Juicy bites of chicken glazed in sticky-sweet teriyaki sauce, nestled among tender vegetables and fluffy rice — this Teriyaki Chicken Casserole is weeknight dinner perfection. It bakes up beautifully in one pan, delivering all the flavors of your favorite takeout with a home-cooked twist. The vegetables hold their texture, the sauce thickens to a glossy finish, and the sesame sprinkle on top makes every forkful a satisfying blend of savory and sweet.

Perfect for meal prep or feeding a hungry family, this casserole combines convenience with comfort. You can prep it ahead of time, and it reheats like a dream. Plus, it’s endlessly customizable: swap out the veggies, go gluten-free with tamari, or make it spicy with a drizzle of sriracha. Teriyaki Chicken Casserole brings harmony and heartiness to your dinner table.

What Kind of Teriyaki Sauce Should I Use?

Homemade or store-bought, the choice is yours. A thicker sauce clings better to the chicken and rice, so aim for one that simmers down to a glaze-like consistency. Look for a balance of sweet and salty — brown sugar, soy sauce, ginger, and garlic should shine through. If you’re making your own, you can adjust it to your liking with a splash of mirin or a hint of chili.

Ingredients for the Teriyaki Chicken Casserole

Chicken Breast or Thighs: Boneless and skinless pieces cook evenly and stay juicy.
Cooked Rice: Brown or white rice forms the hearty base and soaks up the sauce.
Broccoli Florets: Adds texture and color, and holds up well during baking.
Carrots and Bell Peppers: For sweetness and crunch.
Peas: A pop of green that blends well with the other vegetables.
Green Onions: Sliced on top for a fresh, sharp bite.
Sesame Seeds: Toasted on top for a nutty finish.
Teriyaki Sauce: The star of the dish, bringing all the elements together.

How To Make the Teriyaki Chicken Casserole

Step 1: Cook the Chicken

Start by cutting your boneless chicken into bite-sized chunks. Sauté them in a bit of oil over medium-high heat until golden brown and cooked through. Season lightly with salt and pepper, then set aside.

Step 2: Prepare the Vegetables

Chop the broccoli, carrots, and bell peppers into small, even pieces. Lightly steam or microwave them until just tender, not mushy. This keeps them vibrant and avoids overcooking in the oven.

Step 3: Make or Warm the Teriyaki Sauce

If you’re using homemade teriyaki sauce, whisk together soy sauce, brown sugar, garlic, ginger, and cornstarch slurry in a saucepan. Bring to a simmer until thickened. If store-bought, warm it slightly so it’s pourable.

Step 4: Assemble the Casserole

In a greased baking dish, layer the cooked rice on the bottom. Add the chicken and vegetables on top. Pour the teriyaki sauce evenly over everything and gently toss to combine.

Step 5: Bake to Perfection

Cover the casserole with foil and bake at 375°F (190°C) for about 20 minutes. Uncover, sprinkle with sesame seeds and bake for an additional 10 minutes until bubbly and slightly caramelized on top.

Step 6: Garnish and Serve

Sprinkle chopped green onions just before serving. Let it cool for a few minutes to allow the flavors to settle. Serve warm and enjoy your homemade Teriyaki Chicken Casserole!

How to Serve and Store Teriyaki Chicken Casserole

Serve this casserole piping hot, straight from the oven. It pairs wonderfully with a crisp green salad or steamed edamame for extra protein. For garnish, a drizzle of extra teriyaki sauce and a sprinkle of chili flakes will kick up the flavor. If you’re planning a dinner party, consider serving it in individual ramekins for a fun twist.

Storing is simple. Once cooled, transfer any leftovers into airtight containers. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in the microwave or oven until warmed through, adding a splash of water if needed to loosen the sauce.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! Assemble the entire casserole and store it covered in the fridge for up to 24 hours before baking.

Is it possible to make this gluten-free?

Absolutely. Use gluten-free soy sauce or tamari in your teriyaki sauce.

What kind of rice works best?

Both white and brown rice work well, but day-old rice has the best texture as it holds up better during baking.

Can I use frozen vegetables?

Yes, frozen mixed vegetables are a great shortcut. Just thaw and drain any excess moisture before adding.

How do I make it spicier?

Add a drizzle of sriracha or a pinch of red pepper flakes to the sauce or over the top before baking.

What protein alternatives can I use?

You can substitute tofu, shrimp, or even beef slices for the chicken depending on your preference.

Want More Chicken Dinner Ideas?

You might also like the Buffalo Chicken Lasagna Recipe, a spicy, creamy twist on a pasta bake that’s packed with flavor. Or dive into the comforting Chopped Chicken Bacon Ranch Sub, perfect for sandwich lovers.

For even more saucy satisfaction, the Easy Cajun Chicken Alfredo with Broccoli combines heat and cream in every bite. Looking for something hearty and classic? Try the Chicken Mushroom Stroganoff for a creamy, savory experience.

The One Pan Smoky Spicy Chicken Rice Bake is another great casserole-style dish, bringing together bold BBQ flavors and fluffy rice in one pan.

Pin and Tell Me How Yours Turned Out

You can save this to your dinner boards for future cravings. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you try a different veggie combo? Add extra heat? Leave a comment below. I’m always curious how yours turns out!

Teriyaki Chicken Casserole

Author: Julia Koch
Total Time: 45 minutes
Yield: Serves 6

Print Recipe

Description

A comforting one-pan dish loaded with juicy chicken, crisp vegetables, fluffy rice, and sweet-savory teriyaki glaze. Ideal for meal prep or a cozy family meal.

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet over medium-high heat, heat oil and cook cubed chicken until browned and cooked through. Season lightly with salt and pepper.
Lightly steam or microwave broccoli, carrots, and bell peppers until just tender.
If making homemade teriyaki sauce, combine soy sauce, brown sugar, garlic, ginger, and a cornstarch slurry in a saucepan. Simmer until thickened.
Layer cooked rice in the bottom of the baking dish. Top with cooked chicken and vegetables.
Pour teriyaki sauce evenly over the top and toss gently to combine.
Cover with foil and bake for 20 minutes. Uncover, sprinkle with sesame seeds, and bake an additional 10 minutes.
Garnish with sliced green onions and serve hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner