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Mushroom and Teriyaki Chicken

By: Sharon Matten January 06, 2022
Cook: 30m Total: 30m
0 from 0 votes
Servings: 1


  • 12 boneless skinless chicken cutlets, tenders removed
  • 1 cup corn starch
  • 3 tablespoons canola oil
  • 4 medium sweet onions, halved and very thinly sliced
  • 2 cloves garlic, crushed (I used 2 frozen garlic cubes)
  • 1 pound crimini/baby bella mushrooms, thinly sliced
  • 1 pound white small/medium mushrooms, thinly sliced
  • 1 cup teriyaki sauce (can use 1/2 cup for a milder flavor)
  • 1/4 cup canola oil for browning, plus additional oil if necessary
  • Nonstick vegetable spray


  1. Line a large baking sheet with foil.
  2. Spray with nonstick vegetable spray.
  3. Set aside.
  4. Preheat oven to 350° F.
  5. Heat the canola oil in a large skillet over medium high heat.
  6. Add the onions and garlic to the oil and sauté until the onions are caramelized.
  7. Add the sliced mushrooms and sauté until nearly all the liquid is absorbed.
  8. Transfer the mushrooms and onions to another container.
  9. Set aside.
  10. Place corn starch in a large bowl or dish.
  11. Coat the chicken cutlets in the starch, shaking off excess.
  12. Set aside.
  13. Heat the remaining ¼ cup of canola oil in the skillet.
  14. Place several cutlets in the hot oil and cook until browned, but not cooked through, on each side.
  15. Place the browned cutlets on the prepared baking sheet.
  16. Repeat with remaining cutlets.
  17. Evenly cover the browned chicken cutlets with the onion and mushrooms.
  18. Drizzle teriyaki sauce over the chicken.
  19. Bake uncovered for 30 minutes until the cutlets are cooked through.
  20. Serve warm.



  • To make this chicken gluten free use gluten free teriyaki sauce. This recipe can be made for Passover as well substituting potato starch for the corn starch.

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