Savory, sweet, and unbelievably comforting, this Baked Teriyaki Chicken and Rice Casserole combines tender chicken pieces and fluffy rice baked together in a rich, glossy teriyaki glaze. It is the ultimate easy one-pan dinner that beats takeout every single time!
Why You’ll Love This Recipe
One-Pan Convenience: Rice and chicken cook together right in the baking dish for easy prep and cleanup.
Better-Than-Takeout Flavor: Homemade teriyaki glaze brings the perfect balance of savory soy sauce, garlic, and sweet warmth.
Family Crowd-Pleaser: Fluffy rice, juicy chicken, and a shiny glaze make it an instant hit with adults and kids alike.
Essential Kitchen Equipment
9×13-inch Glass Baking Dish: Perfect size for even baking of chicken and rice.
Aluminum Foil: Essential for sealing in steam so the rice cooks through until fluffy.
Ingredients
Main Bake:
1.5 lbs (700g) Chicken thighs or breasts, cut into bite-sized pieces
1 1/2 cups Long-grain white rice (uncooked, rinsed)
3 cups Low-sodium chicken broth
1 cup Frozen stir-fry vegetables or shredded carrots (optional)
3 Green onions, sliced (for garnish)
1 tbsp Sesame seeds (for garnish)
Homemade Glossy Teriyaki Glaze:
1/2 cup Low-sodium soy sauce or coconut aminos
1/4 cup Water
1/4 cup Brown sugar or honey
1 tbsp Rice vinegar
1 tsp Sesame oil
2 cloves Garlic, minced
1 tsp Fresh ginger, minced
1 tbsp Cornstarch mixed with 2 tbsp cold water (slurry)
Step-by-Step Instructions
1. Prep Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch glass baking dish with cooking spray.
2. Simmer Teriyaki Glaze: In a small saucepan, combine soy sauce, 1/4 cup water, brown sugar, rice vinegar, sesame oil, garlic, and ginger over medium heat. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1 to 2 minutes until glossy and thickened. Remove from heat.
3. Assemble Rice & Liquid: Scatter the rinsed uncooked white rice (and optional vegetables) across the bottom of the baking dish. Pour in the chicken broth along with 3 tablespoons of the homemade teriyaki sauce. Stir lightly to distribute evenly.
4. Add Chicken: Arrange the cut chicken pieces evenly over the bed of rice. Brush or drizzle half of the remaining teriyaki glaze generously over the chicken.
5. Cover & Bake: Cover the baking dish tightly with aluminum foil. Bake for 40 to 45 minutes until the rice is tender and the liquid is absorbed.
6. Glaze & Broil: Remove foil, brush the top with the remaining glossy teriyaki glaze, and broil on HIGH for 3 to 4 minutes until the chicken edges are caramelized and sticky.
7. Garnish & Serve: Sprinkle with sliced green onions and sesame seeds before serving warm!
Chef’s Tips
Tight Foil Seal: Make sure your foil is sealed tightly around the dish edges so steam doesn’t escape; this ensures the rice cooks through evenly.
Thighs vs. Breasts: Boneless, skinless chicken thighs stay extra juicy and tender during the bake, though chicken breasts work great too!
Nutritional Breakdown (Per Serving / 6 Yield)
Servings: 6 portions
Calories: ~380 kcal
Protein: 30g
Net Carbs: 44g
Fat: 9g
Frequently Asked Questions (FAQ)
Can I use brown rice instead of white rice?
Yes, but brown rice requires more liquid and time! Increase chicken broth to 3 1/2 cups and bake covered for 55 to 65 minutes until the grains are tender.