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Baked Teriyaki Chicken Breast

Baked Teriyaki Chicken Breast

Jennie Duncan
This Baked Teriyaki Chicken Breast is going to quickly be a family favorite. It's so simple to make and full of flavor. I make simple teriyaki sauce to bake with my chicken breast. Once it's done I thicken up my sauce then serve it on my chicken over rice. 
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 419 kcal


  • 2 pounds chicken breast (boneless and skinless)
  • 1 teaspoon minced garlic
  • ½ cup honey
  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup water
  • teaspoon pepper
  • ½ teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • optional: sesame seeds and green onion for garnish


  • Preheat oven to 375 degrees F. Prepare a baking dish with non-stick cooking spray. 
  • 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
  • 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. 
  • Pour sauce over chicken and serve. 
    optional: I served mine with sesame seeds and green onion as garnish


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Calories: 419kcalCarbohydrates: 39gProtein: 51gFat: 5gSaturated Fat: 1gCholesterol: 145mgSodium: 1886mgPotassium: 922mgSugar: 35gVitamin A: 70IUVitamin C: 3.1mgCalcium: 20mgIron: 1.8mg
Keyword Baked Teriyaki Chicken Breast, Sheet Pan Teriyaki Chicken and Vegetables
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