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Lemon Teriyaki Chicken

 Lemon Teriyaki Chicken
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.