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Best-Ever Baked Teriyaki Chicken Recipe

Best-Ever Baked Teriyaki Chicken

Tender baked chicken breasts are coated in a homemade sweet-and-savory teriyaki sauce, then finished with a glossy reduction made from the baking juices. Serve with rice, noodles, and steamed vegetables for a complete Asian-inspired dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 breasts, about 1 1/2 to 2 pounds total Boneless, skinless chicken breasts
Teriyaki Sauce
  • 1/2 cup Low-sodium soy sauce
  • 1/4 cup Apple cider vinegar
  • 1/4 cup Packed brown sugar
  • 1/4 cup Honey
  • 1 tablespoon, about 3 cloves Minced garlic
  • 1 teaspoon Sesame oil
  • 1 teaspoon Minced fresh ginger
Sauce Finishing
  • 1 tablespoon Cornstarch
  • 1 tablespoon Cold water
Garnish
  • To taste optional Sesame seeds
  • To taste optional Sliced green onions

Method
 

Step-by-Step
  1. Heat the oven to 400°F (205°C) and lightly grease a 9-by-13-inch baking dish. If the chicken breasts are very thick, pound them gently to a more even thickness so they cook at the same rate.
  2. In a bowl, whisk together the soy sauce, apple cider vinegar, brown sugar, honey, minced garlic, sesame oil, and fresh ginger. Continue whisking until the sugar is mostly dissolved and the mixture looks evenly blended.
  3. Place the chicken breasts in the prepared baking dish and pour the teriyaki mixture over them. Turn the breasts once if needed so the sauce coats both sides before baking.
  4. Bake for 25 to 35 minutes, depending on the thickness of the chicken breasts. Begin checking at about 25 minutes and continue baking until an instant-read thermometer registers 165°F (74°C) at the thickest point.
  5. Transfer the cooked chicken to a cutting board and let it rest briefly before slicing. Resting allows the juices to settle, helping the chicken remain moist when cut.
  6. Pour the liquid from the baking dish into a saucepan, straining it if you prefer an especially smooth sauce. Bring the liquid to a simmer over medium heat, watching closely because the sugars can bubble quickly.
  7. Whisk the cornstarch and cold water together in a small bowl until smooth, then stir the slurry into the simmering sauce. Cook for 1 to 3 minutes, whisking often, until the sauce becomes glossy and slightly thickened.
  8. Slice the rested chicken and arrange it over rice or noodles. Spoon the thickened teriyaki sauce over the slices, then finish with sesame seeds and sliced green onions before serving.

Notes

Use an instant-read thermometer because chicken breast size varies. For food safety, the thickest part must reach 165°F (74°C). Refrigerate leftovers in a covered container for up to 3 days and reheat gently with a spoonful of sauce or water.