Baked Teriyaki Chicken

5 from 12 votes

Tender chicken bakes with broccoli, peppers, and onions in a sticky-sweet teriyaki sauce. This 5-ingredient dinner is ready in about 30 minutes with almost no prep work.

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 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
1 tablespoon olive oil
Optional for serving: cooked rice, sliced green onions, toasted sesame seeds

Instructions

Preheat oven to 425°F (220°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
Season the chicken lightly with salt and pepper on both sides. Set aside.
Place the broccoli, bell pepper, and onion in the prepared dish. Drizzle with olive oil, season lightly with salt and pepper, and toss to coat.
Arrange the chicken on top of the vegetables. Pour the teriyaki sauce over everything and toss gently to coat.
Cover the dish tightly with aluminum foil and bake for 15 minutes.
Remove the foil, gently stir the vegetables, and return the dish to the oven uncovered. Bake for 10 to 15 more minutes, or until a meat thermometer reads 165°F in the center of the chicken.
For a charred finish, broil for 1 to 2 minutes (watch closely to prevent burning).
Serve over rice and garnish with green onions and sesame seeds.

Notes

Chicken size matters. This recipe works best with small chicken breasts (about 5 ounces each). For larger breasts, cut them in half or extend the baking time by 10 to 15 minutes.
Choose the right sauce. Use a thick, syrupy teriyaki sauce. Thin sauces won't coat properly and will make the dish watery.
Cover first, then uncover. Keeping the dish covered for the first 15 minutes prevents burning and keeps the chicken moist. Uncovering allows the sauce to thicken and caramelize.
Check the temperature. The chicken is done when it reaches 165°F internally.
Broil for extra char. A minute or two under the broiler adds nice caramelization, but watch closely since the sugary sauce can burn fast.
Make ahead: Assemble and refrigerate up to 24 hours in advance. Let it come to room temperature before baking.
Storage: Leftovers keep 3 to 4 days refrigerated. Chicken (without vegetables) freezes well for up to 3 months.

Nutrition