These easy Teriyaki Chicken Breasts bake up easily in the oven, right along with the vegetables. The delicious teriyaki sauce is a keeper. Tuck it away and use it on chicken breast or thighs, make skewers out of it, or use it on the BBQ.

teriyaki chicken breasts on plate with vegetables

This teriyaki chicken features a delicious teriyaki sauce, that doubles as a marinade. If you have the time, marinate your chicken breasts for 6-8 hours. If you do, your chicken will form a flavourful “skin”, that locks in the moisture as it cooks. That said, if time is tight, I have marinated for as little as 1 hour. As most of the sauce is added at the end, you can decide how much or how little you add, which is always nice.

How you cook up the chicken is up to you. This time, I baked my chicken teriyaki as a sheet pan dinner, together with broccolini and sweet peppers that needed using up. It’s a great solution for a quick dinner, as you simply throw it all in the oven. Check the Cook’s Notes for other cooking options.

Ingredients and Substitutions

Chicken Breasts – While I have used boneless, skinless chicken breasts here, you can easily use boneless, skinless chicken thighs or even bone-in/skin-on chicken. Boneless, skinless chicken breast chunks on skewers are also great.

Soy Sauce – I always recommend low sodium soy sauce, simply to avoid an overly salty finished dish. It is easier to add salt, if needed, but impossible to take it out :)

Pineapple Juice – it’s just a Tablespoon, but it’s a nice touch. If you don’t have any, you can replace with a teaspoon of rice wine vinegar or white vinegar.

Recipe Tips

  • To broil your chicken, line a baking sheet with aluminum foil. Broil 6 inches from the heat source, turning several times, until the chicken tests done (165F.). For broiling, keep the sauce on the chicken while broiling to a minimum, as it will char easily. Add most of the sauce right at the very end.
  • This is also great on the BBQ. As with broiling, keep sauce to a minimum right to the end, to avoid it burning as the chicken cooks.
  • I served my teriyaki chicken over rice, but it would also be great with grains or even noodles.

Easy Teriyaki Chicken Breasts

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teriyaki chicken breasts on plate with vegetables

Get the Recipe: Easy Teriyaki Chicken Breasts

Easy and delicious, these teriyaki chicken breast cook up on one pan in the oven. A great weeknight dinner!
5 stars from 3 ratings
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Prep Time: 15 minutes
Cook Time: 25 minutes
Marinating Time:: 2 hours
Total Time: 2 hours 40 minutes
Yield: 3 servings

Ingredients

Sauce:

  • 1/2 cup soy sauce, low sodium recommended
  • 1/2 cup white granulated sugar
  • 1 teaspoon brown sugar
  • 3 cloves garlic, crushed
  • 1 Tablespoon fresh ginger, minced or ginger paste
  • Freshly ground black pepper
  • 1 Tbsp pineapple juice, or 1 teaspoon white or rice vinegar

To prepare:

  • 3 skinless boneless chicken breasts
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Instructions
 

  • In a small saucepan, combine all the sauce ingredients. Bring to boil over high heat, then reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool completely. Mix in 1/2 cup water. **It's important that the sauce has completely cooled, as combining warm sauce with raw chicken could present food safety issues.
  • Place chicken in a sealable plastic bag. Add soy sauce mixture, seal bag and turn to coat chicken. Refrigerate and marinate as long as you can, up to over-night (*try for at least 1 hour, 4-6 hours is better, 8-10 hours is best).
  • Remove chicken and set aside. Pour marinade mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with water and add to saucepan. Stir until mixture begins to thicken. Remove from heat and set aside.
  • For baking chicken: Preheat oven to 400 F. (regular bake setting/not fan assisted). Arrange chicken on baking sheet. Brush top of chicken lightly with sauce. Add other vegetables etc in a single layer on the baking sheet as well, if desired. Bake in preheated oven, turning once, until chicken is cooked through, about 20-25 minutes (165F. when tested with an instant read thermometer).
  • For broiling chicken: Preheat a broiler (6-8 minutes per side/6 inches from heat). Very lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. Test chicken for done-ness. It should be 165F. internal temperature with an instant read thermometer.
  • Allow chicken to rest a few minutes, then slice. Serve drizzled with warm sauce. Garnish with sesame seeds, if desired.

Notes

Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: Asian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 304kcal, Carbohydrates: 41g, Protein: 28g, Fat: 3g, Cholesterol: 72mg, Sodium: 2293mg, Potassium: 512mg, Sugar: 35g, Vitamin A: 35IU, Vitamin C: 2.8mg, Calcium: 19mg, Iron: 1.3mg
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