Teriyaki Chicken Casserole

Name: Teriyaki Chicken Casserole
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3/4 cup soy sauce; 1/2 cup water; 1/4 cup brown sugar; 1/2 teaspoon ground ginger; 1/2 teaspoon minced garlic; 4 Tablespoons cornstarch; 2 chicken breasts; 1 (12 oz.) stir-fry vegetables; 3 cups brown rice

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Chicken recipe with Japanese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 49 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 42 min total

3/4 cup Soy Sauce
1/2 cup Water
1/4 cup Brown Sugar
1/2 teaspoon Ground Ginger
1/2 teaspoon Minced Garlic
4 Tablespoons Cornstarch
2 Chicken Breasts
1 (12 oz.) Stir-fry Vegetables
3 cups Brown Rice

Step-by-step instructions

Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
*Meanwhile, steam or cook the vegetables according to package directions.
Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

Why this works on a weeknight

Teriyaki Chicken Casserole lands at about 42 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Teriyaki Chicken Casserole actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Chicken Japanese Meat Casserole