Saucy chicken with mushrooms

Pat the chicken breasts dry with paper towels and season lightly with salt and pepper on both sides.

Heat a large skillet over medium-high heat and add oil or butter until shimmering. Place the chicken breasts in the pan and cook without moving them for 6-7 minutes until golden brown on the first side.

Flip the chicken breasts carefully and cook for another 5-6 minutes until the second side is golden and the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.

In the same skillet, add the mushrooms and sauté for 3-4 minutes until they release their moisture and begin to soften.

Pour the teriyaki sauce into the skillet with the mushrooms and stir to combine, scraping up any browned bits from the bottom of the pan.

Return the chicken breasts to the skillet, nestling them among the mushrooms and sauce. Simmer for 2-3 minutes until the sauce slightly reduces and coats the chicken.

Divide the chicken and mushroom mixture among serving plates, spooning the teriyaki sauce generously over each portion.