Description
Enjoy a quick and tasty Teriyaki Chicken and Rice Casserole with tender chicken, rice, and a sweet-savory sauce. A perfect weeknight meal!
Ingredients
Scale
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For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 pounds or 680g)
- 1 tablespoon olive oil (15ml)
- Salt and pepper, to taste
- 1 teaspoon garlic powder (2g)
- 1 teaspoon onion powder (2g)
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For the Casserole:
- 2 cups long-grain white rice (400g)
- 3 cups chicken broth (720ml)
- 1/4 cup teriyaki sauce (60ml)
- 1 tablespoon soy sauce (15ml)
- 1 tablespoon sesame oil (15ml)
- 1 teaspoon ginger powder (1g)
- 1 cup frozen peas and carrots (150g)
- 1/2 cup chopped green onions (50g)
- 1/2 cup shredded mozzarella cheese (60g)
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Add the chicken to the skillet and sear for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set it aside.
- Prepare the Casserole: In the same skillet, add chicken broth, teriyaki sauce, soy sauce, sesame oil, and ginger powder. Bring to a simmer, scraping any browned bits from the skillet. Add the rice, peas, carrots, and green onions, stirring to combine.
- Assemble the Casserole: Transfer the rice mixture to a 9×13-inch casserole dish. Place the seared chicken breasts on top of the rice. Cover the casserole dish with foil and bake at 375°F (190°C) for 25-30 minutes, or until the chicken is fully cooked.
- Top with Cheese: Remove the foil and sprinkle the shredded mozzarella cheese on top of the casserole. Bake uncovered for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole cool for 5 minutes before serving. Slice the chicken and serve it over the rice and vegetable mixture. Enjoy!