Need another simple, flavorful 30 minute meal to add to your go-to list? This One Pan Teriyaki Chicken and Rice is packed full of flavor and so easy to make.
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I love a lot of recipes but I really love a one pan recipe. Limited dishes, quick cooking, your whole meal in one, what’s not to like?!
This One Pot Teriyaki Chicken and Rice is sure to become a fast favorite.
All in One Meal
It’s hard to choose the best thing about this recipe. First, there is a very limited amount of dishes. We’re talking a cutting board, knife, a utensil for stirring and the skillet. That’s it.
Second, the whole thing is done in 30 minutes. It will take a few minutes to chop the chicken and vegetables and only 15 minutes of actual cooking time.
Lastly, you have everything you need in a meal all in one skillet. There’s protein, there’s starch and two kinds of vegetables.
If that doesn’t all combine to a winning meal, I don’t know what to tell you.
The ingredient list is short and sweet with this one. Just another bonus of the recipe.
Here’s what you’ll need to gather before cooking:
I used boneless, skinless chicken breasts but if you prefer thighs that’s a great option as well. The directions for preparing is the same with either white or dark meat.
Basmati rice is my forever favorite variety of rice and what I chose to use in this recipe. It’s easy to find in any grocery store and is definitely a step up from the standard white rice.
That said, if you already have white rice and don’t want to buy another option, it will totally work in this recipe. You will most likely need to add an additional 1/4 cup of water and possibly another 5 minutes of cook time.
How to Prepare One Pan Teriyaki Chicken and Rice
To prepare, start by chopping your broccoli and carrots. The broccoli should be cut into small-ish florets.
It will cook in the pan for just a few minutes at the end of cooking time so it’s important that the florets aren’t too big to ensure they cook through.
Slice the peeled carrots into coins and either halve or quarter the coins, depending on how large they are.
Put the prepared veggies to the side and dice the chicken into bite-size pieces on the same cutting board.
In a hot skillet over medium heat, saute the carrots and chicken in sesame oil. You just need to cook until the chicken is no longer pink on the inside. This will take about 5 minutes.
Add the rice to the skillet and let it toast for 2 minutes, stirring occasionally. This will add deeper flavor and enhance the nutty flavor of the rice. It’s a little step that adds some big impact so don’t skip it.
Stir in the teriyaki sauce and water then cover and simmer for 10 minutes. Add the broccoli to the skillet and cover and cook another 5 minutes.
Give it a final stir and serve. It’s delicious with an additional drizzle of teriyaki if you like things saucy.
More Weeknight Dinners to Try:
One Pan Teriyaki Chicken and Rice
- 3/4 cup chopped carrots (cut into coins then halved or quartered)
- 2 cups small fresh broccoli florets
- 1 lb. boneless skinless chicken breast or thigh
- 1 Tbsp. sesame oil
- 1 cup basmati rice
- 1/2 cup teriyaki sauce + more for drizzling at end
- 1 1/4 cups water
- Sesame seeds, for garnish
- Peel and slice the carrots into coins then cut in half or into quarters if they are large. Cut broccoli into small florets. Set both aside.
- On the same cutting board, cut chicken into bite-size pieces. Heat a large skillet over medium heat. Once hot, add the sesame oil. Add chicken and carrots and saute until the chicken is no longer pink, about 5 minutes. It does not need to be cooked through at this point.
- Add the rice and cook for 2 minutes, stirring occasionally, to toast the rice. Add teriyaki sauce and water and stir to combine. Bring to a simmer, turn heat to low and cover. Cook for 10 minutes.
- Add the broccoli to the skillet, cover and cook another 5 minutes. Drizzle with more teriyaki sauce if desired and sprinkle with sesame seeds.