Quick and Easy Teriyaki Chicken Bake on a wooden surface next to a bowl of rice

Teriyaki Chicken Bake

Use just one pot and one pan to make a delicious teriyaki chicken meal that's packed with veggies and quick and easy for those busy nights.
Course Main Dish
Cuisine American, Asian
Keyword chicken, honey, soy sauce, teriyaki
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 623kcal
Author Stephanie Lynch



  • 3/4 cup soy sauce
  • 4 tbsp honey
  • 1 tbsp garlic minced
  • 3 tbsp water
  • 1 tbsp cornstarch
  • 1 lb chicken breast boneless, skinless
  • 2 cups vegetables bell pepper, broccoli, green beans, etc.
  • salt and pepper to taste
  • 2 cups brown rice cooked


  • Preheat the oven to 400F
  • In a medium saucepan, whisk together the soy sauce, honey, and garlic
  • In a small bowl, mix the water and cornstarch, then add to the soy sauce
  • Cook over medium heat, stirring frequently, until the sauce starts to bubble and thicken, then remove from the heat
  • Slice and chop the vegetables
  • On a parchment paper-lined baking sheet put a small amount of sauce in the middle and lay the chicken breast on top (to keep it from sticking)
  • Surround the chicken with your vegetables of choice
  • Season the chicken and vegetables with salt and pepper
  • Drizzle the remaining teriyaki sauce on the chicken and vegetables
  • Bake for about 30 minutes, or until the chicken is cooked through
  • Slice cooked chicken and serve warm, with vegetables, over cooked rice


Calories: 623kcal | Carbohydrates: 106g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 2573mg | Potassium: 1026mg | Fiber: 6g | Sugar: 21g | Vitamin A: 35IU | Vitamin C: 13.3mg | Calcium: 73mg | Iron: 3.7mg