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, Illinois
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
Reviews
Quick to the table, full of flavor. Could be a company meal. A keeper!
We thoroughly enjoyed this dish, and I also appreciate the ease with which it is prepared. Thank you for sharing the recipe!
This was fantastic. Will certainly make again and again. Did add sweet red peppers to the mix.
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!
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
This was very flavorful and the chicken was nice and juicy! This is a keeper.
Delicious.
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.
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.
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.