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

Classic Dump-and-Bake Teriyaki Chicken & Rice

This classic dump-and-bake teriyaki chicken and rice recipe combines minimal prep with maximum flavor, making it perfect for a quick, delicious, and easy meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Oven
  • Baking dish (9x13 inch)
  • Medium bowl

Ingredients
  

Main Ingredients

  • 1.5 lbs Boneless, skinless chicken thighs or breasts about 3-4 thighs or 2 large breasts
  • 1.5 cups Uncooked long-grain white rice e.g., jasmine, basmati

Teriyaki Sauce Mixture

  • 1 cup Teriyaki sauce your favorite brand
  • 1.5 cups Chicken broth or water
  • 2 tablespoons Soy sauce
  • 1 tablespoon Brown sugar
  • 2 cloves Garlic minced
  • 1 teaspoon Ginger freshly grated or ground
  • 0.5 teaspoon Sesame oil

Optional Garnishes

  • 2 stalks Green onions chopped
  • 1 teaspoon Sesame seeds

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and grab a 9x13 inch baking dish.
  • Spread the uncooked rice evenly in the bottom of the baking dish, then arrange the chicken pieces over the rice.

Sauce and Bake

  • In a medium bowl, whisk together teriyaki sauce, chicken broth, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until well combined and the sugar is dissolved.
  • Pour the teriyaki sauce mixture evenly over the chicken and rice in the baking dish, ensuring the rice is fully submerged in the liquid.
  • Cover the baking dish tightly with aluminum foil and bake for 35-45 minutes, until the chicken is cooked through (165°F / 74°C internal temperature) and the rice is tender and has absorbed all the liquid.

Serve

  • Remove from the oven and let it rest, still covered, for 5-10 minutes to allow the rice to steam further and flavors to meld.
  • Fluff the rice with a fork and serve immediately, garnishing with chopped green onions and sesame seeds if desired.

Notes

Ensure the rice is fully submerged in the liquid for even cooking. Letting the dish rest after baking allows the rice to steam and the flavors to deepen.