Baked Teriyaki Chicken

5 from 10 votes

This 5-ingredient, one-dish, baked teriyaki chicken recipe is about as easy as it gets!

Course Dinner

Cuisine Asian, Japanese

Keyword baked chicken teriyaki recipe, baked teriyaki chicken, baked teriyaki chicken breast, dump and bake teriyaki chicken, easy chicken teriyaki recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 316kcal

Author Blair Lonergan

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