• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Chicken
  • Beef
  • Pork
  • Seafood
  • Sides
  • Dessert
The Seasoned Mom
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Contact
    • Disclosure
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » What We're Eating » 5-Ingredient Baked Chicken Breast Recipe

    5-Ingredient Baked Chicken Breast Recipe

    Published: Aug 30, 2019 by Blair Lonergan

    Jump to Recipe
    Long collage of 5 ingredient baked chicken breast recipe
    Oven baked boneless skinless chicken breast recipe in a gray baking dish

    A sweet and savory marinade adds delicious flavor to this tender and juicy 5-Ingredient Baked Chicken Breast recipe! The perfect family-friendly meal, this easy dinner only requires about 5 minutes of hands-on prep time.

    Overhead shot of marinated baked chicken breast on a plate

    Every busy household could use more baked chicken breast recipes in the repertoire, right?! This particular 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!

    Sliced baked chicken breast on a dinner plate with rice

    The best way to cook chicken breasts in the oven:

    A flavorful, tender and juicy piece of chicken begins with a great marinade. You'll need the following ingredients for this recipe:

    • A thick teriyaki sauce
    • Orange juice
    • Brown sugar
    • Rosemary
    Four ingredients for easy chicken breast marinade

    Whisk together these four items to prepare the marinade.

    Chicken breast marinade in a glass measuring cup

    Place the marinade in a dish or Ziploc bag with the raw chicken breasts. Marinate in the refrigerator for about 1-2 hours, but not more than 4 hours.

    Chicken breasts marinating in a large Ziploc bag

    Before baking, allow the chicken to sit at room temperature for about 30 minutes. Place the chicken in a baking dish, along with about ½ cup of the marinade. Discard any remaining marinade in the bag.

    Raw boneless skinless chicken breasts in baking dish

    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).

    Baked chicken breast recipe in a baking dish with fresh rosemary

    How to serve this Healthy Baked Chicken Breast Recipe:

    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 rice or egg rolls.
    • For a green veggie, try pairing the chicken with Garlic Roasted Broccoli, Sesame Broccoli, Sesame Ginger Snap Pea Salad, or Ramen Noodle Salad.
    Close up shot of baked chicken breast recipe on a plate with rice

    Cook's Tips and Recipe 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 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.
    Long overhead shot of a baked chicken breast on a plate with fork parsley and rice

    More easy baked chicken breast recipes for dinner:

    • Dump-and-Bake Basil Chicken Breasts
    • Dump-and-Bake Chicken and Mushrooms
    • 5-Minute Honey French Baked Chicken Breasts
    • "No Work" Baked Chicken
    Overhead shot of marinated baked chicken breast on a plate
    Print Pin
    5 from 2 votes

    5-Ingredient Baked Chicken Breast Recipe

    A sweet and savory marinade adds delicious flavor to this tender and juicy 5-Ingredient Baked Chicken Breast recipe, with just 5 minutes of hands-on time!
    Course Dinner
    Cuisine American
    Keyword baked chicken, baked chicken breast recipes, boneless skinless chicken breast recipes
    Prep Time 5 minutes
    Cook Time 35 minutes
    Marinating Time 2 hours
    Total Time 2 hours 40 minutes
    Servings 4 people
    Calories 224.5kcal
    Author Blair Lonergan

    Ingredients

    • 1 cup thick teriyaki sauce and marinade (see note below)
    • 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).
    • Remove chicken from refrigerator 30 minutes before baking.
    • 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

    Nutrition information provided below includes ½ cup of the prepared marinade (you will discard the rest). If you consume more or less of the marinade, the nutrition facts will vary.
    • 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.

    Nutrition

    Serving: 1/4 of the chicken plus 2 tablespoons of marinade | Calories: 224.5kcal | Carbohydrates: 10.2g | Protein: 39.3g | Fat: 2.1g | Saturated Fat: 0.6g | Cholesterol: 99mg | Sodium: 366.7mg | Potassium: 27.3mg | Sugar: 6.6g
    « Apple Dump Cake
    5-Ingredient Taco Casserole »

    Follow The Seasoned Mom on Instagram and show us what you're making! Use hashtag #theseasonedmom

    LIKE THIS POST? THEN STICK AROUND!

    GET FREE EMAIL UPDATES WITH EASY, QUICK-PREP RECIPES THAT ELIMINATE MEALTIME STRESS!

    Success! Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. That confirmation email should be waiting for you in your inbox!

    There was an error submitting your subscription. Please try again.

    Powered by ConvertKit

    Reader Interactions

    Comments

    1. Tess

      September 01, 2019 at 11:29 am

      5 stars
      Yum this looks really good.... will be trying soon! 🙂

      Reply
      • Blair

        September 01, 2019 at 7:33 pm

        Awesome! Enjoy, Tess! I'm making it again this week, too. 🙂

        Reply
    2. Becca

      December 17, 2019 at 8:18 am

      If substituting thyme (instead of rosemary), would you use 2 T of it as well?

      Reply
      • Blair

        December 17, 2019 at 1:11 pm

        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!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey, I'm Blair!

    Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. It's down-home, country-style cooking!

    Read More

    Want Quick-Prep Recipes?

    Sign up for my exclusive emails and get this free guide!

    Success! Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. That confirmation email should be waiting for you in your inbox!

    There was an error submitting your subscription. Please try again.

    No spam guaranteed. Unsubscribe at any time. Powered by ConvertKit

    © 2017–2022 The Seasoned Mom     About     Privacy