Our Baked Teriyaki Chicken recipe is delicious and super easy, making it perfect for a busy weeknight dinner! And if the stovetop is more your style, be sure to check out our chicken teriyaki recipe that’s cooked on a cast iron skillet. No matter which option you choose, both recipes will show you how to make chicken teriyaki perfectly every time.
The Best Baked Teriyaki Chicken
This baked chicken teriyaki is so easy, y’all! All you need are a few simple ingredients, delicious teriyaki sauce, 25 minutes, and a family favorite dinner is done! This truly is one of our favorite easy dinner recipes that we find ourselves going back to time and time again. Look no further for the best chicken teriyaki recipe!
What You Will Need
- carrots & broccoli florets – Two classic veggies to add crunch, color, and the best nutrition to this dish.
- olive oil – Just a bit to ensure that your veggies cook perfectly.
- chicken breasts – Be sure to select boneless and skinless chicken breasts. You could also use boneless chicken thighs instead if that’s your preference. No matter what kind of chicken you chose, we promise it’ll be delicious.
- kosher salt & ground black pepper – The OG seasonings to help all the flavors in this dish shine.
- teriyaki sauce – Feel free to pick some store-bought teriyaki sauce or make our easy homemade teriyaki sauce. We also have a paleo version.
- serving: regular rice or cauliflower rice – If you want to make this speedy, check out our instant pot brown rice recipe.
How To Bake Teriyaki Chicken
Start by preheating your oven to 450°F and spray a 9 x 12 baking dish with olive oil. Then add your prepped carrots and broccoli to the your prepared baking dish and drizzle with olive oil and sprinkle with salt and black pepper. Massage the oil and seasonings into the veggies to make sure that they all get coated.
Next, place the chicken breasts on top of the veggies and season with some more kosher salt and pepper.
How Long To Bake Chicken Teriyaki
Then brush some simple teriyaki sauce over the top of the chicken. Cover your pan with foil and place it in the middle rack of the oven and let bake for 25-30 minutes or until the chicken is fully cooked. Cooking times may vary depending on if your oven runs hot. Use an internal meat thermometer to check that the chicken has reached 165°F.
Then remove the dish from the oven and let it cool slightly. Allowing the chicken time to rest will ensure that you get pieces of juicy chicken in every bite!
Once the dish has cooled a bit, add any extra of your own homemade teriyaki sauce that you have leftover.
This dish is delicious as is…
- Storage: For best results, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Whole30/Paleo: To make this Whole30/Paleo use a compatible teriyaki sauce and serve either as-is or over cauliflower rice.
- Gluten-Free: Use a gluten-free teriyaki sauce to make this recipe gluten-free.
- Veggies: Feel free to omit the veggies if you want.
Made this easy chicken dinner and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Baked Teriyaki Chicken – a delicious and super easy baked teriyaki chicken recipe that is perfect for a busy weeknight dinner!
- Preheat oven to 450 degrees F. Spray 9×12 baking dish with olive oil.
- Add carrots and broccoli to baking dish. Drizzle with olive oil and sprinkle with kosher salt and ground black pepper. Massage oil into the veggies.
- Place chicken breasts on top of the veggies. Season with kosher salt and ground black pepper. Brush teriyaki sauce over top the chicken.
- Cover pan with 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 degrees F.).
- 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.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Whole30/Paleo: to make this Whole30/Paleo use a compatible teriyaki sauce and serve either as-is or over cauliflower rice.
- Gluten-Free: use a gluten-free teriyaki sauce to make this recipe gluten-free.
- Veggies: feel free to omit the veggies if you want.
- Serving Size: 6 oz.
- Calories: 140
- Sugar: 6.2 g
- Sodium: 665.1 mg
- Fat: 2.4 g
- Carbohydrates: 22.1 g
- Protein: 7.2 g
- Cholesterol: 10.3 mg
Keywords: baked teriyaki chicken