Smothered Teriyaki Chicken Breasts Recipe
Smothered Teriyaki Chicken Breasts Recipe photo by Taste of Home

Smothered Teriyaki Chicken Breasts Recipe

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4.5 13 14
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Wondering what to do with chicken tonight? This mildly sweet and savory recipe makes chicken dinner a winner! —Sally Nielsen, Quincy, IL
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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


  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

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 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!"

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"

Reviewed Feb. 4, 2014

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

Reviewed Jan. 11, 2014


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."

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