This delicious, one pot Teriyaki Chicken and Rice recipe is the perfect comfort food that your whole family will love in those chilly months of fall and winter! Made with juicy chicken, fresh vegetables, fluffy rice, and the most flavorful teriyaki sauce. An easy recipe that can even be made on busy weeknights!
The Best Teriyaki Chicken And Rice
It is that time of year again for all the warm, cozy recipes and we could not be more excited! This easy teriyaki chicken and rice recipe is a one pot meal that is made with simple ingredients and packed with so much great flavor. Plus, the chicken and rice leftovers might taste even better the next day, making it a great option for meal prep at the beginning of the week. It’s all about low and slow cooking that gives time for all those amazing flavors to hangout together!
Looking for another one pot recipe? You have to try our Cheesy Chicken Broccoli and Rice!
What You Will Need
- bone-in, skin-on chicken thighs – these have the best flavor, but feel free to sub with boneless skinless chicken breasts or boneless skinless chicken thighs!
- kosher salt & ground black pepper – simple seasonings that are always a must when cooking any type of meat.
- butter – option to use any type of cooking fat, like ghee, olive oil, plant-based butter, etc.
- fresh garlic & onion – classic ingredients for getting that flavor party started.
- carrot & broccoli – fresh vegetables that pair really nicely with the chicken, rice, and teriyaki sauce.
- chicken broth – option to pick up some store-bought chicken broth at your local grocery stores or you can make homemade chicken broth!
- lemon zest & lemon juice – a little bit of acidity to help lighten & brighten the flavors in this main dish.
- soy sauce & worcestershire sauce – these are all about adding so much flavor!
- long grain rice – there are a lot of different varieties of rice, but this is our favorite. Make sure you check those package instructions to see if you need to change the cook time.
- teriyaki sauce – we absolutely love our own homemade teriyaki sauce or our paleo teriyaki sauce, but feel free to grab a store-bought sauce too.
How To Make Teriyaki Chicken & Rice
The first steps to making this teriyaki chicken recipe are to get busy chopping all those fresh veggies!
Next, place all of your chicken thighs on a large plate and season them generously with salt and pepper.
Bring a dutch oven to a medium heat on the stovetop, add the butter (or cooking fat of choice), and sear the chicken thighs. Start with the skin-side down and then flip after 3-5 minutes and let them cook for an additional 1-2 minutes on the other side. Then carefully remove them from the hot pot and set them aside on a plate.
Now add a little more butter to the pot, if needed, and add the garlic. Move around until fragrant and then add the onion, carrots, and broccoli. Let it all sauté for about 2-3 minutes.
Next, add the broth, soy sauce, worcestershire sauce, lemon zest, lemon juice, salt, and pepper to the pot and mix it all together. Then add the rice and give it another mix. Place the chicken thighs and any pot juices on the plate to the top of the veggies and rice. Cover and bake the whole pot in the oven at 400 degrees F for 30-40 minutes (cook times may vary depending on the rice you use).
While the chicken, rice, and veggies are cooking you can whip up the easy teriyaki sauce. Once you have everything whisked together in a small saucepan it can just sit and simmer until the rest of the food is ready.
Once the rice is fully cooked, you can place it all on a plate and drizzle with plenty of teriyaki sauce!
Best Way To Serve Teriyaki Chicken and Rice
These teriyaki chicken rice bowls are an easy meal that can stand all on its own! Just drizzle on that teriyaki sauce before serving and maybe a sprinkling of sesame seeds and chopped green onions, but that’s it. A delicious meal that is a real crowd pleaser and doesn’t require a lot of other pieces!
Love that teriyaki + chicken combo – try our Baked Teriyaki Chicken!
- Chicken: as stated above, you can really use any cut of chicken you want. Just make sure when you sear the chicken you don’t let it cook too long. It will finish cooking during the baking process and nobody wants dried out chicken.
- Different veggies: we love the combination of carrots and broccoli, but you could also add some chopped bell peppers or mushrooms.
- Frozen vegetables: this would be an option if you are in a pinch. Generally frozen vegetables do tend to get a little more mushy, so we prefer fresh veggies, but use what works for you!
- Dietary changes: in the recipe card below their are notes for adjusting this recipe to be dairy-free or gluten-free.
- Kick of heat: if you like adding a little kick of heat to your meals, just add some red pepper flakes!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Teriyaki Chicken and Rice – a delicious and easy teriyaki chicken and rice recipe that is cozy and perfect for colder weather!
- 6 bone-in chicken thighs
- kosher salt and ground black pepper
- 1 tablespoon butter (or ghee or extra virgin olive oil)
- 1 tablespoon garlic, minced
- 1 small yellow onion, diced
- 1 cup carrot, sliced and quartered
- 2 cups small broccoli florets
- 2 1/4 cup chicken broth
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon soy sauce
- 1/2 tablespoon worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/3 cup long grain white rice
- 1 cup teriyaki sauce (more or less, as desired – use store-bought if desired)
- Preheat oven to 400 degrees F. Place chicken on a plate and season generously with kosher salt and ground black pepper.
- Place Dutch Oven on stovetop and bring to medium-high heat. Add butter or olive oil to pan; swirl to coat. Sear chicken skin-side down for 3-5 minutes, flip, and let cook another 1-2 minutes (turning down heat, as-needed). Remove chicken from dutch oven, place on a plate and set aside.
- Using the same Dutch Oven, turn heat to medium high heat (add a little more butter or olive oil, if needed) and add in garlic. Move around pan constantly until fragrant, about 30 seconds.
- Add in yellow onion, carrots and broccoli. Sauté for 2-3 minutes.
- Add in broth, lemon zest, lemon juice, soy sauce, worcestershire, kosher salt and ground black pepper. Stir to combine.
- Pour in rice; stir to combine.
- Bring to a simmer and then place chicken thighs back on top (skin side up) along with any juices that have settled on the plate.
- Place lid on Dutch Oven and put in the oven, middle rack. Bake 30-40 minutes or until rice is soft (or cooked to your liking). If you check the rice and you feel like all of the broth is gone but the rice isn’t fully cooked, add an additional 1/4 cup broth.
- Remove and let cool slightly. Drizzle teriyaki sauce over chicken and rice. Enjoy!
- Cook Time: if the package instructions on the white rice you are using say it only takes 15 minutes to cook normally – I would recommend reducing the cook time to 25 minutes.
- Rice: while I wish we could make this with brown rice, the cooking time would be way off. Make sure you are using long grain white rice, otherwise I can’t guarantee cooking time!
- Excess Broth: it’s okay if there is a little excess broth at the bottom of the pan after cooking. Once you remove the chicken, give the rice a stir and let it sit a few minutes with the cover off. The rice will continue to soak up the broth.
- Leftovers: this recipe makes great leftovers! Just store in an airtight container in the fridge for 3-4 days.
- Dairy-Free: to keep this dairy-free simply opt for olive oil instead of ghee or butter.
- Gluten-Free: to keep this gluten-free use tamari instead of soy sauce and omit the worcestershire sauce.
- Serving Size: 6oz
- Calories: 336
- Sugar: 4.8 g
- Sodium: 786.8 mg
- Fat: 17.3 g
- Carbohydrates: 24 g
- Protein: 19.9 g
- Cholesterol: 98 mg
Keywords: teriyaki chicken and rice