Smothered Teriyaki Chicken Breasts Recipe

4.5 14 15
Smothered Teriyaki Chicken Breasts Recipe
Smothered Teriyaki Chicken Breasts Recipe photo by Taste of Home
Publisher Photo

Smothered Teriyaki Chicken Breasts Recipe

Read Reviews
4.5 14 15
Publisher Photo
Wondering what to do with chicken tonight? This mildly sweet and savory recipe makes chicken dinner a winner! —Sally Nielsen, Quincy, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups sliced fresh mushrooms
  • 1 medium onion, thinly sliced
  • 2 tablespoons canola oil, divided
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 4 slices Muenster or Swiss cheese

Directions

Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm.
Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink.
Top with mushroom mixture and cheese. Cover and let stand until cheese is melted.
Freeze option: Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed.
Yield: 4 servings.
Originally published as Smothered Teriyaki Chicken Breasts in Simple & Delicious April/May 2013, p28

Nutritional Facts

1 serving: 373 calories, 17g fat (6g saturated fat), 114mg cholesterol, 541mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 42g protein.

  • 2 cups sliced fresh mushrooms
  • 1 medium onion, thinly sliced
  • 2 tablespoons canola oil, divided
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 4 slices Muenster or Swiss cheese
  1. Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm.
  2. Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink.
  3. Top with mushroom mixture and cheese. Cover and let stand until cheese is melted.
    Freeze option: Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed.
    Yield: 4 servings.
Originally published as Smothered Teriyaki Chicken Breasts in Simple & Delicious April/May 2013, p28

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Reviews forSmothered Teriyaki Chicken Breasts

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MY REVIEW
Ladycooktoo User ID: 8063377 264666
Reviewed Apr. 14, 2017

"This was fantastic. Will certainly make again and again. Did add sweet red peppers to the mix."

MY REVIEW
luigimon User ID: 1692040 215785
Reviewed Dec. 24, 2014

"Oh my gosh, is this good. And so pretty! I had to take a picture of it and send it to my sister.....a new favorite!"

MY REVIEW
meaganteal User ID: 814898 192162
Reviewed Feb. 7, 2014

"This was really good. made exactly as written. Served with some steamed brocolli and spinach salad. Even our two little boys ate it, minus the mushrooms"

MY REVIEW
Sparty11 User ID: 5614467 194565
Reviewed Feb. 4, 2014

"This was very flavorful and the chicken was nice and juicy! This is a keeper."

MY REVIEW
tcarver User ID: 5663692 191125
Reviewed Jan. 11, 2014

"Delicious."

MY REVIEW
valanddansmith User ID: 988113 194864
Reviewed Sep. 23, 2013

"This was pretty good... We don't like mushrooms so I didn't use them and doubled up on the onions instead. Like another reviewer said, it was a little on the sweet side so I might cut back or leave out the sugar next time. Thought the cheese would be odd paired with Asian food but I used it and ended up liking it. Overall the family enjoyed it and the house smelled wonderful while it was cooking."

MY REVIEW
Pittypat5458 User ID: 6685932 192156
Reviewed Sep. 16, 2013

"I have made this twice so far. It is quick, easy and really good. Great flavor and everyone likes it. Thanks for sharing this great recipe."

MY REVIEW
ckbray User ID: 5521724 126640
Reviewed Aug. 29, 2013

"I did not care for this recipe. It is a little too sweet for me. Also the sauce is very thin and runs off the chicken. It would be better if it was thicker."

MY REVIEW
buffalo1 User ID: 4459369 126638
Reviewed Aug. 28, 2013

"I had company and served this easy, simple recipe .... delicious!"

MY REVIEW
barbjj User ID: 6529929 194862
Reviewed Aug. 26, 2013

"I make this last evening for company and it was a hit! Everyone thought it looked and tasted like something you would get at a fine restaurant! Since it is summer, I grilled the chicken breast, then put it in a pan, topped with the sauce & cheese, and popped it in the oven for just a few minutes to melt the cheese. My husband loved it!!"

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