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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 Recipe

Author: Erin Jensen
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Course: Dinner/Entree
Cuisine: American
Method: Oven
Baked Teriyaki Chicken takes just 30 minutes and tastes delicious with our homemade teriyaki sauce. Perfect for a busy weeknight dinner or meal prep.

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:

Instructions

  • Prep: Preheat oven to 450℉. Spray 9x12 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.
      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.

Nutrition

Calories: 168kcal | Carbohydrates: 12g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1951mg | Potassium: 551mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3776IU | Vitamin C: 29mg | Calcium: 37mg | Iron: 1mg
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