Baked Teriyaki Chicken Breast with Honey Soy Glaze
Tender baked chicken breasts glazed in a sweet and savory homemade teriyaki sauce made with honey, soy sauce, and rice vinegar. The chicken bakes in the sauce, absorbing deep umami flavors while staying incredibly moist. Perfect for weeknight dinners or meal prep, this version skips the traditional grilling for foolproof oven cooking that delivers restaurant-quality results every time.
Ingredients
- 2 pounds chicken breast, boneless and skinless
- 1 teaspoon garlic, minced
- ½ cup honey
- ½ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup water
- ⅛ teaspoon pepper
- ½ teaspoon onion powder
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- sesame seeds(optional)
- green onion, for garnish(optional)
Instructions
- 1
Preheat oven to 375 degrees F and prepare a baking dish with non-stick cooking spray
- 2
Place chicken in prepared dish
- 3
Whisk together garlic, honey, soy sauce, rice vinegar, water, pepper, onion powder, and ground ginger in a small bowl
- 4
Pour sauce mixture over chicken and bake for 30-40 minutes until fully cooked
- 5
Remove chicken from baking dish and let rest for several minutes
- 6
Transfer pan drippings to a saucepan and whisk in cornstarch
- 7
Bring to a boil while whisking until sauce thickens
- 8
Pour thickened sauce over chicken and serve with optional garnishes
Tips
Use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety.
Let the chicken rest before slicing to retain juices and prevent the meat from drying out.
Double the sauce recipe if you prefer extra glaze for serving over rice or vegetables.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers.
Marinate chicken up to 24 hours ahead for deeper flavor.
Serve over steamed rice with vegetables or slice for salads and bowls.
Common Mistakes
Don't skip resting the chicken to avoid dry, tough meat.
Whisk cornstarch thoroughly to avoid lumpy sauce.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead?
Yes, bone-in thighs work great but may need 45-50 minutes cooking time. Check internal temperature reaches 165°F.
What if I don't have rice vinegar?
Substitute with apple cider vinegar or white vinegar in equal amounts. The flavor will be slightly more tart but still delicious.
How long will leftovers keep?
Properly stored in the refrigerator, leftovers stay fresh for 3-4 days. Reheat gently to prevent drying out the chicken.