Introduction
Baked Chicken Teriyaki Casserole is a weeknight hero: comforting, saucy, and designed to feed a hungry family with minimal fuss. This one-dish meal pairs tender, seasoned chicken and crisp-tender vegetables with rice that soaks up a glossy teriyaki sauce, creating a balanced plate of protein, veg, and satisfying starch. The technique — layering uncooked rice, pouring a seasoned liquid, then topping with pre-seared chicken and vegetables — produces reliable results without constant babysitting. The dish scales easily, freezes well, and offers flexibility for dietary swaps, making it ideal for meal prep or a busy evening when you want something wholesome and flavorful on the table. This recipe is tested and written for publish-ready clarity by tinsuf.
In this article you’ll find a clear ingredient table, step-by-step instructions, troubleshooting tips for common problems (rice undercooked, sauce too thin), storage and make-ahead directions, an explanation of why the method works, plus expert variations and serving suggestions to elevate the casserole. Follow the steps below for a reliably tender, glossy teriyaki casserole every time.
Recipe Details
Author
tinsuf
Cuisine
Fusion — Japanese-inspired / Home-style American
Category
Main Course, Casserole, Weeknight Dinner
Keywords
chicken casserole, teriyaki, one-dish, easy dinner, family meal
Prep time
15 minutes
Cook time
50 minutes
Total time
1 hour 5 minutes
Yield
4–6 servings
Ingredients
1 pound (450 g) boneless, skinless chicken breasts, diced into 1-inch (2–3 cm) pieces
2 cups (about 150 g) broccoli florets, cut into bite-sized pieces
1 cup (about 120 g) sliced carrots (fresh or frozen, sliced 1/8–1/4 inch)
1 cup (200 g) uncooked long-grain white rice (or jasmine rice)
1 cup (240 ml) teriyaki sauce (store-bought or homemade)
1 tablespoon olive oil (for sautéing chicken)
2 cups (480 ml) low-sodium chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and freshly ground black pepper, to taste
1 tablespoon toasted sesame seeds (optional, for garnish)
2 tablespoons chopped green onions (for garnish)
Instructions
Preheat: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish or a similar ovenproof casserole.
Create the rice layer: Spread the uncooked rice evenly across the bottom of the prepared baking dish so each grain has exposure to the cooking liquid.
Combine liquids: In a medium bowl, whisk together 2 cups (480 ml) chicken broth and 1 cup (240 ml) teriyaki sauce until smooth. Taste and adjust seasoning; because teriyaki sauces vary in saltiness, reduce added salt if the sauce is salty.
Pour over rice: Pour the teriyaki-broth mixture evenly over the rice in the baking dish. Do not stir after pouring — the rice will hydrate and cook in place.
Sear the chicken: While the liquid soaks into the rice, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the diced chicken with garlic powder, onion powder, salt, and pepper. Add chicken to the hot pan and brown for 3–4 minutes, stirring occasionally, until the pieces are lightly golden but not fully cooked. Browning adds flavor and helps maintain texture during baking.
Assemble casserole: Scatter the partially cooked chicken evenly over the rice and liquid. Add the broccoli florets and sliced carrots across the top so vegetables steam during baking. Lightly press the ingredients so they contact the liquid.
Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 40–45 minutes, or until the rice is tender and has absorbed most of the liquid. Check at 35 minutes if using jasmine rice, which can cook faster.
Finish uncovered: Remove foil, stir gently to distribute sauce and check rice doneness. If there is still excess liquid but rice is tender, return uncovered to oven for 5–8 minutes to evaporate some moisture. If you like a slightly more caramelized surface, bake uncovered for an additional 5 minutes.
Rest and garnish: Let the casserole rest for 5 minutes after removing from the oven to allow the rice to settle. Sprinkle with toasted sesame seeds and chopped green onions before serving.
Troubleshooting & Consistency Tips
Rice undercooked: If rice is still firm when the baking time ends, add 1/4–1/2 cup (60–120 ml) boiling broth, cover, and bake an additional 8–12 minutes until tender.
Rice overcooked or mushy: Use the correct rice-to-liquid ratio and avoid stirring during the initial bake. Choose long-grain white rice for a fluffier result; brown rice requires a longer cooking time and more liquid.
Casserole too soupy: Remove the foil and bake uncovered for 5–10 minutes to reduce excess liquid, or spoon heated casserole into a skillet and simmer briefly to concentrate the sauce.
Chicken dry: Brown chicken only briefly before baking so it finishes cooking in the oven; overbrowning or cutting pieces too small can dry out the meat. Use a thermometer — the chicken is done at 165°F (74°C).
Vegetables too soft: Add sturdier vegetables (carrots) in larger pieces or place delicate vegetables (broccoli) on top later in the bake for less time.
Storage & Make-Ahead
Cool the casserole to room temperature (no more than two hours at room temperature) then refrigerate in an airtight container for up to 3–4 days. Reheat single portions in the microwave until steaming or reheat the whole dish in a 325°F (160°C) oven covered with foil until warmed through (about 20–30 minutes depending on quantity). To freeze: portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If the sauce tightens after refrigeration, stir in 2–4 tablespoons warm broth or water while reheating to loosen the texture.
Make-ahead tip: You can prepare steps 1–5 in advance: brown the chicken, mix the liquid, and layer rice. Cover and refrigerate for up to 24 hours, then bake as directed — add 5–10 minutes to baking time if starting from chilled.
Why This Recipe Works
The layered-bake technique leverages steam generated by the teriyaki-broth liquid to hydrate dry rice evenly while finishing proteins and vegetables without overcooking. Pre-browning the chicken builds flavor through Maillard reactions and helps the pieces hold together during baking; it also imparts color and additional savory notes to the pan that enrich the final sauce. Using a flavorful liquid (teriyaki plus broth) ensures the rice absorbs a balanced sweet-salty profile rather than tasting bland. Resting the casserole after baking allows starches to settle and the sauce to thicken slightly, delivering a cohesive texture when plated.
Expert Tips & Variations
Homemade teriyaki: For better control of sweetness and salt, make a quick teriyaki by simmering 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup brown sugar, and 1 tablespoon grated ginger for 3–4 minutes; cool before using. Reduce added salt accordingly.
Brown rice variation: Substitute 1½ cups (300 g) brown rice and increase the liquid to 2¾–3 cups (660–720 ml). Bake covered for 55–65 minutes, then check for doneness.
Vegetarian option: Replace chicken with firm tofu (press and cube) or use a mix of mushrooms and tempeh; swap chicken broth for vegetable broth and use a gluten-free teriyaki for a fully vegetarian and optionally gluten-free casserole.
Gluten-free: Use tamari or a certified gluten-free teriyaki sauce and ensure broth and other packaged ingredients are gluten-free. Use quinoa or a GF rice blend where appropriate.
Add-ins: Stir in frozen peas in the last 5 minutes of baking or add thinly sliced bell peppers for color and crunch. A drizzle of toasted sesame oil just before serving amplifies aroma.
Crispier top: For a lightly crisp top, uncover during the last 8–10 minutes of baking or broil 1–2 minutes while watching closely to avoid burning.
This Baked Chicken Teriyaki Casserole recipe is provided by tinsuf — a simple, family-friendly casserole that brings convenience and flavor together. Try the suggested variations and make it your own; for more tested, approachable recipes, explore additional creations from tinsuf