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