Baked Teriyaki Chicken Recipe

If you’re craving a flavorful, juicy chicken dinner that’s both easy and impressive, then you absolutely have to try this Baked Teriyaki Chicken Recipe. I love this because it’s a weeknight game changer—simple ingredients come together to create something sticky, sweet, and perfectly balanced. Plus, once you master this, you’ll find yourself dreaming up excuses to make it again and again!

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Ingredients You’ll Need

These ingredients work in harmony to create that classic teriyaki flavor that’s both sweet and savory, without being overpowering. When shopping, I like to pick a good quality soy sauce and fresh garlic for the best taste.

• Chicken breasts: I prefer using large, boneless chicken breasts to keep things easy and protein-packed.
• Olive oil: Adds a touch of richness and helps the chicken brown just right.
• Salt and pepper: Simple seasoning that enhances every bite.
• Soy sauce (low-sodium): The base of the sauce; low-sodium is key to controlling saltiness.
• Brown sugar: Gives the teriyaki sauce that signature sweet depth.
• Honey: Adds a gentle floral sweetness and helps with that sticky glaze.
• Rice wine vinegar: Brings brightness and balances the sweetness.
• Ground ginger: A warm spice note that keeps the flavor authentic.
• Garlic (minced): Fresh garlic packs a punch and elevates the sauce.
• Sesame oil (optional): Provides a lovely toasted flavor that I love adding when I have it.
• Water: For thinning and simmering the sauce.
• Cornstarch: Mixed with water to thicken the sauce into that perfect glaze.
• Sesame seeds: For garnish to add a little crunch and nutty aroma.

Variations

This baked teriyaki chicken is a base that I love to play around with depending on my mood or what’s in season. Don’t hesitate to personalize it—you’ll enjoy how versatile this recipe truly is.

• Add spice: When I’m feeling adventurous, I add a dash of chili flakes or sriracha to the sauce for a sweet-heat combo that wakes up my taste buds.
• Use chicken thighs: If you prefer darker meat, swap breasts for thighs—they stay extra juicy and soak up the sauce wonderfully.
• Vegetarian twist: Try the sauce over baked tofu or roasted mushrooms for a delicious plant-based option.
• Garnishes and extras: Toss in green onions, crushed peanuts, or even a sprinkle of chopped fresh cilantro for extra layers of flavor.

How to Make Baked Teriyaki Chicken Recipe

Step 1: Prepare the sauce base

Start by whisking together the soy sauce, brown sugar, honey, rice wine vinegar, ground ginger, minced garlic, sesame oil (if you’re using it), and water in a medium saucepan. Bring it to a simmer over medium heat, then lower the heat and let it bubble gently for 3 to 4 minutes. I discovered this trick to build flavor before thickening, and trust me, it makes all the difference.

Step 2: Thicken your teriyaki glaze

Mix your cornstarch with cold water to make a smooth slurry, then slowly whisk it into your simmering sauce. Keep stirring until it thickens—about 2 to 3 minutes. I like to keep the heat low to avoid lumps. This step gives you that glossy, velvety texture that clings beautifully to the chicken.

Step 3: Season and coat the chicken

Pat your chicken breasts dry with paper towels—this helps the sauce stick better and the chicken brown nicely. Place them in a sprayed baking dish, drizzle with olive oil, and sprinkle both sides with salt and pepper. Pour half of your teriyaki sauce over the chicken, then use a fork or tongs to flip each piece a few times until thoroughly coated. The result? Flavor-packed chicken that’s ready for baking.

Step 4: Bake with care

Cover the baking dish with foil—this keeps the chicken juicy—and bake at 400°F for 20 minutes. Then remove the foil and bake for an additional 5 to 15 minutes until the internal temperature hits 160°F. I use a digital meat thermometer and find it’s the only way to guarantee perfect doneness without drying out the meat.

Step 5: Rest and serve like a pro

Once out of the oven, let your chicken rest 5 minutes—that’s the secret to juicy results. Slice it up, spoon on the remaining teriyaki sauce, and sprinkle with toasted sesame seeds or green onions if you like. This little finish sends it over the top every time.

How to Serve Baked Teriyaki Chicken Recipe

Garnishes

I’m a big fan of sprinkling toasted sesame seeds and thinly sliced green onions on top—they add crunch and a pop of freshness that contrasts beautifully with the sweet glaze. Sometimes, if it’s a special night, I add a few red chili flakes for a tiny kick.

Side Dishes

My go-to sides are steamed jasmine rice or fluffy quinoa—both soak up that teriyaki sauce perfectly. For veggies, I love sautéed garlic bok choy or steamed broccoli tossed with a splash of sesame oil. These keep the meal light, fresh, and balanced.

Creative Ways to Present

For something fun, I like to slice the chicken and fan it over rice bowls, then drizzle extra sauce and scatter some crispy fried shallots on top. It’s a crowd-pleaser and perfect for casual dinner parties or a comforting solo meal. You can even serve it on lettuce wraps for a lighter bite.

Make Ahead and Storage

Storing Leftovers

I usually store leftover baked teriyaki chicken in an airtight container in the fridge—it stays great for up to 4 days. Just make sure to spoon any extra sauce over the chicken before sealing; it keeps it from drying out and keeps the flavors vibrant.

Freezing

This recipe freezes well, which is a lifesaver for busy weeks. I freeze individual portions in freezer-safe containers with a bit of sauce, then thaw overnight in the fridge before reheating. The key is to avoid overcooking when reheating to keep that tenderness.

Reheating

When reheating, I prefer using the oven or toaster oven at a moderate temperature to warm the chicken evenly without drying it out. A quick microwave zap works in a pinch—just cover the dish with a damp paper towel to trap moisture.

FAQs

Final Thoughts

This Baked Teriyaki Chicken Recipe has become one of my absolute go-to meals—I love how it strikes the perfect balance between sweet and savory, it’s quick enough for a busy night, and it impresses guests without any stress. Once you try it, I’m pretty sure you’ll agree it’s a keeper, too. So grab your ingredients, preheat your oven, and let this become a staple in your kitchen like it is in mine!

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