This Teriyaki Chicken Skillet Casserole with Broccoli is a delightful fusion of tender chicken, crisp broccoli, and savory teriyaki sauce, all baked together for a comforting and flavorful meal.
Why You’ll Love This Recipe
- Balanced Nutrition: Combines lean protein, vegetables, and whole grains for a wholesome meal.
- One-Pan Convenience: Minimal cleanup with everything cooked in a single skillet.
- Quick and Easy: Ready in approximately 30 minutes, making it perfect for busy weeknights.
Ingredients
- 2 tablespoons sesame oil
- 3 cups bite-size broccoli florets (7 ounces)
- 1 cup diced red bell pepper
- 1 cup sliced scallions (about 5)
- 1/3 cup low-sodium teriyaki sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 cloves garlic, grated
- 3 cups sliced cooked chicken
- 3 cups cooked brown rice
- Toasted sesame seeds or toasted sliced almonds for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 350°F (175°C).
- Heat sesame oil in a large ovenproof skillet over medium heat.
- Add broccoli, red bell pepper, and scallions; cook, stirring, until softened, about 3 to 5 minutes.
- In a measuring cup, whisk together teriyaki sauce, water, cornstarch, and grated garlic.
- Pour the sauce mixture into the skillet with the vegetables; stir to combine.
- Add sliced cooked chicken and cooked brown rice to the skillet; mix well.
- Transfer the skillet to the preheated oven and bake until the vegetables are tender and the casserole is heated through, about 15 minutes.
- Remove from oven and garnish with toasted sesame seeds or sliced almonds, if desired.
Servings and Timing
- Servings: Approximately 6 servings
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Option: Replace chicken with tofu or tempeh for a plant-based version.
- Additional Vegetables: Incorporate other vegetables like carrots, snap peas, or mushrooms for added flavor and nutrition.
- Spicy Kick: Add a teaspoon of sriracha or red pepper flakes to the sauce for some heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop over medium heat until warmed through.
FAQs
Can I use white rice instead of brown rice?
Yes, white rice can be substituted; however, brown rice offers more fiber and nutrients.
Is this recipe gluten-free?
To make it gluten-free, ensure you use a gluten-free teriyaki sauce.
Can I use frozen broccoli?
Yes, frozen broccoli can be used; just ensure it’s thawed and drained before cooking.
How can I make this dish spicier?
Add a teaspoon of sriracha or red pepper flakes to the sauce mixture for added heat.
Can I prepare this casserole in advance?
Yes, you can assemble the casserole ahead of time and refrigerate it until ready to bake.
Can I use cooked chicken from a rotisserie?
Absolutely, rotisserie chicken is a convenient and flavorful option for this recipe.
How do I prevent the rice from becoming mushy?
Use day-old rice or ensure the rice is cooked al dente before adding it to the casserole.
Can I use a different type of oil?
Yes, vegetable oil or canola oil can be substituted for sesame oil.
Is this casserole suitable for meal prep?
Yes, it’s perfect for meal prep and can be stored in individual portions for easy reheating.
Can I freeze this casserole?
It’s not recommended to freeze this casserole, as the texture of the broccoli may change upon thawing.
Conclusion
The Teriyaki Chicken Skillet Casserole with Broccoli is a versatile and flavorful dish that combines the savory taste of teriyaki with the freshness of vegetables and the heartiness of chicken and rice. Its ease of preparation and balanced nutrition make it an excellent choice for a quick weeknight dinner.
Print
Teriyaki Chicken Skillet Casserole with Broccoli
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Teriyaki Chicken Skillet Casserole with Broccoli is a comforting one-pan meal that combines tender chicken, crisp broccoli, and savory teriyaki sauce. Ready in just 30 minutes, it’s a quick, nutritious dish packed with lean protein, vegetables, and whole grains—perfect for busy weeknights.
Ingredients
- 2 tablespoons sesame oil
- 3 cups bite-size broccoli florets (7 ounces)
- 1 cup diced red bell pepper
- 1 cup sliced scallions (about 5)
- 1/3 cup low-sodium teriyaki sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 cloves garlic, grated
- 3 cups sliced cooked chicken
- 3 cups cooked brown rice
- Toasted sesame seeds or toasted sliced almonds for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Heat sesame oil in a large ovenproof skillet over medium heat.
- Add broccoli, red bell pepper, and scallions, cooking and stirring for 3 to 5 minutes until softened.
- In a measuring cup, whisk together teriyaki sauce, water, cornstarch, and grated garlic.
- Pour the sauce mixture into the skillet with the vegetables and stir to combine.
- Add the sliced cooked chicken and cooked brown rice to the skillet, mixing well.
- Transfer skillet to the preheated oven and bake for 15 minutes until the vegetables are tender and the casserole is heated through.
- Remove from oven and garnish with toasted sesame seeds or sliced almonds if desired.
Notes
- Swap chicken for tofu or tempeh for a plant-based version.
- Add extra vegetables like carrots, snap peas, or mushrooms for more flavor and nutrition.
- For a spicy kick, mix in sriracha or red pepper flakes.
- Use day-old rice or cook rice al dente to prevent it from getting mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Casserole
- Method: Skillet, Baked
- Cuisine: Asian Fusion
