Baked Teriyaki Chicken Breast

Baked Teriyaki Chicken Breast

Course Main Course
Cuisine American
Keyword Chicken, garlic, soy sauce
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 419 kcal
Author Jennie Duncan


  • 2 pounds chicken breast (boneless and skinless)
  • 1 teaspoon minced garlic
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1/8 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • optional: sesame seeds and green onion for garnish


  1. Preheat oven to 375 degrees F. Prepare a baking dish with non-stick cooking spray. 

  2. Place chicken in your prepared dish. In a small mixing bowl whisk together your garlic, honey, soy sauce, rice vinegar, water, pepper, onion powder, and ground ginger. Pour this over your chicken and bake for 30-40 minutes

  3. Once the chicken is fully cooked remove the chicken from the baking dish and allow to rest for several minutes. Meanwhile, place the broth in the baking dish into a pan. Whisk in cornstarch and bring to a boil. Allow boiling while whisking until sauce has thickened. 

  4. Pour sauce over chicken and serve. 

    optional: I served mine with sesame seeds and green onion as garnish

Recipe Notes

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Nutrition Facts
Baked Teriyaki Chicken Breast
Amount Per Serving
Calories 419 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 145mg48%
Sodium 1886mg79%
Potassium 922mg26%
Carbohydrates 39g13%
Sugar 35g39%
Protein 51g102%
Vitamin A 70IU1%
Vitamin C 3.1mg4%
Calcium 20mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.