🍗 Chicken Teriyaki Recipe for Busy Weeknights – Quick, Flavorful, and Foolproof

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If your weeknights feel like a race against the clock, this Chicken Teriyaki recipe is your new go-to. It’s quick, easy, and loaded with flavor — think golden-brown chicken simmered in a sweet, tangy teriyaki sauce that clings to every bite. Pair it with fluffy rice and colorful veggies, and you’ve got a meal that tastes like it took hours (but didn’t).

This one’s for the busy backyard cook who loves homemade flavor but doesn’t always have time for a long prep. Let’s fire it up, keep it simple, and make something that hits every note of sweet, salty, and savory goodness.

The Story Behind the Recipe

I first started making this Chicken Teriyaki during those crazy midweek nights when work ran long, the grill was cold, and everyone was hungry now. It had to be simple — one pan, fast cleanup, and still packed with that satisfying, restaurant-style flavor.

After a few tweaks, I found the perfect balance: tender chicken browned in olive oil, simmered with Lawry’s Teriyaki with Pineapple Juice (a secret weapon for that caramelized sweetness), and finished with soy and Worcestershire for depth. It became my family’s weeknight favorite — proof that you don’t need hours or fancy techniques to make a meal worth remembering.

Why You’ll Love This Recipe ❤️

⏱ Quick and Easy: From start to plate in under an hour.
🍍 Sweet & Savory Sauce: That pineapple teriyaki glaze is addictively good.
🔥 Golden Brown Perfection: A light flour coating locks in moisture and crispiness.
🍚 Family-Friendly: Pairs perfectly with rice and veggies for a complete meal.

Deliciously Simple Chicken Teriyaki

🕒 Prep Time: 20 min 🔥 Cook Time: 40 min ⏳ Total Time: 1 hr 🍽 Serves: 4

Ingredients

  • 3 lbs Chicken Thighs & Breasts

  • 2 cups All-Purpose Flour

  • 2 tbsp Extra Virgin Olive Oil

  • 12 oz Bottle Lawry’s Teriyaki with Pineapple Juice

  • 1 tbsp Soy Sauce

  • 1 tbsp Worcestershire Sauce

  • 2 cups White or Brown Rice

  • 1 tsp Salt

Instructions

1️⃣ Prep the Chicken

Pat chicken dry with paper towels and trim off excess fat or irregular pieces. Keeping the chicken uniform in size ensures even cooking and a consistent texture.

2️⃣ Slice and Coat

Slice chicken into 1-inch-thick pieces. Coat each piece with flour — this creates that light, crispy crust that holds up beautifully to the sauce.

3️⃣ Pan-Fry for Flavor

Heat olive oil in a skillet over medium-high heat. Add chicken in batches, making sure not to overcrowd the pan. Sear each side until golden brown, then remove and repeat with the rest.

Pro Tip: If your chicken doesn’t sizzle when it hits the pan, wait — the oil’s not hot enough yet. You’re after that satisfying sear!

4️⃣ Simmer in Teriyaki Sauce

Once all chicken is browned, reduce heat to low and return it to the pan. Pour in Lawry’s Teriyaki, soy sauce, and Worcestershire sauce. Simmer uncovered for 20 minutes, letting the sauce thicken and coat every piece.

5️⃣ Cook the Rice

Meanwhile, cook rice in salted water (4 cups water to 2 cups rice). Simmer until tender, about 15–18 minutes.

6️⃣ Serve and Enjoy

Spoon rice into bowls, top with saucy teriyaki chicken, and drizzle a little extra sauce from the pan over the top. Add a sprinkle of sesame seeds or chopped green onion if you’re feeling fancy.

Pro Tips for Perfect Chicken Teriyaki 💡

🍗 Mix Chicken Cuts: Combining breasts and thighs gives you the best balance of flavor and texture.
🥢 Flour Smart: Shake chicken in a zip-lock bag with flour for a quick, even coating and easy cleanup.
🔥 Simmer Low and Slow: Don’t rush the sauce — low heat helps it thicken and soak into the chicken.
🌈 Add Veggies: Toss in bell peppers, broccoli, or carrots for a colorful, nutrient-packed upgrade.
🍍 Boost the Glaze: Add a splash of pineapple juice for extra sweetness and shine.

Why This Recipe Works

This Chicken Teriyaki strikes the perfect balance of speed and satisfaction. The flour coating locks in juices while creating a slight crispness that soaks up the glaze. The mix of soy, Worcestershire, and pineapple teriyaki brings sweet, salty, and umami together in perfect harmony — all in under an hour.

It’s one of those recipes that earns a permanent spot in your rotation because it’s foolproof, fast, and ridiculously flavorful.

FAQ

Q: Can I use chicken thighs only?
A: Absolutely! Thighs stay juicy and are very forgiving if slightly overcooked.

Q: How do I keep the chicken from drying out?
A: Don’t overcook — once golden and tender, let it simmer gently in the sauce to stay juicy.

Q: Can I make the sauce ahead of time?
A: Yes, mix it a day ahead and store in the fridge. It actually deepens the flavor overnight.

Q: What sides go best with this?
A: Steamed rice, stir-fried veggies, or even grilled pineapple make perfect pairings.

Q: How do I store leftovers?
A: Keep in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or sauce to revive the texture.

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