Dinner

Baked Teriyaki Chicken Casserole Recipe

ByHarry Bern February 27, 2026February 27, 2026

Introduction

This Baked Teriyaki Chicken Casserole is a delightful one-pan meal that combines tender chicken breasts with flavorful veggies and rice, all glazed in a sweet and savory teriyaki sauce. It’s easy to prepare and perfect for a weeknight dinner when you want something satisfying without the fuss.

A white plate holds a two-layer dish with the left side showing sliced grilled chicken breast, slightly browned with sesame seeds and green herbs sprinkled on top, and the right side filled with a colorful vegetable fried rice mix including bright green broccoli pieces, snap peas, orange carrot strips, and rice grains with a hint of yellow seasoning; a fork with a blue and white striped handle rests on the top right edge of the plate. In the background, a dark blue baking dish filled with more of the chicken and vegetable rice is slightly out of focus, placed on a round woven mat over a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked white rice
1 1/2 cups water
1 cup chopped broccoli florets
1 cup matchstick cut carrots
1/2 cup pineapple chunks
1 cup chopped snow peas
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
4 boneless, skinless chicken breasts
1 cup teriyaki sauce

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit and lightly coat a baking dish with cooking spray.
Step 2: In the prepared baking dish, combine the rice, water, broccoli, carrots, pineapple, snow peas, salt, and pepper. Stir everything together gently.
Step 3: Arrange the chicken breasts on top of the rice and vegetable mixture. Pour the teriyaki sauce evenly over the chicken.
Step 4: Place the baking dish in the oven and bake for 30 to 40 minutes, or until the chicken is cooked through and the rice has absorbed all the liquid.
Step 5: Remove the chicken from the dish and let it rest for 5 minutes. Fluff the rice gently with a fork to separate the grains.
Step 6: Slice the chicken across the grain and serve alongside the rice mixture. Optionally, sprinkle with sesame seeds and fresh cilantro for extra flavor.

Tips & Variations

For a spicier kick, add red pepper flakes or diced jalapeños to the rice mixture before baking.
Substitute the white rice with brown rice or quinoa for a heartier texture, but note the cooking time may need to be adjusted.
Use leftover cooked chicken and reduce baking time accordingly to avoid drying out the meat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered dish in the oven until warmed through. Adding a splash of water before reheating can help keep the rice moist.

How to Serve

A dark blue rectangular dish filled with three sliced grilled chicken breasts placed side by side on top of a bed of fried rice mixed with small pieces of broccoli, carrot strips, snap peas, and herbs, with the chicken breasts lightly browned and garnished with chopped green parsley and crushed red pepper flakes. The dish sits on a white marbled surface with colorful woven cloth and a white plate with beige trim and a striped knife handle partially visible near the top edge. The overall look is warm and fresh, with vibrant colors from the vegetables contrasting against the golden brown chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can work well. Just be sure to thaw and drain any excess water to prevent the casserole from becoming soggy.

Is it possible to make this recipe dairy-free or gluten-free?

This recipe is naturally dairy-free. To make it gluten-free, choose a teriyaki sauce that is labeled gluten-free, as some brands contain soy sauce with wheat.