We’ve cooked this meal 9 times in the last month, and everyone is still loving it.

🍽️ Chicken Teriyaki Casserole

This Chicken Teriyaki Casserole is the perfect weeknight meal—simple to prepare, packed with flavor, and easy to clean up. Juicy chicken, crisp veggies, and fluffy rice are baked together in a savory teriyaki sauce for a comforting, all-in-one dinner. Ideal for hectic evenings!

Ingredients

Ingredient	Amount
Diced boneless, skinless chicken breasts	1 pound
Broccoli florets	2 cups
Sliced carrots	1 cup
Uncooked rice	1 cup
Teriyaki sauce	1 cup
Olive oil	1 tablespoon
Chicken broth	2 cups
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Salt	To taste
Pepper	To taste
Sesame seeds (optional)	1 tablespoon
Chopped green onions (for garnish)	2 tablespoons

Instructions

Preheat the Oven
Set your oven to 375°F (190°C) and allow it to fully preheat.
Layer the Rice and Sauce
In a 9×13-inch baking dish, spread the uncooked rice evenly across the bottom. Pour in the chicken broth and teriyaki sauce, stirring gently to combine with the rice.
Brown the Chicken
Heat olive oil in a skillet over medium heat. Add diced chicken and sauté until browned on all sides (it doesn’t need to be fully cooked yet). Season with garlic powder, onion powder, salt, and pepper as it cooks.
Combine Ingredients
Add the browned chicken, broccoli florets, and carrot slices to the baking dish with the rice mixture. Distribute everything evenly.
Bake Covered
Cover the dish tightly with foil and bake for 40–45 minutes, or until the rice is cooked through, the liquid is absorbed, and the chicken is done.
Finish Uncovered
Remove the foil and, if using, sprinkle sesame seeds over the top. Bake uncovered for another 5 minutes to lightly toast the seeds and let excess moisture cook off.
Let It Rest and Serve
Allow the casserole to rest for 5 minutes before serving. This helps the flavors meld and the rice settle. Top with chopped green onions and serve warm.