Glazed Chicken Breasts

Four ingredients and a sheet pan. That’s all this glazed chicken breast recipe asks for. Teriyaki glaze mixed with lemon zest and juice gets brushed over both sides, then the chicken bakes skin-side down first to render the fat, flips halfway, and finishes skin-side up to caramelize the glaze into a sticky, lacquered crust.

The lemon cuts through the sweetness of the teriyaki and keeps it from tasting one-dimensional. It’s a small addition, but it’s what makes this glazed chicken taste brighter and less like something from a takeout container.

Starting skin-side down matters. The rendered fat bastes the breast from below while the glaze sets on top during the second half of baking. Skip the flip and you get one beautiful side and one pale, steamed side.

Pro Tips

• Use teriyaki glaze (thick) rather than teriyaki sauce (thin). The glaze clings to the chicken and caramelizes. Sauce runs right off.
• Don’t crowd the pan. Leave space between breasts so the hot air circulates and the glaze can reduce rather than pooling.
• Baste with any remaining glaze after flipping for a thicker, glossier finish.
• Let the chicken rest 5 minutes before serving. The juices settle back into the meat and the glaze firms up slightly.

Variations

• Honey teriyaki: Mix a tablespoon of honey into the glaze for an even stickier, sweeter coating.
• Sesame finish: Sprinkle toasted sesame seeds over the chicken in the last 5 minutes of baking for crunch and nuttiness.