Teriyaki Chicken Recipe Using Bottled Sauce

Easy baked teriyaki chicken recipe using bottled sauce you’ll ever make! Use chicken breasts or teriyaki chicken thighs to bake in an oven to a golden brown. Sweet and savory dinner even your kids will love.

Baked Teriyaki Chicken Breast

The most common cut for this would be white meat, you could use dark too but the timing would reduce a bit. First tip I want to talk about is what size you should buy.

Medium is idea, do NOT buy gigantic ones (they were never naturally made to be that large and will have a weird texture). I have done a lot of testing and just believe me on this.

Every year we buy meat in bulk so we have a lot on hand. Over the years I have tried it all. When it comes to poultry I swear by it being organic, there is a huge difference in fat content and texture for sure. It also saves better for next day leftover chicken breast recipes. Just pay the extra few dollars because it’s SO worth it.

Teriyaki Chicken Breasts with Bottled Sauce

Ok done with my rant over that….but just believe me y’all. If you want the best flavor and feel choose organic, boneless, skinless medium size pieces.

On to the next tip for the day, the best teriyaki sauce for chicken is this one. Veri Veri Teriyaki is my favorite one by far. Once again I have tried A LOT of them and there’s a difference.

1. This brand of bottled teriyaki sauce isn’t the most expensive, higher price doesn’t always mean better when it comes to this
2. Like our homemade teriyaki sauce with brown sugar this style is nice and thick
3. You get a bit of an island flavor with a hint of pineapple-ness
4. It’s packed with sesame seeds at the top already which is a nice touch

I use this to make our air fryer teriyaki chicken too when I want a quicker cook. If you want more of an intense flavor I would try this method as well. Reason there’s a difference is I dice the meat, toss with this and then cook so you get more sauce on each piece/bite.

Easiest Teriyaki Chicken

The pan will depend on how much you’re making. The amounts listed below are for 3 medium or 2 larger sizes. If you are feeding an army, or a few hungry men, you might want to double it and use a 9×13″ baking dish rather than this 8×8.

Let’s talk about the next important way to bake chicken in the oven to get it as tender as possible. This is key to the YUM of the overall dish right?

• Being patient is key
• You want to add a bit of sauce, bake, add more, bake
• At the end it is best to reduce the sauce to thicken in a pan so it makes it more like a glaze
• And always allow your proteins to rest for at least 5 minutes before slicing them to keep the moisture inside

If you look at the pretty photo at the top of this page you will notice how thick and shiny it is. It’s that way because it was cooked down and the water has evaporated. I mean you don’t want it to get so thick it starts burning but stir it and it will coat the whole thing so you won’t se the silver, then it’s done.

Easy Chicken Teriyaki Recipe

This is basically an easier version of our teriyaki chicken Cheesecake factory version, that had homemade sauce. It is best if you can grab some boneless skinless breasts.

If you have to snag bone in that is okay but the timing will probably need to be increased just a bit with those. Step by step is below as well as in the recipe card below which is printable if you’d rather.

• Preheat oven to 375 degrees F.
• Lay chicken into baking dish lightly sprayed with non stick spray.
• Pour 1/3 c of your sauce over the chicken making sure all top surfaces are coated.
• Bake chicken breasts for 15 minutes
• Then pour 1/3 c. more sauce over the top of meat and bake again for an additional 15-20 minutes until thickest part reaches a safe 165 degrees F.
  • so 30 minute cook time overall give or take depending on how thick they are
• Remove from oven and pour sauce from your pan into a small saucepan (optional step to thicken it) with remaining 1/3 of a cup left.
  • Bubble and boil so sauce reduces and gets thick.

Remove pan and pour sauce over the top of meat. Sprinkle on diced green onions and/or sesame seeds. Protein has already rested in pan as sauce has thickened so you can slice chicken and serve now.

Chicken Breasts with Teriyaki

This uses a baking dish. If you wanted to make our Dutch oven chicken breasts and then just add the sauce at the end you could do that as well.

Plus to this version is that you can cook vegetables with it at the same time. It will have tons of great flavors but you’d want to add the sauce at the end so it won’t bake on.

Veri Veri Teriyaki Chicken

Enjoy as is or with a side dish. If you do have leftovers you can save in the fridge in a freezer bag. The next day I like to dice it up and either make fried rice with it or a stir fry with veggies. Y’all know I hate wasting food so try something new with your leftovers and you may find a new favorite dish.