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With just 5 minutes of prep and only 5 ingredients, this dump-and-bake chicken teriyaki 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.

Chicken teriyaki in a bowl with vegetables in the background
Table of Contents
  1. Just Dump-and-Bake for this Easy Chicken Teriyaki Recipe
  2. Ingredients
  3. How to Make Baked Chicken Teriyaki
  4. What to Serve with this Easy Teriyaki Chicken Recipe
  5. Preparation and Storage
  6. Recipe Variations
  7. Tips for the Best Teriyaki Chicken Recipe
  8. Dump-and-Bake Chicken Teriyaki Recipe

Served with rice and plenty of steamed vegetables, this healthy dinner is a simple way to bring the family together at the end of the day — without much effort on your part. Everyone loves an easy chicken teriyaki recipe, and this is about as simple as it gets!

Just Dump-and-Bake for this Easy Chicken Teriyaki Recipe

We’re all busy, and at the end of a stressful day, we still have to get dinner on the table. That’s why I keep my pantry stocked with our favorite ingredients to make last-minute meals quick and easy — no extra work necessary. I like to call these “dump-and-bake” dinners, and they are seriously lifesavers on crazy evenings.

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!

Ingredients for making Chicken Teriyaki on a wooden board

Ingredients

This is just a quick overview of the ingredients that you’ll need for an easy chicken teriyaki recipe. As always, specific measurements and step-by-step baking 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 fresh broccoli, 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 this Soy Vay Veri Veri Teriyaki brand, 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 (that’s similar to soy sauce).
A bottle of teriyaki sauce sitting on a wooden surface

How to Make Baked Chicken Teriyaki

This baked chicken teriyaki recipe is easier, faster, and more affordable than a trip to the local Chinese restaurant! I’ve included the detailed instructions in the recipe card below, but here’s the quick version:

  1. Place vegetables in the bottom of a baking dish.
  2. Arrange chicken on top.
  3. Pour teriyaki sauce over all, then toss to coat.
  4. Bake, then serve!
Dump-and-Bake Chicken Teriyaki in a white baking dish

What to Serve with this Easy Teriyaki Chicken Recipe

Serve the baked chicken teriyaki 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 pair it with rice noodles, ramen noodles, sesame peanut noodlesramen noodle saladsesame ginger snap pea salad, or baked store-bought egg rolls. Don’t forget fortune cookies for dessert, too!

Chicken Teriyaki in a baking dish with someone pouring teriyaki sauce on top

Preparation and Storage

  • 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.

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.
  • For the Crock Pot or Instant Pot method with a homemade teriyaki sauce, try this recipe.

Tips for the Best Teriyaki Chicken Recipe

  • This recipe is designed and tested with small chicken breasts (about 4 ounces each). If you’re using larger chicken breasts, 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. Some store-bought sauces can be watery (like the texture of soy sauce). Those thinner sauces are not ideal for this dish.
  • 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!
  • I keep a bag of store-bought frozen diced onion in my freezer for recipes like this one — no chopping required!
An overhead shot of Chicken Teriyaki in two bowls with chop sticks at the side

More Dump-and-Bake Chicken Recipes to Try

Dump-and-Bake Kung Pao Chicken

40 mins

Baked General Tso Chicken Recipe

40 mins

Dump-and-Bake Sweet and Sour Chicken

40 mins

Square side shot of a bowl of baked chicken teriyaki served over rice

Dump-and-Bake Chicken Teriyaki

5 from 9 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings 4 servings
Calories 164 kcal
This one-dish, baked chicken teriyaki recipe is about as easy as it gets!

Ingredients
  

  • 4-6 small, boneless skinless chicken breasts (about 4 ounces each)
  • 1 ¼ cups Soy Vay Veri Veri Teriyaki Sauce and Marinade (or another similar brand)
  • 2 cups broccoli florets
  • 1 red bell pepper, chopped
  • 1 cup chopped onion
  • Optional for serving: cooked rice, sliced green onion, toasted sesame seeds

Instructions

  • Preheat oven to 425°F (220°C). Spray a large baking dish (I used a deep 11 x 7-inch dish) with cooking spray.
  • Sprinkle chicken with a little bit of salt and pepper, to taste.
  • Place vegetables in the bottom of the prepared dish. Add chicken to the dish, pour teriyake marinade over top, and toss to coat.
  • Cover with foil and bake for 15 minutes. Uncover, stir, and return to the oven uncovered for 10-15 more minutes, or until meat thermometer reads 165°F. If you’re using larger chicken breasts you will need to extend the cooking time by about 10-15 minutes.
  • Serve chicken, vegetables, and sauce over rice.

Notes

  • This recipe is designed and tested with small chicken breasts (about 4 ounces each). If you’re using larger chicken breasts, 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. Some store-bought sauces can be watery (like the texture of soy sauce). Those thinner sauces are not ideal for this dish.
  • 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!
  • I keep a bag of store-bought frozen diced onion in my freezer for recipes like this one — no chopping required!

Nutrition

Serving: 1/4 of the recipeCalories: 164kcalCarbohydrates: 32gProtein: 8gSodium: 3471mgPotassium: 628mgFiber: 4gSugar: 21gVitamin A: 1215IUVitamin C: 89.7mgCalcium: 78mgIron: 2.3mg
Keyword: baked chicken teriyaki recipe, easy chicken teriyaki recipe, Japanese Chicken, One Pan Chicken, Teriyaki Chicken
Course: Main Course
Cuisine: Japanese
Author: Blair Lonergan
blair

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

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Comments

  1. Ok so I’m crowning you the queen of easy flavorful dinners! This dish looks amazing! You can never go wrong with tender chicken and flavorful teriyaki sauce!

  2. This looks SO delicious – such an easy and delicious dinner! Can’t ever go wrong with chicken teriyaki, right?!

      1. This sounds easy but yummy my kind of meal! I need a recipe for a shrimp dish with the teriyaki sauce or marinade.

  3. 5 stars
    That’s as easy as it gets – and a total 10 on the delicious scale! Love this yummy dinner, Blair, and love that this sauce is free of preservatives. And that calorie count ! Yay! Sharing 🙂

    1. Thank you so much, Robyn! I appreciate the share, and I agree — the ingredients are great and the taste is amazing! 🙂

  4. I’ve not heard of ‘Soy Vay Veri Veri Teriyaki Marinade’. Is it found in most grocery stores or Asian specialty stores? Thank you.

    1. Oh, it’s the best! You can find it in just about any grocery store. Target (obviously), but also in your regular neighborhood grocer! Definitely seek it out. 🙂

  5. Chicken teriyaki is a favorite of mine, so I can only imagine how delicious this dump and bake version is! Love how easy it is, too!

    1. Thanks, Gayle! I agree — it has always been a favorite because I love that sweet and salty combo! 🙂

  6. Yum! This looks so so good! Jesse’s all time favourite asian marinade is teriyaki so he would love this!

  7. Hi Blair, I made this Dump & Bake Chicken Teriyaki for our Sunday dinner and thought it was really good. I didn’t find it over salty at all. Absolutely delicious!! I see what you mean by the sauce is thicker & richer than other marinades. I was able to find it at my local Market Basket and we did like it. I did see another brand that is lower in sodium, may try it next time just to cut down on the sodium a bit. Will definitely be making again!!

  8. 5 stars
    Made this tonight and it was amazing! I substituted green beans for the broccoli and I also added some minced garlic to the sauce. My 3 year old LOVED it which is a major plus in my house! It won’t let me click on the stars, but definitely 5 stars!

    1. Hi, Lauren! I’m so glad that it was a hit! Thanks for letting me know. Getting the approval of a 3-year-old is always high praise! 🙂

    1. Hi, Laura! It doesn’t include the optional rice, since I don’t have any specific quantities of rice to measure in the recipe. That part’s totally up to you. 🙂

  9. Hi Blair!

    I just wanted to thank you for including the nutrient list on your recipes. In particular for the carbohydrates and the breakdown of fiber to actual sugars; as well as the fat content and break down of the different fats as well. It’s very helpful for someone like me who is trying to get into the ketogenic lifestyle to improve my health. I will be trying this recipe out tonight. Keep the low-carb meals coming and have a great evening!

    1. Hi, Alyssa! So good to hear from you! I’m glad that you’re enjoying the recipes and that you find the nutrition information helpful. It’s an extra step in calculating, but I know that you’re not alone in appreciating that information. I’m so impressed by how much you’ve been cooking recently, since I know that you said you were new to the kitchen. You’ll be a pro soon enough! 🙂

      1. 5 stars
        Hey Blair,

        I feel so honored that you remember me haha! I’m learning slowly but surely and I owe most of it to you and your blog/recipes! They are so easy for a beginner like me to understand. I made this recipe for dinner last night and it was delicious! The best food I have made by far. I used chicken thighs because I couldn’t find small enough chicken breasts and it turned out great after a bit longer cooking as you recommended. I just subscribed recently so you can expect to see me around! Thank you for always answering my questions and I hope you and your fam have a great rest of your week!

  10. I have been trying to be better at getting healthy, homemade dinners in the freezer for busy days. This Teriyaki Chicken sounded great but fell extremely short. The chicken was flavorful and tender however the vegetables were way overcooked and despite mixing well in a separate bowl and then filling my casserole dish there were pockets of uncooked rice and overcooked rice. Sounded great but it was too good to be true. Leftovers went into the trash!

    1. Looks like I reviewed the wrong recipe! My review is for Baked Teriyaki Chicken Vegetables and Rice. Rice on the side is definitely a better idea!

  11. Rice is ALWAYS in microwave 2 cups water 1 cup rice 12 minutes… I use a mug (1 1/2 cups) and up time to 15 minutes.
    PERFECT every time and done when stir fry is done.

  12. 5 stars
    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!

  13. 5 stars
    Wow! Easy and fantastic!! My husband and 9 year old son approve. Thank you for a meal I am adding to the rotation. YUM!