Chicken Recipes Easy Quick 5 Ingredients

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This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. This tastes just like your favorite Chinese take-out but you can have this ready faster than the time it would take to go pick up take-out!

Teriyaki Chicken

I’ve shared other teriyaki chicken recipes like my Grilled Teriyaki Chicken Bowl but this hands down beats the prep and cook time on any other teriyaki chicken I’ve tried. And yet it tastes just as good! Plus it’s such a flavorful sauce so it doesn’t even require marinating. it’s a (mostly) healthy recipe that comes in at 258 calories per serving so it a smarter choice than the deep fried food you usually get from your favorite Chinese take-out.

How To Make Teriyaki Chicken


  • Heat oil in a large non-stick skillet or wok.
  • Add chicken and let cook (giving space between pieces) until slightly browned on bottom then flip chicken pieces over and cook through.
  • While the chicken is cooking whisk together the teriyaki sauce mixture.
  • Pour sauce into the skillet once the chicken is just nearly finished cooking through and let the sauce cook and simmer until thickened.
  • Easy as that! Serve it warm over brown or white rice with steamed veggies.

Chicken Teriyaki Sauce

This has been my go-to teriyaki sauce blend for years! It uses pantry staples and it’s packed with flavor. You’ll need:
  • Low-sodium soy sauce
  • Water
  • Honey
  • Brown sugar
  • Rice vinegar
  • Sesame oil
  • Ginger
  • Garlic
  • Cornstarch

Tips for this Easy Teriyaki Chicken

  • If desired use all honey in place of the brown sugar.
  • Substitute rice vinegar with apple cider vinegar or lemon juice if that’s what you have on hand.
  • Use well trimmed chicken thighs in place of chicken breasts.
  • Adjust the saltiness to suite your personal preference, reduce the soy sauce as desired then add more water in it’s place. The ratio here is the balance I like.
  • The sesame oil can be omitted, I’ve also made this without and it’s still delicious. Or add more if you love that flavor.
  • In a pinch you can use dried ground ginger in place of fresh, I’d go with 1/2 tsp.
teriyaki chicken bowl
I’m telling you this is a must-try recipe! It’s one of my favorites for busy weeknights. It’s something everyone in my family loves and when I serve it with brown rice and steamed broccoli or asparagus it’s something I feel great about feeding them.

Teriyaki Chicken

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking.
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Servings: 4
Prep Time10 minutes
Cook Time10 minutes
Total Time15 minutes

Ingredients

  • 1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 Tbsp olive oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 Tbsp honey
  • 1 1/2 Tbsp packed light brown sugar
  • 1 Tbsp rice vinegar
  • 1/4 tsp sesame oil
  • 2 tsp peeled and minced fresh ginger
  • 2 tsp peeled and minced fresh garlic (2 cloves)
  • 2 tsp cornstarch
  • Sesame seeds and chopped green onions, for serving (optional)

Instructions

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
  3. While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
  4. Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer. 
  5. Serve warm garnished with green onions and sesame seeds if desired.
    Recipe source: inspired by my Grilled Teriyaki Chicken Bowls
Nutrition Facts
Teriyaki Chicken

Amount Per Serving
Calories 258Calories from Fat 63

% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 90mg30%
Sodium 698mg30%
Potassium 553mg16%
Carbohydrates 15g5%
Sugar 13g14%
Protein 30g60%

Vitamin A 40IU1%
Vitamin C 1.7mg2%
Calcium 14mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer
COURSE: MAIN COURSE
CUISINE: JAPANESE
KEYWORD: TERIAYKI CHICKEN
AUTHOR: JACLYN



ONE PAN SMOTHERED CHICKEN

One Pan Smothered Chicken is a classic recipe of seared chicken that is easy to make in 30 minutes!  Tender chicken is smothered in a rich and creamy gravy with bacon!
smothered chicken
I have to say that my love of smothered chicken started at a pretty young age.  Scratch that, my love of GRAVY started at a young age because I grew up on comfort food!  Chicken with gravy was a must for us served up with mashed potatoes or even just white bread to sop up the goodness.  We all know how much I adore chicken thighs too and serving them in a delicious bacon gravy, it doesn’t get better!

HOW TO MAKE SMOTHERED CHICKEN:

  • You will only need one skillet for this recipe.  To keep things super easy I like to dice my bacon and get it in the pan first.
  • While the bacon is cooking, grab your chicken thighs out of the refrigerator and pat them dry on both sides with a paper towel.  Set them aside on a cutting board for now.
  • Get a pie plate or another shallow bowl and use a fork to mix together your flour and seasonings.
  • Dredge each piece of chicken completely on all sides in the flour.  Shake off any excess flour and set the chicken pieces aside.
  • Now, remove the bacon from the pan to a paper towel lined plate, and add 4 Tablespoons of butter to the hot skillet.
  • Add your chicken pieces to the pan and allow them to cook on the first side for 4-5 minutes without turning until they are nicely seared and golded.  Flip the chicken and repeat.  Once the chicken is seared on both sides, you can remove it to a clean plate.
  • Add the remaining butter to the hot skillet and reduce the heat to medium.  You will whisk in 1 Cup of the remaining seasoned flour that you dredged your chicken in.
  • The flour should cook while being whisked constantly for one minute.  Then, you can gradually whisk in your chicken broth and milk until you have a smooth gravy.
  • Next, add your cooked bacon and seared chicken back to the skillet.  Cover and let the chicken simmer over low heat until cooked through to 165 degrees, about 20 minutes.
how to make smothered chicken

IS SMOTHERED CHICKEN FRIED?

Basically, yes!  It consists of bone in, skin on chicken thighs that are dredged in flour, then fried in butter.  However, they don’t finish cooking all the way through while frying.  They will be seared until golden brown on both sides, then finish cooking as they simmer in the gravy.

WHAT GOES WITH SMOTHERED CHICKEN?

This smothered chicken recipe makes a whole lot of gravy!  I recommend serving it with these Mashed Potatoes or if you have an Instant Pot try this Mashed Potato Recipe.  It is also great served with rice, crusty bread, and veggies like cooked green beans.
smothered chicken recipe

One Pan Smothered Chicken

One Pan Smothered Chicken is a classic recipe of seared chicken that is easy to make in 30 minutes!  Tender chicken is smothered in a rich and creamy gravy with bacon!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4
Author: Nichole

Ingredients

  • 6 Slices Bacon, Diced
  • 2 Pounds Chicken Thighs, Bone in and skin on
  • 1 Cup All-Purpose Flour
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Italian Seasoning
  • 1 Stick Butter, Divided
  • 3 1/2 Cups Chicken Broth
  • 1 Cup Milk

Instructions

  • Cook the diced bacon in a large skillet over medium-high heat until cooked through. Remove bacon to a paper towel lined plate and set aside.
  • While the bacon is cooking, mix together the flour, garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning in a shallow bowl or dish.
  • Pat the chicken thighs dry with paper towels and dredge the chicken on each side into the seasoned flour until coated. Shake off any excess flour and set the flour mixture aside for later.
  • Once the bacon is removed from the pan, add half of the butter to the pan and allow to melt.
  • When the butter is melted, add the flour coated chicken and cook for 4-5 minutes per side until golden brown.
  • Remove the chicken to a plate and set aside.
  • Add the remaining butter to the pan and allow it to melt.
  • Sprinkle one cup of the remaining seasoned flour to the pan and whisk for 1 minute until the butter and flour are well combined.
  • Gradually whisk in the chicken broth and milk until gravy is smooth.
  • Return the cooked chicken and bacon to the pan.
  • Bring the mixture to a boil then reduce the heat to low and simmer for 20 minutes, until chicken is cooked through.