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Easy Sheet Pan Honey Teriyaki Chicken Rice Bowl

sheet pan honey teriyaki chicken rice bowl - featured image
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A quick and easy sheet pan dinner featuring honey teriyaki glazed chicken thighs roasted with rice and vegetables, delivering a flavorful and fuss-free meal perfect for busy weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 1¼ cups water or chicken broth
  • ¼ cup soy sauce (low-sodium recommended)
  • 3 tablespoons honey
  • 2 teaspoons sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 cup sliced bell peppers
  • 1 cup snap peas
  • Salt, to taste
  • Sliced green onions, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line the sheet pan with foil or parchment if desired.
  2. In a bowl, whisk together soy sauce, honey, sesame oil, minced garlic, and grated ginger until smooth to make the teriyaki sauce.
  3. Place chicken thighs in a large bowl and pour half the teriyaki sauce over them. Toss to coat evenly and let marinate for 10-15 minutes.
  4. Rinse the rice under cold water until the water runs clear to prevent clumping.
  5. Spread the rinsed rice evenly on the sheet pan, leaving space for the chicken thighs.
  6. Pour water or chicken broth over the rice.
  7. Place the chicken thighs skin-side up on top of the rice, ensuring they are not touching. Brush the chicken with the remaining teriyaki sauce.
  8. Scatter bell peppers and snap peas around the chicken and rice. Drizzle lightly with sesame oil and sprinkle with a pinch of salt.
  9. Bake uncovered for 35-40 minutes. Halfway through, baste the chicken with pan juices to keep it moist and encourage caramelization.
  10. Check the rice for tenderness. If still firm, tent the pan with foil and bake for an additional 5-10 minutes.
  11. Remove from oven, sprinkle sliced green onions on top, and let rest for 5 minutes before serving.
  12. Optional: For crispier chicken skin, broil for 2-3 minutes watching closely to avoid burning.

Notes

Rinse rice well to prevent gummy texture. Use bone-in, skin-on chicken thighs for best flavor and juiciness. Keep chicken skin dry before baking for crispiness. Use broth instead of water for more flavor. Avoid overcrowding the pan to ensure even cooking. Baste chicken halfway through baking to keep moist. Broil briefly at the end for extra crispy skin if desired. Adjust cooking time if using boneless chicken breasts or brown rice.

Nutrition

Keywords: sheet pan dinner, honey teriyaki chicken, chicken rice bowl, quick dinner, easy recipe, one pan meal, weeknight dinner, honey teriyaki sauce

Find it online: https://ovenmila.com/easy-sheet-pan-honey-teriyaki-chicken-rice-bowl-recipe-for-quick-dinners/