stovetop juggling, no long prep—just simple ingredients and one dish of cozy, saucy goodness.

Why You’ll Love This Recipe

One-Pan Wonder: Everything bakes together in a single dish—minimal cleanup, maximum flavor.
Set It and Forget It: Once it’s in the oven, you’re free to get on with your evening. No babysitting required.
Incredible Flavor: The teriyaki sauce seeps into every grain of rice and coats the chicken beautifully—sweet, savory, slightly sticky, and absolutely irresistible.
Family Friendly: It’s mild, comforting, and hits all the right notes. Even picky eaters come back for seconds.

Ingredients You’ll Need

You don’t need a laundry list of fancy ingredients here. Just a few basics that pack in serious flavor:

Chicken thighs or breasts: Boneless, skinless cuts work best—they stay juicy and absorb that teriyaki magic as they bake.
White rice: Long-grain rice holds up well during baking and soaks in the sauce like a sponge.
Teriyaki sauce: Go with a thick, flavorful sauce—either store-bought for convenience or homemade if you want total control.
Garlic and ginger: These are the backbone of any great teriyaki dish, adding depth and warmth.
Soy sauce: Enhances the umami and balances the sweetness of the teriyaki.
Brown sugar or honey: Adds a rich sweetness and helps create that gorgeous caramelized glaze.
Sesame oil: A little goes a long way—adds nuttiness and a hint of smokiness.
Green onions: For a fresh, mild bite at the end. Stir in just before serving or sprinkle on top.
Toasted sesame seeds: Totally optional, but highly recommended for crunch and visual appeal.

Variations

Make It Spicy: Add a drizzle of sriracha or a pinch of red pepper flakes to the sauce for a sweet-heat kick.
Vegetable Boost: Toss in broccoli florets, bell peppers, or snap peas before baking for added color and nutrition.
Swap the Rice: Try it with jasmine rice for a fragrant twist or brown rice for extra fiber (note: you’ll need to adjust the liquid and cook time).
Protein Swap: Use boneless pork chops or even tofu for a different but equally tasty take.

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 to prevent sticking.

Step 2: Mix the Sauce

In a bowl, whisk together teriyaki sauce, soy sauce, garlic, ginger, brown sugar (or honey), and sesame oil. Set aside.

Step 3: Assemble in the Baking Dish

Spread uncooked rice evenly in the bottom of the dish. Pour in water or broth to cook the rice. Nestle the chicken pieces on top of the rice. Pour the teriyaki sauce mixture over everything, making sure the chicken is well coated.

Step 4: Cover and Bake

Cover tightly with foil and bake for about 40-45 minutes, or until the rice is tender and the chicken is cooked through.

Step 5: Finish and Garnish

Remove foil and bake for another 10 minutes to allow the sauce to thicken slightly and the chicken to caramelize on top. Let it rest for a few minutes before garnishing with green onions and sesame seeds.

Pro Tips for Making the Recipe

Don’t skip the foil: Trapping steam is key to cooking the rice evenly and keeping the chicken juicy.
Check the rice: If it’s still a bit firm after baking, cover and bake another 5-10 minutes. Add a splash more liquid if needed.
Cut chicken evenly: Uniform pieces mean everything cooks at the same rate.
Use a deep baking dish: This prevents bubbling sauce from spilling over and making a mess in your oven.

How to Serve

This dish is a complete meal on its own, but a few extras can take it to the next level:

Garnishes:

Chopped green onions, a sprinkle of sesame seeds, or even a drizzle of extra teriyaki sauce right before serving.

Sides:

Pair with a crisp Asian slaw, steamed edamame, or cucumber salad for a refreshing contrast.

Wrap It Up:

Spoon leftovers into lettuce wraps or tortillas for a fun twist on lunch the next day.

Make Ahead and Storage

Storing Leftovers

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

Freezing

Freeze in portions for easy meal prep. The rice might soften a bit after thawing, but the flavor stays fantastic.

Reheating

Reheat in the microwave with a splash of water to loosen the rice. You can also reheat in the oven, covered, at 350°F until warmed through.

FAQs

Can I use instant rice for this recipe?
It’s not recommended. Instant rice cooks much faster and can become mushy or overcooked. Stick with long-grain white rice for best results.

Can I make this dish dairy-free and gluten-free?
Yes! Just double-check your teriyaki sauce and soy sauce labels—many brands offer gluten-free and dairy-free options.

What can I do if my sauce is too runny after baking?
Uncover the dish and bake for an extra 10-15 minutes. The heat will help reduce and thicken the sauce. You can also stir in a cornstarch slurry at the end if needed.

Can I prepare this ahead of time?
Absolutely! Assemble the dish a few hours ahead, cover, and refrigerate. When you’re ready, pop it in the oven and bake as directed (add a few minutes if baking straight from the fridge).

Final Thoughts

This Baked Teriyaki Chicken and Rice is the definition of comfort food made easy. It’s full of bold, balanced flavors and takes all the hassle out of dinner. Whether you’re feeding your family or meal prepping for the week, this recipe delivers every time. Give it a try—you’ll be glad you did!

Baked Teriyaki Chicken and Rice Recipe