Creamy Teriyaki Chicken with Consommé Rice and Broccolini
This creamy teriyaki chicken with consommé rice and broccolini was one of those simple family weeknight dinners that came together quickly with ingredients we already had. Nothing fancy. Just tender chicken, sautéed onions, carrots and celery tossed in a rich creamy teriyaki sauce, then served over a flavourful mixture of Chinese white rice and basmati rice cooked in consommé.
It is fast, filling and easy to adjust depending on what is in the fridge. The broccolini adds freshness, while the nigella seeds and microgreens make the finished plate look a little special without adding extra work. A practical easy chicken dinner recipe for busy evenings when everyone is hungry and you need something comforting on the table.
This creamy teriyaki chicken with consommé rice and broccolini is a quick and easy family dinner made with tender chicken, carrots, celery and onions in a rich creamy teriyaki sauce. Serve it over a flavourful blend of Chinese white rice and basmati rice cooked in consommé for a simple meal that is filling and comforting.
Why It’s Good
This easy chicken dinner has plenty of flavour without requiring complicated ingredients or a lot of preparation. The chicken stays tender, the carrots add a little sweetness and the celery still has a slight crunch because it is added near the end.
Cooking the broccolini separately also works well. It stays bright green instead of becoming soft in the creamy sauce. The consommé rice absorbs all that savoury flavour and is especially good with a little extra sauce spooned over the top. Nothing fancy, but everyone enjoyed it.
When to Serve It
Serve this creamy teriyaki chicken dinner on a busy weeknight when you need something fast, warm and satisfying. It is also a practical meal for using up carrots, celery or broccolini already sitting in the refrigerator.
The finished dish looks colourful enough for a casual family gathering, especially with a few microgreens and nigella seeds scattered over the top. Most evenings, though, it is simply an easy dinner to get onto the table without a lot of fuss.
How to Make Creamy Teriyaki Chicken with Consommé Rice
These simple ingredients are the base of this creamy teriyaki chicken with consommé rice. Tender chicken breast, sliced onions, carrot sticks and fresh broccolini create a colourful, filling weeknight dinner, while chopped garlic and celery add extra flavour and a little texture. Nothing complicated—just fresh ingredients prepared and ready for the skillet.
Sautéing the onions first builds a simple, savoury base for this creamy teriyaki chicken dinner. The cubed chicken is then added directly to the skillet and cooked until lightly golden and no longer pink. Letting the chicken sit for a minute between stirring helps it develop a little colour while keeping the pieces tender and juicy.
Tips and Tricks
- Cut the chicken into similar-sized pieces so it cooks evenly. Smaller cubes cook quickly and stay tender, which is helpful for an easy weeknight chicken dinner.
- Sauté the onions before adding the chicken. Let them soften and pick up a little colour first. This gives the creamy teriyaki sauce a better savoury base.
- Do not stir the chicken constantly. Let the pieces sit against the hot skillet for a minute or two so they can develop some light browning instead of simply steaming.
- Cook the carrots separately until just tender. They should still have a little bite. Overcooked carrots can become soft once they are added to the warm sauce.
- Cook the broccolini separately and arrange it around the finished chicken. This keeps it bright green, tender-crisp and more attractive on the plate.
- Add the celery and chopped garlic near the end. The celery keeps a slight crunch, while the garlic adds fresh flavour without burning. It only needs a couple of minutes.
- Taste the sauce before adding salt. Teriyaki sauce, jarred cream sauce and consommé can all contain plenty of sodium. The finished dish may not need extra seasoning.
- Add the teriyaki sauce gradually. Different brands vary in sweetness and saltiness, so begin with a smaller amount and adjust once the creamy sauce is warm.
- Thin or thicken the sauce as needed. Add a splash of chicken broth or consommé if it becomes too thick. For a thicker creamy teriyaki sauce, stir in a small cornstarch slurry and simmer briefly.
- Let the consommé rice rest before fluffing it. About 10 minutes works well. This helps the blend of Chinese white rice and basmati rice stay fluffy rather than wet or sticky.
- Serve the chicken with plenty of sauce over the rice. The consommé rice absorbs the creamy teriyaki sauce beautifully. That may be the best part.
- Add the nigella seeds and microgreens just before serving. They give this simple family dinner a fresh, finished look without making it feel fancy or complicated.
Variations
- Use chicken thighs instead of chicken breasts. Boneless, skinless chicken thighs stay especially tender and work well in this creamy teriyaki chicken recipe. They may need an extra few minutes of cooking.
- Change the vegetables. Bell peppers, snow peas, green beans, mushrooms or zucchini can replace the carrots, celery or broccolini. Use what is already in the refrigerator. Keep firmer vegetables in the pan a little longer.
- Make it spicier. Add red pepper flakes, chili crisp or a small spoonful of sriracha to the creamy teriyaki sauce. Start with a little. It is easy to add more.
- Try a different rice combination. Use all basmati rice, jasmine rice or regular long-grain white rice. The mixed rice cooked in consommé has more texture, but any fluffy rice will work.
- Serve it with noodles. Spoon the creamy teriyaki chicken over udon, rice noodles or egg noodles for an easy variation. Thin the sauce with a little broth so it coats the noodles properly.
- Use a different creamy sauce. Creamy garlic, creamy chicken or a mild Alfredo-style jarred sauce can all work. Each one changes the flavour slightly, so taste before adding the full amount of teriyaki sauce.
- Make it dairy-free. Use a dairy-free creamy cooking sauce or full-fat coconut milk. Coconut milk gives the dish a slightly sweeter flavour, but it pairs nicely with teriyaki sauce and garlic.
- Add cashews for crunch. Sprinkle roasted cashews over the finished chicken just before serving. They add texture and make this simple weeknight dinner feel a little more substantial.
- Swap the garnish. Sesame seeds can replace nigella seeds for a milder flavour. Fresh cilantro or microgreens both work well, but the garnish can also be left off completely.
- Use leftover cooked chicken. Stir chopped cooked chicken into the sauce after the vegetables are ready. Simmer only until heated through so the chicken does not become dry.
- Make it vegetarian. Replace the chicken with firm tofu or extra vegetables. Brown the tofu first, remove it from the skillet, then return it once the creamy teriyaki sauce is ready.
- Add more sauce. For an extra-saucy version, increase the jarred cream sauce and broth slightly. This is especially good when serving the chicken over consommé rice because the rice absorbs plenty of flavour.
Creamy Teriyaki Chicken with Consommé Rice and Broccolini
Equipment
- Large skillet
- Rice cooker or medium saucepan
- Small saucepan or shallow pan
- Cutting board
- Sharp kitchen knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Fine mesh strainer
- Serving spoon
- Meat thermometer
Ingredients
For the consommé rice
- 1 cup white rice Chinese or jasmine rice
- 1 cup basmati rice
- 3 cups beef consommé or prepared
- 1 tablespoon butter
- ¼ teaspoon black pepper
For the chicken and vegetables
- 1½ pounds chicken breasts boneless, skinless and cut into bite-sized cubes
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 yellow onion large and sliced
- 3 carrots medium sized, peeled and cut into thin sticks
- 1 bunch broccolini trimmed
- 2 celery stalks chopped
- 3 garlic cloves chopped
- ¼ teaspoon black pepper
For the creamy teriyaki sauce
- 2 cups cream sauce such as creamy garlic
- ⅓ cup teriyaki sauce
- ½ cup consommé or chicken broth
- 1 teaspoon cornstarch optional
- 1 tablespoon cold water optional
For serving
- 1 teaspoon nigella seeds
- ½ cup fresh microgreens
Instructions
Cook the consommé rice
- Rinse the Chinese white rice and basmati rice together under cold water until the water is mostly clear. Drain well.
- Add the rice, prepared consommé, butter and black pepper to a rice cooker. Cook using the regular white-rice setting. Once cooked, let the rice rest for 10 minutes before fluffing it with a fork.
- For stovetop cooking, place everything in a medium saucepan and bring it to a gentle boil. Cover, reduce the heat to low and cook for 16 to 18 minutes. Remove from the heat and let it rest, covered, for 10 minutes.
Cook the carrots and broccolini
- Bring a shallow pan of lightly salted water to a gentle simmer.
- Add the carrot sticks and cook for about 4 to 5 minutes, until just tender but still firm. Remove them from the pan and drain well.
- Add the broccolini and cook for 3 to 4 minutes, until bright green and tender-crisp. Drain and set aside.
- Cooking the vegetables separately helps them keep their colour and prevents them from becoming too soft in the creamy sauce.
Sauté the onions
- Heat the vegetable oil and butter in a large skillet over medium heat.
- Add the sliced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden.
Cook the chicken
- Add the cubed chicken and black pepper to the skillet.
- Cook for 7 to 9 minutes, stirring occasionally, until the chicken is lightly browned and nearly cooked through. Let the chicken sit against the hot pan for a minute between stirring so it develops a little colour.
Add the creamy teriyaki sauce
- Reduce the heat to medium-low.
- Stir in the jarred creamy cooking sauce, teriyaki sauce and chicken broth. Simmer gently for 3 to 4 minutes, until the chicken is completely cooked and the sauce is hot and smooth.
- The chicken should reach an internal temperature of 74°C or 165°F.
- For a thicker sauce, mix the cornstarch with the cold water. Stir it into the skillet and simmer for another minute.
Add the vegetables, celery and garlic
- Stir the cooked carrots into the creamy chicken mixture.
- Add the chopped celery and garlic during the final 2 to 3 minutes of cooking. This keeps the celery slightly crisp and gives the sauce a fresher garlic flavour.
- Taste before adding any salt because the consommé and teriyaki sauce are already salty.
Serve
- Spoon the consommé rice onto each plate and top it with the creamy teriyaki chicken and carrots.
- Arrange the broccolini around the chicken. Sprinkle lightly with nigella seeds and finish with fresh microgreens.
Notes
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.