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

This Chicken Teriyaki Casserole delivers a delicious and convenient weeknight dinner that’s packed with flavor. Tender chicken, crisp-tender vegetables, and fluffy rice are all baked together in a savory teriyaki sauce, creating a complete and satisfying meal with minimal cleanup. It’s an ideal choice for busy evenings!

Chicken Teriyaki Casserole

Ingredients:

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Rice Base: In a large baking dish (a 9×13-inch dish works well), spread the 1 cup uncooked rice evenly across the bottom. Pour the 2 cups chicken broth and 1 cup teriyaki sauce over the rice, stirring gently to combine the liquids with the rice.
3. Cook Chicken: In a skillet over medium heat, add the 1 tablespoon olive oil. Add the 1 pound diced boneless, skinless chicken breasts and cook until it’s browned on all sides. Season the chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. The chicken doesn’t need to be fully cooked through at this stage, just browned.
4. Assemble Casserole: Add the browned chicken, 2 cups broccoli florets, and 1 cup sliced carrots into the baking dish with the rice and liquid. Spread everything out evenly in the dish.
5. Bake (Covered): Cover the baking dish tightly with aluminum foil. Bake for 40-45 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through.
6. Finish Baking (Uncovered): Remove the foil. If using, sprinkle the 1 tablespoon sesame seeds evenly over the top of the casserole. Bake for an additional 5 minutes uncovered, just to lightly toast the sesame seeds and allow any remaining liquid to evaporate.
7. Rest and Serve: Let the casserole sit for about 5 minutes after removing it from the oven. This allows the flavors to settle and the rice to fully absorb any last bits of moisture. Garnish with 2 tablespoons chopped green onions and serve warm.