Baked Teriyaki Chicken with Broccoli and Jasmine Rice
Juicy chicken thighs glazed in a sweet-savory teriyaki sauce, roasted with crisp broccoli and served over fragrant jasmine rice. This asian-inspired chicken (gluten-free) ready in about 45 minutes pairs boneless and skinless chicken thighs, teriyaki sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, boneless and skinless chicken thighs
- 3 tbsp teriyaki sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp, grated ginger
- 2 cloves, minced garlic
- 2 cups broccoli florets
- 2 cups, cooked jasmine rice
- 1 tbsp sesame seeds
Instructions
- Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels and place in a baking dish. Whisk 3 tbsp teriyaki sauce, 1 tbsp honey, 1 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp grated ginger, and 2 minced garlic cloves in a small bowl. Pour half the mixture over chicken, rubbing to coat.
- Step 2: Arrange 2 cups broccoli florets around chicken in the dish. Brush remaining sauce over broccoli.
- Step 3: Bake for 25-30 minutes, or until chicken reaches 165°F internally and broccoli is tender.
- Step 4: While chicken bakes, cook 2 cups jasmine rice according to package instructions.
- Step 5: Serve chicken and broccoli over rice, garnished with 1 tbsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Teriyaki Chicken with Broccoli and Jasmine Rice take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Teriyaki Chicken with Broccoli and Jasmine Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teriyaki sauce from drying out.
Can I substitute ingredients in Baked Teriyaki Chicken with Broccoli and Jasmine Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Teriyaki Chicken with Broccoli and Jasmine Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Teriyaki Chicken with Broccoli and Jasmine Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
