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Overhead shot of marinated baked chicken breast on a plate
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5 from 2 votes

5-Ingredient Baked Chicken Breast Recipe

A sweet and savory marinade adds delicious flavor to this tender and juicy 5-Ingredient Baked Chicken Breast recipe, with just 5 minutes of hands-on time!
Course Dinner
Cuisine American
Keyword baked chicken, baked chicken breast recipes, boneless skinless chicken breast recipes
Prep Time 5 minutes
Cook Time 35 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings 4 people
Calories 224.5kcal
Author Blair Lonergan

Ingredients

  • 1 cup thick teriyaki sauce and marinade (see note below)
  • 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).
  • Remove chicken from refrigerator 30 minutes before baking.
  • 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 ½ 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

Serving: 1/4 of the chicken plus 2 tablespoons of marinade | Calories: 224.5kcal | Carbohydrates: 10.2g | Protein: 39.3g | Fat: 2.1g | Saturated Fat: 0.6g | Cholesterol: 99mg | Sodium: 366.7mg | Potassium: 27.3mg | Sugar: 6.6g