One-Pan Teriyaki Glazed Chicken Thighs with Jasmine Rice
"A delightful one-pan meal featuring succulent chicken thighs pan-seared to perfection and then braised in a savory homemade teriyaki sauce, served atop fragrant jasmine rice cooked right in the same pan. This dish simplifies cleanup without sacrificing flavor, offering a balanced and satisfying meal."
Ingredients
All Steps
- 1
Pat chicken thighs dry with paper towels. Season lightly with salt and pepper.
- 2
In a medium bowl, whisk together soy sauce, honey, grated ginger, minced garlic, and sesame oil to create the teriyaki glaze.
- 3
Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add chicken thighs and sear for 3-4 minutes per side until golden brown. Remove chicken from the skillet and set aside.
- 4
Reduce heat to medium. Add the uncooked jasmine rice to the skillet and stir for 1 minute to lightly toast it.
- 5
Pour in the chicken broth and bring to a simmer. Carefully nestle the seared chicken thighs back into the rice in the skillet.
- 6
Pour the prepared teriyaki glaze evenly over the chicken thighs. Bring the liquid to a gentle simmer, then reduce heat to low, cover the skillet tightly, and cook for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- 7
Remove from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork. Slice chicken if desired, or serve whole.
- 8
Garnish with chopped green onions and sesame seeds before serving.