This Baked Teriyaki Chicken Recipe with homemade teriyaki sauce is made with simple ingredients for an easy dinner the whole family will enjoy. This easy chicken dinner is a family favorite and perfect for busy weeknights!
Baked chicken teriyaki is one of my go-to easy recipes for boneless skinless chicken breasts. It's super simple and comes together quickly, so it's perfect when you want an easy chicken dinner.
This easy chicken recipe is also ideal for meal prep. I like to make a batch ahead of time and use the cooked chicken for quick meals and school lunches during the week.
You can make baked chicken teriyaki with store-bought sauce or make an easy homemade teriyaki sauce. Both are equally delicious, so it just depends upon your mood that day!
You only need boneless chicken breasts and a few other ingredients for the simple teriyaki sauce. You should be able to find most of them in your local grocery store, although you can make substitutions if needed.
- Chicken breasts -- 4 or 6 thin boneless skinless chicken breasts, about 2 pounds
- Soy sauce -- I use low sodium soy sauce
- Pineapple juice -- adds flavor and tenderizes chicken
- Brown sugar -- adds a hint of sweetness
- Sea salt, garlic powder, ground ginger
I also recommend cooking spray to make clean-up easier.
How to Make Easy Baked Teriyaki Chicken
First, you'll need to preheat your oven to 350 degrees f. Then, lightly spray nonstick cooking spray on a 13 x 9-inch baking pan or casserole dish.
Place chicken breasts in a single layer in the prepared baking dish. Set the dish aside for a few minutes while you make the teriyaki sauce.
To make the delicious sauce, add the sauce ingredients to a small bowl or small sauce pan. I usually mix everything together in one pan.
Bring the sauce ingredients to a boil, then cook on medium heat for about 5 minutes or until sauce starts to thicken.
Then, pour about half of the sauce over the chicken breasts. Return the saucepan to the stove, and keep warm on low heat. Make sure to stir occasionally and remove from heat if it's getting too thick.
Next, place the pan into the preheated oven.
Bake teriyaki chicken at 350 degrees for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165 degrees.
Total cook time depends upon the thickness of the chicken and your oven.
Spoon some sauce over the chicken. Then, broil the chicken for about 5 minutes or until golden brown for added color and flavor.
Spoon the remaining teriyaki sauce from the stove over the chicken when serving. The remaining sauce will be nice and thick at this point.
Sprinkle sesame seeds and chopped green onions on top of the chicken for extra flavor, if desired. The onions add a nice pop of color, as well!
I like to slice the chicken breasts before serving so that the delicious teriyaki sauce completely flavors the chicken. This also helps if you want to use chopsticks or make chicken rice bowls.
You can start that while the chicken is cooking. You can also serve chicken teriyaki with ramen noodles.
This delicious recipe is very easy to customize. Instead of homemade teriyaki sauce, you can use your favorite sauce from the store. I personally like Soy Vey Yeri Yeri teriyaki sauce. You can pour it directly over the chicken before baking.
To make baked teriyaki chicken with pineapple, add a few pineapple chunks or tidbits to the baking dish.
Not a fan of white meat? substitute chicken thighs for the chicken breasts.
You can also use cold water or chicken broth in place of the pineapple juice. And, you can substitute honey in place of the brown sugar.
If you don't want the sauce simmering on the stove, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir the cornstarch slurry into the boiling sauce, and pour over chicken before baking.
How to Store and Reheat
Place leftover teriyaki chicken in an airtight container and keep refrigerated. It keeps well for 3 to 4 days.
For longer storage, place chicken in a freezer bag or freezer safe container, and freeze for up to 3 months for best flavor.
To meal prep, you can allow the chicken to cool down. Then, place in an airtight container to use during the week.
Or, freeze uncooked chicken breasts in zip top storage bags with prepared teriyaki sauce. Thaw in the fridge when you're ready to use, and bake!
Baked Teriyaki Chicken Recipe
- 4 to 6 small chicken breasts about 2 pounds
- ½ cup low sodium soy sauce
- ½ cup pineapple juice
- ¼ cup brown sugar
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- Preheat oven to 350°
- Spray non stick cooking spray in a 9x13-inch baking dish, and place chicken in baking dish
- In a small sauce pan, add the soy sauce, pineapple juice, brown sugar, sea salt, garlic powder and ginger, and whisk until well combined
- Bring to a boil over medium high heat, stirring frequently. Reduce heat, and allow to simmer for about 5 minutes or until sauce starts to thicken
- Pour about half of sauce over chicken. Return remaining sauce to stove, and keep warm, stirring occasionally
- Place chicken in preheated oven, and bake for 25 to 30 minutes or until internal temperature is 165° according to meat thermometer
- Spoon sauce over chicken, and broil for about 5 minutes for extra color and texture (optional)
- Serve with remaining sauce
I hope you love this easy baked teriyaki chicken recipe as much as we do! For more easy chicken recipes and other easy homemade recipes, be sure to sign up for the weekly newsletter!
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