This One Pan Teriyaki Chicken and Rice is the ultimate weeknight dinner solution, combining protein, starch, and vegetables into a single, flavor-packed skillet. Juicy chunks of chicken breast are simmered alongside fluffy rice and tender vegetables in a sweet and savory teriyaki sauce.
With easy cleanup and bold Asian-inspired flavors, this dish is a complete meal that comes together in just about 30 minutes.
Recipe Details
- Flavor Profile: It features the classic sweet and tangy notes of teriyaki sauce, balanced by savory chicken broth and soy sauce.
- Texture: The rice becomes fluffy and tender as it absorbs the sauce, while the broccoli remains perfectly steamed and the chicken stays juicy.
- Time: 10 minutes prep, 25 minutes cook time.
- Difficulty: Easy. It is a straightforward “dump and simmer” method that requires minimal attention.
What You’ll Need
To make this recipe, you will need a large skillet with a tight-fitting lid to ensure the rice steams properly. The ingredients include boneless skinless chicken breasts, white rice, and fresh vegetables like carrots and broccoli. You have the option to use your favorite store-bought bottled teriyaki sauce for convenience or whisk together a quick homemade version using pantry staples like honey and ginger.
Ingredient Notes
- Chicken Breasts – Boneless skinless chicken breasts cut into cubes are perfect for quick cooking. Because they finish cooking in the broth, they stay moist.
- White Rice – Use standard long-grain white rice and be sure to rinse it well. This removes excess starch so the dish doesn’t become gummy.
- Chicken Broth – Low-sodium chicken broth is recommended to control the saltiness, especially since you are also adding soy sauce.
- Broccoli Florets – Cut these into small, bite-sized pieces so they steam through quickly in the final few minutes of cooking.
- Carrots – Sliced carrots need a bit more time to cook than broccoli, so they go in with the rice.
- Teriyaki Sauce – You can use 1/2 cup of store-bought sauce or the homemade mixture provided in the recipe (soy sauce, honey, rice vinegar, ginger).
- Soy Sauce – Extra low-sodium soy sauce is added to the skillet liquid to season the rice.
- Green Onions – Sliced green onions add a fresh, sharp bite to finish the dish.
Add-ins and Substitutions
- Protein – Boneless skinless chicken thighs are a great substitute if you prefer dark meat; they will be even more tender.
- Vegetables – You can swap or add vegetables like snap peas, red bell peppers, or baby corn. Add softer veggies with the broccoli towards the end.
- Spice – For a kick of heat, add a pinch of red pepper flakes or a drizzle of Sriracha sauce to the simmering liquid.
How to Make One Pan Teriyaki Chicken and Rice
- Brown the Chicken: In a large skillet (that has a tight-fitting lid for later), heat the olive oil over medium-high heat. Season the chicken cubes with salt and pepper. Add the chicken to the skillet and cook for 1-2 minutes just to brown the outside. (The chicken will continue to cook in the broth later). Add the minced garlic and cook for 30 seconds until fragrant.
- Combine Ingredients: Add the chicken broth, rinsed white rice, sliced carrots, teriyaki sauce (add the homemade sauce ingredients here if using), and the 1/4 cup of soy sauce to the skillet.
- Simmer: Bring the mixture to a boil. Reduce the heat to medium and cover with the lid. Cook covered for 15 minutes. After about 10 minutes, reduce the heat further to a simmer.
- Stir Occasionally: Stir every once in a while to make sure the rice isn’t sticking to the bottom. You want it to be gently simmering, but if your heat is too high you will run out of liquid, so make sure it stays low.
- Steam Broccoli: After the 15 minutes are up, add the broccoli florets on top of the rice mixture. Cover with the lid again and cook for an additional 5 minutes on medium-low, or until the broccoli is tender. If you like your broccoli more cooked, you can add it a bit earlier.
- Finish: Remove from heat and sprinkle with sliced green onions. Drizzle with sesame oil (if using) and drizzle with more teriyaki sauce if desired. Add salt and pepper to taste.
Pro Tip: Rinsing your rice is a crucial step. Place the rice in a fine-mesh sieve and run cold water over it until the water runs clear. This prevents the grains from clumping together into a mushy block during the one-pan cooking process.
Recipe Tips
- Watch the Liquid: Every stove is different. If you hear the pan sizzling or the liquid has evaporated before the rice is tender, add a splash more hot chicken broth or water.
- Broccoli Timing: If you prefer very crisp-tender broccoli, wait until the very last 3-4 minutes to add it. If you like it softer, add it at the 12-minute mark.
- Tight Lid: A tight seal is necessary to trap the steam for the rice. If your lid has a vent, the liquid might evaporate too fast keep an eye on it.
FAQs
- Can I use brown rice? Brown rice takes much longer to cook (40+ minutes) and requires more liquid. It is not recommended to simply swap it in this recipe without significant adjustments to timing and broth ratios.
- Can I use frozen broccoli? Yes, you can use frozen broccoli. You might not need to steam it for the full 5 minutes since it is already blanched; just heat it through.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a sprinkle of water to rehydrate the rice.
Serving Suggestions
- Appetizers: Start with spring rolls or potstickers for a fun Asian-inspired meal.
- Salad: A crunchy cabbage slaw or cucumber salad with vinegar dressing pairs well.
- Garnish: Toasted sesame seeds add a nice crunch and visual appeal on top.
Make This Recipe in Advance
- Prep: You can cube the chicken and chop the vegetables in advance. Store them in the fridge.
- Sauce: If making the homemade teriyaki sauce, whisk it together in a jar and keep it ready to pour.
- Best Fresh: Rice dishes are best eaten fresh, but this meal preps well for lunches if reheated properly.
One Pan Teriyaki Chicken and Rice
- Total Time: 35 minutes
- Yield: 4 Servings 1x
Description
This One Pan Teriyaki Chicken and Rice is the ultimate weeknight dinner solution, combining protein, starch, and vegetables into a single, flavor-packed skillet. Juicy chunks of chicken breast are simmered alongside fluffy rice and tender vegetables in a sweet and savory teriyaki sauce. With easy cleanup and bold Asian-inspired flavors, this dish is a complete meal that comes together in just about 30 minutes.
Ingredients
Main Skillet
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breasts, cubed
- 2 cloves garlic, minced
- 2 1/4 cups low-sodium chicken broth
- 1 cup white rice, rinsed thoroughly
- 1/2 cup sliced carrots
- 1/2 cup store-bought teriyaki sauce (OR use Homemade Sauce ingredients below)
- 1/4 cup low-sodium soy sauce (added to the broth)
- 2 cups small broccoli florets
- 2 tablespoons sliced green onions
- Sesame oil (optional, for drizzling)
Homemade Teriyaki Sauce (Use this if not using store-bought)
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground ginger
Instructions
Brown the Chicken
In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat. Season the chicken cubes with salt and pepper. Add the chicken to the skillet and cook for 1-2 minutes just to brown the outside (it will finish cooking later). Add the minced garlic and cook for 30 seconds until fragrant.
Combine Ingredients
Add the chicken broth, rinsed white rice, sliced carrots, and the 1/4 cup of soy sauce to the skillet. Note: If using store-bought teriyaki sauce, pour the 1/2 cup in now. If making the homemade version, add the homemade sauce ingredients (soy sauce, honey, vinegar, ginger) directly to the skillet now.
Simmer
Bring the liquid to a boil. Reduce the heat to medium-low (a gentle simmer) and cover with the lid. Cook covered for 15 minutes. Tip: Stir occasionally to prevent the rice from sticking to the bottom, but replace the lid quickly to keep the steam in.
Steam Broccoli
After 15 minutes, uncover and place the broccoli florets on top of the rice mixture. Cover with the lid again and cook for an additional 5 minutes, or until the broccoli is tender and the liquid is absorbed.
Finish
Remove from heat. Drizzle with a little sesame oil and extra teriyaki sauce if desired. Garnish with sliced green onions and serve immediately.
Notes
Rinse the Rice: Do not skip rinsing the rice. Place it in a fine-mesh sieve and run cold water over it until the water runs clear. This removes excess starch, preventing the dish from becoming a gummy, mushy block.
Brown Rice Warning: Do not simply swap in brown rice. It requires significantly more liquid and a cooking time of 40+ minutes, which would overcook the chicken and vegetables.
Watch the Liquid: Stove temperatures vary. If you hear the pan sizzling aggressively before the rice is tender, the liquid may be evaporating too fast. Add a splash of hot water or broth and reduce the heat.
Broccoli Texture: If you like your broccoli very crisp, add it during the last 3 minutes. If you prefer it softer, add it at the 12-minute mark.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet / One-Pan
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 480
- Sugar: 18g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
Keywords: one pan teriyaki chicken, chicken and rice recipe, skillet dinner, teriyaki chicken and rice, easy weeknight meals, 30 minute dinner, healthy chicken recipe
