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Lemon Teriyaki Chicken Recipe

Lemon Teriyaki Chicken Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Reviews for Lemon Teriyaki Chicken

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MY REVIEW
gwenferr
Reviewed Jan. 8, 2015

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

MY REVIEW
lmmanda
Reviewed Aug. 15, 2014

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

MY REVIEW
lauandmcd
Reviewed Oct. 21, 2013

"Very good! Have made this several times ."

MY REVIEW
lindakimdk
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."

MY REVIEW
csnoeren
Reviewed Apr. 2, 2012

"Easy to make and really tasty."

MY REVIEW
scrapo
Reviewed Aug. 10, 2011

"Tasty! I actually grilled the chicken (sprinkled w/ lemon pepper and garlic salt) and made the sauce seperate. I used a Teriyake Garlic sauce. It was very good !"

MY REVIEW
joniotto
Reviewed Jun. 14, 2011

"Delicious flavor and easy to make - my family loved it! I cut the leftover chicken (there was only 1 piece!) in thin slices and used it on top of a salad for lunch the next day.)"

MY REVIEW
suriel
Reviewed Oct. 13, 2010

"My kids absolutely loved this! Very tasty and easy."

MY REVIEW
slbastress
Reviewed Jun. 30, 2010

"Another winner!"

MY REVIEW
TKCloughfam
Reviewed Jan. 28, 2010

"This recipe is a keeper. Family and guests love it and best of all its easy. If you have issues with sodium may not be for you."

MY REVIEW
DaniCalifornia
Reviewed Oct. 18, 2009

"This was easy and delicious. I'll be making it again. I served it with rice and glazed carrots.

It would also be good with broccoli."

MY REVIEW
Vanlierop
Reviewed Feb. 16, 2009

"I made this for a quick busy weeknight meal. Kids (picky eaters) loved it! Served with new potatoes and green beans. Delicious."

MY REVIEW
renees2boys
Reviewed Nov. 17, 2008

"I made this over the weekend for a quick dinner and it was great! I cut my chicken breasts in half with a sharp knife then pound them thin."

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Wine Pairings

Light-Bodied White Wine

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