Chicken Teriyaki Casserole Recipe

This sticky, tender Chicken Teriyaki Casserole is made with diced chicken breasts, fresh broccoli, and a sweet homemade sauce, ready in 40 minutes. The rich sauce bubbles up around the edges, coating the fluffy rice and vegetables perfectly as it bakes. I find this is the easiest way to get everyone at the table to eat their vegetables.

Better Than Takeaway

I used to order chicken teriyaki every week until I realized how simple it is to bake everything in one dish. The vegetables steam right in the sauce, soaking up all that sweet and savory flavor effortlessly.

My biggest mistake early on was using bottled sauce, which often turns watery in the oven. Making a quick homemade glaze with soy sauce and brown sugar thickens up beautifully as it bakes.

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Chicken Teriyaki Casserole Ingredients

For the Casserole Base:

• 3 cups cooked jasmine rice
• 1 lb boneless, skinless chicken breasts, diced
• 2 cups broccoli florets, bite-sized
• 1 cup shredded carrots
• 1 tablespoon sesame seeds

For the Sauce:

• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon fresh grated ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water

How To Make Chicken Teriyaki Casserole

1. Prep the Oven: Preheat your oven to 375F and lightly grease a 9×13 inch baking dish.
2. Make the Sauce: In a small saucepan, whisk the soy sauce, brown sugar, garlic, and ginger over medium heat until simmering. Whisk in the cornstarch slurry and cook for 2 minutes until thick.
3. Assemble the Base: Spread the cooked rice evenly across the bottom of your prepared baking dish.
4. Add Chicken and Veggies: Layer the diced chicken, broccoli florets, and shredded carrots directly over the rice.
5. Bake the Casserole: Pour the thickened teriyaki sauce evenly over the top. Cover tightly with foil and bake for 25 minutes until the chicken reaches 165F and the broccoli is tender.
6. Garnish and Serve: Remove from the oven, sprinkle with sesame seeds, and let it rest for 5 minutes before serving.

Recipe Tips

• Cut uniform pieces: Dicing the chicken and broccoli into equal sizes ensures everything cooks at the exact same rate.
• Don’t skip the foil: Covering the dish traps the steam, which is crucial for cooking the broccoli without drying out the chicken.
• Use day-old rice: Freshly cooked rice can turn mushy, so leftover chilled rice holds its texture much better in the sauce.

What To Serve With Chicken Teriyaki Casserole

Serve this hearty casserole with a crisp cucumber salad tossed in rice vinegar. It also pairs wonderfully with crispy vegetable spring rolls or steamed edamame. The fresh crunch perfectly balances the sticky, rich sauce of the main dish.

How To Store

Store any leftover casserole in an airtight container in the fridge for up to 4 days. You can freeze individual portions for up to 3 months. Reheat gently in the microwave with a splash of water to keep the rice soft.

FAQs

Can I use uncooked rice?

No, this specific recipe relies on pre-cooked rice. Using raw rice would require much more liquid and a longer baking time, which would overcook the chicken and broccoli.

Can I use chicken thighs?

Yes, boneless skinless chicken thighs work beautifully in this dish. They stay very juicy during baking and add a rich flavor to the casserole.

Is it possible to use frozen broccoli?

You can use frozen broccoli, but thaw and drain it completely first. If you skip this step, the excess water will dilute the homemade sauce during baking.

Can I make this ahead of time?

You can assemble the entire casserole, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Just add 5 extra minutes to the bake time if going straight from the fridge.

Nutrition

• Calories: 380 kcal
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 55mg
• Sodium: 950mg
• Total Carbohydrate: 58g
• Protein: 28g

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• Chicken Alfredo Tater Tot Casserole
• French Onion Chicken Noodle Casserole
• Chicken Egg Noodle Casserole: Easy Weeknight Recipe