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Tender and juicy Baked teriyaki chicken breast cooked to perfection and served with white rice. Make your own takeout chicken right at home in just 30 minutes.
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.
Balance out this teriyaki chicken by serving it with some sauteed green beans or broccoli. Tender and juicy chicken with each bite, this healthy Asian chicken breast recipe is the perfect chicken dinner to serve the whole family.
why you will love this teriyaki chicken
- Simple and quick: Making this baked teriyaki chicken breast isn’t hard at all. It takes just about 30 minutes to put together.
- Healthy: Healthier than what you would have when you order carry-out, this baked teriyaki chicken is made with homemade teriyaki sauce and served over cooked white rice. If you like to meal prep, this is great for meal prepping.
- 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 baked chicken
To make this baked teriyaki chicken breast you will need the following ingredients. Full measurements will be found further down below.
boneless skinless chicken breasts
salt and pepper
olive oil
fresh garlic cloves
fresh ginger
soy sauce or coconut amino
rice vinegar
honey
cornstarch
crushed red pepper
sesame seeds
green onions to garnish
steamed white or brown rice to serve
How to make this baked teriyaki chicken
Heat the oil in a large oven-proof 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, 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.
recipe notes, tips, and substitutes
- 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 our Baked teriyaki salmon instead.
- We 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.
- We prefer using honey in our homemade teriyaki sauce. You may swap honey with maple syrup if you like but we highly recommend honey.
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.
Other healthy recipes you may 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 tbsp olive oil
- 2-3 garlic cloves, minced
- 1- inch knob of ginger, grated on the Microplane
- 1 cup coconut aminos, or soy sauce
- 2 tbsp rice vinegar
- 1/4 cup honey
- 2 tbsp cornstarch
- ¼ tsp crushed red pepper flakes
- ½ tsp sesame seeds
- 1-2 Green onions, chopped
- Steamed rice, for serving
Instructions
- Heat the oil in a large oven-proof 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, 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.
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.
- We 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.
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