Oven-Baked Teriyaki Chicken Breast Recipe

When you want an easy weeknight dinner, try this Baked Teriyaki Chicken Breast. Boneless, skinless chicken breasts are marinated in a straightforward homemade teriyaki marinade, baked until tender, and served with the leftover sauce for a rich, saucy finish.

Flavorful Baked Teriyaki Chicken Breast

There’s nothing quite like super-saucy baked teriyaki chicken. This version is a family favorite because it’s fast to prepare and yields juicy chicken with plenty of glossy sauce. The homemade marinade balances sweet and savory flavors, making it ideal for chicken breasts.

This meal is ready in less than an hour. The chicken stays moist inside while the marinade reduces into a flavorful coating on the outside.

Easy Teriyaki Chicken Marinade

A jarred teriyaki sauce is convenient, but this homemade marinade is very quick to make and tastes fresher. For the basic marinade you will need:

• Soy sauce: Salty and savory. Substitute tamari for gluten-free or use low-sodium soy sauce if preferred.
• Fresh grated ginger: Adds brightness and slight heat. Pre-grated ginger in a tube can save time.
• Sriracha: Optional for a touch of heat.
• Garlic: Freshly minced or pre-minced.
• Maple syrup or brown sugar: Provides natural sweetness and depth; maple syrup adds warmth.
• Green onion: Adds a fresh, mild onion flavor as it bakes.
• Rice vinegar: Balances sweetness and helps lift the other flavors.

Teriyaki sauce vs. teriyaki marinade

They share the same flavor profile. The primary difference is texture: a sauce is typically thicker (often using a cornstarch slurry) while a marinade is thinner so it can penetrate the meat.

What kind of chicken should I use?

Boneless, skinless chicken breasts are recommended, but this method also works well with boneless thighs or bone-in pieces. Adjust cook times accordingly.

Quick tip: About 1 to 1.5 lbs chicken breast pairs well with roughly 1/2 cup of marinade.

How to Make Baked Teriyaki Chicken Breast

1. Make the marinade: Whisk all marinade ingredients together in a medium bowl.
2. Marinate the chicken: Place the chicken in a zipper-style bag or the baking dish and pour the marinade over it. Refrigerate for at least 30 minutes or up to 24 hours for deeper flavor.
3. Bake: Preheat the oven to 375ºF. Spray a 9×9-inch baking dish with nonstick spray, add the chicken and any remaining marinade, and bake for 20–25 minutes, or until the thickest part reaches 165ºF.
4. Rest and serve: Remove the chicken from the oven and let it rest 5–10 minutes before slicing. Spoon the pan juices over the meat.

How to thicken the sauce

If you prefer a thicker sauce, thicken it immediately after baking while the sauce is hot. Whisk 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry, then stir it into the hot pan juices. Let it sit a few minutes to thicken.

Other cooking methods

If you don’t want to use the oven, try these alternatives while keeping the same marinade:

• Grill: Grill over medium-high heat for about 15–20 minutes, flipping halfway, until cooked through.
• Instant Pot: Place chicken and marinade on a trivet and cook on high pressure for 8 minutes, then quick release.
• Slow cooker: Cook on high 2–3 hours or low 6–8 hours until tender.

Be sure the internal temperature reaches 165ºF.

Tips & Questions

Serving Suggestions

Serve sliced teriyaki chicken with steamed white rice and steamed or stir-fried broccoli for a classic meal. Other grain ideas include cauliflower rice, quinoa, brown rice, or fried rice variations. Garnish with sesame seeds and extra chopped green onions if desired.

Storage

Allow the chicken to cool completely, then store in an airtight container in the refrigerator for 3–5 days.

Freezer Instructions

For best results, freeze before baking:

1. Place the chicken and marinade in a freezer-safe gallon bag and remove excess air.
2. Freeze for up to 3 months.
3. Thaw completely before baking and follow the recipe directions.

Recipe

Ingredients (serves 4)

• 1 to 1.5 lbs boneless, skinless chicken breast
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 teaspoons fresh grated ginger
• 1/2 teaspoon sriracha (optional)
• 2 cloves garlic, minced
• 3 tablespoons maple syrup (or brown sugar)
• 2 tablespoons chopped green onion
• 2 tablespoons rice vinegar
• Optional thickener: 1 teaspoon cornstarch + 2 tablespoons water
• Optional toppings: sesame seeds and extra chopped green onions

Instructions

1. Whisk all marinade ingredients (except chicken and cornstarch) in a medium bowl.
2. Place chicken in a large zipper bag or the baking dish and pour the marinade over it, ensuring the pieces are coated. Refrigerate at least 30 minutes or up to 24 hours.
3. Preheat oven to 375ºF. Spray a 9×9-inch baking dish, transfer the chicken and marinade into the dish, and bake 20–25 minutes or until internal temperature is 165ºF.
4. Remove chicken and let rest 5–10 minutes. If you want thicker sauce, whisk cornstarch and cold water to make a slurry, stir it into the hot pan juices immediately, and let sit until thickened.
5. Slice the chicken, spoon sauce over top, and sprinkle with sesame seeds and green onions if using.

Notes

• Cook time will vary with the size and thickness of the chicken breasts.
• Nutrition was calculated using 1.5 lbs chicken and may vary based on exact ingredients and portion sizes.

Nutrition (per serving, approximate)

Calories: 158 kcal; Carbohydrates: 8 g; Protein: 28 g; Fat: 2 g; Sugar: 7 g; Fiber: 0 g.