Teriyaki Mushroom Chicken Recipe

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Fresh mushrooms and onions top this savory skillet chicken with a rich, teriyaki-flavored sauce. A pretty presentation for Cheri Casolari’s friends and family in Rinard, Illinois! CHERI’S TIP: “I prefer serving this dish over chicken-flavored boxed rice.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 5 tablespoons butter, divided
  • 4 cups sliced fresh mushrooms
  • 1 cup sliced onion
  • 1/4 cup water
  • 1/4 cup honey teriyaki marinade


  1. In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 5-7 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
  2. In the same skillet, saute mushrooms and onion in remaining butter until tender, adding the water and marinade during the last 2 minutes. Return the chicken to the pan; heat through. Yield: 4 servings.
Originally published as Teriyaki Mushroom Chicken in Simple & Delicious September/October 2007, p17

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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prvbswmn User ID: 7198116 132948
Reviewed Oct. 14, 2013

"A keeper. Every one loved it. I used a teriyaki sauce and added my own honey. Used chicken tenderloin and sliced thin. Did not have mushrooms so I substituted broccoli."

donovansquared User ID: 4372541 153789
Reviewed Jan. 26, 2011

"Very good! I didn't have honey terriyaki marinade so I just added a little honey to my terriyaki sauce. Very tender, moist and yummy!"

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