One-Pan Baked Teriyaki Chicken Recipe

Introduction

This one-pan baked teriyaki chicken is a simple and flavorful meal perfect for busy weeknights. Tender chicken thighs bake alongside vibrant vegetables in a savory homemade teriyaki sauce. It’s easy to prepare, full of delicious umami, and cleans up quickly.

Ingredients

• 12 boneless, skinless chicken thighs
• 1/2 cup low sodium teriyaki sauce
• 1/4 cup low sodium soy sauce
• 1 tablespoon honey
• 4 garlic cloves, minced
• 2 teaspoons grated ginger root (optional)
• 1 teaspoon toasted sesame ginger spice (optional)
• 2 tablespoons cornstarch
• Potatoes, sliced
• Peppers, sliced
• Green onions, sliced
• Portabella mushrooms, sliced
• Olive oil (to grease the roasting pan)
• 1/2 cup low sodium chicken broth
• Sesame seeds (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Lightly grease a roasting pan with olive oil and arrange the chicken thighs in a single layer.
3. Step 3: In a small bowl, combine the teriyaki sauce, soy sauce, honey, minced garlic, grated ginger, and toasted sesame ginger spice. Adjust sweetness or saltiness by adding more honey or soy sauce to taste.
4. Step 4: Stir in cornstarch until it dissolves well into the sauce.
5. Step 5: Pour the sauce over the chicken and turn each piece to coat evenly.
6. Step 6: Arrange the sliced potatoes, peppers, and mushrooms evenly around the chicken in the roasting pan.
7. Step 7: Bake for 25 minutes, allowing the chicken and vegetables to start cooking through.
8. Step 8: Remove the pan from the oven and flip the chicken pieces, coating them with the sauce collected in the pan. Optionally, brush more teriyaki sauce on top and sprinkle with sesame seeds.
9. Step 9: Pour in the chicken broth and return the pan to the oven.
10. Step 10: Bake for an additional 15 minutes, or until the chicken is cooked through and vegetables are tender.
11. Step 11: Sprinkle sliced green onions over the chicken before serving.
12. Step 12: Serve hot and enjoy this delicious, easy one-pan meal!

Tips & Variations

• Use boneless skinless chicken thighs for juicier meat, but breasts can work if you prefer leaner cuts.
• Add other vegetables like broccoli or snap peas for more color and crunch.
• For a gluten-free version, substitute soy sauce with tamari and ensure the teriyaki sauce is gluten-free.
• If you like a thicker sauce, let the pan sauce simmer on the stovetop for a few minutes after baking.
• Freshly grated ginger enhances flavor but can be omitted if unavailable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To avoid drying out, cover the chicken with foil when reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs will stay juicier and more tender during baking.

How can I make this dish spicier?

Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce mixture before baking for a mild heat boost.

One-Pan Baked Teriyaki Chicken Recipe

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★★★★★

4.5 from 56 reviews

• Author: Aiden
• Total Time: 55 minutes
• Yield: Serves 6

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Description

This One-Pan Baked Teriyaki Chicken recipe features succulent boneless, skinless chicken thighs paired with a flavorful teriyaki marinade and assorted vegetables. The dish is baked together in a single roasting pan, making it convenient and perfect for a wholesome weeknight dinner. The combination of low sodium teriyaki and soy sauces, honey, garlic, and optional ginger and sesame spices creates a balanced sweet and savory glaze that complements the tender chicken and roasted vegetables beautifully.

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Ingredients

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Chicken and Marinade

• 12 boneless, skinless chicken thighs
• 1/2 cup low sodium teriyaki sauce
• 1/4 cup low sodium soy sauce
• 1 tablespoon honey
• 4 garlic cloves, minced
• 2 teaspoons grated ginger root (optional)
• 1 teaspoon toasted sesame ginger spice (optional)
• 2 tablespoons cornstarch

Vegetables

• Potatoes, sliced (quantity as desired, approx. 3 medium potatoes)
• Peppers, sliced (2 medium bell peppers)
• Green onions, sliced (for garnish, about 3-4 stalks)
• Portabella mushrooms, sliced (about 8 oz)

Additional

• Olive oil (to grease the roasting pan)
• 1/2 cup low sodium chicken broth
• Sesame seeds (optional, for garnish)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and vegetables.
2. Prepare Roasting Pan: Lightly grease a roasting pan with olive oil to prevent sticking and enhance flavor.
3. Arrange Chicken: Place the 12 boneless, skinless chicken thighs in a single layer in the greased roasting pan.
4. Make Marinade: In a small bowl, combine 1/2 cup low sodium teriyaki sauce, 1/4 cup low sodium soy sauce, 1 tablespoon honey, minced garlic cloves, grated ginger root (if using), and toasted sesame ginger spice (if using). Stir well to blend all ingredients.
5. Adjust Taste: Taste the marinade and adjust by adding more honey for sweetness or more soy sauce for saltiness as preferred.
6. Add Cornstarch: Stir 2 tablespoons of cornstarch into the marinade until fully dissolved. This will help thicken the sauce during baking.
7. Coat Chicken: Pour the marinade over the chicken thighs and turn the pieces to ensure they are evenly coated.
8. Add Vegetables: Arrange the sliced potatoes, peppers, and portabella mushrooms around and between the chicken pieces in the pan.
9. Bake First Round: Bake the chicken and vegetables in the preheated oven for 25 minutes.
10. Flip Chicken: Remove the pan from the oven, flip the chicken pieces to the other side, and coat with excess marinade from the pan. Optionally brush with a bit more teriyaki sauce and sprinkle sesame seeds on top.
11. Add Broth: Pour 1/2 cup low sodium chicken broth into the roasting pan to keep everything moist during the second baking phase.
12. Bake Second Round: Return the pan to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and vegetables are tender.
13. Garnish: Remove from oven and sprinkle chopped green onions on top for freshness and flavor.
14. Serve: Serve the baked teriyaki chicken hot with the roasted vegetables, and enjoy your delicious one-pan meal!

Notes

• Use low sodium soy and teriyaki sauces to control salt content and keep the dish heart-healthy.
• The optional grated ginger and toasted sesame ginger spice add extra depth of flavor but can be omitted if unavailable.
• Adjust the amount of honey based on your preferred level of sweetness in the marinade.
• You can substitute chicken thighs with chicken breasts if preferred, but cooking times may vary slightly.
• If you want a crispier texture on the chicken skin, broil the dish for 2-3 minutes at the end of baking, watching closely to prevent burning.
• This dish pairs well with steamed rice or quinoa for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion

Keywords: teriyaki chicken, baked chicken thighs, one-pan chicken, healthy teriyaki recipe, roasted vegetables, easy dinner