Easy Teriyaki Chicken Casserole for a Cozy Weeknight

Ever find yourself staring into the fridge at 5 p.m., willing something delicious to magically appear? Yeah, me too. That’s exactly why this Chicken Teriyaki Casserole is my ultimate weeknight hero. It takes all the sweet, savory, and sticky goodness of your favorite takeout order and turns it into a hands-off, one-pan wonder your whole family will adore. Best part? It’s packed with lean protein and veggies, so you get a complete, balanced meal without any of the weeknight stress.

Why You’ll Love This

This dish is the perfect answer to the what’s-for-dinner dilemma. It’s so, so comforting. You get that incredible homemade teriyaki flavor coating tender chunks of chicken and crisp-tender broccoli, all baked over a bed of fluffy rice. It’s a complete meal in one dish, which means fewer pots to wash. And honestly, the aroma that fills your kitchen while it bakes is half the reward. It’s a guaranteed crowd-pleaser that feels like a warm hug at the end of a long day.

Ingredients You’ll Need

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes: Our lean chicken star, providing a great base of high-quality protein.
• 3 cups cooked white or brown rice: Day-old rice works perfectly here and helps create the ideal casserole texture.
• 3 cups broccoli florets: For a pop of color, crunch, and nutrients to keep our meal balanced.
• 1 cup teriyaki sauce: The flavor powerhouse! Look for a good-quality brand or use my easy homemade option below.
• ½ cup chicken broth: Thins the sauce just enough so everything gets perfectly coated without being soupy.
• 3 cloves garlic, minced: For that essential savory depth.
• 1 tbsp fresh ginger, grated: Adds a bright, zesty kick that makes the teriyaki flavor sing.
• 1 tbsp rice vinegar: A little acid to balance the sweetness of the sauce.
• 1 tbsp cornstarch: The key to a glossy, slightly thickened sauce that clings to every bite.
• 1 tbsp sesame oil: For a nutty, aromatic finish that’s utterly irresistible.
• 2 tbsp sliced green onions and sesame seeds: For a fresh, gorgeous garnish.

Let’s Get Cooking Step by Step

1. Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. Give it a quick light greasing.
2. In a large mixing bowl, whisk together the teriyaki sauce, chicken broth, minced garlic, grated ginger, rice vinegar, and cornstarch until the cornstarch is totally dissolved and everything is smooth.
3. Add the cubed chicken pieces to the bowl with the sauce. Toss everything together until every piece of chicken is beautifully coated. Let it marinate for about 10 minutes while you prep the rest—this little wait makes the chicken extra flavorful and tender.
4. Spread your cooked rice evenly across the bottom of your prepared baking dish. This is your cozy foundation.
5. Arrange the broccoli florets evenly over the bed of rice. No need to thaw if you’re using frozen!
6. Pour the entire contents of the bowl—the chicken and all that delicious sauce—over the broccoli and rice. Try to spread it out so the chicken is in a single layer for even cooking.
7. Cover the dish tightly with foil and pop it in the preheated oven. Bake for 25 minutes.
8. After 25 minutes, carefully remove the foil. The sauce should be bubbly. Give everything a good stir, then return the dish to the oven, uncovered, for another 10-15 minutes. This final bake helps the sauce thicken up and the top gets a little golden.
9. You’ll know it’s done when the chicken is cooked through and the broccoli is tender. Drizzle the finished casserole with that lovely sesame oil and sprinkle generously with green onions and sesame seeds. Serve it up hot and watch it disappear!

Teriyaki Chicken Casserole Tips For Success

• Use day-old rice. Freshly cooked rice can make the casserole a bit mushy. Cold, day-old rice holds its texture much better.
• Cut your chicken pieces uniformly. This ensures everything cooks at the same rate, so no one gets a dry piece of chicken.
• Don’t skip the cornstarch! It’s what transforms the sauce from thin and runny to luxuriously glossy and clingy.
• Give it a good stir after removing the foil. This helps redistribute the sauce and ensures the top doesn’t dry out.
• For a homemade teriyaki sauce, just whisk together ½ cup soy sauce, 2 tbsp honey, 1 tbsp brown sugar, 1 minced garlic clove, 1 tsp grated ginger, and 1 tbsp cornstarch. So good.
• If you’re a visual learner, peek at the chicken at the 15-minute mark. Ovens can vary, and it’s better to check early than overbake!

Variations & Substitutions

This recipe is wonderfully flexible! short on chicken? Use diced turkey or even firm tofu for a plant-based protein option. Not a broccoli fan? Swap in chopped bell peppers, snap peas, or shredded carrots. For a little heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce. If you’re watching your sodium, opt for a low-sodium teriyaki sauce and low-sodium broth. And if you need to make it gluten-free, just ensure your teriyaki sauce is a certified GF brand.

Storage & Reheating

Let any leftovers cool completely before storing. They’ll keep in an airtight container in the fridge for 3-4 days. To reheat, the microwave is easiest—just splash a tablespoon of water over a portion to keep it moist and heat in 60-second intervals, stirring in between, until hot. For a crisper top, reheat it in a 350°F oven in an oven-safe dish for about 15-20 minutes, covered with foil. I don’t recommend freezing this casserole, as the cooked rice and broccoli can become very mushy upon thawing.

Doneness Test

The safest way to know your chicken is perfectly cooked is to use an instant-read thermometer. Pierce a few of the larger chunks of chicken—they should register at 165°F in the center. If you don’t have a thermometer, simply cut into the largest piece. The meat should be white all the way through with no traces of pink, and the juices should run clear.

Frequently Asked Questions

• Can I use frozen broccoli? Absolutely! There’s no need to thaw it first. Just add it to the casserole frozen—it will cook perfectly in the oven’s steam.
• What other protein foods can I use in this casserole? This method works great with other lean proteins like diced turkey breast. For a richer flavor, you could even use diced steak, like sirloin, though the cooking time may be slightly less. The goal is a juicy, tender result no matter what.
• How can I make sure my chicken stays juicy? The key is not to overbake it! Using the marinade time and checking for that 165°F internal temp will guarantee juicy, not dry, chicken every time. These high protein recipes are all about nailing that doneness.
• Is this part of a balanced diet? You bet! With a good portion of lean chicken, complex carbs from the rice, and veggies from the broccoli, this casserole is a fantastic, well-rounded meal that fits right into a healthy lifestyle.