This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Baked teriyaki chicken is a healthy, delicious dish that comes together in just 45 minutes! The tender, moist chicken is drenched in a sweet and savory teriyaki glaze. Perfect served over some rice and a side of veggies, and the best part… the entire family will love it!
Reasons You’ll Love This Recipe
- Easy to Make: This dish comes together so quickly and easily. Make your sauce, cover the chicken, and bake! Perfect for busy weeknights!
- Healthy Alternative: Baking your chicken keeps it tender and moist while giving you a healthier alternative to frying it.
- Easy Clean-up: Your whole family will appreciate how good this tastes and also love how easy it is to clean up!
Ingredients Needed For the Best Teriyaki Chicken
With just a few simple ingredients, you will have the best baked teriyaki chicken! These pantry staples come together to make the best teriyaki glaze with incredible flavor! For exact measurements, scroll to the bottom of the post.
- Boneless Skinless Chicken Breasts: The perfect protein to absorb all of the teriyaki glaze.
- Soy Sauce: Gives the sauce the perfect salty, savory kick. Use low sodium if you prefer.
- Granulated Sugar: Balances the savory with a punch of sweetness.
- Rice Vinegar: The tang of the vinegar perfectly complements the salty and the sweet.
- Minced Garlic: Provides the best, most amazing savory flavor that is a must in any teriyaki glaze.
- Ground Ginger: This is the secret weapon of the perfect sweet, spicy flavor to add to your sauce.
- Black Pepper: Adds a bit of heat and balances the sweet.
- Cornstarch: Used to thicken the sauce, making sure each piece of chicken is coated evenly.
- Water: Aids in making the sauce thick when added to cornstarch.
- Green Onions: For garnish and a pop of beautiful green color.
- Sesame Seeds: You can use black or white or a combination of both as a garnish.
How to Make Easy Baked Teriyaki Chicken
To make this tasty dish, you simply make your sauce, pour it over the chicken, and let the oven do the rest. You can even make the sauce ahead of and add it to the chicken right before cooking to save you time!
- Preheat the oven to 400 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Lay the chicken chicken breasts into the prepared pan.
- Whisk the soy sauce, sugar, rice vinegar, garlic, ginger, and black pepper in a medium saucepan.
- In a separate bowl, stir the cornstarch and water and then whisk into the sauce. Turn the heat to medium-high until the mixture comes to a boil. Reduce the heat to low and whisk until the sauce starts to thicken.
- Pour the teriyaki sauce over the chicken in the baking dish. Cook for 20 minutes then spoon some of the sauce in the baking dish over the chicken. Bake for an additional 15 minutes or until the chicken is no longer pink and the juices run clear. Garnish with chopped green onion and sesame seeds and serve over rice!
Baked Teriyaki Chicken Recipe Variations and Tips
This recipe is hard to get wrong! I have some tips and variations to make it taste just how you like it
- Chicken: If the chicken breasts are too large or differ in size, then cut them into smaller pieces. It also helps to pound them down for even cooking. You can also use chicken tenders if you prefer.
- Teriyaki Sauce: The teriyaki sauce in this recipe is SO yummy! Sometimes, I double the sauce ingredients because my kids love having extra to drizzle on top of their rice and chicken.
- Make it Spicy: Add one teaspoon of Sriracha sauce to the teriyaki glaze if you want a
- Ideas for Sides: Serve with a side of broccoli or any vegetables your family likes! We love this chicken with rice, and if I have extra time, I make my easy fried rice!
How to Store Leftovers
Baked teriyaki chicken is the perfect food to make for meal prep. Make a big batch of chicken, rice, and broccoli, and you are set for a week of healthy meals that are easy to heat up!
- Fridge: Allow the chicken to cool completely, then place it in an airtight container. It will last in the fridge for 3-4 days.
- Freezer: Once cooled and placed in an airtight container, you can freeze chicken for up to 3 months.
- Reheating: When you are ready to eat. Thaw frozen chicken and bake at 350 degrees Fahrenheit until warmed. If heating from the fridge, microwave in 30-second increments until heated.
More Teriyaki Chicken Recipes to Try
If you’re like me, you could eat teriyaki chicken daily! I seriously can’t get enough! I love how versatile it is and how there are so many ways to make it. Here are a few recipes I know you and your family will love!
Pin this now to find it later
Pin It
Baked Teriyaki Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts about 3-4 large breasts
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 1 clove garlic minced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- green onions for garnish
- Sesame seeds for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Lay the chicken chicken breasts into the prepared pan.
- Whisk the soy sauce, sugar, rice vinegar, garlic, ginger, and black pepper in a medium saucepan.
- In a separate bowl, stir the cornstarch and water and then whisk into the sauce. Turn the heat to medium-high until the mixture comes to a boil. Reduce the heat to low and whisk until the sauce starts to thicken.
- Pour the teriyaki sauce over the chicken in the baking dish. Cook for 20 minutes then spoon some of the sauce in the baking dish over the chicken. Bake for an additional 15 minutes or until the chicken is no longer pink and the juices run clear.
- Garnish with chopped green onion and sesame seeds then serve over rice!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello I was wondering if we really needed the cider vinegar for this recipe
We love this recipe! I have even made these as freezer meals as well! I take disposable pans, put the chicken in, pour the sauce over, and freeze. Then when we want to eat them, I take them right out of the freezer and cook frozen (you could defrost too). I like a lot of teriyaki sauce, so I tend to make extra sauce 🙂
Absolutely perfect. It was so yummy it made my husband’s eyes roll in the back of his head. This dish was also very easy to make and an easy cleanup. Definitely making this again.
Hi there. I am excited to make this. Does the sugar go right into Step 1 as well? Thank you.
Just made this tonight! Soooo tasty! Mmmmm……
Sounds yummy. Only big problem is you’re recipe says to pour the marinade over the cooked chicken. The same marinade that you use to coat the RAW chicken in….? Unless I misread.
The flavor of this is delicious! I think next time I’ll try just throwing it in the crock pot instead, so its a little easier and can really soak up the flavor. (and just so you know, you don’t have the sugar listed in the directions part of the recipe.)
This has become a favorite in our home. Family loves sauce on pork tenderloin as well.
Very tasty, yet so simple to make!!…. Congratulations on your third little one….
Yay, so happy for you and your family Alyssa, congratulations on your baby girl 🙂 Definitely the best Christmas present! Our baby girl is due in March and we can’t wait for her big brother to meet her too 🙂 Love teriyaki chicken and your baked version looks fantastic:) Hope you and your family had a wonderful Christmas and enjoy the rest of the holidays and new year!
WooHoo!! Congrats to you and hubby….a girl!!
How wonderful for you, just wait till all the fun starts! I see you have already started with the girly things…..let the good times roll!!
This is a nice change up for me. I usually cook mine in a wok, never thought of baking it.
Thanks for a new-to-me recipe.
I’m looking forward to trying this recipe. Did you mean to include the cornstarch, water & sugar in the saucepan? Thanks. Barbara
Yes. This helps the sauce become thick and glaze the chicken. 🙂
What do you do with the corn starch, water and sugar? They are no place in the directions.
You add them into the sauce. I fixed that for you! 🙂
Congratulations on your baby girl, Alyssa! I have two boys followed by a girl as well (ages 6, 4, and 15 months) and it’s a really fun combo. The big brothers are already extremely protective and baby girl has no choice but to love PINK! Congrats again and have fun getting ready for her arrival! 🙂