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Smothered Teriyaki Chicken Breasts Recipe

Smothered Teriyaki Chicken Breasts Recipe

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. YIELD: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


  • 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.

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.

Reviews for Smothered Teriyaki Chicken Breasts

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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."

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."

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."

Reviewed Aug. 28, 2013

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

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!!"

Reviewed Apr. 8, 2013

"FANTASTIC! Fit for company but oh so good for any night."

Reviewed Mar. 15, 2013

"Suggested this recipe to my friends all ready.

Will make again"

Reviewed Mar. 11, 2013

"Easy, quick and tasty. Added spinach to the mushrooms. We both loved it. Would probably taste good on a crusty roll, too!"

Reviewed Mar. 6, 2013

"this was a very simple and easy recipe. Very good. Will definately make again."

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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.