One of the best parts of having a house (aside from no longer needing to store my pots and pans underneath the bed) is hosting friends for impromptu dinners. As my girlfriends will tell you, if you stop by after work for a quick drink but linger past 6:30 p.m., I will attempt to feed you. Most recently, this Teriyaki Chicken Casserole has been my dinner bait of choice. One whiff of the juicy chicken, crisp veggies, and rice baking together in a sticky homemade teriyaki sauce, and my pal immediately decided to stay.

Teriyaki Chicken Casserole recipe — a DELICIOUS and EASY all-in-one meal with juicy chicken, crispy veggies, brown rice, and an addictive sticky teriyaki sauce. Great recipe for busy weeknights! @wellplated

For me, the best dinner recipes are the ones that hit on as many of the following categories as possible:

  • Crowd-pleasing
  • Easy to make
  • Include every food group in a single dish
  • Freezer-friendly
  • Healthy
  • Dirty as few dishes as possible
  • Taste great leftover

This teriyaki chicken casserole nails every one the above, and it landed me extra time with a friend. KEEPER.

Teriyaki Chicken Casserole recipe — my go-to weeknight meal! Juicy chicken, fresh veggies, and rice, all baked in a sticky homemade teriyaki sauce. Everything cooks together in one pan, even the chicken! @wellplated

About This Teriyaki Chicken Casserole

A few months ago, I discovered the joys of homemade teriyaki sauce. Unlike most pre-made teriyaki sauces that are loaded with excesses sugars and fillers, the one I used to make this casserole is made of simple ingredients, mostly sweetened naturally with honey, and comes together in fewer than five minutes.

Once the teriyaki sauce is ready, the rest of the teriyaki chicken casserole nearly cooks itself. The chicken and teriyaki sauce bake together in the casserole dish until the chicken is fall-apart tender and the sauce is thick, sticky, and the sort of thing I frequently burn my tongue tasting right out of the oven.

Teriyaki Chicken Casserole recipe — juicy chicken, crispy veggies, and brown rice, all cooked together in an easy homemade terikayki sauce. Simple and flavorful! @wellplated

From there, the veggies and rice are stirred right into the casserole dish with the chicken (no separate bowl required). The dish is returned to the oven for a few minutes to heat it through, whatever teriyaki sauce you didn’t already devour gets poured over the top for good measure.

Stay for dinner?

More Teriyaki Recipes

Teriyaki Chicken Casserole recipe — an easy, healthy meal that’s perfect for busy weeknights. Everything cooks together in one dish, even the chicken! @wellplated

Tools Used to Make This Recipe

Teriyaki Chicken Casserole recipe — a DELICIOUS and EASY all-in-one meal with juicy chicken, crispy veggies, brown rice, and an addictive sticky teriyaki sauce. Great recipe for busy weeknights! @wellplated

Teriyaki Chicken Casserole

4.6 from 5 votes
Teriyaki Chicken Casserole: a crowd-pleasing, EASY all-in-one meal with juicy chicken, crisp veggies, rice, and an addictive homemade teriyaki sauce.

Prep: 10 mins
Cook: 45 mins
Total: 1 hr

Servings: 4 to 6 servings


For the chicken casserole:

  • 3 cups cooked brown rice about a heaping 3/4 cup uncooked brown rice—see recipe notes below
  • 1 pound boneless skinless chicken breast, trimmed of excess fat (about 2 small/medium breasts)
  • 32 ounces frozen mixed stir-fry vegetables
  • 1 cup shelled edamame or additional mixed vegetables, thawed if frozen
  • Green onions optional for serving

For the teriyaki sauce:

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 1 clove garlic minced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons cornstarch


  • Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch (3-quart) casserole dish with cooking spray. If necessary, cook the brown rice.
  • In a small saucepan over medium heat, combine the soy sauce, 1/2 cup water, rice vinegar, honey, brown sugar, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 2 tablespoons of water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
  • Arrange the chicken breasts in a single layer in the prepared casserole dish. Pour 1 cup of the sauce over the top, then bake the chicken for 30 to 35 minutes, until cooked through. Remove the dish from the oven and shred the chicken in the dish with two forks.
  • While the chicken cooks, steam the vegetables according to package instructions. Add the vegetables, brown rice, and edamame to the dish with the shredded chicken. Add all but 1/4 cup of the remaining sauce. Stir together, then return to the oven and bake until heated through, about 15 minutes. Remove from the oven, drizzle with reserved sauce, and sprinkle with green onions. Enjoy warm.


  • 1 cup of uncooked long grain brown rice yields 3 1/2 to 4 cups cooked. Thus, if you cook 1 full cup of rice, you will have a little extra leftover, which you can save for a different recipe or go ahead and mix into the casserole anyway—just know that the proportions of rice to chicken/veggies/sauce and nutrition info will be different. If using white rice, 1 cup uncooked long grain white yields about 3 cups cooked.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator.
  • If reheating in the microwave, I recommend topping your serving with a small splash of water or chicken stock to keep it from drying out.


Serving: 1(of 6) about 2 cupsCalories: 288kcalCarbohydrates: 53gFat: 2gCholesterol: 5mgSodium: 1124mgFiber: 3g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Erin, first I want to say thank you for the work you do in making this website possible! I am on a quest to try and start implementing healthier eating in my family. Two things that I am trying to look out for is the amount of sugar and sodium we consume. Through research I’ve concluded that women are supposed to consume only 25 g of sugar per day. This reciepe appears to be high in sugar and sodium. Are some of these natural sugars? I have a few ideas for how I could cut down on the amount that is in the reciepe. But would like to know your thoughts. Thanks! 

    1. Macy, thank YOU so much for your kind words. You help make this recipe possible too! I couldn’t keep blogging without the wonderful people (like you) who visit my site and make my recipes. So thanks for that more than I can say :). I also try to watch my refined sugar intake. If you look at the ingredients, you’ll see that some of the sugar comes from brown sugar (which is refined and far less natural) and some comes from honey (which is much more naturally occurring). If you wanted, you could play around with the sauce to try to omit the brown sugar and use only honey. You can also add the honey a little at a time, then get the sauce just as sweet as you want it, then stop. will let you calc the nutrition information for free, so you can plug in the recipe exactly how you make it and see what the results are. I hope that helps and that you enjoy it!

  2. Casseroles are the best for feeding friends!! And I’ve been loving the teriyaki flavor lately, it works so well with various dishes. I’m staying for dinner! ;)

  3. Hey girl this looks so yummy! I wish we lived closer, I would be coming to your house quite often and we could cook together! I love to cook to!

  4. Erin, first I wanted to say that I have tried several of your recipes and they are so good…thank you. My question is, if I need to cook the brown rice should I use chicken broth or just plain water? Thank you again for such yummy recipes. 

    1. Beverly, THANK YOU! This makes me so happy to hear :) I used water, but you can really use either. Chicken broth would add even more flavor, so if you have it available, I think that’s a great option. Just be sure to use no/reduced salt broth and low sodium soy sauce too, so that the dish isn’t too salty. I hope you enjoy it!

  5. Wow never seen chicken teriyaki as a casserole before. But you have made it into a beautiful and healthy comfort food dish (:

  6. This looks so delicious and I can’t wait to try it! Do you happen to know the total calories for the dish? That appears to be missing from the info above. Thank you!

    1. Debbie, I’m sorry about that—I forgot to type them in! It’s updated now. I’m so glad you let me know!

    1. YAY! I am so happy to hear that Donna! Thank your for your kind words and for taking time to leave this review.

  7. Have a vegetarian family member,  can this be made without chicken?  What would be the changes in cooking,  would it be just the 15 minutes?  Any help would be great.  Thanks 

    1. Hi Lanette! I’d just swap in extra veggies. You could even experiment with replacing it with sautéed cubes of tofu (cook them first). Because the sauce thickens on the chicken in the oven, I’d also suggest cooking it separately on the stove so that it thickens first, then mixing it with the veggies and rice. Use your best judgement, and if you decide to experiment with the recipe, I’d love to hear how it comes out!

    1. YAY Laura! I’m so glad the recipe was a hit. Thank you so much for taking the time to leave this review!

  8. This looks delicious! Do you think it would cook per your directions if I use fresh veggies rather than a frozen mix? 

    1. Hi Crissie, I think that would work! I’d steam the fresh veggies as listed in the directions and proceed with the recipe from there.

  9. We are heading to the beach and I’d love to make this to freeze and take along with us for an easy dinner.  Any recommendations on the best way to freeze this meal and eat at a later time?

    1. Hi Heather, you could prepare it up until the point in step 4 when it goes into the oven for the last time, since that part is basically warm it through. Before freezing, you can drizzle the sauce over the top, let it cool, then cover and freeze. I’d recommend letting it thaw overnight in the refrigerator before reheating in the oven. Sprinkle with green onion right before serving. I hope you enjoy, and I hope your beach trip is wonderful!

  10. This looks so yummy. I was looking for something to make for a friend, she is going in the hospital for surgery and I thought this would be something easy for when she come out to just heat and eat, for the whole family, later when she’s home.

  11. Not only did this taste amazing, it was super easy to make! I just had some leftovers and it was just as good the second day!  Thanks for another great recipe Erin! 5 stars

    1. I am so so happy to hear that Tracy! I love this one leftover too. Thanks so much for trying the recipe and taking time to leave this wonderful review!

  12. Made this recipe last night after a long day of work. Was really hoping it would be easier than it actually was due to the frozen veggies (no cutting), and the word “casserole” in the title. This was more of a stir fry than a casserole, but I could have made a stir fry in less time. I will admit that I messed up the sauce (used powdered ginger and garlic, and my slurry was off). The dish ended up tasting good, but I would have preferred fresh veggies. I don’t think I’ll make this again because it wasn’t as fast and easy as I would have liked.3 stars

    1. I’m sorry you didn’t enjoy this recipe as much as you thought! It does have a stir fry flavor, similar to what you can expect from any Teriyaki chicken recipe, and I do think that using the fresh ginger and garlic would have definitely made a difference in the sauce. That said, no matter what I know it is disappointing to try a new recipe and not have it come out, and I’m truly sorry that was the case here. I hope it goes better next time around, and that if you do try some of my other recipes (and I hope you do!) that you’ll enjoy them more.

  13. Looks really yummy!

    How do you think this would work as a slow cooker meal? Dump the sauce ingredients on low for an hour, then add the chicken on low for a couple hours, then the rest for maybe an hour or two? 

    I’ve got a toddler and I’m pregnant, so I’m all about meals that take less than 2 minutes of my attention :) plus freezing well is a bonus! 

    1. Hi Lindsey, I haven’t tried adapting this to the slow cooker, so you would be experimenting. I would still recommend preparing the sauce on the stovetop as directed and then pouring it over the chicken in the slow cooker. If you do decide to experiment, I’d love to hear how it comes out.

  14. We liked this better than traditional stir-fry, which I can never get quite right. It makes a huge amount, so next time I would halve the recipe and it will still make 2 meals for our family of 3.5 stars

  15. Can whole casserole be frozen for future use? Making meals for sick family member. If so what do you recommend as cooking time?

    1. Hi Jamie! You can freeze the cooked casserole for up to 3 months. I recommend letting it thaw overnight in the refrigerator before reheating it in the oven at 350 degrees F until warmed. I hope this helps!

    1. Hi Claire! I’ve only tested the recipe as written so it would be hard to say. If you decide to experiment, let me know how it goes!