Description
Baked teriyaki chicken brings together tender chicken breasts with a glossy, savory-sweet sauce that caramelizes beautifully in the oven, creating a dish your family reaches for again and again. Simple ingredients combine to give you a weeknight dinner that tastes like takeout but comes together faster than you’d expect.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Sauce and seasonings:
- 1/2 cup teriyaki sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1/2 teaspoon sesame oil
Garnish:
- 2 tablespoons sesame seeds
- 2 green onions, sliced
Instructions
- Set your oven rack to the middle position and heat it to 400°F for even cooking throughout.
- Blot 4 boneless, skinless chicken breasts with paper towels until dry, then arrange them in a single layer in your baking dish.
- Whisk together 1/2 cup teriyaki sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon minced ginger, 2 minced garlic cloves, and 1/2 teaspoon sesame oil in a bowl until the honey fully dissolves.
- Pour your sauce mixture over each chicken breast, flipping them to coat both sides evenly.
- Transfer your baking dish to the 400°F oven and bake for 20 to 25 minutes until the thickest part of each breast reaches 165°F internally.
- Take your dish out of the oven and let the chicken sit undisturbed for 5 minutes so the juices settle back in.
- Scatter 2 tablespoons sesame seeds and 2 sliced green onions across your chicken right before plating.
Notes
- Drying your chicken breasts thoroughly before adding sauce helps them brown better and prevents the dish from becoming watery.
- Stir the teriyaki mixture until the honey completely dissolves so the sauce coats evenly and creates a glossy finish on the chicken.
- For a lower-sodium version, swap regular teriyaki sauce for low-sodium teriyaki and reduce the amount slightly since the other ingredients still provide plenty of flavor.
- If your chicken breasts are thick, gently pound them to an even thickness so they cook at the same rate and stay moist throughout baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg