This post may contain affiliate links. Please read our disclosure policy.
This easy Teriyaki Chicken Casserole is a complete dinner made with juicy chicken, fluffy rice, colorful vegetables, pineapple, and a sweet and savory teriyaki sauce. The best part? It’s a dump-and-bake recipe, so there’s no need to cook the chicken, rice, or vegetables in advance. Just assemble everything in one baking dish and let the oven handle dinner!
Table of Contents
- Kellie’s Note One Pan Teriyaki
- Why You’ll Love this Teriyaki Chicken Casserole
- Ingredients for Teriyaki Chicken Casserole
- Easy Ingredient Substitutions
- How to Make Teriyaki Chicken Casserole
- Tips for The Best Teriyaki Chicken Casserole
- Teriyaki Chicken Casserole Variations
- What to Serve with Teriyaki Chicken Casserole
- How to Store and Reheat Teriyaki Chicken Casserole
- More Easy Teriyaki and Chicken Recipes
- Baked Teriyaki Chicken Casserole Recipe
Great, easy recipe. I bulked up the veg (since I’m dutifully trying to eat more of them). The flavor of the veg was wonderful and the breasts were nicely cooked (not overdone, which I was afraid of). It’s going into my regular meal rotation. Thanks for the great recipe!
– Sandy
Kellie’s Note
One Pan Teriyaki
I’ve made a LOT of easy chicken dinners over the years, mostly because I have a family that seems to get hungrier the busier our evenings become. And for a while, getting my son to eat anything beyond chicken fingers, corn dogs, and pizza felt like an Olympic event.
But this Teriyaki Chicken Casserole was a winner. He actually ate the rice AND the vegetables without a negotiation. I tested this recipe a few different ways before settling on this easy, no-precooking method, and it’s one I love making when I need dinner on the table without a mountain of dishes to wash afterward.
Why You’ll Love this Teriyaki Chicken Casserole
- No precooking required. The uncooked rice, chicken, and vegetables bake together in one dish. No extra pots or pans needed!
- A complete dinner. You’ve got protein, vegetables, and rice all in one easy casserole.
- Sweet and savory flavor. Teriyaki sauce and pineapple give this chicken and rice casserole a delicious balance of flavors.
- Family-friendly. Even my picky eater gave this one a thumbs-up, which is saying something.
- Easy to customize. Swap the vegetables for your favorites or use a good-quality bottled teriyaki sauce to make dinner even easier.
- Great for leftovers. Portion the cooked casserole into containers for easy lunches or another busy-night dinner.
Ingredients for Teriyaki Chicken Casserole
You only need a handful of simple ingredients to make this easy chicken and rice casserole. The complete measurements are in the recipe card below.
- Chicken Breasts: Boneless, skinless chicken breasts bake right on top of the rice. Try to use pieces that are similar in size so they cook evenly.
- White Rice: Uncooked white rice cooks right in the casserole, soaking up the flavorful juices. Use the type of rice specified in the recipe card for the most consistent results.
- Broccoli: Fresh broccoli florets add color and a little crunch. Cut them into small, even pieces.
- Carrots: Matchstick carrots cook quickly and blend right into the rice.
- Snow Peas: Add freshness, color, and a little texture. You can substitute sugar snap peas if you prefer.
- Pineapple: Pineapple chunks add a little sweetness that balances the savory teriyaki sauce.
- Teriyaki Sauce: I love using my homemade teriyaki sauce, but a good-quality bottled sauce is a great shortcut.
- Water: Provides the liquid needed to cook the rice.
- Salt and Pepper: Season the rice and vegetables. Check the saltiness of your teriyaki sauce before adding extra salt.
Easy Ingredient Substitutions
- Chicken: Boneless, skinless chicken thighs are another option, although the baking time may need adjustment.
- Vegetables: Try a mix of broccoli, carrots, snow peas, or sliced mushrooms. Frozen stir-fry vegetables may also work, but can release additional moisture.
- Pineapple: Use canned pineapple chunks packed in juice, drained before adding to the casserole.
- Teriyaki Sauce: Homemade or store-bought both work. Choose a sauce with a flavor and consistency you enjoy.
- Rice: This recipe is designed for uncooked white rice. Brown rice, instant rice, and cauliflower rice need different cooking times or liquid amounts and shouldn’t be substituted directly.
How to Make Teriyaki Chicken Casserole
This easy Teriyaki Chicken Casserole recipe comes together in just a few simple steps. No precooking needed!
- Prep the oven. Preheat the oven to 425°F and coat a baking dish with cooking spray.
- Combine the ingredients. Add the uncooked rice, water, broccoli, carrots, pineapple, snow peas, salt, and pepper to the baking dish. Stir to combine.
- Add the chicken. Arrange the chicken breasts on top of the rice mixture and pour the teriyaki sauce evenly over them.
- Bake. Cover with foil and bake for 25 minutes, remove the foil and continue baking for an additional 10 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Let it rest. Transfer the chicken to a plate and let it rest for 5 minutes while you fluff the rice and vegetables with a fork.
- Serve. Slice the chicken against the grain and serve it over the teriyaki rice and vegetables. Finish with sesame seeds, green onions, or cilantro, if desired.
Tips for The Best Teriyaki Chicken Casserole
- Choose the right rice. Use the uncooked white rice recommended in the recipe card. Different types of rice absorb liquid at different rates, so substitutions can change the results.
- Keep the rice in the liquid. Stir the rice and vegetables together before adding the chicken, making sure the rice is evenly distributed and submerged.
- Use evenly sized chicken breasts. Smaller, similarly sized pieces cook more consistently than a mixture of very thick and thin chicken breasts.
- Check the chicken with a thermometer. Chicken is fully cooked when the thickest part reaches 165°F.
- Check the rice before serving. The rice should be tender, with the cooking liquid absorbed. If the rice is still firm, it needs more cooking time.
- Let the chicken rest. Five minutes of resting makes it easier to slice while you fluff the rice and vegetables.
Teriyaki Chicken Casserole Variations
One of my favorite things about this recipe is how easy it is to make it your own.
- Add more vegetables. Broccoli, carrots, snow peas, mushrooms, and sugar snap peas are all delicious with teriyaki chicken. Just be mindful that extra vegetables can release more moisture.
- Make it sweeter. Add a little extra pineapple for a sweeter, fruitier flavor.
- Add a little heat. Finish individual servings with crushed red pepper flakes, chili crisp, or sriracha.
- Use chicken thighs. Boneless, skinless chicken thighs can be an alternative to chicken breasts. Check for doneness and adjust the cooking time as needed.
- Change the garnish. Toasted sesame seeds, chopped green onions, and fresh cilantro are all great finishing touches.
What to Serve with Teriyaki Chicken Casserole
This Teriyaki Chicken Casserole is already a complete meal, so you really don’t need much else! But if you’re feeding a crowd or want to add something extra, here are a few easy ideas.
- Asian Cucumber Salad: Cool, crunchy, and a little tangy. A refreshing contrast to the sweet teriyaki sauce.
- Asian Slaw: A crisp, colorful side that adds a little extra freshness.
- Spicy Edamame: Simple, easy, and great for rounding out dinner.
- Extra Broccoli: Perfect if you want to add even more vegetables.
- Egg Rolls: A fun addition when you’re going for a takeout-inspired dinner at home.
For serving, I love a sprinkle of toasted sesame seeds and fresh green onions. A little extra teriyaki sauce on the side is always a good idea, too!
How to Store and Reheat Teriyaki Chicken Casserole
- Make Ahead: You can wash and chop the vegetables, prepare the sauce, and trim the chicken ahead of time. Keep everything refrigerated separately until you’re ready to assemble and bake. Don’t leave uncooked rice soaking in the casserole liquid overnight.
- Storage: Cool the casserole promptly and transfer leftovers to airtight containers. Refrigerate within 2 hours of cooking and store for up to 3–4 days.
- Freezing: Once cooled, transfer portions to freezer-safe containers and freeze for up to 2–3 months for the best quality. The rice and vegetables may soften slightly after thawing.
- Reheating: Add a small splash of water to keep the rice from drying out. Cover and microwave individual servings until steaming hot and heated to 165°F. Larger portions can be covered and reheated in the oven until heated through.
More Easy Teriyaki and Chicken Recipes
If you love this easy Teriyaki Chicken Casserole, here are a few more simple chicken dinners to add to your weekly rotation.
- Chicken Teriyaki Kabobs: All that sweet and savory teriyaki flavor in an easy grilled dinner.
- Chicken Teriyaki Sandwiches: A fun way to switch up your usual chicken sandwich.
- Grilled Teriyaki Chicken Lettuce Wraps: Fresh, flavorful, and perfect for a lighter meal.
- Easy Oven Baked Chicken Breasts: A simple recipe every home cook should have in their back pocket.
- Chicken Cordon Bleu Casserole: A cozy family favorite that’s perfect for busy weeknights.
Want even more easy dinner inspiration (and fun behind the scenes stuff), follow us over on Instagram!
Did you make this Teriyaki Chicken Casserole? I’d love to hear how it turned out! Leave a star rating and a comment below, and tell me if you switched up the veggies or added your own favorite ingredients. Your tips help other home cooks, too!
Baked Teriyaki Chicken Casserole Recipe
Equipment
- 1 9×13 casserole dish
- measuring cup
- measuring spoon
Ingredients
- 1 cup uncooked long-grain white rice
- 1 1/2 cup 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
- sesame seeds, optional garnish
- cilantro, optional garnish
- cooking spray, for coating the baking dish
Instructions
- Preheat oven to 425 degrees.
- Coat a baking dish with cooking spray.
- In the baking dish, stir together the rice, water, broccoli, carrots, pineapple, snow peas, salt and pepper.
- Arrange the chicken on top of the rice mixture and pour the teriyaki sauce evenly over the chicken. Cover the casserole tightly with foil.
- Transfer the baking dish to the oven and bake for 25 minutes covered and an additional 10 minutes uncovered or until the chicken reaches an internal temperature of 165˚F on an instant read thermometer and the rice has absorbed the liquid.
- Remove the chicken from the baking dish and allow to rest for 5 minutes. Fluff the rice with a fork.
- Slice the chicken across the grain and serve with the rice. Sprinkle with sesame seeds and cilantro, if desired.
Notes
- Chicken: Use 4 similarly sized boneless, skinless chicken breasts, approximately 1½–2 pounds total. Cook until the thickest part reaches 165°F.
- Rice: Use the uncooked white rice specified in the ingredient list. Brown rice and instant rice are not direct substitutions because they require different cooking conditions.
- Teriyaki Sauce: Homemade or store-bought teriyaki sauce can be used. The flavor and sodium content will vary by brand.
- Leftovers: Refrigerate promptly in an airtight container for up to 3–4 days, or freeze for 2–3 months for the best quality.
- Reheating: Add a splash of water and reheat covered until hot throughout, reaching 165°F.
- Garnish: Sprinkle with toasted sesame seeds, chopped green onions, or cilantro before serving, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use store-bought teriyaki sauce?
Absolutely! A good-quality bottled teriyaki sauce works well in this recipe. I love using my homemade teriyaki sauce, but store-bought is a great shortcut when you need to get dinner on the table quickly.
Can I use brown rice instead of white rice?
Brown rice takes longer to cook and generally requires different cooking conditions, so I don’t recommend swapping it directly for uncooked white rice. If you want to use brown rice, the recipe will need adjustments to the liquid and baking time. For the most consistent results, stick with the white rice recommended in the recipe card.
Can I use frozen vegetables?
Frozen vegetables can be an easy shortcut. Keep in mind that they may release additional moisture as they cook, which can affect the consistency of the rice. For the most reliable results, use the fresh vegetables listed in the recipe.
Can I make this with chicken thighs?
Boneless, skinless chicken thighs are a good alternative to chicken breasts. Since chicken thighs may cook at a different rate, use a meat thermometer to check for doneness and adjust the cooking time as needed. Chicken should reach at least 165°F.
Why is my rice still crunchy?
Undercooked rice usually means it needs more time or hasn’t absorbed enough liquid. Make sure the rice is evenly distributed and submerged in the cooking liquid. If the chicken is already cooked but the rice needs more time, remove the chicken to prevent it from drying out. Add a little hot water if needed, cover the dish, and continue baking until the rice is tender.
Why is my Teriyaki Chicken Casserole watery?
Vegetables can release moisture while baking, and different types of rice absorb liquid differently. Let the casserole rest briefly before serving. If there’s still too much liquid, check that the rice is completely cooked before making any changes.
Can I make Teriyaki Chicken Casserole ahead of time?
You can prepare the vegetables, trim the chicken, and make the teriyaki sauce ahead of time. Store the ingredients separately in the refrigerator, then assemble the casserole just before baking. I don’t recommend assembling the uncooked rice with the liquid overnight because it can affect the texture.
Can I use a store bought Teriyaki sauce ?
Hi Karen, Yes, store bought teriyaki sauce works well!
Made this tonight for two. I used more veggies than the recipe called for and two chicken breasts and it was great! Next time I will increase the rice by 1/2 cup and increase the pineapple to 1 cup to make it perfect for our taste. There are a bit of leftovers the way I do it, but that’s all right with me!
I love your additions! I’m so happy you liked it and thanks for sharing your modifications. I love hearing how readers are making my recipes their own. Have a great day!
Great, easy recipe. I bulked up the veg (since I’m dutifully trying to eat more of them). The flavor of the veg was wonderful and the breasts were nicely cooked (not overdone, which I was afraid of). It’s going into my regular meal rotation. Thanks for the great recipe!
You very welcome, I’m glad you liked it!
Hi!
Thinking about making this, and wanted to ask if you think it would work with brown rice and frozen broccoli.
It does work with brown rice and frozen vegetables.
This looks so good and with an easy clean up! Can you tell me the approximate size (weight) of the chicken breasts? I bought a package with 3 chicken breasts with a total weight of 1.83 lbs. That makes each breast about 9.76 ozs. Will this size affect cooking time? TIA
You shouldn’t need to adjust the cooking time at all. My total weight is usually between 1.5 and 2 pounds of chicken.
This has been a family favorite for awhile now! Curious, has anyone tried making it with cauliflower rice?
I haven’t tried it with cauliflower rice but my initial thought is that it may be quite watery. I have no idea, though.
Kellie!!!!, I made the Naked Teriyaki Chicken Cassrole for supper tonite, wow, wow!!!, this is simply delicious!!! Love the one pot method as well!!, you can rack up another winner recipe!!! Thanks Kellie!!!
do you cover the dish in the oven or leave it uncovered?
You know what? I didn’t originally but I recently started covering it with foil for half the cooking time and then removing it for the remaining. It’s better if you cover it for a bit to help the rice cook.