Sometimes you need a recipe that’s easy to make but still tastes like you spent hours in the kitchen. Baked Teriyaki Chicken fits the bill perfectly. It’s a family-friendly dish with tender, juicy chicken breasts coated in a sweet and savory teriyaki glaze. Whether you’re serving it for a weeknight dinner or a special occasion, this recipe is sure to impress.
If you’ve ever been intimidated by making homemade teriyaki sauce, don’t worry—this guide walks you through every step. Let’s dive into this crowd-pleasing recipe!
Why Baked Teriyaki Chicken Is a Must-Try Recipe
Baked Teriyaki Chicken combines simplicity with bold flavors. The rich, sticky sauce is a perfect blend of sweet, tangy, and savory, complementing the tender chicken beautifully. This recipe is easy to customize, works well with different side dishes, and reheats wonderfully, making it ideal for meal prep.
Ingredients for Baked Teriyaki Chicken
Here’s everything you need to prepare this tasty dish:
Main Ingredients
| Ingredient | Quantity | Preparation |
| Boneless Skinless Chicken Breasts | 2 lbs (3-4 large breasts) | No preparation needed |
| Soy Sauce | ½ cup | Low sodium recommended |
| Granulated Sugar | ½ cup | No preparation needed |
| Rice Vinegar | ¼ cup | No preparation needed |
| Garlic | 1 clove | Minced |
| Ground Ginger | ¼ tsp | No preparation needed |
| Black Pepper | ¼ tsp | No preparation needed |
| Cornstarch | 1 Tbsp | Dissolved in water |
| Water | 1 Tbsp | For cornstarch slurry |
| Green Onions | For garnish | Chopped |
| Sesame Seeds | For garnish | No preparation needed |
Nutritional Information (Per Serving)
| Nutrient | Value |
| Calories | 290 |
| Protein | 36g |
| Carbohydrates | 16g |
| Fat | 7g |
| Sodium | 720mg |
| Fiber | 0g |
Step-by-Step Guide to Making Baked Teriyaki Chicken
1. Preheat Your Oven
- Preheat your oven to 400°F (200°C).
- Spray a 13x9x2-inch baking dish with non-stick cooking spray to ensure easy cleanup.
2. Arrange the Chicken
- Lay the boneless, skinless chicken breasts in the prepared baking dish, ensuring they’re evenly spaced.
3. Make the Teriyaki Sauce
- In a medium saucepan, whisk together ½ cup soy sauce, ½ cup granulated sugar, ¼ cup rice vinegar, 1 minced garlic clove, ¼ teaspoon ground ginger, and ¼ teaspoon black pepper.
- In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry. Add this to the saucepan.
4. Cook the Sauce
- Heat the saucepan over medium-high heat until the mixture begins to boil, then reduce the heat to low.
- Whisk continuously until the sauce thickens to your desired consistency, about 3-5 minutes. Remove from heat.
5. Bake the Chicken
- Pour the prepared teriyaki sauce evenly over the chicken breasts in the baking dish.
- Bake in the preheated oven for 20 minutes.
- Spoon some of the sauce over the chicken, then bake for an additional 15 minutes, or until the chicken is no longer pink in the center and the juices run clear.
6. Garnish and Serve
- Remove the dish from the oven and let it cool slightly. Garnish with chopped green onions and sesame seeds before serving.
- Pair the chicken with steamed rice, stir-fried vegetables, or a fresh salad for a complete meal.
Serving Suggestions for Baked Teriyaki Chicken
Baked Teriyaki Chicken pairs wonderfully with a variety of sides to create a balanced and delicious meal:
- Steamed Rice: White or brown rice soaks up the teriyaki sauce perfectly.
- Vegetable Stir-Fry: A colorful mix of broccoli, bell peppers, and snap peas complements the chicken.
- Noodles: Serve over soba, ramen, or lo mein noodles for an Asian-inspired twist.
- Salad: A crisp Asian salad with sesame dressing provides a refreshing contrast.
- Roasted Vegetables: Add a side of roasted carrots or asparagus for extra flavor.
Tips for the Best Baked Teriyaki Chicken
- Use Evenly Sized Chicken Breasts: This ensures even cooking and prevents some pieces from drying out.
- Marinate for Extra Flavor: If you have time, marinate the chicken in the teriyaki sauce for 1–2 hours before baking.
- Thicken the Sauce: If your sauce isn’t as thick as you’d like, simmer it a little longer or add more cornstarch slurry.
- Don’t Overbake: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Customize the Sauce: Add a touch of sriracha for spice, or a drizzle of honey for added sweetness.
Creative Variations of Baked Teriyaki Chicken
1. Teriyaki Chicken Thighs
Swap chicken breasts for boneless, skinless thighs for a juicier, more flavorful dish.
2. Spicy Teriyaki Chicken
Mix in 1–2 teaspoons of chili paste or red pepper flakes to the sauce for a spicy kick.
3. Pineapple Teriyaki Chicken
Add pineapple chunks to the baking dish for a tropical twist.
4. Teriyaki Chicken Skewers
Cut the chicken into chunks and thread onto skewers with bell peppers and onions before baking.
5. Gluten-Free Teriyaki Chicken
Use tamari or gluten-free soy sauce to make this dish gluten-free.
How to Store and Reheat Baked Teriyaki Chicken
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 350°F or microwave individual portions until heated through.
FAQs About Baked Teriyaki Chicken
1. Can I use a store-bought teriyaki sauce?
Yes, using store-bought teriyaki sauce is a great time-saving option, but homemade sauce offers better flavor control.
2. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful, making them an excellent alternative.
3. What can I substitute for rice vinegar?
You can use apple cider vinegar or white vinegar mixed with a touch of sugar.
4. How do I prevent the chicken from drying out?
Cover the dish with foil for the first 20 minutes of baking, or baste the chicken with sauce halfway through.
5. Is this dish spicy?
No, this recipe is mild, but you can add chili paste or sriracha for heat.
6. Can I make this recipe ahead of time?
Yes, you can assemble the dish up to a day in advance and bake it when ready to serve.
Why You’ll Love Making Baked Teriyaki Chicken at Home
Homemade Baked Teriyaki Chicken offers a fresher, healthier, and more customizable alternative to takeout. It’s easy to prepare, packed with flavor, and perfect for feeding a family or entertaining guests. Plus, it’s versatile enough to pair with countless side dishes.
Conclusion: Try Baked Teriyaki Chicken Tonight
If you’re looking for a meal that’s both delicious and simple to prepare, Baked Teriyaki Chicken is the perfect choice. Its rich, flavorful sauce and tender chicken will make it a go-to recipe in your kitchen.
Grab your ingredients and get started—you’re just 45 minutes away from a restaurant-quality meal at home!
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Baked Teriyaki Chicken: A Delicious and Easy Dinner Recipe
- Total Time: 45 minutes
- Yield: 4 servings
Description
Sometimes you need a recipe that’s easy to make but still tastes like you spent hours in the kitchen. Baked Teriyaki Chicken is just that—tender, juicy chicken breasts coated in a sweet and savory teriyaki glaze. Perfect for weeknight dinners or special occasions, this dish is sure to impress everyone at the table!
Ingredients
- Chicken
- 2 lbs boneless, skinless chicken breasts (3–4 large breasts)
- Teriyaki Sauce
- ½ cup soy sauce (low sodium recommended)
- ½ cup granulated sugar
- ¼ cup rice vinegar
- 1 clove garlic, minced
- ¼ tsp ground ginger
- ¼ tsp black pepper
- 1 Tbsp cornstarch (dissolved in 1 Tbsp water)
- Garnish
- Green onions, chopped
- Sesame seeds
Instructions
- Preheat Oven
- Preheat your oven to 400°F (200°C).
- Lightly grease a 13x9x2-inch baking dish with non-stick cooking spray.
- Prepare Chicken
- Arrange the chicken breasts in the prepared baking dish, spacing them evenly.
- Make the Sauce
- In a medium saucepan, whisk together soy sauce, sugar, rice vinegar, garlic, ginger, and black pepper.
- Mix the cornstarch and water to create a slurry, then stir it into the saucepan.
- Cook the Sauce
- Heat the sauce mixture over medium-high heat until it starts to boil. Reduce heat to low and whisk continuously until thickened (about 3-5 minutes).
- Bake the Chicken
- Pour the prepared teriyaki sauce evenly over the chicken.
- Bake uncovered for 20 minutes. Baste the chicken with the sauce, then bake for another 15 minutes or until the chicken is cooked through (internal temperature reaches 165°F).
- Garnish and Serve
- Let the chicken cool slightly. Garnish with chopped green onions and sesame seeds before serving.
- Pair with steamed rice, stir-fried vegetables, or a crisp salad for a complete meal.
Notes
- Ensure Even Cooking: Use evenly sized chicken breasts to prevent over- or under-cooking.
- For Extra Flavor: Marinate the chicken in the teriyaki sauce for 1–2 hours before baking.
- Thickening the Sauce: If the sauce isn’t thick enough, simmer it longer or add an additional cornstarch slurry.
- Prevent Drying Out: Cover the dish with foil for the first 20 minutes of baking or baste halfway through.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
