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A baking dish filled with Dump-and-Bake Teriyaki Chicken and Rice, cooked to perfection.

Dump-and-Bake Teriyaki Chicken & Rice

This one-pan Dump-and-Bake Teriyaki Chicken & Rice recipe is perfect for a quick and flavorful weeknight dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 550 kcal

Equipment

  • 9x13-inch baking dish
  • medium bowl
  • whisk
  • aluminum foil

Ingredients
  

Chicken

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

Rice

  • 1.5 cups long-grain white rice (like Jasmine or Basmati)

Sauce

  • 2.5 cups low-sodium chicken broth
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup water
  • 0.25 cup packed light brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced, or garlic powder
  • 1 tablespoon grated fresh ginger, or ground ginger
  • 1 tablespoon cornstarch

Optional Garnishes

  • sliced green onions
  • sesame seeds
  • sriracha for a kick

Instructions
 

Preheat Oven and Prepare Dish

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Combine Rice and Chicken

  • Spread the uncooked long-grain white rice evenly in the baking dish, then scatter the diced chicken pieces over the rice.

Whisk the Sauce

  • In a medium bowl, whisk together the chicken broth, soy sauce, water, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch until well combined and the cornstarch is dissolved.

Pour and Cover

  • Carefully pour the sauce mixture evenly over the chicken and rice in the baking dish, ensuring the rice is mostly submerged.

Bake Covered

  • Tightly cover the baking dish with aluminum foil and bake for 30 minutes.

Uncover and Continue Baking

  • Remove the foil, stir gently, and continue baking uncovered for 15-20 minutes, or until the rice is tender and the chicken is cooked through to 165°F (74°C).

Broil for Glaze (Optional)

  • For a caramelized glaze, briefly broil the dish for 2-4 minutes, watching carefully to prevent burning, until the chicken browns and the sauce thickens.

Rest and Serve

  • Remove from the oven and let rest for 5-10 minutes to allow the sauce to thicken and flavors to meld, then fluff with a fork and serve.

Notes

For best results, do not use instant rice. Adjust the amount of sriracha to your spice preference.