Name: Chicken Rice Teriyaki Bake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 1/2 cups long grain white rice rinsed; 2 1/4 cups low sodium chicken broth; 1 lb boneless skinless chicken thighs cut into 1 inch pieces; 2 cups broccoli florets; 1 cup carrots sliced; 1/2 cup yellow onion diced; 1 tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp black pepper.; 1 cup teriyaki sauce; 1 tsp toasted sesame oil optional; 1 tbsp cornstarch optional; 2 tbsp water optional.; 2 tbsp green onions sliced; 1 tbsp sesame seeds.

Chicken Rice Teriyaki Bake is my kind of weeknight casserole: tender chicken, fluffy rice, and vegetables all in one pan with a glossy teriyaki finish.

The flavor is familiar in the best way—savory-sweet teriyaki, a little caramelization on top, and rice that cooks up soft but not mushy. I especially like this version because it stays moist and reliable, and it’s easy to portion for lunch the next day.

I make it when I want dinner to be simple but still feel like a real meal. It’s also a solid choice for a low-fuss family dinner, and it’s great with extra green onions and sesame seeds on top.

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Why You’ll Love This Recipe

Weeknight Friendly: It’s one dish, one bake, and you’re done. I like recipes where the oven does most of the work.

Rice + Chicken Together: The rice cooks right alongside the chicken, so you don’t have to juggle two separate pots. It comes out really cohesive and easy to serve.

That Teriyaki Finish: Baking the last bit of sauce uncovered gives you that sticky-glossy top that makes it feel more special than a basic chicken-and-rice casserole.

Vegetables Built In: Broccoli and carrots hold up well here and don’t disappear. It’s a full dinner without needing a separate veggie side.

Easy to Adjust: You can swap vegetables, use chicken breast if that’s what you have, and even thicken a thinner bottled teriyaki. It’s flexible in a very normal, practical way.

Key Ingredients

Casserole

Long grain white rice: Rinse it so the rice bakes up fluffy instead of sticky. Long grain works best here for that separate, tender texture.
Low sodium chicken broth: I like low sodium because teriyaki sauce adds plenty of seasoning. If you only have regular broth, just go a little lighter on added salt.
Boneless skinless chicken thighs: Thighs stay tender and forgiving in the oven, even if you bake a few extra minutes. Cut them into similar-size pieces so they cook evenly.
Broccoli florets: Fresh is great, but frozen florets can work too—just expect them to be softer. Keep the pieces on the smaller side so they heat through easily.
Carrots: Thin slices cook through in the time the rice needs. If your carrots are thick, slice them a little thinner than you think.
Yellow onion: This melts into the rice and makes the whole dish taste more savory. White onion works too.
Olive oil: Just a bit keeps the rice from tasting dry and helps everything bake up nicely.
Kosher salt: You don’t need much since teriyaki brings saltiness. I still like a little in the base so the rice itself doesn’t taste flat.
Black pepper: Simple, but it matters. It keeps the flavor from being too sweet.

Teriyaki Sauce

Teriyaki sauce: Store-bought is totally fine here. If yours is very sweet, you can hold back a little on the finishing drizzle.
Toasted sesame oil (optional): A small splash adds that nutty sesame flavor that reads “takeout-style” in a good way. Skip it if you don’t have it.
Cornstarch (optional): Helpful if your teriyaki sauce is thin and you want a more lacquered top. It’s optional, not required.
Water (optional): This is just to dissolve the cornstarch so it mixes in smoothly. Any temperature water is fine.

Garnish

Green onions: I like the fresh bite on top, especially with the sweet-savory sauce. Slice them thin so you get a little in every forkful.
Sesame seeds: They add a light crunch and make the casserole feel finished. Toasted sesame seeds are great if you have them.

Recipe Instructions

Preheat the oven: Heat the oven to 375°F and lightly oil a 9×13-inch baking dish.
Mix the casserole: Add the rinsed rice, chicken broth, olive oil, salt, pepper, onion, carrots, broccoli, and about half of the teriyaki sauce. Stir well so the rice is evenly spread out.
Add the chicken: Nestle the chicken pieces into the rice mixture and press them down so most pieces are surrounded by liquid and rice.
Bake: Cover the dish tightly with foil and bake for about 40 to 45 minutes, until the rice is tender and the chicken reaches 165°F.
Finish: Uncover and stir gently, then drizzle the remaining teriyaki sauce over the top. Bake uncovered for 10 to 15 minutes, until the top looks glossy and lightly caramelized.
Rest and serve: Let the casserole rest for 5 minutes, then garnish with green onions and sesame seeds and serve.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Cover it tightly with foil. Rice bakes best when it traps steam. If the foil is loose, you can end up with crunchy rice around the edges.

Press the chicken down into the rice. You don’t want the chicken sitting high and dry on top for the whole bake. Nestling it in helps everything cook at the same pace.

Use thighs if you can. Chicken thighs stay tender even when the rice needs its full time. Chicken breast works, but I’d watch the uncovered finish time so it doesn’t dry out.

Thicken thin teriyaki if needed. Some bottled sauces are more watery than glossy. Whisk cornstarch with water, stir it into the sauce, and simmer briefly, or just give the casserole a few extra minutes uncovered.

Don’t be afraid to swap vegetables. Snap peas, bell pepper, zucchini, or a frozen stir-fry blend all work. If the vegetable is delicate, stir it in for the last 10 to 15 minutes so it stays a little brighter.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Simple salad: I like a cucumber salad or a basic green salad with a light sesame or ginger dressing. Something crisp is nice with the warm, saucy rice.
Extra veggies: Quick sautéed snap peas, roasted broccoli, or garlicky green beans are easy on the side. It’s also a good way to add more crunch.
Soup: Miso soup is a natural fit if you want a cozy dinner. Even a quick broth with mushrooms and spinach works.
Spice on the table: Chili crisp, sriracha, or crushed red pepper is great for anyone who wants heat. I usually do this instead of making the whole pan spicy.
More garnish: Add extra green onions, sesame seeds, or even a drizzle of sesame oil right before serving. It makes each portion taste fresher.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish in the oven until heated through.

You can also make this recipe ahead by assembling it in the baking dish, covering tightly, and refrigerating overnight. Bake the next day as directed.

When baking from cold, you may need to add a few extra minutes to the covered baking time. I usually start checking the rice at the 45-minute mark and go from there.

If you want it to last longer, freeze individual portions in airtight containers. Thaw in the fridge overnight before reheating.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use chicken breast instead of thighs?

Yes. Chicken breast works fine, but it can dry out a little faster than thighs. I’d keep an eye on the uncovered finishing bake and pull it as soon as the top looks glossy and the chicken is cooked through.

My teriyaki sauce is thin. How do I make the top glossy?

If your bottled sauce is watery, whisk cornstarch with water and simmer it briefly with the sauce to thicken it, then use it in the recipe. If you don’t want to do that, bake a few extra minutes uncovered so the sauce reduces a bit.

Can I use brown rice?

You can, but it needs more liquid and more time. Plan on about 1/4 cup extra broth and another 10 to 15 minutes of covered baking, then finish uncovered the same way.

What vegetables can I swap in?

Snap peas, bell pepper, zucchini, or a frozen stir-fry veggie blend all work. If you’re using something delicate (like snap peas or zucchini), I’d add it for the last 10 to 15 minutes so it doesn’t turn too soft.

How do I know the rice is done?

The rice should be tender and most of the liquid should be absorbed. If the chicken is cooked but the rice is still a little firm, cover it back up and bake 5 to 10 minutes more, then check again.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Chicken Rice Teriyaki Bake

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Prep Time: 15

Cook Time: 55

Total Time: 1 10

Serving Size: 6

Easy baked casserole with tender chicken, fluffy rice, vegetables, and a glossy teriyaki finish