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Smothered Teriyaki Chicken Breasts

 Smothered Teriyaki Chicken Breasts
Wondering what to do with chicken tonight? This mildly sweet and savory recipe makes chicken dinner a winner! —Sally Nielsen, Quincy, IL
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Smothered Teriyaki Chicken Breasts (continued)

Wine (continued)