Lemon Teriyaki Chicken Recipe
Lemon Teriyaki Chicken Recipe photo by Taste of Home

Lemon Teriyaki Chicken Recipe

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Try this chicken dish from Clara Coulston of Washington Court House, Ohio that is sautéed on the stovetop. The moist chicken dish features mild and delicate family-pleasing flavors.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons lemon juice
  • 3/4 teaspoon minced garlic
  • 1/2 teaspoon sugar


  1. Flatten chicken to 1/2-in. thickness; coat with flour. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and set aside.
  2. Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. Return chicken to the pan and heat through. Yield: 4 servings.
Originally published as Lemon Teriyaki Chicken in Simple & Delicious January/February 2008, p22

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jan. 8, 2015

"Delicious! I substituted low sodium soy sauce for teriyaki sauce and it was fabulous."

Reviewed Aug. 15, 2014

"Delicious! It had a wonderful flavor. I served it with brown rice and broccoli."

Reviewed Oct. 21, 2013

"Very good! Have made this several times ."

Reviewed Sep. 25, 2012

"I love this recipe! I wasn't sure what to make for dinner, so I was trying to look up something simple and delicious. This was perfect! I actually poured all the marinade in a zip lock with the chicken and left it in the fridge for two hours. I took it out and browned both sides of the chicken and then put them in the oven for 10 minutes, pouring the left over sauce on it."

Reviewed Apr. 2, 2012

"Easy to make and really tasty."

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