Making restaurant-quality teriyaki chicken at home is surprisingly simple, and baking it in the oven keeps the meat juicy while the sweet and savory sauce thickens into a glossy glaze. This easy oven-baked recipe relies on a quick homemade teriyaki reduction that delivers bold flavor without relying on store-bought bottles filled with preservatives. It is a quick, reliable weeknight dinner that comes together with basic pantry staples.
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Why You’ll Love This Recipe
- Pantry-friendly glaze: Uses simple ingredients like soy sauce, apple cider vinegar, garlic, ginger, and sugar to create a rich glaze from scratch.
- Juicy results every time: Basting the chicken halfway through the baking process keeps the meat tender and locks in moisture.
- Quick weeknight prep: The sauce simmers on the stovetop in just 10 minutes while your oven preheats.
- Versatile protein: Leftover chicken retains its flavor, making it ideal for meal prep, salads, or lunch bowls the following day.
Ingredients
A few basic pantry staples come together to create a sweet and salty glaze that pairs perfectly with lean chicken breasts.
How to Bake Teriyaki Chicken Breast
Simmer the Sauce
In a small saucepan set over medium heat, combine the soy sauce, apple cider vinegar, sugar, cornstarch, water, minced garlic, black pepper, and ground ginger. Stir continuously until the sugar dissolves and the mixture begins to boil. Reduce heat to low and let it simmer for about 10 minutes, stirring constantly until the liquid thickens into a glossy glaze. Remove from heat and allow to cool for 5 minutes.
Prepare the Oven and Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a baking dish that is large enough to hold all four chicken breasts without crowding them tightly. Arrange the chicken breasts in a single layer in the dish
Add First Coat of Sauce and Bake
Pour approximately half of the cooled teriyaki sauce evenly over the chicken breasts, using a brush or spoon to ensure the tops are thoroughly coated. Place the baking dish into the preheated oven and bake uncovered for 15 minutes
Bast and Finish Baking
Carefully remove the dish from the oven. Pour the remaining teriyaki sauce evenly over the chicken breasts. Return the dish to the oven and continue baking for another 10 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when tested in the thickest part with an instant-read thermometer
Rest and Serve
Remove the baking dish from the oven and allow the chicken to rest for 3 to 5 minutes. This lets the juices redistribute so the meat remains tender. Garnish with toasted sesame seeds and sliced green onions before serving warm
Oven-Baked Teriyaki Chicken
Oven-Baked Teriyaki Chicken
Juicy, oven-baked chicken breasts glazed in a glossy homemade teriyaki sauce — no bottled sauce required, just a handful of pantry staples.
Why You’ll Love This Recipe
Soy sauce, apple cider vinegar, garlic, ginger, and sugar come together into a rich glaze from scratch.
Basting halfway through baking keeps the chicken tender and locks in moisture.
The sauce simmers on the stovetop in just 10 minutes while the oven preheats.
Leftovers hold their flavor beautifully in meal prep, salads, or lunch bowls the next day.
Ingredients
- 4 boneless, skinless chicken breasts
- Soy sauce
- Apple cider vinegar
- Sugar
- Cornstarch
- Water
- Garlic, minced
- Black pepper
- Ground ginger
Garnish: toasted sesame seeds & sliced green onions
Quick Instructions
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1
Simmer the Sauce
Combine soy sauce, vinegar, sugar, cornstarch, water, garlic, pepper, and ginger in a saucepan. Simmer over low heat, stirring, until glossy and thickened, about 10 minutes.
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2
Cool the Glaze
Remove from heat and let the sauce cool for 5 minutes.
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3
Prep the Dish
Preheat oven to 375°F. Arrange chicken breasts in a single layer in a lightly greased baking dish.
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4
First Coat & Bake
Brush half the cooled sauce over the chicken. Bake uncovered for 15 minutes.
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5
Baste & Finish
Pour the remaining sauce over the chicken and bake 10–20 minutes more, until internal temperature reaches 165°F.
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6
Rest & Serve
Rest 3–5 minutes, then garnish with sesame seeds and green onions before serving warm.
Basting the chicken with a fresh coat of sauce halfway through baking is what keeps it juicy and builds that deep, glossy glaze — don’t skip the second pour.
Serving Ideas
Serve warm over rice or alongside steamed vegetables. Leftovers work great sliced into salads or lunch bowls the next day.
Use an instant-read thermometer to confirm the chicken reaches 165°F at its thickest part before serving.