Budget Chicken Teriyaki Rice Skillet: A Quick & Easy Dinner

There’s something so comforting about a meal that comes together in one pan, don’t you think? After a long day, the last thing you want is a sink full of dishes. That’s why this Budget Chicken Teriyaki Rice Skillet is my go-to. It’s the kind of dinner that feels like a warm hug—savory, slightly sweet, and utterly satisfying. Honestly, it’s so much better than takeout. Who needs to wait for delivery when you can have this on the table in about 30 minutes?

Why You’ll Love This

You’ll love this recipe because it checks all the boxes for busy weeknights. It’s incredibly easy, uses simple ingredients you probably already have, and it’s a guaranteed crowd-pleaser for the whole family. The chicken is tender, the rice is fluffy and absorbs all that amazing teriyaki flavor, and the veggies add a perfect little crunch. It’s a complete meal in one skillet. So good.

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (thighs stay extra juicy)
• 1 tablespoon olive oil (for sautéing)
• 1 cup white rice, rinsed (for the perfect fluffy texture)
• 1 ½ cups low-sodium chicken broth (adds depth instead of water)
• ½ cup low-sodium soy sauce or tamari (the salty, savory base)
• 3 tablespoons honey (for that essential sweetness)
• 2 cloves garlic, minced (because aroma is everything)
• 1 teaspoon freshly grated ginger (for a little zing)
• 1 cup frozen mixed vegetables like peas, carrots, and corn (a quick and easy veggie boost)
• 2 green onions, thinly sliced (for a fresh finish)
• 1 tablespoon sesame seeds (optional, for garnish)

Let’s Get Cooking Step by Step

1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, until they’re browned on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.
2. In the same skillet, add the rinsed rice, chicken broth, soy sauce, honey, garlic, and ginger. Give it a good stir to combine everything and bring it to a simmer.
3. Once simmering, reduce the heat to low, cover the skillet, and let it cook for about 15-18 minutes. Don’t peek too often! You want the rice to absorb all the liquid and become tender.
4. Stir in the frozen vegetables and the cooked chicken you set aside. Re-cover the skillet and cook for another 5 minutes, just until the vegetables are heated through.
5. Remove the skillet from the heat. Let it sit, covered, for 5 minutes. This is the secret to perfect, not-mushy rice. Fluff it gently with a fork, top with green onions and sesame seeds, and serve immediately.

Delicious Variations & Substitutions

This recipe is wonderfully adaptable. For a bit of heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce. If you’re out of honey, brown sugar works just fine. You can swap the mixed vegetables for broccoli florets—just add them at the same time as the frozen veggies. And if you want to make it a little fancier, a tablespoon of mirin mixed into the sauce adds a lovely depth. Honestly, if you’re not a ginger fan, you can leave it out, but it really makes the flavor pop.

Quick Dinner Ideas for Busy Weeknights

This skillet is the ultimate solution for those nights when you’re short on time and inspiration. It’s one of those easy weeknight dinners that feels special without any fuss. The prep is minimal, and the cleanup is even easier. I love having a repertoire of lazy dinners like this that I can pull out without even thinking. It’s a real lifesaver for kid friendly dinners, too, because you can hide all those good veggies in there.

Tips For Success in Your Cooking

• Don’t skip rinsing the rice! It removes excess starch and keeps your skillet from getting gummy.
• Make sure your skillet has a tight-fitting lid. Trapping that steam is key to cooking the rice properly.
• Let the skillet rest off the heat for those 5 minutes at the end. I know it’s tempting to dig right in, but this step makes all the difference.
• If your rice is still a bit hard after the cooking time, add a couple more tablespoons of broth and cook for another 5 minutes, covered.
• Taste your sauce before adding the rice. Want it sweeter? Add a touch more honey. Want it saltier? A dash more soy sauce.
• And most importantly, have fun with it. Cooking shouldn’t be a chore.

Storage & Reheating Instructions

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to a microwave-safe bowl, cover it loosely, and microwave in 30-second intervals, stirring in between, until hot. You can also reheat it gently in a skillet on the stove over medium-low heat, again with a little added liquid to prevent drying out. I don’t recommend freezing this one, as the rice can become a bit mushy when thawed.

Frequently Asked Questions

Can I use frozen chicken? You can, but I recommend thawing it first for more even cooking. If you add it frozen, you’ll need to increase the browning time significantly.

What other dinner dishes work well with this? This is a complete meal on its own, but a simple side salad or some steamed edamame would be lovely complements.

Is this one of those cheap dinners for a family? Absolutely. It uses affordable, pantry-staple ingredients to create a meal that stretches beautifully. It’s a staple in my rotation of budget-friendly dinner ideas.

So there you have it—a simple, flavorful, and incredibly satisfying Budget Chicken Teriyaki Rice Skillet that will make your weeknights so, so much easier.