A simple, comforting one-dish meal packed with tender chicken, crisp-tender veggies, fluffy rice, and rich teriyaki flavor. This easy casserole is perfect for busy weeknights and makes great leftovers!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4–6 servings
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup uncooked white rice (long-grain recommended)
- 1 cup teriyaki sauce
- 1 tbsp olive oil
- 2 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
Optional Garnish
- 1 tbsp sesame seeds
- 2 tbsp chopped green onions
Instructions
- Preheat Oven
Preheat your oven to 375°F (190°C). - Prepare the Base
In a large baking dish, spread the uncooked rice evenly across the bottom. Pour in the chicken broth and teriyaki sauce, and stir to combine. - Cook the Chicken
In a skillet over medium heat, heat the olive oil. Add the diced chicken and cook until browned on all sides, about 5–7 minutes. Season with garlic powder, onion powder, salt, and pepper. - Assemble the Casserole
Add the cooked chicken, broccoli florets, and sliced carrots into the baking dish. Spread everything out evenly over the rice mixture. - Bake Covered
Cover the dish tightly with aluminum foil and bake for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed. - Toast the Topping
Remove the foil and sprinkle sesame seeds over the top (if using). Return to the oven and bake uncovered for an additional 5 minutes to lightly toast the sesame seeds. - Rest & Serve
Let the casserole sit for 5 minutes before serving. Garnish with chopped green onions, and serve warm.
Notes & Variations
- Vegetarian Option: Swap the chicken for firm tofu, or add more veggies like bell peppers, mushrooms, or snap peas.
- Grain Swap: Use quinoa or brown rice instead of white rice. Adjust liquid and baking time as needed.
- Make It Spicy: Add red pepper flakes or drizzle with sriracha for a little heat.
- Time Saver: Use pre-cooked chicken such as rotisserie or grilled chicken to cut prep time.
- Leftovers: This casserole stores well in the refrigerator for up to 3 days and reheats easily for lunch or meal prep.
Chicken Teriyaki Casserole
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
Description
A simple, comforting one-dish meal packed with tender chicken, crisp-tender veggies, fluffy rice, and rich teriyaki flavor. This easy casserole is perfect for busy weeknights and makes great leftovers!
Ingredients
Main Ingredients
-
1 lb boneless, skinless chicken breasts, diced
-
2 cups broccoli florets
-
1 cup sliced carrots
-
1 cup uncooked white rice (long-grain recommended)
-
1 cup teriyaki sauce
-
1 tbsp olive oil
-
2 cups chicken broth
-
1 tsp garlic powder
-
1 tsp onion powder
-
Salt & pepper, to taste
Optional Garnish
-
1 tbsp sesame seeds
-
2 tbsp chopped green onions
Instructions
-
Preheat Oven
Preheat your oven to 375°F (190°C). -
Prepare the Base
In a large baking dish, spread the uncooked rice evenly across the bottom. Pour in the chicken broth and teriyaki sauce, and stir to combine. -
Cook the Chicken
In a skillet over medium heat, heat the olive oil. Add the diced chicken and cook until browned on all sides, about 5–7 minutes. Season with garlic powder, onion powder, salt, and pepper. -
Assemble the Casserole
Add the cooked chicken, broccoli florets, and sliced carrots into the baking dish. Spread everything out evenly over the rice mixture. -
Bake Covered
Cover the dish tightly with aluminum foil and bake for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed. -
Toast the Topping
Remove the foil and sprinkle sesame seeds over the top (if using). Return to the oven and bake uncovered for an additional 5 minutes to lightly toast the sesame seeds.
-
Rest & Serve
Let the casserole sit for 5 minutes before serving. Garnish with chopped green onions, and serve warm.
Notes
-
Vegetarian Option: Swap the chicken for firm tofu, or add more veggies like bell peppers, mushrooms, or snap peas.
-
Grain Swap: Use quinoa or brown rice instead of white rice. Adjust liquid and baking time as needed.
-
Make It Spicy: Add red pepper flakes or drizzle with sriracha for a little heat.
-
Time Saver: Use pre-cooked chicken such as rotisserie or grilled chicken to cut prep time.
-
Leftovers: This casserole stores well in the refrigerator for up to 3 days and reheats easily for lunch or meal prep.