Teriyaki Chicken Breast Recipes: Easy Skillet Method

These boneless teriyaki chicken breasts are seared in a skillet, then coated in a glossy Japanese-inspired sauce of soy, ginger, garlic, and a little sweetness. The method keeps the chicken juicy and makes a balanced sauce without relying on bottled teriyaki; serve it over rice with vegetables for an easy meal.

Ingredients

4 boneless, skinless chicken breasts, about 1½ lb (680 g) total
¼ cup (60 ml) low-sodium soy sauce
¼ cup (60 ml) water
2 tablespoons (30 ml) mirin
2 tablespoons (25 g) packed light brown sugar
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 ml) toasted sesame oil
2 teaspoons (10 ml) neutral oil, such as canola or avocado oil
2 garlic cloves, finely grated or minced, about 2 teaspoons (6 g)
1 teaspoon (5 g) finely grated fresh ginger
2 teaspoons (5 g) cornstarch
1 tablespoon (15 ml) cold water, for the cornstarch slurry
¼ teaspoon freshly ground black pepper
1 teaspoon sesame seeds (3 g) and 2 sliced scallions (about 15 g), optional, to garnish

Instructions

Prepare the chicken. Pat the breasts dry. If they are much thicker at one end, place each between two sheets of parchment and gently pound the thick end until the breast is about ¾ inch (2 cm) thick throughout. This helps the meat cook evenly. Season both sides lightly with the black pepper; avoid adding salt because soy sauce is already salty.
Mix the sauce. In a small bowl, whisk together the soy sauce, ¼ cup (60 ml) water, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. In a separate small cup, stir the cornstarch with 1 tablespoon (15 ml) cold water until smooth. Keep the slurry aside for later.
Sear the chicken. Heat the neutral oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in one layer; cook in batches if needed to avoid crowding. Sear for 4 to 5 minutes on the first side, then turn and cook for 3 to 4 minutes on the second side. Adjust the heat if the chicken browns too quickly.
Cook through safely. Pour the soy mixture into the skillet around the chicken. Reduce the heat to medium-low, cover loosely, and cook for another 3 to 6 minutes, turning the breasts once and spooning sauce over them. Check the thickest part of each breast with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue cooking and check again. Transfer cooked chicken to a clean plate.
Thicken the sauce. Stir the cornstarch slurry again, then whisk it into the liquid in the skillet. Simmer for 30 to 60 seconds, stirring, until the sauce turns glossy and lightly coats a spoon. If it becomes too thick, stir in water 1 teaspoon (5 ml) at a time. Return the chicken to the pan and turn it to coat.
Rest and serve. Let the chicken rest for 3 minutes, then slice across the grain. Spoon extra sauce over the top and finish with sesame seeds and scallions if using.

Tips

Keep the breasts even. Pounding the thicker end is more useful than cooking very thin and thick pieces together. Check each piece separately; thickness and skillet heat affect cooking time.
Choose a soy sauce that suits you. Low-sodium soy sauce keeps the glaze from becoming too salty as it reduces. Regular soy sauce works, but consider using 3 tablespoons (45 ml) soy sauce plus ¼ cup (60 ml) water, then taste the finished sauce before adding anything salty.
Use the right sweetener and mirin substitute. Honey can replace brown sugar in the same quantity, though the flavor will be more floral and the sauce may brown faster. If you do not have mirin, use 1 tablespoon (15 ml) dry sherry or sake plus 1 tablespoon (15 ml) water; the result will be less sweet, so add a little extra sugar if desired. Rice vinegar is not a replacement for mirin on its own.
Prevent scorching. Sugary sauce can burn over high heat. Add it after searing, lower the heat, and keep the pan at a gentle simmer. Do not pour leftover sauce that touched raw chicken over the finished meal unless it has been cooked in the skillet.

Serving Suggestions

Serve sliced chicken and its glaze over steamed short-grain rice, brown rice, or noodles. Add a simple vegetable such as steamed broccoli, snap peas, or bok choy; their mild flavor balances the sweet-salty sauce. For a lighter plate, serve the chicken with shredded cabbage, cucumber, and a little rice vinegar. A sprinkle of scallions and sesame seeds adds freshness and texture, but both are optional.

Variations

For a little heat, add ¼ teaspoon (1 g) red pepper flakes or 1 teaspoon (5 ml) sriracha to the sauce. To make it citrusy, finish with 1 teaspoon (5 ml) lemon juice after thickening. For a gluten-free version, use tamari labeled gluten-free in place of soy sauce and check that the mirin and other packaged ingredients are suitable. You can also cut the chicken into 1-inch (2.5 cm) pieces before cooking; sear them for about 5 to 7 minutes, stirring, then check the largest piece with a thermometer and cook to 165°F (74°C). The smaller pieces cook faster, so watch them closely.

Storage and Reheating

Refrigerate leftover chicken and sauce within 2 hours of cooking, in a covered airtight container. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze portions in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Reheat gently in a covered skillet with a splash of water, or in the microwave in short intervals, stirring or turning as needed. Reheated leftovers should reach 165°F (74°C) throughout. Avoid repeated cooling and reheating; warm only the portion you plan to eat.

Frequently Asked Questions

Can I marinate the chicken in the teriyaki sauce?
You can, but this recipe does not require marinating: the thin, even breasts cook quickly and take on plenty of flavor from the glaze. If you do marinate, refrigerate the chicken for up to 2 hours, and do not use the raw marinade as a finishing sauce unless you bring it to a full boil and cook it thoroughly.

How do I know when boneless chicken breast is done?
Use an instant-read food thermometer in the thickest part of each breast. Poultry is safely cooked at 165°F (74°C); color alone is not a reliable doneness check. Remove pieces as they reach temperature rather than leaving thinner breasts in the pan while thicker ones finish.

Can I make the sauce without cornstarch?
Yes. Simmer the sauce uncovered for several minutes to reduce it, watching closely because the sugar can scorch. It will be thinner and more concentrated than the cornstarch-thickened version. Alternatively, use 1 tablespoon (8 g) of arrowroot powder mixed with cold water, then add it near the end and avoid prolonged boiling.

Can I use frozen chicken breasts?
Thaw them completely in the refrigerator before cooking, then pat dry and follow the recipe. Do not sear frozen breasts in this skillet method: the outside can overcook before the center reaches a safe temperature. Never thaw chicken on the counter.

Can I prepare this recipe ahead?
Yes. Mix the sauce up to 2 days ahead and keep it covered in the refrigerator. For best texture, cook the chicken close to serving time; cooked chicken can also be stored and reheated as described above, though it may be less tender after reheating.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).