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Teriyaki Oven Baked Chicken
- Ready In: 35
- Serves: 6
- Protein: 20 grams per serving
- Main Ingredients: Boneless, skinless chicken breasts, teriyaki sauce, broccoli and carrots, and optional rice.
- Dietary Info: Naturally Dairy-free with gluten-free options.
- Why You’ll Love It: This baked teriyaki chicken recipe is our go-to for busy weeknights when we need something quick but flavorful. Add having the chicken and veggies cook together is a total time-saver and flavor game changer.
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Baked Chicken Teriyaki Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken: Boneless, skinless chicken breasts are a no-fuss cut of chicken for this recipe, but you could swap them with bone-in chicken thighs. Roasting duration could be affected slightly, so always use a meat thermometer to check the internal temp has reached 160 degrees F.
- Teriyaki Sauce: The reviews on our homemade teriyaki sauce speak for themselves, but feel free to pick up store bought teriyaki sauce to speed things up. We also have a paleo teriyaki sauce option to make this recipe gluten-free.
- Rice: Use pre-cooked rice from the grocery store or make our quick instant pot jasmine rice.
How To Make Teriyaki Chicken
Step 1 – Add seasoned carrots and broccoli to baking dish.
Step 2 – Add chicken breasts on top.
Baked teriyaki chicken thighs
- You can use bone-in, skin-on chicken thighs in this recipe, but we suggest that you sear them first. Bring a large skillet to a medium-high heat and coat the bottom of the pan with 1 tablespoon of olive oil. Sear chicken thighs on each side for about 2 minutes and then transfer them to the baking sheet.
- You can also use boneless chicken thighs, but add them to the baking sheet at about the 10-minute mark. This cut of meat is thinner than chicken breasts, which requires less cook-time.
Step 3 – Make a batch of our homemade teriyaki sauce.
Step 4 – Brush teriyaki sauce over the top of the chicken, cover, and bake.
Step 5 – Let chicken rest in order to stay juicy.
Step 6 – Add another brushing of teriyaki sauce, serve over rice, and enjoy!
Oven Baked Teriyaki Chicken FAQs & Tips
Baked teriyaki chicken with bottled sauce
You can definitely make this recipe with store-bought teriyaki sauce. Our favorite is from Primal Kitchen.
If you want more teriyaki flavor infused into your chicken, put 1/4 – 1/3 cup of teriyaki sauce and chicken breasts in a large bowl or storage bag to marinate for 15-30 minutes.
Chicken thighs vs breasts for teriyaki
Bone-in chicken thighs will require the same amount of cook-time as chicken breast, and possibly a few minutes extra. Bone-less chicken thighs will require a bit less cook time. Use a meat thermometer to ensure that the chicken has reached 160 degrees F. It’ll continue to cook during the rest period.
Store the chicken and veggies in an airtight container in the refrigerator for up to three days.
How to keep baked teriyaki chicken juicy?
Take the chicken out of the oven when an internal meat thermometer reaches 160 degrees F. It will continue to cook during the rest period. Allowing the chicken to rest once it’s been taken out of the oven is key to getting the juiciest bites of chicken.
Other Teriyaki Inspired Recipes You Might Like
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Ingredients
- 1-2 cups carrots, sliced
- 2 cups broccoli florets
- 1-2 tablespoons olive oil
- kosher salt and ground black pepper
- 4 boneless skinless chicken breasts, approx. 2 lbs
- 1 cup teriyaki sauce, homemade teriyaki sauce or store-bought; more, if desired*
Serving Suggestion:
- cooked rice
- homemade cauliflower rice
Instructions
- Prep: Preheat oven to 450℉. Spray 9×12 baking dish with olive oil.
- Combine: Add carrots and broccoli to baking dish. Drizzle with 1-2 tablespoons olive oil and sprinkle with kosher salt and ground black pepper. Massage oil into the veggies. Place 4 boneless skinless chicken breasts on top of the veggies. Season with salt and pepper. Brush 1 cup teriyaki sauceith some teriyaki sauce over top the chicken.
- Bake: Cover pan with aluminum foil. Place in oven, middle rack. Let bake approx. 25-30 minutes or until chicken is fully cooked (chicken is fully cooked when it reaches an internal temperature of 165℉).
- Serve: Remove from oven and let cook slightly. Brush or drizzle with additional teriyaki sauce, as desired, and serve as-is, over regular rice of your choice or over cauliflower rice.
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Whole30/Paleo/Gluten-Free: to make this Whole30/Paleo use our paleo teriyaki sauce or another compatible teriyaki sauce and serve either as-is or over cauliflower rice.
- Chicken thighs – use a meat thermometer to ensure chicken is cooked to 165 degrees F.
- Bone-in, skin-on chicken thighs: Bring a large skillet to a medium-high heat and coat the bottom of the pan with 1 tablespoon of olive oil. Sear chicken thighs on each side for about 2 minutes and then transfer them to the baking sheet.
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Liz Sipley says
Such an easy and flavorful recipe!
maggie says
Made this and it was a crowd pleaser! My kids loved it! Made it with a side of cilantro lime rice and it was devoured. the chicken stays so juicy, its amazing.
Erin says
Awesome to hear, Maggie!