Why You’ll Love This Recipe

Teriyaki Chicken Casserole is a hearty, flavorful dish that combines tender chicken, colorful vegetables, and fluffy rice, all tossed in a savory teriyaki sauce. Perfect for busy weeknights or meal prepping, this casserole delivers a deliciously balanced meal in one pan that the whole family will love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breastsricebroccolicarrotsbell pepperssoy saucebrown sugarsesame oilgarlicgingerwatercornstarchgreen onionssesame seeds (optional for garnish)

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Cook the rice according to package instructions and set aside.

In a small saucepan over medium heat, combine the soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger.

Bring the sauce to a simmer, then mix cornstarch with a bit of water to create a slurry and add it to the sauce, stirring until thickened.

Place the raw chicken breasts in the prepared baking dish.

Scatter the chopped broccoli, carrots, and bell peppers over the chicken.

Pour half of the teriyaki sauce over the chicken and vegetables.

Cover the dish with foil and bake for 30-35 minutes or until the chicken is fully cooked.

Remove the chicken, shred it using two forks, and return it to the dish.

Add the cooked rice and remaining teriyaki sauce, mixing everything together until evenly coated.

Bake uncovered for an additional 10 minutes.

Garnish with sliced green onions and sesame seeds if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesBaking time: 40-45 minutesTotal time: 1 hour to 1 hour 5 minutes

Variations

Use chicken thighs instead of breasts for extra juiciness.

Add snap peas or zucchini for more vegetable variety.

Substitute cauliflower rice for a low-carb version.

Make it spicy by adding red pepper flakes to the sauce.

Top with pineapple chunks for a sweet twist.

storage/reheating

Store Teriyaki Chicken Casserole in an airtight container in the refrigerator for up to 4 days.For longer storage, freeze individual portions for up to 3 months.Reheat in the microwave or oven until warmed through, adding a splash of water if necessary to maintain moisture.

FAQs

Can I use store-bought teriyaki sauce?

Yes, but homemade sauce often offers better flavor and less sodium.

Is it okay to use frozen vegetables?

Absolutely, just thaw them slightly before baking to avoid excess moisture.

Can I prepare this casserole ahead of time?

Yes, assemble everything a day in advance, cover, and refrigerate until ready to bake.

Do I have to shred the chicken?

No, you can also dice it if you prefer chunkier pieces.

Can I use brown rice instead of white rice?

Yes, but adjust the initial cooking time for the rice as needed.

How can I make it gluten-free?

Use gluten-free soy sauce or tamari in the teriyaki sauce.

What kind of chicken works best?

Boneless, skinless chicken breasts or thighs work best for this recipe.

Can I double the recipe?

Definitely, just use a larger baking dish or two smaller ones.

What if I don’t have sesame oil?

You can substitute with a neutral oil, but sesame oil adds an authentic flavor.

Should I cover it while baking?

Yes, covering it initially keeps the chicken moist and helps the vegetables steam.

Conclusion

Teriyaki Chicken Casserole is a delicious, convenient dish that packs protein, veggies, and bold flavor into every bite. It’s easy to prepare, customizable to your taste, and perfect for feeding a crowd or prepping for the week. Give it a try and enjoy a satisfying, wholesome meal that’s sure to become a regular in your dinner rotation.