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Top down shot of a bowl of rice with baked teriyaki chicken and veggies on top with sesame seed garnish.

Baked Teriyaki Chicken

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Oven
  • Cuisine: American


Baked Teriyaki Chicken – a delicious and super easy baked teriyaki chicken recipe that is perfect for a busy weeknight dinner!


  • 12 cups carrots, sliced
  • 2 cups broccoli florets
  • 12 tablespoons olive oil
  • 4 boneless skinless chicken breast (approx. 2 lbs)
  • kosher salt and ground black pepper
  • 1 cup teriyaki sauce (more if desired)*
  • serving: regular rice or cauliflower rice


  1. Preheat oven to 450 degrees F. Spray 9×12 baking dish with olive oil. 
  2. 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.
  3. Place chicken breasts on top of the veggies. Season with kosher salt and ground black pepper. Brush teriyaki sauce over top the chicken. 
  4. Cover pan with foil. Place in oven, middle rack. 
  5. 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.). 
  6. 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