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Chicken Teriyaki Casserole – A Flavorful, Family-Friendly Bake

Looking for a hearty and easy-to-make dinner that’s packed with flavor and nutrition? This Chicken Teriyaki Casserole is the perfect combination of tender chicken, fresh vegetables, fluffy rice, and rich teriyaki sauce—all baked in one dish. It’s a complete meal that’s ideal for weeknights, meal prep, or casual get-togethers.

Let’s walk through the step-by-step guide to making this irresistible casserole dish.

Ingredients

To prepare this delicious Chicken Teriyaki Casserole, you’ll need:

1 pound boneless, skinless chicken breasts, diced
2 cups broccoli florets (fresh or frozen)
1 cup sliced carrots
1 cup uncooked white rice (long grain or jasmine recommended)
1 cup teriyaki sauce (store-bought or homemade)
1 tablespoon olive oil
2 cups chicken broth (low sodium preferred)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon sesame seeds (optional, for topping)
2 tablespoons chopped green onions (for garnish)

Step-by-Step Instructions

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F (190°C). A well-preheated oven ensures even cooking and perfectly tender rice.

Step 2: Prepare the Base

In a large baking dish, spread 1 cup of uncooked rice evenly across the bottom.
Then pour in 2 cups of chicken broth and 1 cup of teriyaki sauce.
Gently stir to combine so the rice is fully coated and submerged.

Step 3: Cook the Chicken

In a skillet over medium heat, add 1 tablespoon of olive oil.
Add the diced chicken breast and cook for 5–6 minutes, stirring occasionally until the chicken is browned on all sides (it doesn’t need to be fully cooked through).
Season with:

1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Remove from heat once lightly browned.

Step 4: Assemble the Casserole

Add the browned chicken, broccoli florets, and sliced carrots into the baking dish on top of the rice and sauce mixture.
Spread everything out evenly to ensure even cooking.

You can use frozen vegetables, but allow them to thaw slightly and drain excess moisture before adding.

Step 5: Bake Covered

Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 40–45 minutes, or until:

The rice is tender
Most of the liquid is absorbed
Chicken is fully cooked

Step 6: Toast the Topping

Remove the foil and sprinkle sesame seeds on top (if using).
Bake uncovered for an additional 5 minutes to lightly toast the sesame seeds and allow the top to slightly crisp up.

Step 7: Rest and Garnish

Let the casserole rest for 5 minutes after removing it from the oven.
Top with chopped green onions for a burst of fresh flavor and color.

Step 8: Serve

Scoop and serve warm. This casserole is a complete meal on its own, but pairs well with:

A light Asian cucumber salad
Egg rolls or spring rolls
A cup of miso soup

Recipe Tips & Variations

Rice Type: Stick with long-grain white rice for best results. Brown rice will require a longer cooking time and additional liquid.
Make it spicy: Add a drizzle of sriracha or a pinch of red pepper flakes.
Add crunch: Top with chopped cashews or toasted almonds before serving.
Vegetarian option: Swap chicken for tofu and use vegetable broth.

Final Thoughts

This Chicken Teriyaki Casserole is a delicious, one-pan wonder your whole family will love. It’s quick to assemble, easy to customize, and delivers that sweet and savory teriyaki flavor in every bite. Whether you’re prepping meals for the week or looking for a no-fuss dinner, this recipe will become a regular in your rotation.

Don’t forget to bookmark, share, or print this recipe for later!

Chicken Teriyaki Casserole