A sweet and savory marinade adds delicious flavor to this tender and juicy 5-Ingredient Baked Teriyaki Chicken Breast recipe! The perfect family-friendly meal, this easy dinner only requires about 5 minutes of hands-on prep time.
Table of Contents
- Simple Recipe for Baked Chicken Teriyaki
- Ingredients for Baked Teriyaki Chicken Breast
- How to Make Baked Teriyaki Chicken Breast
- How to Serve Healthy Oven Baked Teriyaki Chicken
- Baked Teriyaki Chicken Breast Recipe Tips and Variations
- More Easy Chicken Dinner Recipes
- 5-Ingredient Baked Teriyaki Chicken Breast Recipe
If you’re looking for even more teriyaki recipes, be sure to try this 5-ingredient baked teriyaki chicken, a teriyaki grilled chicken marinade, this 10-minute ground beef teriyaki recipe, and a simple teriyaki salmon, too!
Every busy household could use more baked chicken breast recipes in the repertoire, right?! This particular teriyaki chicken marinade requires just four simple ingredients and can be used to prepare oven-baked chicken breasts, oven-baked chicken thighs, or baked chicken tenders. Grab whatever is sitting in your refrigerator, and let’s get started!
Simple Recipe for Baked Chicken Teriyaki
This super simple baked teriyaki chicken breast recipe only calls for a few ingredients. No complicated homemade teriyaki sauce that needs to simmer – just a store-bought teriyaki sauce spruced up for some extra flavor and tender chicken.
This baked chicken teriyaki is perfect for meal prep – make it a day ahead of time, slice up the chicken breasts, and portion out your servings paired with rice, stir fry veggies, or roasted veggies. It’s perfect for busy weeknights – no time-consuming prep or mixing of tons of ingredients, just dump and bake! It’s healthy and made with simple ingredients the whole family will love. You can pair it with your family’s favorite sides, shred up the chicken for sandwiches, or use leftovers in other meals. Everyone needs this easy baked teriyaki chicken recipe in their collection.
Ingredients for Baked Teriyaki Chicken Breast
The best way to cook chicken in the oven is with a flavorful marinade that will seal the flavor into the tender chicken breasts. This recipe is the perfect balance of sweet and savory. Be sure to review the recipe card for complete ingredients, directions, and tips.
- Teriyaki Sauce: I use a store-bought sauce for ease. You want to make sure it’s thick and well-seasoned for flavor. My favorites are the La Choy brand or Soy Vay Veri Veri Teriyaki.
- Orange Juice: adds the perfect touch of citrus flavor to the marinade. I recommend pulp-free orange juice.
- Brown Sugar: helps to sweeten and thicken the sauce.
- Rosemary: Rosemary and chicken is a classic combo. Fresh rosemary is best, but dried herbs work just fine if it’s all you have.
How to Make Baked Teriyaki Chicken Breast
My semi-homemade chicken teriyaki marinade is a family favorite, and for good reason! It’s versatile, easy, and only requires five ingredients, including the protein. Here’s how to make easy baked chicken teriyaki.
- Combine the marinade ingredients in a large bowl and whisk to combine.
- Place the raw chicken into a dish or freezer bag.
- Pour the teriyaki chicken sauce over the raw chicken, seal the bag, and move the chicken around to ensure it’s well-covered.
- Marinate the chicken in the refrigerator for about 1-2 hours, but not more than 4 hours.
- Rest the chicken at room temperature for about 30 minutes before baking.
- Bake the chicken in a prepared baking dish, along with about ½ cup of the remaining marinade, for about 30-40 minutes.
How long does it take to cook a chicken breast in the oven at 400 degrees F?
Bake the chicken breasts, uncovered, at 400 degrees F for about 30-40 minutes (or until the meat reaches an internal temperature of 165 degrees F).
Can I make baked chicken teriyaki with other cuts of chicken?
Yes. If you want to use boneless skinless chicken thighs or chicken tenderloins, you will prepare the dish the same way but cut the cooking time down to 20-25 minutes. Begin checking the internal temperature of the chicken at 15-20 minutes to be sure you aren’t overcooking the chicken.
How do you make an easy homemade teriyaki sauce instead of bottled sauce?
The delicious teriyaki sauce is the best part of this recipe – and the ease of bottled sauce makes it the perfect weeknight meal. However, if you want to whip together a simple teriyaki sauce, you only need a few ingredients. You’ll need soy sauce, brown sugar, honey, garlic and ginger, and a cornstarch slurry to thicken the mixture. Simply combine the ingredients in a small saucepan. Add the cornstarch mixture and stir until it thickens. You could add sesame seeds and sesame oil for more umami flavor or add some red pepper flakes for a hint of heat.
How to Serve Healthy Oven Baked Teriyaki Chicken
One reason boneless, skinless chicken breast recipe ideas are so popular is because they’re versatile! Pair this protein with your family’s favorite sides, and you have a kid-friendly meal ready in no time. Here are a few ways to serve the dish:
- Use this chicken breast recipe for salad! Slice the meat and serve it on top of a simple green salad or on top of this Chinese Chicken Salad with Cashews.
- The teriyaki sauce in the marinade makes this chicken perfect with Asian-inspired sides like white rice, brown rice, or egg rolls.
- For a green veggie, try pairing the chicken with Amish Brown Butter Green Beans, Garlic Roasted Broccoli, Sesame Broccoli, Sesame Ginger Snap Pea Salad, or Ramen Noodle Salad.
Baked Teriyaki Chicken Breast Recipe Tips and Variations
- Make sure that you use a thick teriyaki sauce or marinade for this recipe. I like the La Choy brand (shown here) or Soy Vay Veri Veri Teriyaki. Anything similar will work! Just make sure that you’re not using a thinner teriyaki sauce that has the consistency of soy sauce. It will be too watery for this dish.
- Two hours is the perfect amount of time to marinate the chicken. You can leave the meat in the marinade for up to 4 hours, but I don’t recommend marinating for much longer than that. Too much time in the acidic marinade can cause the chicken to become mushy.
- Use this same marinade to bake chicken thighs or chicken tenders. The cooking instructions for these cuts of meat are included in the recipe.
- Line your baking dish with foil and spray with cooking spray for easy clean-up!
- I love the combination of rosemary and chicken. If you prefer a different herb, feel free to substitute it with basil, parsley, oregano, cilantro, or thyme.
- Cooking for a larger family? Add 2-3 lbs. of chicken breasts to the prepared marinade. Use about 1 cup of the marinade in the baking dish and bake according to the recipe instructions.
- For a shorter cooking time, cut large chicken breasts in half lengthwise to create thinner pieces of meat.
- Since the size and thickness of chicken breasts can vary greatly, I suggest using a meat thermometer to know when your chicken is done. The meat needs to reach an internal temperature of 165 degrees F.
- Wrapped tightly, the baked teriyaki chicken breast will keep in the fridge for up to 1 week. You can also store the chicken in an airtight container or wrapped tightly in the freezer for up to 3 months.
More Easy Chicken Dinner Recipes
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5-Ingredient Baked Teriyaki Chicken Breast
Ingredients
- 1 cup teriyaki sauce and marinade
- ¾ cup orange juice
- ¼ cup packed brown sugar
- 2 Tablespoons minced fresh rosemary (or 2 teaspoons dried rosemary)
- 1 ½ lbs. boneless, skinless chicken breasts (or substitute with chicken tenders or chicken thighs)
Instructions
- In a bowl or large Ziploc bag, whisk together teriyaki sauce, orange juice, brown sugar, and rosemary until blended. Add chicken; turn to coat. Refrigerate for about 1-2 hours (but not more than 4 hours).1 cup teriyaki sauce and marinade, ¾ cup orange juice, ¼ cup packed brown sugar, 2 Tablespoons minced fresh rosemary
- Remove chicken from refrigerator 30 minutes before baking.1 ½ lbs. boneless, skinless chicken breasts (or substitute with chicken tenders or chicken thighs)
- Preheat oven to 400 degrees F.
- Line a baking dish with foil and spray with cooking spray.
- Place chicken in prepared dish, along with about ½ cup of the marinade. Discard the remaining marinade.
- Bake, uncovered, for 30-40 minutes, or until the chicken reaches an internal temperature of 165 degrees. If using chicken tenders or boneless chicken thighs, decrease the baking time to 20-25 minutes.
Notes
- Make sure that you use a thick teriyaki sauce or marinade for this recipe. I like the La Choy brand (shown here) or Soy Vay Veri Veri Teriyaki. Anything similar will work! Just make sure that you’re not using a thinner teriyaki sauce that has the consistency of soy sauce. It will be too watery for this dish.
- Two hours is the perfect amount of time to marinate the chicken. You can leave the meat in the marinade for up to 4 hours, but I don’t recommend marinating for much longer than that. Too much time in the acidic marinade can cause the chicken to become mushy.
- Use this same marinade to bake chicken thighs or chicken tenders. The cooking instructions for these cuts of meat are included in the recipe.
- Line your baking dish with foil and spray with cooking spray for easy clean-up!
- I love the combination of rosemary and chicken. If you prefer a different herb, feel free to substitute with basil, parsley, oregano, cilantro or thyme.
- Cooking for a larger family? Add 2-3 lbs. of chicken breasts to the prepared marinade. Use about 1 cup of the marinade in the baking dish, and bake according to the recipe instructions.
- For a shorter cooking time, cut large chicken breasts in half lengthwise to create thinner pieces of meat.
- Since the size and thickness of chicken breasts can vary greatly, I suggest using a meat thermometer to know when your chicken is done. The meat needs to reach an internal temperature of 165 degrees F.
- Wrapped tightly, the baked chicken breast will keep in the fridge for up to 1 week. You can also store the chicken in an airtight container or wrapped tightly in the freezer for up to 3 months.
Yum this looks really good…. will be trying soon! 🙂
Awesome! Enjoy, Tess! I’m making it again this week, too. 🙂
If substituting thyme (instead of rosemary), would you use 2 T of it as well?
Yes! That should work well, although it’s really just a matter of personal preference. If you like a more mild thyme (earthy) flavor, just reduce it to 1 tablespoon. Either way will be great!