With just 5 minutes of prep and only 5 ingredients, this baked teriyaki chicken with broccoli, peppers, and onions is an easy, family-friendly dinner for busy nights! Tender, juicy chicken bakes in a rich, sweet-and-savory sauce for a complex dish that tastes like you spent hours in the kitchen.
Table of Contents
If you’re looking for even more dump-and-bake recipes, be sure to try this honey soy chicken, kung pao chicken recipe, dump-and-bake buffalo chicken pasta, aloha chicken, these dump-and-bake sesame chicken noodles, and this dump-and-bake chicken tzatziki with rice, too!
Why You’ll Love this Recipe
- Easy. This recipe takes advantage of my favorite dump-and-bake method to eliminate tedious prep work. There’s no need to sauté the veggies, whisk and simmer the sauce on the stovetop, or brown the chicken in a skillet. Instead, all of the ingredients mingle, share seasonings, and roast together in one pan. This makes for easy clean up, too!
- 5 Ingredients. Keep the grocery budget in check with dinners like this that only require a handful of very simple ingredients. With chicken, vegetables, and a bottle of sauce, a delicious meal is ready for the oven!
- Kid-Friendly. Thanks to familiar ingredients and a sweet and savory sauce, this baked teriyaki chicken appeals to the whole family. It wins rave reviews from even the pickiest little eaters!
My second time making this, the first time was with no veggies, but I have them this time. Grandkids love the chicken teriyaki, and I love how easy it is! Will be made here often! Thanks!
– Lois C.
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite dump and bake chicken teriyaki recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Boneless skinless chicken breasts: or sub with an equal amount of boneless skinless chicken thighs if you prefer dark meat.
- Broccoli florets: I use a bag of fresh broccoli florets for ease, but cauliflower will also work nicely.
- Onion and sweet bell pepper: even more fresh veggies that lend savory flavor and nutrition to the dish. I use red bell pepper, but green bell pepper or other sweet peppers are fine.
- Teriyaki sauce and marinade: pick a thick, rich sauce for the best flavor and texture. I prefer something like this Soy Vay Veri Veri Teriyaki brand or this Kikkoman Takumi Teriyaki sauce, but any similar variety will work. It’s sweet, savory, and adds great umami flavor to the dish. Just make sure that you’re not using a thin, watery teriyaki sauce (with a texture like soy sauce).
- Olive oil, salt, and pepper: I don’t count these pantry staples in the list of “5 ingredients,” but you’ll use them to season the chicken and veggies.
How to Make Baked Teriyaki Chicken
This easy chicken teriyaki might not be fancy or complicated, but it sure tastes good…and it’s about as easy as can be! There’s basically no prep work — no browning, searing, or boiling. Just combine all of the ingredients in a baking dish and the oven does the work. I’ve included the detailed instructions in the recipe card below, but here’s the quick version:
- Place vegetables in the bottom of a baking dish.
- Arrange chicken on top.
- Pour teriyaki sauce over all, then toss to coat.
- Bake, then serve!
Serving Suggestions
Serve the baked teriyaki chicken and veggies with sticky white rice from a rice cooker (my family’s preference), or pair it with cauliflower rice for a lighter, grain-free option. You might also like to serve it with rice noodles, ramen noodles, sesame peanut noodles, ramen noodle salad, sesame ginger snap pea salad, or baked store-bought egg rolls. Don’t forget fortune cookies for dessert, too!
Preparation and Storage Tips
- Assemble the dish up to 24 hours in advance. Keep it covered in the fridge until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes. If the dish is still cold when it goes into the oven, you’ll likely need to extend the baking time.
- Leftovers will keep in an airtight container in the fridge for 3-4 days.
- You can also freeze leftover teriyaki chicken for up to 3 months. The vegetables will not freeze as well, since they tend to have a mushy, watery texture when thawed.
Frequently Asked Questions
- Does teriyaki sauce go on before or after cooking the chicken? For this dump-and-bake recipe, the teriyaki sauce goes into the dish at the beginning before you cook the meat and veggies. It essentially marinates the chicken as it cooks, infusing the dish with so much flavor.
- What temperature is best for roasting the chicken and vegetables? Set the oven at a high temperature — 425°F. This cooks the dish faster, and simmers the sauce so that it thickens once the dish is uncovered.
- Should I bake the chicken covered or uncovered? Both! You’ll start with the dish covered to trap the moisture and prevent the meat from drying out and the sauce from burning. Then, about halfway through, remove the cover to allow some browning on top and to give the sauce a chance to thicken.
- How do you prevent the sweet sauce from burning? Keep the dish covered for the first half of the baking period. This avoids burning, and gives you more control so that you can char the dish under the broiler at the end if you like.
Recipe Variations
- Use boneless, skinless chicken thighs instead of chicken breasts.
- To serve a larger family, double all of the ingredients and bake the meal on a large rimmed baking sheet.
- Add fresh minced garlic or grated fresh ginger to the chicken and vegetable mixture for even more flavor.
- Stir a little bit of pineapple juice into the sauce or add a can of drained pineapple chunks at the end.
- For the Crock Pot or Instant Pot method with a homemade teriyaki sauce.
Expert Tips
- This recipe is designed and tested with small chicken breasts (about 5 ounces each). If you’re using larger chicken breasts or chicken thighs, you’ll need to extend the total baking time, or cut your chicken into smaller cutlets so that they cook faster.
- Use a thick, rich teriyaki sauce, such as Soy Vay Veri Veri Teriyaki brand or Kikkoman Takumi Teriyaki. Some store-bought sauces can be watery and thin (like soy sauce). Those thinner sauces will not work well for this dish.
- If you’d like your chicken more charred and crisp on the outside, transfer the dish to the broiler for 1-2 minutes at the very end. Keep a close eye on it since the sauce can burn quickly.
- Garnish with sliced green onion and toasted sesame seeds. These add the perfect bright flavor, color, and texture to the finished dish.
- For an easy shortcut, look for pre-chopped vegetables in the produce section of the grocery store. You can even pick up diced peppers and broccoli florets from the salad bar, or use a bag of store-bought frozen diced onion so that you don’t have to do that extra chopping.
More Dump-and-Bake Chicken Recipes to Try
Kung Pao Chicken Recipe
40 minutes mins
Dump-and-Bake Healthy General Tso Chicken
40 minutes mins
Baked Sweet and Sour Chicken
40 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Baked Teriyaki Chicken
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
This 5-ingredient, one-dish, baked teriyaki chicken recipe is about as easy as it gets!
Ingredients
- 4-6 small, boneless skinless chicken breasts (about 5 ounces each) (or sub with boneless skinless chicken thighs)
- 1 ¼ cups thick teriyaki sauce (such as Soy Vay Veri Veri Teriyaki or Kikkoman Takumi Teriyaki)
- 12 ounce package fresh broccoli florets (about 5 cups)
- 1 medium red bell pepper, seeded and chopped
- 1 small yellow onion, chopped (about 1 cup)
- Kosher salt and ground black pepper, to taste
- Olive oil
- Optional, for serving: cooked rice, sliced green onion, toasted sesame seeds
Instructions
- Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Season the chicken with a little bit of salt and pepper to taste. Don't add too much salt, since the teriyaki sauce also has salt in it.
- Place the broccoli, bell peppers, and onions in the bottom of the prepared dish. Drizzle with about 1 tablespoon of olive oil, season with a little bit of salt and pepper to taste, and toss to coat.
- Add the chicken to the dish, pour the teriyaki sauce over top, and toss to coat.
- Cover the dish with foil and bake for 15 minutes. Uncover, gently stir the veggies, and return the dish to the oven uncovered for 10-15 more minutes, or until a meat thermometer reads 165°F when inserted into the center of a chicken breast. If you’re using larger chicken breasts or chicken thighs you will need to extend the cooking time by about 10-15 minutes. For a more charred, crisp finish on the chicken, transfer the dish to the broiler for the final 1-2 minutes. Just keep a close eye on it as the sauce can burn quickly.
- Serve the chicken, vegetables, and sauce over rice. Garnish with sliced green onions and toasted sesame seeds, if desired.
Notes
- This recipe is designed and tested with small chicken breasts (about 5 ounces each). If you’re using larger chicken breasts or chicken thighs, you’ll need to extend the total baking time, or cut your chicken into smaller cutlets so that they cook faster.
- Use a thick, rich teriyaki sauce, such as Soy Vay Veri Veri Teriyaki brand or Kikkoman Takumi Teriyaki. Some store-bought sauces can be watery and thin (like soy sauce). Those thinner sauces will not work well for this dish.
- If you’d like your chicken more charred and crisp on the outside, transfer the dish to the broiler for 1-2 minutes at the very end. Keep a close eye on it since the sauce can burn quickly.
- Garnish with sliced green onion and toasted sesame seeds. These add the perfect bright flavor, color, and texture to the finished dish.
- For an easy shortcut, look for pre-chopped vegetables in the produce section of the grocery store. You can even pick up diced peppers and broccoli florets from the salad bar, or use a bag of store-bought frozen diced onion so that you don’t have to do that extra chopping.
Nutrition
Serving: 1/4 of the recipeCalories: 316kcalCarbohydrates: 23gProtein: 38gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 91mgSodium: 3641mgPotassium: 1084mgFiber: 3gSugar: 16gVitamin A: 1504IUVitamin C: 117mgCalcium: 76mgIron: 3mg
This recipe was originally published in March, 2017. It was updated in April, 2024.
Do you know of a homemade recipe for a teriyaki sauce? I don’t know if my store has the right kind of sauce?
Hi, Marion! This is my homemade teriyaki sauce: https://www.theseasonedmom.com/teriyaki-salmon/
I’m sure you can find a thick teriyaki sauce at your local grocer or Walmart, though. It doesn’t have to be the brands that I mention here — anything similar should be fine.
Very easy recipe and absolutely delicious!
Thanks, Grammy!
Easy & delicious! We’ve had it multiple times now.
Thank you, Shay! We’re so glad you enjoy it.
Hi there-
Can this be assembled and refrigerated overnight the day ahead of baking?
Hi, B! Yes! Here are the prep-ahead instructions:
Assemble the dish up to 24 hours in advance. Keep it covered in the fridge until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes. If the dish is still cold when it goes into the oven, you’ll likely need to extend the baking time.