If you’ve been looking for a reliable, weeknight-friendly teriyaki chicken recipe that doesn’t come from a jar — this one’s going to be a keeper. These juicy baked chicken breasts are coated in a homemade teriyaki sauce that’s rich, sticky, just the right balance of sweet and salty, and honestly better than anything I’ve had at most takeout spots.
This one’s on repeat at our place, especially when we’re too tired for anything fancy but still want dinner that feels like a treat.
Why I Keep Coming Back to This Recipe
Let me tell you — I’ve tried so many teriyaki chicken recipes over the years. Some had too much soy, some were way too sweet, and a few just ended up dry no matter what. But this version? It nails everything.
What makes it work is baking the chicken in that glossy homemade sauce so it stays tender and flavorful, not dry or rubbery. It’s quick enough for a Tuesday night but good enough to serve when friends come over for a casual dinner. My husband always goes in for seconds, and even the picky eater in the house doesn’t leave anything behind.
Plus, I usually have all the ingredients on hand — no special trip to the store needed.
What You’ll Need
Here’s what goes into this simple, from-scratch teriyaki chicken. You might already have most of these in your pantry:
- Chicken breasts – Boneless and skinless. You can use thighs too if you prefer juicier meat.
- Soy sauce – I always go for low-sodium so the sauce doesn’t get too salty.
- Rice vinegar – Adds a nice tang that balances out the sweetness.
- Water – Just enough to keep the sauce from getting too thick while it simmers.
- Sugar – For that signature teriyaki glaze. Brown sugar works too for a deeper flavor.
- Ground ginger – Or you can grate some fresh ginger if you like a stronger kick.
- Crushed red pepper flakes – Just a pinch for warmth, not heat. Totally optional.
- Garlic – Freshly minced makes all the difference here.
- Cornstarch – Thickens the sauce so it clings to the chicken.
- Sesame seeds – I love sprinkling these on top before serving. They’re optional but add a great nutty finish.
Let’s Make It Together
This is one of those meals that comes together in just a few steps — no stress, no fuss. Here’s how I make it:
- Start with the sauce: Add soy sauce, vinegar, water, sugar, garlic, ginger, and red pepper flakes to a saucepan. Bring it to a boil over medium-high heat.
- Thicken it up: Mix cornstarch with a little water to make a slurry, then stir it into the sauce. Let it simmer for a minute or two until it thickens. Set it aside — your kitchen will already smell amazing by now.
- Bake the chicken: Place the chicken breasts in a baking dish and pour half of the sauce over them. Bake at 400°F for about 20–25 minutes, depending on the thickness of your chicken.
- Finish with more sauce: Once baked, drain off any extra liquid and pour the remaining sauce over the top. I like to broil it for a minute or two to get those edges slightly caramelized — totally optional but worth it.
What to Serve With It
I usually make a batch of steamed jasmine rice or even chicken fried rice to go with this. The rice soaks up that teriyaki glaze like a sponge, and it’s so comforting. On busier nights, I just toss some frozen mixed veggies on a sheet pan and roast them alongside the chicken.
If I’ve got time (and the motivation), I might throw together lettuce wraps or a simple cucumber salad with rice vinegar and sesame oil to freshen things up. And if we’re going all out, I’ll make a quick miso soup or pop a few frozen wontons into the air fryer as a starter.
Tips From My Kitchen
- Don’t skip the sauce thickening step. That glossy finish is what makes this dish feel restaurant-worthy.
- Cut your chicken evenly. If your chicken breasts are super thick, slice them in half horizontally so they cook faster and more evenly.
- Meal prep tip: Make extra sauce and store it in the fridge — it’s great for stir-fries, rice bowls, or drizzled over veggies later in the week.
- Want to use chicken thighs? Go for it! They stay juicy and flavorful even if slightly overbaked.
Storing and Reheating
Leftovers? They hold up really well. Store the chicken in an airtight container in the fridge for up to 3 days. I usually pack some into lunchboxes with rice and steamed broccoli — it’s one of those meals that actually tastes better the next day.
To reheat, a quick zap in the microwave works fine, but if you’ve got a little extra time, reheat it in a pan on the stove with a splash of water to keep it from drying out.
Teriyaki Chicken Breasts
This baked teriyaki chicken is one of those no-fail, weeknight staples that feels like takeout—but better. Tender chicken breasts soak up a sticky, garlicky-sweet teriyaki glaze that’s made from scratch and comes together faster than delivery. Trust me, this one's on repeat in my kitchen.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to under 1-inch thick
- 1 cup low-sodium soy sauce
- ½ cup rice vinegar
- ½ cup water
- 1 cup granulated sugar
- 2 teaspoons garlic, minced
- 1 teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons cornstarch
- ⅓ cup low-sodium soy sauce (set aside for slurry)
- ½ teaspoon sesame seeds
- Steamed white rice, for serving
- Chopped green onions, for garnish
Instructions
- Start by heating your oven to 400°F and lightly greasing a large baking dish. Lay the chicken breasts in a single layer—no stacking.
- While that’s going, grab a medium saucepan. Pour in the 1 cup soy sauce, rice vinegar, water, sugar, garlic, ginger, and chili flakes. Stir everything together and bring it to a boil over high heat.
- In a small bowl, whisk the remaining ⅓ cup soy sauce with the cornstarch until smooth. Once the sauce on the stove is bubbling, stir in the slurry. Let it cook for a couple of minutes until the sauce thickens into a shiny glaze. Turn off the heat and stir in sesame seeds.
- Pour half of the sauce over the chicken in the baking dish. Flip the pieces around so they’re well coated. Cover the dish with foil and bake for 20–25 minutes, or until the chicken is fully cooked.
- Once out of the oven, carefully drain any extra liquid, then pour the reserved sauce over the top. Sprinkle with green onions and a few more sesame seeds, and serve it hot over rice.
Notes
- Kick up the heat with a spoonful of sriracha stirred into the sauce.
- Make it a one-pan meal by tossing in steamed broccoli, bell peppers, or snow peas before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 525Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 102mgSodium 3145mgCarbohydrates 73gFiber 1gSugar 50gProtein 46g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I make this ahead of time?
Definitely. You can prep the sauce a day or two in advance and even marinate the chicken in half the sauce overnight for extra flavor.
Can I use store-bought teriyaki sauce?
You could, but I’d really recommend trying this homemade one at least once. It’s super simple and tastes way better than anything from a bottle.
Can I make it spicy?
Yep! Add more crushed red pepper or even a spoonful of sriracha to the sauce if you like a little heat.
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