Easy Baked Teriyaki Chicken and Rice with Sesame Drizzle

Ever have one of those nights where you’re staring into the fridge, willing a delicious and healthy dinner to magically appear? You want something that feels like a treat but doesn’t require a ton of time or a sink full of dishes. Well, friend, let me introduce you to your new favorite solution: this one-pan Baked Teriyaki Chicken & Rice with Sesame Drizzle. It’s a complete, fuss-free meal that bakes up hands-off in the oven, filling your kitchen with the most incredible sweet and savory aroma. Just toss everything in a dish, pop it in the oven, and in less than an hour, you’ve got a flavorful, comforting dinner that’s sure to impress.

Why You’ll Love This

This recipe is the ultimate weeknight hero because it checks every box. It’s incredibly simple, uses just one dish for easy cleanup, and is packed with flavor that the whole family will adore. The rice cooks right in the savory teriyaki sauce, soaking up all the deliciousness from the chicken, making every single bite amazing. And that homemade sesame drizzle? It takes the whole thing to another level. So good. Honestly, it’s a complete meal all on its own, which means fewer pans to wash and more time to actually enjoy your evening.

Equipements Needed

A 9×13 inch baking dish (glass or ceramic works great)
Aluminum foil
A small bowl or liquid measuring cup for whisking the sauce
A small whisk or fork
Measuring cups and spoons

Ingredients

1 ½ cups long-grain white rice, rinsed: to ensure fluffy, not sticky, results.
1 ¾ cups low-sodium chicken broth: forms the flavorful base for cooking the rice.
⅓ cup low-sodium soy sauce or tamari: provides the classic salty, umami teriyaki foundation.
⅓ cup honey or maple syrup: adds the perfect sweet balance to the sauce.
2 tablespoons rice vinegar: gives a subtle tang to brighten the flavors.
3 cloves garlic, minced: for essential savory depth.
1 tablespoon freshly grated ginger: adds a warm, spicy kick.
4 boneless, skinless chicken breasts (about 2 lbs): the main protein, they’ll be so, so tender.
1 tablespoon sesame oil: for drizzling at the end, adding nutty aroma.
2 green onions, thinly sliced: for a fresh, colorful garnish.
1 teaspoon sesame seeds: for a final toasty crunch.

Step By Step

Start by preheating your oven to 375°F (190°C). Grab that 9×13 inch baking dish and give it a light coating of non-stick spray.
Spread the rinsed rice in an even layer across the bottom of the prepared baking dish. Pour the chicken broth evenly over the rice.
In your small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until it’s well combined and smooth.
Place the chicken breasts on top of the rice and broth in the dish. Pour about two-thirds of the teriyaki sauce you just made over the chicken, making sure to coat it nicely. Reserve the remaining sauce for later.
Cover the baking dish tightly with aluminum foil. This is key—it traps the steam to cook the rice and chicken perfectly.
Bake for 35 minutes. Carefully remove the foil (watch out for the steam!) and pour the rest of the reserved teriyaki sauce over the chicken.
Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the chicken is cooked through (an internal temp of 165°F) and the rice has absorbed all the liquid.
Let it rest for about 5 minutes after pulling it out of the oven. Then, drizzle with the sesame oil and sprinkle generously with the sliced green onions and sesame seeds before serving.

Oven Temperatures

This recipe is specifically designed for 375°F. It’s the sweet spot that cooks the chicken through without drying it out while allowing the rice to absorb the liquid at just the right pace. If you’re in a serious rush, you can crank it to 400°F. Just keep a close eye on it and expect the cooking time to be a few minutes shorter. I don’t recommend going lower than 375°F, as the rice may not cook through properly.

Variations & Substitutions

Protein Swap: Don’t have chicken breasts? Thighs work wonderfully here and stay extra juicy. You could even use shredded rotisserie chicken—just stir it into the cooked rice for the last 10 minutes of baking to warm through.
Veggie Boost: Feel free to add a cup of frozen stir-fry vegetables (like broccoli florets, carrots, or snap peas) right into the dish with the rice and broth.
Gluten-Free: Ensure you use tamari instead of soy sauce.
Less Sweet: If you prefer a less sweet sauce, reduce the honey to ¼ cup.
Spicy Twist: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for a little heat.

Serving Ideas & Pairings

This dish is a complete meal all by itself, but a simple, crunchy side salad with a ginger-sesame dressing is a fantastic way to add some fresh greens. Steamed or roasted broccoli or snap peas also pair beautifully with these flavors. And if you’re feeding a crowd or want to round out the meal, a pot of egg drop soup or miso soup would be a lovely, light starter.

Storage & Reheating

Let any leftovers cool completely before storing them. They’ll keep in an airtight container in the refrigerator for up to 4 days. To reheat, the microwave is your friend for a quick lunch—splash a tiny bit of water or broth over the rice to keep it from drying out. You can also reheat it in a covered skillet over medium-low heat, stirring occasionally, until hot all the way through. I don’t recommend freezing this one, as the rice can become a bit mushy upon thawing.

Frequently Asked Questions

Can I use brown rice? You can, but you’ll need to adjust the liquid and cooking time significantly. Use 2 cups of broth and expect to add at least 15-20 more minutes of covered baking time. Check the package instructions for liquid ratios as a guide.
My rice is still hard. What happened? This usually means there wasn’t enough liquid or the dish wasn’t covered tightly enough with foil, letting steam escape. Next time, ensure a very tight seal. You can fix it by adding a couple tablespoons of broth and returning it to the oven, covered, for 10 more minutes.
Is this one of those healthy chicken recipes? Absolutely! It’s made with lean protein, whole ingredients, and you control the sodium and sugar levels, making it a much healthier option than takeout.
Can I make this with precooked shredded chicken? Definitely! This is a great way to use up leftover or rotisserie chicken. Just stir in the shredded chicken during the last 10 minutes of baking so it warms through without overcooking.