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Smothered Teriyaki Chicken Breasts

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

Directions

  • 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.

Nutrition Facts

1 serving: 373 calories, 17g fat (6g saturated fat), 114mg cholesterol, 541mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 42g protein.

Reviews

Average Rating: 4.68421
  • doreensanzone
    Jun 5, 2019
    Quick to the table, full of flavor. Could be a company meal. A keeper!
  • MaggieWB
    Dec 10, 2017

    We thoroughly enjoyed this dish, and I also appreciate the ease with which it is prepared. Thank you for sharing the recipe!

  • Ladycooktoo
    Apr 14, 2017

    This was fantastic. Will certainly make again and again. Did add sweet red peppers to the mix.

  • luigimon
    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!

  • meaganteal
    Dec 31, 1969

    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

  • Sparty11
    Dec 31, 1969

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

  • tcarver
    Dec 31, 1969

    Delicious.

  • valanddansmith
    Dec 31, 1969

    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.

  • Pittypat5458
    Dec 31, 1969

    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.

  • ckbray
    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.

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