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5.0 from 6 votes

5-Ingredient Baked Teriyaki Chicken Breast

A sweet and savory, minimal-ingredient teriyaki marinade gives this quick and easy baked teriyaki chicken so much flavor with minimal effort!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 4 people
Calories: 2245 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 cup teriyaki sauce and marinade
  • ¾ cup orange juice
  • ¼ cup packed brown sugar
  • 2 Tablespoons minced fresh rosemary (or 2 teaspoons dried rosemary)
  • 1 ½ lbs. boneless, skinless chicken breasts (or substitute with chicken tenders or chicken thighs)

Instructions

    Cup of Yum
  1. In a bowl or large Ziploc bag, whisk together teriyaki sauce, orange juice, brown sugar, and rosemary until blended. Add chicken; turn to coat. Refrigerate for about 1-2 hours (but not more than 4 hours).
  2. Remove chicken from refrigerator 30 minutes before baking.
  3. Preheat oven to 400 degrees F.
  4. Line a baking dish with foil and spray with cooking spray.
  5. Place chicken in prepared dish, along with about ½ cup of the marinade. Discard the remaining marinade.
  6. Bake, uncovered, for 30-40 minutes, or until the chicken reaches an internal temperature of 165 degrees. If using chicken tenders or boneless chicken thighs, decrease the baking time to 20-25 minutes.

Notes

  • Nutrition information provided below includes 1/2 cup of the prepared marinade (you will discard the rest). If you consume more or less of the marinade, the nutrition facts will vary.
  • Make sure that you use a thick teriyaki sauce or marinade for this recipe. I like the La Choy brand (shown here) or Soy Vay Veri Veri Teriyaki. Anything similar will work! Just make sure that you're not using a thinner teriyaki sauce that has the consistency of soy sauce. It will be too watery for this dish.
  • Two hours is the perfect amount of time to marinate the chicken. You can leave the meat in the marinade for up to 4 hours, but I don’t recommend marinating for much longer than that. Too much time in the acidic marinade can cause the chicken to become mushy.
  • Use this same marinade to bake chicken thighs or chicken tenders. The cooking instructions for these cuts of meat are included in the recipe.
  • Line your baking dish with foil and spray with cooking spray for easy clean-up!
  • I love the combination of rosemary and chicken. If you prefer a different herb, feel free to substitute with basil, parsley, oregano, cilantro or thyme.
  • Cooking for a larger family? Add 2-3 lbs. of chicken breasts to the prepared marinade. Use about 1 cup of the marinade in the baking dish, and bake according to the recipe instructions.
  • For a shorter cooking time, cut large chicken breasts in half lengthwise to create thinner pieces of meat.
  • Since the size and thickness of chicken breasts can vary greatly, I suggest using a meat thermometer to know when your chicken is done. The meat needs to reach an internal temperature of 165 degrees F.
  • Wrapped tightly, the baked chicken breast will keep in the fridge for up to 1 week. You can also store the chicken in an airtight container or wrapped tightly in the freezer for up to 3 months.

Nutrition Information

Serving 1/4 of the chicken plus 2 tablespoons of marinade Calories 224.5kcal (11%) Carbohydrates 10.2g (3%) Protein 39.3g (79%) Fat 2.1g (3%) Saturated Fat 0.6g (3%) Cholesterol 99mg (33%) Sodium 366.7mg (15%) Potassium 27.3mg (1%) Sugar 6.6g (13%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 2245

% Daily Value*

Serving 1/4 of the chicken plus 2 tablespoons of marinade
Calories 224.5kcal 11%
Carbohydrates 10.2g 3%
Protein 39.3g 79%
Fat 2.1g 3%
Saturated Fat 0.6g 3%
Cholesterol 99mg 33%
Sodium 366.7mg 15%
Potassium 27.3mg 1%
Sugar 6.6g 13%

* Percent Daily Values are based on a 2,000 calorie diet.