5 from 24 votes
Baked Teriyaki Chicken
Baked Teriyaki Chicken features seasoned chicken breasts baked with broccoli, red bell pepper, and onions coated in a thick teriyaki sauce. The dish combines tender, juicy chicken with softened vegetables and a savory glaze, suitable for a balanced dinner served alongside rice.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
servings
Calories:
316 kcal
Course:
Dinner
Cuisine:
Asian, Japanese
Ingredients
- 4-6 chicken breast about 5 ounces each) (or sub with boneless skinless chicken thighs, small, boneless, skinless
- 1 ¼ cups teriyaki sauce such as Soy Vay Veri Veri Teriyaki or Kikkoman Takumi Teriyaki, thick
- 12 ounce broccoli florets about 5 cups, fresh, package
- 1 medium red bell pepper seeded and chopped
- 1 small yellow onion chopped (about 1 cup
- kosher salt to taste
- ground black pepper to taste
- olive oil
- rice cooked rice, sliced green onion, toasted sesame seeds, for serving, optional
- green onion
- sesame seeds
Instructions
- Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Season the chicken with a little bit of salt and pepper to taste. Don't add too much salt, since the teriyaki sauce also has salt in it.
- Place the broccoli, bell peppers, and onions in the bottom of the prepared dish. Drizzle with about 1 tablespoon of olive oil, season with a little bit of salt and pepper to taste, and toss to coat.
- Add the chicken to the dish, pour the teriyaki sauce over top, and toss to coat.
- Cover the dish with foil and bake for 15 minutes. Uncover, gently stir the veggies, and return the dish to the oven uncovered for 10-15 more minutes, or until a meat thermometer reads 165°F when inserted into the center of a chicken breast. If you’re using larger chicken breasts or chicken thighs you will need to extend the cooking time by about 10-15 minutes. For a more charred, crisp finish on the chicken, transfer the dish to the broiler for the final 1-2 minutes. Just keep a close eye on it as the sauce can burn quickly.
- Serve the chicken, vegetables, and sauce over rice. Garnish with sliced green onions and toasted sesame seeds, if desired.
Cup of Yum
Notes
- This recipe is tested with small chicken breasts (~5 ounces); larger pieces require longer baking or can be cut into smaller cutlets for faster cooking.
- Use thick, rich teriyaki sauce brands for best coating and flavor; thinner sauces may not produce the desired glaze.
- For more char and crispness, broil the dish for 1-2 minutes at the end but watch closely to prevent burning.
- Garnish with sliced green onion and toasted sesame seeds to add color and texture.
- Pre-chopped vegetables or frozen diced onion can save prep time without affecting results.
Nutrition Information
Serving
1/4 of the recipe
Calories
316kcal
(16%)
Carbohydrates
23g
(8%)
Protein
38g
(76%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.02g
(1%)
Cholesterol
91mg
(30%)
Sodium
3641mg
(152%)
Potassium
1084mg
(23%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
1504IU
(30%)
Vitamin C
117mg
(130%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 316
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 316kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 38g | 76% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 91mg | 30% |
| Sodium | 3641mg | 152% |
| Potassium | 1084mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 1504IU | 30% |
| Vitamin C | 117mg | 130% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.