Chicken breasts, or thighs, smothered in a sweet and tangy homemade teriyaki sauce and baked in the oven. Serve Baked Teriyaki Chicken over rice for a complete meal!
I love teriyaki chicken in all forms (we especially love them as wings or our crock pot version), and this baked version is delicious! The tangy Asian sauce makes this one of our favorite dinner recipes the whole family enjoys.
Simple Meal for Busy Weeknights
Hello again! It’s Alicia from The Baker Upstairs, and I have a totally delicious and easy dinner recipe to share with you. This baked teriyaki chicken could not be easier to make, and it’s so tender and flavorful. It’s the perfect simple main course for a busy weeknight!
Does your family love chicken as much as mine does? It’s on the menu at our house at least 2-3 nights per week, and it’s always a favorite with the kids. I love that there are so many delicious and different ways to prepare chicken.
This baked teriyaki chicken is one that I make often because I always have all of the ingredients on hand. It’s a family favorite, and it always turns out delicious!
Making and Baking It
The key to this recipe is the homemade teriyaki sauce. It’s the perfect blend of savory and sweet, and adds so much flavor to the chicken.
The sauce is made with simple ingredients that you can easily find at the grocery store, and takes about ten minutes to make. Once the sauce is ready, just pour it over the chicken and bake!
You can make this recipe with either chicken breasts or thighs, and it’s delicious either way. I prefer chicken breasts in general, but using chicken thighs will give you a richer flavor and extra tender meat.
Tip: I was in a hurry when I made my chicken, and totally forgot to line the pan with parchment or foil, but it’s a really good idea to do so.
The teriyaki sauce will caramelize and darken as it cooks, and it can be difficult to clean up afterwards if you didn’t line the baking dish. You’ll want to bake the chicken for about 25-30 minutes, or until the internal temperature reaches 165.
We usually serve this chicken over rice, with steamed vegetables on the side (for a healthier version you can serve it with our cauliflower rice). You could also serve it with asian noodles or fried rice. It’s a simple, delicious, and easy to prepare meal that my kids love.
The recipe below serves 4, but you can easily double or triple the recipe if you’re feeding a crowd. This baked teriyaki chicken is always a favorite at my house!
We also like to make the sauce AHEAD OF TIME, and then add it right before baking. If you have leftovers, be sure to STORE in an air-tight container in the fridge for up to 4 days.
For more teriyaki recipes, try:
Baked Teriyaki Chicken Recipe
- 1 1/2 pounds boneless skinless chicken breast or thighs
- 1 tablespoon corn starch
- 1 tablespoon water
- 1/3 cup sugar
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 2 teaspoons minced garlic
- 1/2 teaspoon ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Preheat the oven to 425. Line a baking dish with parchment or foil. Place the chicken in the baking dish and set aside.
- In a medium saucepan, whisk together the corn starch, water, sugar, soy sauce, apple cider vinegar, garlic, ginger, sesame oil, and sesame seeds. Bring the mixture to a simmer over medium high heat. Simmer 3-5 minutes, or until thickened.
- Remove the sauce from the heat and pour it over the chicken, covering the chicken completely. Bake 25-30 minutes, or until the chicken is cooked through. Serve over rice.