Alright, picture this: it’s a chilly evening, you’re craving that satisfying, stick-to-your-ribs comfort food, but you want something a little exotic and totally delicious. Enter this Teriyaki Chicken and Rice Casserole—a warm, golden-bubbly dish that smells like a cozy night in Asia and tastes like a home-cooked hug. The moment you cut into the bubbling casserole, the sweet-savory sauce wraps every grain of rice and tender chicken piece with glossy, mouthwatering goodness. Trust me, once you try this, it’ll be your go-to recipe when you want tasty ease without spending forever in the kitchen. Plus, this casserole is perfect for weeknights or for feeding a hungry crowd with minimal fuss!
Quick Facts
Yield: Serves 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
For the Main Dish:
2 cups uncooked white rice
1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots (optional, but adds great color and texture)
2 ½ cups low-sodium chicken broth
1 tablespoon olive oil
Salt and pepper, to taste
For the Sauce:
½ cup soy sauce (use low sodium for less saltiness)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
Sesame seeds and chopped green onions for garnish (optional)
How I Make It
Step 1:
Preheat your oven to 375°F. Rinse the rice under cold water until the water runs clear—this will stop the rice from getting gummy. In a large skillet, heat the olive oil over medium-high heat and sauté the diced onion and minced garlic until fragrant and soft, about 3 minutes.
Step 2:
Add the raw chicken pieces to the skillet, seasoning them with salt and pepper. Cook until the chicken turns opaque but isn’t fully cooked through, about 4-5 minutes. This partial cooking helps lock in moisture.
Step 3:
In a bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, and ginger. Pour this mixture into the skillet with the chicken and onion, then add the frozen peas and carrots. Stir well to combine and warm the sauce through.
Step 4:
Transfer the sautéed chicken, veggies, and sauce into a greased 9×13-inch casserole dish. Add the rinsed rice in an even layer on top. Carefully pour the chicken broth over everything—don’t stir it in; it needs to cook undisturbed for fluffy rice.
Step 5:
Cover the casserole tightly with foil and bake for 35-40 minutes, or until the rice is tender and most of the liquid is absorbed. Check at 35 minutes—if rice isn’t quite done, just pop it back for another 5 or so.
Step 6:
Remove the casserole from the oven and carefully remove the foil. Mix the cornstarch slurry into the casserole—the heat will thicken the sauce nicely without making things gloopy. Garnish with sesame seeds and chopped green onions before serving.
Variations & Tips
Swap chicken thighs for breasts if you prefer leaner meat, but thighs stay juicier.
Add chopped bell peppers or mushrooms with the onions for extra veggies.
Use brown rice; just keep in mind it needs about 20 minutes longer cooking time.
For a bit of heat, stir in a teaspoon of sriracha or red pepper flakes.
If you want more glaze, double the sauce and reserve half to drizzle over after baking.
How I Like to Serve It
This casserole is a star all on its own, but I love pairing it with a simple cucumber salad or steamed broccoli to add a crisp contrast. It works beautifully for casual family dinners or when you want easy leftovers that taste just as good the next day. Serve it with chilled green tea or a light beer for a truly satisfying experience.
Notes
Store leftovers covered in the fridge for up to 3 days and reheat gently in the microwave.
If the casserole seems dry on reheating, splash a bit of chicken broth or water and stir to loosen it.
Closing: This Teriyaki Chicken and Rice Casserole always hits the spot—easy, flavorful, and comforting every single time!
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
