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This recipe makes the very BEST juicy Baked Teriyaki Chicken and super easy sweet and savory homemade teriyaki sauce! Ready in just 30 minutes, it’s perfect for busy weeknights.
Looking for an easy weeknight dinner? This baked teriyaki chicken is the easiest dinner you’ll ever make! Baked in my glossy homemade teriyaki sauce, the chicken is tender, juicy, and packed with the most incredible flavor.
Best of all, this teriyaki chicken is loved by all ages! It’s one of my family’s favorites for sure. Especially when served with steamed jasmine rice, steamed broccoli, or bok choy.
Table of Contents
How to Bake Teriyaki Chicken
To begin, gather the ingredients and prepare the homemade teriyaki sauce, or use your favorite store-bought version. To make this baked teriyaki chicken you’ll need the following tools and equipment: digital meat thermometer, 9×13 baking dish, mixing bowls and measuring cups, and kitchen tongs.
- To Start, Gather these Ingredients
- Soy sauce
- Brown sugar
- Honey
- Rice wine vinegar (substitute with apple cider vinegar)
- Garlic and Ginger
- Sesame oil
- Water
- Cornstarch
- Chicken breasts
You will find many different recipes for teriyaki sauce. So far, this is my favorite version. It’s sweet, thick, and just like the teriyaki sauce from my favorite Japanese-American restaurant.
- Make the Homemade Teriyaki Sauce
Whisk together the soy sauce, brown sugar, honey, vinegar, ground ginger, sesame oil, garlic, and water in a medium sauce pot. Bring to a simmer and reduce heat to low. Allow the flavors to simmer for 3-4 minutes, stirring often.
Whisk together 3 tablespoons of cornstarch with 4 tablespoons cold water. Stir it into the simmering teriyaki sauce, whisking continuously until the sauce starts to thicken.
Immediately remove from heat and garnish with 1-2 teaspoons sesame seeds, if desired.
- Prepare the Chicken
Preheat your oven to 400°F and spray a large 11 x 8-inch baking dish with non-stick cooking spray. Transfer chicken to your prepared baking dish in a single layer and drizzle with olive oil. Sprinkle both sides with salt and pepper, to season.
Pour half of the prepared teriyaki sauce (approximately 1 cup) over the top of the chicken breasts. Reserve the remaining sauce for later. Use a fork or kitchen tongs to turn over the chicken several times to fully coat in your sauce.
- Bake the Teriyaki Chicken
Tent your baking dish with foil and transfer it to the oven. Bake, covered, for 20 minutes. Then uncover and continue to bake for an additional cooking time of 5-15 minutes, or until the internal temperature registers 160°F as measured with a digital meat thermometer.
Remove from the oven and allow the chicken to rest for 5 minutes before slicing and serving with the remaining teriyaki sauce. Serve garnished with sliced green onions and sesame seeds, if desired.
Recipe Tips
- Skip the Thickener: If you prefer a thinner (less glossy) teriyaki sauce, simply leave out the cornstarch.
- Chicken Cuts: Both chicken breasts and chicken thighs work well. Breasts are leaner, while bone-in, skin-on thighs offer richer flavor. If using thighs, sear both sides in a hot skillet until golden and crispy before adding the teriyaki sauce and finishing in the oven. Remember, bone-in thighs will take longer to cook than breasts.
- Make Ahead: You can prepare the sauce in advance and store it in an airtight container in the refrigerator for up to 2 weeks.
- Storage: Leftover baked chicken will keep in the refrigerator for up to 4 days.
Serving Suggestions
Baked chicken teriyaki is super versatile. When serving it as a main dish, it goes great with steamed white rice, brown rice, coconut rice, or even cauliflower rice. You can also try it with this easy fried rice recipe or yaki udon (stir fried udon noodles).
I like to serve it with steamed or roasted broccoli and cauliflower, roasted asparagus, sautéed zucchini, and stir-fried cabbage. A side of cut pineapple slices is another delicious addition!
More Asian-Inspired Recipes
If you make this baked teriyaki chicken recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Baked Teriyaki Chicken Recipe
Ingredients
For the Teriyaki Chicken
- 4 large chicken breasts
- 1 tablespoon olive oil
- salt and pepper , to season
- 1 cup homemade teriyaki sauce, (or your favorite store-bought version), plus more for serving
- Sesame seeds, to garnish
For the Homemade Teriyaki Sauce
- 1 cups low-sodium soy sauce
- ¾ cup brown sugar
- 2 tablespoon honey
- 3 tablespoon rice wine vinegar
- ½ teaspoon ground ginger
- ½ cloves garlic, minced
- 1 tablespoon sesame oil, optional
- ¾ cup water, divided
- 3 tablespoon cornstarch, mixed with 4 tbsp cold water
Instructions
- Preheat the oven to 400°F and spray a large 11 x 8-inch baking dish with non-stick cooking spray.
- Make the sauce base: In a medium saucepan, whisk together the soy sauce, brown sugar, honey, vinegar, ground ginger, garlic, sesame oil, and water over medium heat. Bring to a simmer, then reduce the heat to low. Simmer for 3 to 4 minutes.
- Thicken the sauce: Whisk together 3 tablespoons of cornstarch with 4 tablespoons of cold water. Slowly whisk the slurry into the simmering sauce. Continue to cook until the sauce has thickened, about 2 to 3 minutes. Remove from heat.
- Prepare the chicken: Pat the chicken dry with paper towels and transfer it to your prepared baking dish in a single layer. Drizzle with olive oil and sprinkle both sides with salt and pepper, to season. Pour half of the prepared teriyaki sauce (approximately 1 cup) over the top of the chicken breasts. Reserve the remaining sauce for later. Use a fork or kitchen tongs to turn over the chicken several times to fully coat in your sauce.
- Bake: Tent your baking dish with foil and transfer it to the oven. Bake, covered, for 20 minutes. Then uncover and continue to bake for an additional 5-15 minutes, or until the internal temperature registers 160°F as measured with a digital meat thermometer.
- Rest and serve: Allow the chicken to rest for 5 minutes before slicing and serving with the remaining teriyaki sauce. Garnish with sliced green onions and sesame seeds, if desired.
Notes
- If you prefer not to thicken your sauce, simply omit the cornstarch.
- Keep leftover teriyaki sauce stored in a sealed container in the refrigerator for up to 2 weeks. Leftover baked chicken will keep in the refrigerator for up to 4 days.
- Serve with rice, quinoa, cauliflower rice, and your favorite vegetables including garlic bok choy or steamed broccoli.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I used my cast iron skillet since I don’t have a casserole dish like the recipe shows. Worked great.
Makes a lotttt of teriyaki sauce, which was perfect because I used the rest to stir fry veggies. So glad I have yummy lunches prepped for the week 🙂