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Tender and juicy Baked teriyaki chicken breast cooked perfectly and served with white rice. Make your takeout chicken right at home in just 30 minutes.
Another similar recipe that you will also love is my Teriyaki Steak recipe.
If you love baking chicken breast you will love this baked teriyaki chicken recipe. Simple, easy to make, and takes just about 30 minutes to make. The chicken is first sauteed on the stovetop and then baked in the oven until perfectly browned and cooked through. The teriyaki sauce is homemade and the chicken breast is served over white basmati rice for a complete and comforting meal.
I like to serve it with white rice or this cilantro lime rice and some sauteed green beans or air fryer broccoli.
Recipe summary
- Simple and quick: Making this baked teriyaki chicken breast isn’t hard at all. It takes just about 30 minutes to put together.
- Perfect for meal prep: If you like to meal prep this would work great.
- Comforting and delicious: Enjoy takeout at home without skimping out on flavor. So delicious, it will be on your dinner rota weekly menu.
Ingredients you will need
To make this teriyaki chicken breast, you will need the following ingredients. Full measurements will be found further down below in the recipe card.
- Boneless skinless chicken breasts: I most like using chicken breasts, but you can swap them for boneless and skinless chicken thighs. Or swap it for salmon.
- Salt and pepper
- Olive oil: I’ve been using avocado oil lately when I cook, so you can use that instead.
- Fresh garlic cloves: fresh will make a difference and I prefer that over garlic powder.
- Fresh ginger: I recommend you use fresh instead of the powder form.
- Soy sauce or coconut amino
- Rice vinegar: if you don’t have this use white vinegar instead.
- Honey: I prefer honey for the best taste, you can swap it with agave.
- Cornstarch: you may use arrowroot powder.
- Crushed red pepper: could be an optional ingredient if made for kids.
- Sesame seeds: I feel like sesame seeds can be optional too.
- Green onions to garnish: adds great flavor but not a must.
- Steamed white or brown rice to serve
How to make baked teriyaki chicken
Below is a step-by-step guide on how I made this dish. If you want to print it, scroll down to the recipe card.
- Heat the oil in a large ovenproof skillet over medium-high heat; Preheat the oven to 400 F.
- Season the chicken with a pinch of salt and pepper. Sear the chicken for 2-3 minutes per side, until golden brown. Set aside.
- To the same preheated skillet, add the remaining oil.
- Add the garlic, and ginger and cook until fragrant.
- Add the soy sauce or coconut aminos, rice vinegar, honey, cornstarch, pepper flakes, and sesame seeds, stirring continuously.
- Cook for 2-3 minutes, or until the sauce thickens and coats the back of your spoon.
- Return the chicken to the skillet into the sauce, and transfer to the preheated oven. Bake for 8-10 minutes, or until the chicken is fully cooked through.
Tips from my kitchen
- The nutrition facts do not include rice.
- For a low-carb option, serve with cauliflower rice or some roasted veggies.
- If you prefer using boneless chicken thighs, you could use chicken thighs but the nutritional values will change.
- Don’t like chicken? Try my Baked teriyaki salmon instead.
- I prefer making the teriyaki sauce from scratch but if you have a favorite brand you like you may use store-bought teriyaki.
- Store leftovers in a container in the fridge for up to 4 days.
- I prefer using honey for the homemade teriyaki sauce. You may swap honey with maple syrup or agave if you like but I highly recommend honey.
- Do not overcook the chicken to prevent it from drying out.
Frequently asked questions
Adding cornstarch will help thicken the teriyaki sauce so it’s less watered down and get it to stick to the chicken more. You can also save some of the sauce to add to the chicken breast a few minutes before it is done cooking.
Teriyaki chicken is best served with rice and a side of veggies like broccoli or green beans. For a low-carb option, instead of rice, you may serve with cauliflower rice or noodles. Try them with stir-fries or roasted veggies.
If the teriyaki sauce is a bit watered down, you can add cornstarch to make it thicker. Mix about a tablespoon of cornstarch with about 1/4 cup of cold water and pour it over the teriyaki sauce. Continue cooking until it thickens.
You may also like
- Creamy Cajun Chicken Pasta
- Fajita Stuffed Chicken Breast
- Honey Garlic Salmon
- Cauliflower “Potato” Salad
- Cucumber Tomato Feta Salad
- Chipotle Chicken Skillet
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Baked Teriyaki Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts, lightly pounded to even thickness
- Kosher salt and ground pepper, to taste
- 2 tablespoons olive oil
- 2-3 garlic cloves, minced
- 1- inch knob of ginger, grated on the Microplane
- 1 cup soy sauce , or coconut aminos
- 2 tablespoons rice vinegar
- 1/4 cup honey
- 2 tablespoons cornstarch
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon sesame seeds
- 1-2 Green onions, chopped
- Steamed rice, for serving
Instructions
- Heat the 1 tablespoon of 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Preheat the oven to 400 F.
- Season the 4 boneless skinless chicken breasts with a pinch of Kosher salt and ground pepper. Sear the chicken for 2-3 minutes per side until golden brown. Set aside.
- To the same preheated skillet, add the remaining oil.
- Add the 2-3 garlic cloves (minced) and 1- inch knob of ginger (minced) and cook until fragrant. Add the 1 cup soy sauce , 2 tablespoons rice vinegar, 1/4 cup honey, 2 tablespoons cornstarch, ¼ teaspoon crushed red pepper flakes, and ½ teaspoon sesame seeds, stirring continuously. Cook for 2-3 minutes, or until the sauce thickens and coats the back of your spoon.
- Return the chicken to the skillet into the sauce, and transfer to the preheated oven. Bake for 8-10 minutes, or until the chicken is fully cooked through.
- Serve with Steamed rice and 1-2 Green onions sliced.
Video
Notes
- The nutrition facts do not include rice.
- For a low-carb option, serve with cauliflower rice.
- If you prefer using boneless chicken thighs, you could use chicken thighs but the nutritional values will change.
- I prefer making the teriyaki sauce from scratch but if you have a favorite brand you like you may use store-bought.
- store leftovers in a container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! My whole family loved it!
Thanks for the feedback, Melissa. Glad everyone loved it.
Did you know that not all “orientals” are the same?
For example, there’s a difference between Chinese people and Japanese people!
I KNOW! CRAZY, right?
Bonus fact: Teriyaki sauce is Japanese, not Chinese.
The sauce was extremely thick.
chicken was dry and the teriyaki didn’t do well in the oven. It just got burnt on the pan and didn’t get absorbed into the chicken