Weeknight dinners should be two things — easy to make and worth every bite. This teriyaki chicken casserole delivers on both. Tender chicken, fluffy rice, crisp-tender vegetables, and a glossy teriyaki sauce all come together in one baking dish. No endless stirring, no juggling multiple pans, no complicated prep.
Think of it as a chicken teriyaki casserole you can rely on for busy nights, meal prep, or even casual get-togethers. It’s the kind of dish that feeds everyone at the table without you feeling chained to the kitchen. And since it’s a healthy teriyaki chicken recipe loaded with vegetables and lean protein, it’s one you can feel good about serving again and again.
This recipe keeps the ingredient list straightforward.
In a small saucepan, combine soy sauce, water, brown sugar, ginger, and garlic. Bring to a gentle boil over medium heat. In a separate bowl, whisk cornstarch with water until smooth, then stir it into the sauce. Keep whisking until it thickens to a silky glaze. Remove from heat.
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish. Place the chicken breasts in the dish and scatter the vegetables around them. Pour about 1 cup of your teriyaki sauce over the top. Cover with foil and bake for 30 minutes, or until the chicken reaches 165°F internally.
Remove the foil. Using two forks, shred the chicken right in the baking dish. Add the cooked rice, pour in most of the remaining sauce (save a little for drizzling later), and toss until everything is coated.
Pop the dish back in the oven, uncovered, for another 10 minutes so the flavors settle together.
Let it sit for a few minutes before serving. Drizzle with your reserved sauce and garnish with green onions or sesame seeds if you like. That’s your one pot teriyaki chicken — ready to eat.
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While frozen vegetables are convenient, fresh ones hold their texture better after baking. Lightly steam or blanch them before adding to the casserole so they stay vibrant and crisp-tender.
Dry chicken can ruin a good casserole. Bake just until it reaches 165°F — the final 10-minute bake with the rice will finish cooking it through without drying it out.
Allowing it to sit for 5 minutes before serving helps the sauce settle and prevents it from being too runny.
Some like a lightly coated casserole; others want extra sauce on every bite. Serve with a small dish of warmed teriyaki sauce so everyone can adjust to their taste.
Pair this teriyaki chicken with rice with a light Asian cucumber salad or miso soup for a complete meal. For gatherings, serve it alongside spring rolls or steamed dumplings.
If you’re a fan of texture, top each serving with toasted sesame seeds or crispy chow mein noodles before bringing it to the table.
This easy chicken casserole isn’t just about flavor — it’s a balanced, nutrient-dense meal:
You can make it even lighter by using less sugar in the sauce or swapping half the rice for extra vegetables.
If you’re someone who likes recipes that work for both everyday dinners and special gatherings, this teriyaki chicken with rice is a keeper. It’s versatile enough to dress up with fresh herbs, sesame seeds, and a side salad for guests, yet simple enough for a weeknight when you just want something satisfying without fuss. The best part- It’s a no-stress, easy chicken casserole that delivers flavor, nutrition, and comfort in every bite — exactly what a dependable dinner should be.
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This easy chicken casserole proves you don’t need complicated steps or fancy ingredients for a meal that’s both satisfying and wholesome. Whether you call it a teriyaki chicken casserole, a chicken teriyaki casserole, or your new go-to one pot teriyaki chicken, it’s a recipe that deserves a place in your regular rotation.
Serve it fresh from the oven on a busy weeknight or prep it ahead for the days you don’t want to think about cooking. Either way, it’s comfort food with just the right balance of flavor, texture, and nutrition.
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