Dinner

Tasty Teriyaki Chicken Casserole Recipe

ByMaya bella November 29, 2025November 29, 2025

Introduction

This Teriyaki Chicken Casserole is a flavorful and comforting one-dish meal perfect for busy weeknights. Tender chicken baked with fresh vegetables and coated in a rich, homemade teriyaki sauce makes for a satisfying and healthy dinner everyone will love.

A close-up of a white rectangular dish filled with a mixed chicken and rice casserole. The dish has several layers visible: the base layer consists of long-grain white rice with a slightly shiny texture, mixed with shredded light brown chicken pieces scattered evenly throughout. Among the rice and chicken are bright green broccoli florets and green snap peas, adding vibrant green color and a slightly rough texture. Small chunks of orange carrot are spread throughout, providing a pop of warm color. A silver spoon lifting a portion shows a mix of these layers held together, with the broccoli and carrot pieces on top and the rice and chicken below. The background is a white marbled surface, soft and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup low-sodium soy sauce
1/2 cup water (plus 2 tbsp separate)
1/4 cup honey
1/2 tsp ground ginger
2 cloves garlic, minced
2 tbsp cornstarch
1 lb boneless, skinless chicken breasts
1 cup broccoli florets
1 cup chopped carrots
1 cup snow peas
3 cups cooked white rice

Instructions

Step 1: Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with cooking oil. In a small saucepan, combine soy sauce, 1/2 cup water, honey, ground ginger, and minced garlic. Bring to a boil over medium-high heat and cook for 1 minute.
Step 2: In a small bowl, mix 2 tablespoons of water with the cornstarch until smooth.
Step 3: Pour the cornstarch mixture into the saucepan and stir until the sauce thickens, then remove from heat.
Step 4: Place the chicken breasts in the prepared baking dish.
Step 5: Arrange the broccoli, carrots, and snow peas around the chicken. Pour 1 cup of the teriyaki sauce evenly over the entire dish.
Step 6: Cover the dish with foil and bake for 30 minutes, or until the chicken is fully cooked.
Step 7: Remove the dish from the oven and shred the chicken using two forks while still in the pan.
Step 8: Add the cooked rice to the baking dish and mix everything together. Add most of the remaining sauce to the mixture and stir well.
Step 9: Return the dish to the oven uncovered and bake for another 10 minutes.
Step 10: Let the casserole cool for 5 minutes, then drizzle the rest of the sauce on top before serving.

Tips & Variations

Use coconut aminos instead of soy sauce for a gluten-free or soy-free alternative.
Substitute honey with sugar-free maple syrup to reduce sugar content.
Try swapping chicken breasts for tofu, shrimp, or beef to vary the protein.
Replace broccoli with cauliflower or green beans, and carrots with bell peppers or zucchini according to your preference.
For a low-carb option, use cauliflower rice instead of white rice.
If you don’t have cornstarch, all-purpose flour or potato starch can be used to thicken the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in an oven-safe dish at 350°F until warmed through. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

A white rectangular dish filled with a mixed rice and vegetable dish showing about three layers blended together evenly. The first layer consists of long, light brown cooked rice grains spread throughout. The second layer includes shredded light beige chicken pieces mixed evenly. The third layer shows small, bright orange carrot cubes scattered around, dark green broccoli florets, and green snap peas placed on top and mixed within. The textures are soft and cooked, with slight browning on some chicken pieces, all resting on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier and more flavorful result. Adjust the cooking time as needed to ensure they are thoroughly cooked.