Teriyaki Chicken and Rice Casserole
Teriyaki Chicken and Rice Casserole is a delightful dish that combines tender chicken and fluffy rice, all enveloped in a rich, savory teriyaki sauce. Perfect for family dinners or potlucks, this one-pan meal is not only easy to prepare but also bursting with flavor. With nutritious broccoli and aromatic garnishes, it’s a crowd-pleaser that promises to satisfy even the pickiest eaters.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain white rice
- 1/2 cup teriyaki sauce
- 2 cups fresh broccoli florets
- 2 cups low-sodium chicken broth (or water)
- 2 tbsp soy sauce
- 1 tbsp toasted sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, add oil and cook chicken for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet.
- Stir uncooked rice and broccoli into the same skillet. Add chicken broth and bring to a boil; reduce heat once boiling.
- Mix in teriyaki sauce gently, allowing simmering for about 15 minutes until rice absorbs most liquid.
- Transfer the mixture to a greased baking dish, placing the chicken on top.
- Bake for 25-30 minutes until bubbling and golden.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg