A one-pan, takeout-inspired dinner that’s easy, flavorful, and family-friendly
This Teriyaki Chicken Casserole combines tender chicken, fluffy baked rice, colorful vegetables, and a glossy homemade teriyaki sauce—all in one comforting dish. Inspired by classic takeout flavors but made with simple pantry ingredients, it’s an easy, complete meal that comes together in a single baking dish.
Perfect for busy weeknights, meal prep, or feeding a hungry family without extra cleanup.
Why You’ll Love This Recipe
- 🍗 Takeout flavor using everyday ingredients
- ⏱️ About 20 minutes of prep, then hands-off baking
- 💛 One dish means easy cleanup
- 💸 Budget-friendly—feeds 6 generously
- 🌾 Naturally nut-free and easy to make gluten-free
Ingredients
(For a 9×13-inch baking dish)
For the Casserole
- 1½ lbs (680g) boneless, skinless chicken breasts, cubed
- 2 cups uncooked long-grain white rice (jasmine or basmati work well)
- 1½–2 cups frozen stir-fry vegetables (or fresh broccoli, carrots, peas)
- 1 small onion, diced (optional)
For the Teriyaki Sauce
- ¾ cup low-sodium soy sauce (or tamari for gluten-free)
- ½ cup water
- ¼ cup packed brown sugar
- 2 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1½ tsp cornstarch + 1 tbsp cold water (slurry)
Pro Tips
- Use uncooked rice—it absorbs all that savory teriyaki flavor while baking.
- Don’t skip the cornstarch slurry—it creates that glossy, thick sauce.
- Fresh ginger adds brightness and depth.
Step-by-Step Instructions
1. Prep & Layer
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Spread the uncooked rice evenly across the bottom.
Top with cubed chicken, vegetables, and diced onion (if using). Do not stir.
2. Make the Teriyaki Sauce
In a small saucepan, whisk together soy sauce, water, brown sugar, honey, garlic, and ginger.
Bring to a gentle simmer over medium heat.
Stir in the cornstarch slurry and cook for 1–2 minutes, until thickened and glossy.
3. Assemble & Bake
Pour the sauce evenly over the casserole—again, do not stir.
Cover tightly with foil and bake for 45–50 minutes.
Remove foil and check the rice. If needed, bake uncovered for an additional 5–10 minutes until the rice is tender and liquid is absorbed.
4. Rest & Serve
Let the casserole stand for 5–10 minutes to finish absorbing liquid.
Fluff gently with a fork.
Garnish with sesame seeds, green onions, or fresh cilantro before serving.
Serving Ideas
- 🥢 Serve with extra steamed broccoli or edamame
- 🌶️ Drizzle with sriracha mayo for a spicy kick
- 🍋 Add a squeeze of lime for brightness
- 🍵 Pair with green tea or sparkling water
Make-Ahead & Storage
Refrigerator:
Store in an airtight container for up to 4 days. Great for lunch prep.
Freezer:
Freeze fully baked casserole for up to 2 months. Thaw overnight and reheat covered.
Prep Ahead:
Chop chicken and vegetables in advance and refrigerate separately.
Frequently Asked Questions
Can I make it gluten-free?
Yes—use tamari instead of soy sauce and certified gluten-free rice.
Can I use brown rice?
Yes, but increase liquid to about 2½ cups total and bake for 60–70 minutes.
No cornstarch?
Substitute with arrowroot or a small flour slurry.
Too salty?
Use low-sodium soy sauce and avoid adding extra salt.
The Comfort Factor
Teriyaki Chicken Casserole isn’t just convenient—it’s cozy, balanced comfort in every bite. Sweet, savory, and satisfying, it brings takeout-style flavor home without the delivery wait.
Layer the rice. Pour the sauce. Trust the oven.
Because the best meals aren’t complicated—they’re simple, flavorful, and made with care. 🍗🍚✨
