This easy take-out inspired Oven-Baked Chicken Teriyaki is sweet, savory and the perfect balance of flavors. It’s a delicious family-friendly dinner for any day of the week.
We all have our takeout favorites, but nothing compares to a home cooked meal. This Oven Baked Chicken Teriyaki is a simple, flavor-packed version of a delivery classic you can make in your own kitchen. It’s just as delicious with minimal prep, packed with bold, sweet and savory flavors, and there’s almost no clean-up involved.
Tender chicken gets coated in a glossy teriyaki glaze then baked to sticky, saucy perfection for a dish loved by the whole family. Serve with your favorite fried rice or noodles, and dinner is served — no delivery fees added. With this Oven Baked Chicken Teriyaki, you can say “so long” to take-out and “hello” to homemade. Enjoy!
If you like this takeout inspired meal, try some of our other favorites. We love this easy and delicious Slow Cooker Sweet and Sour Pork and this Egg Roll In a Bowl is a tasty twist on a classic.
Why You’ll Love This Recipe
- Easy Weeknight Dinner: This flavor-packed dish could not be easier. With a super simple process, it comes together with little effort, and you’ve got dinner on the table in no time.
- Made with Simple Pantry Ingredients: This recipe calls for easy ingredients you probably already have on hand in the fridge and pantry, so you can whip this up anytime.
- Better than Takeout: We all have our takeout favorites, but this is a tasty at-home version of delivery that’s easy to make and even more delicious with good quality ingredients.
- Great for Meal Prep: This is the perfect make-ahead, prep in advance meal to save time. And leftovers reheat beautifully the next day!
- Kid-Friendly Flavors: Sweet and savory tender chicken make this a dish kids and adults like, so it’s a family-favorite each time.
Ingredients
- Chicken: Tender and juicy boneless-skinless breasts work great
- Cornstarch: To thicken and give the saucy chicken that velvety texture.
- Soy Sauce: Savory, for umami flavor.
- Brown Sugar & Honey: For sweetness.
- Garlic & Ginger: Essential aromatics in Asian-inspired recipes for flavor.
- Water: Just a little is needed.
- Fried Rice (optional): To serve, ingredients below.
For The Fried Rice:
- Olive Oil: For sautéing, use extra-virgin olive oil for the best flavor.
- Eggs: Light and fluffy, once scrambled.
- Onion & Garlic: Flavorful aromatics.
- Frozen Vegetables: A staple I love to keep on hand at all times, use your favorite mix or medley.
- Cooked White Rice: Day old is best, if you have it.
- Soy Sauce: Rich and savory, for an umami punch.
- Sesame Oil: Nutty, fragrant, and an essential ingredient with Chinese-inspired dishes.
- Salt & Pepper: Seasoning is key, always.
- Sesame Seeds: Toasty and nutty, the perfect final touch.
How To Make Baked Chicken Teriyaki
1. Preheat oven to 400ºF. Mix all ingredients together except chicken. Pour half of the mixture in a casserole dish. Place chicken on top and pour the remaining sauce.
2. Place in oven and bake for 30-35 minutes or until chicken is done.
3. Take chicken out of oven and spoons teriyaki on top of chicken. Plate and serve with broccoli, rice or fried rice (below).
For the fried rice:
1. Heat a large skillet over medium-high heat and add a teaspoon of olive.
2. Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
3. Add rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes. Add in sesame oil and soy sauce and let fry up for 5 minutes.
4. Take your spatula and push rice to one side. Crack the eggs in the pan and scramble until done. Mix the eggs into the rice then.
5. Garnish with sesame seeds and (Optional) and serve with chicken!
Expert Tips
- Use Chicken Thighs: Use dark meat chicken thighs for extra juicy chicken.
- Don’t Overcook the Chicken: Once the chicken is browned and caramelized, and the inside temperature is 165°, it’s ready. Avoid overcooking it to prevent dry, rubbery chicken.
- Let the Sauce Thicken: Thanks to the cornstarch, the sauce should be thick and glossy. Allow it to thicken as it cooks, and if it’s not the right texture, continue letting it cook until it’s reduced.
- Add Veggies: Make this an all-in-one pan meal by adding veggies like broccoli, snap peas, bell peppers or mushrooms to round out the dish.
- Broil at the End: During the last few minutes of cooking, set the oven to “broil” so the chicken gets crispy, browned and caramelized.
What To Serve With Chicken Teriyaki
Chicken teriyaki is delicious as is, but pairs well with almost anything — here are a few of our favorite ideas.
- Stir-fried noodles
- Garlic stir-fried vegetables: broccoli, snap peas, bok choy or green beans
- Cucumber salad
- Viral Dumpling Bake, as part of a spread
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop over medium heat with a splash of broth to loosen the sauce. Or reheat in the oven, covered, at 350°F. Serve hot with freshly cooked rice.
Freeze any leftover chicken teriyaki in an airtight container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or in the oven until warmed through.
This is a great make-ahead meal. Mix together the sauce and marinate the chicken up to a day in advance, then cook when you’re ready to serve. Or you can fully cook the chicken ahead of time, cool completely, then store in the fridge until you’re ready to eat. Reheat on the stove or in the oven and serve with freshly cooked rice or fried rice.
FAQs
Definitely. Just be sure to not overcook the breasts to keep them from drying out. Boneless, skinless chicken breasts are delicious and tender, and thighs are extra juicy and flavorful.
Yes — just replace the soy sauce with gluten-free tamari or coconut aminos. The flavor is still there, without the gluten!
If you want a thicker sauce, pour into a sauce pan and let it reduce over medium heat, uncovered. You can also add another cornstarch slurry to thicken it.
Yes, simply combine all the sauce ingredients and chicken in the slow cooker, then cook on low for 4-6 hours. Add a cornstarch slurry at the end to thicken the sauce. Prepping it this way will give you saucy, tender chicken, versus crisped and caramelized with the oven method.
Of course, there are a lot of store-bought varieties available. But we really love the taste of the homemade sauce, and you can control the ingredients better when you make it yourself!
More Easy Dinner Recipes
- Slow Cooker Pizza Casserole
- Creamy Chicken and Rice
- Slow Cooker Chicken Enchilada Casserole
- Spaghetti Pie
Baked Chicken Teriyaki
Ingredients
Method
- Preheat oven to 400 degrees. Mix all ingredients together except chicken. Pour half of the mixture in a casserole dish. Place chicken on top and pour the remaining sauce.
- Place in oven and bake for 30-35 minutes or until chicken is done.
- Take chicken out of oven and spoons teriyaki on top of chicken. Plate and serve with broccoli, rich or fried rice (below).
- Heat a large skillet over medium-high heat and add a teaspoon of olive.
- Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
- Add rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes. Add in sesame oil and soy sauce and let fry up for 5 minutes.
- Take your spatula and push rice to one side. Crack the eggs in the pan and scramble until done. Mix the eggs into the rice then.
- Garnish with sesame seeds and (Optional) and serve with chicken!
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop over medium with a splash of broth to loosen the sauce. Or reheat in the oven, covered, at 350°. Serve hot with freshly cooked rice.
- Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or in the oven until warmed through.
- Mix together the sauce and marinate the chicken up to a day in advance, then cook when you’re ready to serve. Or you can fully cook the chicken ahead of time, cool completely, then store in the fridge until you’re ready to eat. Reheat on the stove or in the oven and serve with freshly cooked rice or fried rice.