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!
Servings 4 people
- 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)
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.
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.
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