5-Ingredient Baked Teriyaki Chicken Breast

Overhead shot of marinated baked chicken breast on a plate

5 from 2 votes

5-Ingredient Baked Teriyaki Chicken Breast

A sweet and savory, minimal-ingredient teriyaki marinade gives this quick and easy baked teriyaki chicken so much flavor with minimal effort!

Course Dinner

Cuisine American

Keyword baked chicken, baked teriyaki chicken breast, boneless skinless chicken breast recipes, Teriyaki Chicken

Prep Time 5

Cook Time 35

Marinating Time 2

Total Time 2 40

Servings people

Calories 224.5kcal

Author Blair Lonergan

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

Nutrition information provided below includes 1/2 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