This one pan main dish is flavorful and easy to make. Get ahead on your prep time by making the filling a day ahead of time, then covering and storing in the refrigerator for up to 3 days.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
Teriyaki Stuffed Chicken Breasts
Servings
4 Servings
Ingredients
- 2 teaspoons toasted sesame oil
- 2 teaspoons extra virgin olive oil such as Colavita
- 1 pound cremini mushrooms chopped
- 2 garlic cloves crushed
- 2 tablespoons freshly grated ginger 2 tablespoons frozen crushed ginger, or 2 teaspoons ground ginger
- ¼ cup thinly sliced scallions
- Kosher salt
- Freshly ground black pepper
- ½ cup teriyaki sauce
- ¼ cup mirin or sweet white wine
- ¼ cup chicken broth
- 4 boneless skinless chicken breasts, sliced or pounded thin
- Garnish: sliced scallions
Instructions
- Preheat oven to 350°F.
- Place sesame oil and evoo in an ovenproof medium saute pan over high heat.
- Brown mushrooms for 8 to 10 minutes, until crispy and caramelized. Add garlic, ginger, and scallions. Cook for 1 minute more to soften garlic. Add one-quarter cup teriyaki and stir to combine. Remove pan from heat, and transfer mushrooms to a bowl to cool. Taste and adjust seasoning with salt and pepper.
- Lay chicken breasts flat out on a cutting board or plate. Spoon 2 to 3 tablespoons of mushroom mixture into the middle of each breast. Roll up and place seam side down into the saute pan you cooked the mushrooms, placing each piece tightly next to each other. Pour over remaining teriyaki, mirin and broth.
- Cover pan, place in 350°F oven and braise chicken for 20 minutes. Uncover chicken and cook 10 minutes more. Spoon sauce over chicken and garnish with scallions.
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This will only be gluten free if you specifically use a gluten free teriyaki like La Choy. Almost all soy sauce and teriyaki has wheat in it.
This is only GF if you use a GF teriyaki like La Choy.
That’s correct, kikkoman and a few others make a gluten free teriyaki as well.
Yes, it will work, depends on the size for how long to cook, but thighs are difficult to overcook so you can’t go to wrong.
Could you make this with boneless chicken thighs as well> Perhaps a longer cooking time?
I LOVE this comment!!
Fantastic. I have never seen the food disappear as quickly as this one did.
Yay, so glad you liked it and I like the additions.
This was simple and very tasty. I made it a “full meal” by adding some onion and rice to the mushrooms and stuffing the whole mixture instead of just mushrooms. My family loved it.
Do you bake it covered?
Interested in gluten free recipes
I don’t have that data right now, but if you are concerned about sodium, I would just reduce the teriyaki sauce.
What is the sodium content for Teriyaki Mushroom stuffed chicken breasats? Substitutions for Teriyaki?
Thanks
I made this for dinner one night it was a hit. Can’t wait to make it again.
Did this for shabbes eve, it was delicous!
Delicious and simple!