Miso chicken breasts are roasted in a rich, buttery miso glaze and served with a mixture of sugar snap peas, snow peas and shiitake mushrooms.
Table of Contents
I’ve had a tub of white miso paste in my fridge for a couple of months now. But, with the hot weather, I haven’t been craving my usual steaming cups of miso soup. So, I created this recipe for Miso Chicken.
White miso is buttery, mildly salty and sweet. Umami at its finest. It’s also packed with protein and other good-for-you nutrients.
In this recipe, I’m combining it with garlic and ginger, and then slathering chicken breasts in this yummy sauce. The miso thickens and intensifies as it bakes, coating the chicken in a lovely, rich glaze, with flavors that make will make you swoon.
To finish it off, I topped it with a handful of chopped cashews for extra crunch.
Perfection.
Ingredient notes
- Chicken – I prefer to use boneless, skinless chicken breasts. However, chicken thighs will also work for this recipe.
- Garlic – I use 4 cloves. However, you can throw caution to the wind and go as garlic heavy as you’d like.
- Fresh Ginger – You can also use the ginger paste that is sold in the refrigerated produce section. Use 2 TBSP of the paste.
- Miso – I used white miso paste in this recipe. However, red miso will also work.
How to make miso glazed chicken
- Heat oven to 475-degrees.
- Combine miso paste, garlic, ginger and water; stir to thoroughly combine.
- Line a sheet pan with foil or parchment paper.
- Season chicken pieces with salt and black pepper.
- Spread miso mixture on chicken and bake until golden brown, about 20 minutes. The internal temperature of the meat should be 165-degrees.
- Enjoy!
What to serve with it
- While the chicken bakes, I like to make a quick saute of shiitake mushrooms, watercress, snow peas, and sugar snap peas. The flavors of the bright peas are a great, fresh compliment to the tangy miso glaze, and the buttery shiitakes just help to round out the flavors in this dish even more. See instructions in the recipe card below.
- Rice – I love making rice cooker rice or instant pot rice to keep things extra easy.
- Cucumber Salad – I love this Din Tai Fung Cucumber Salad, Smashed Cucumber Salad, or this Thai Cucumber Salad.
I want to eat this dish again, and again, and aaahhh-gin. My miso soup may be left in the past… I’m going to be using it ALL to make this roasted chicken on a weekly basis.
FAQs
Miso chicken is rich, buttery, and delicious with a unique umami flavor. It also has a hint of sweetness from the miso.
Miso paste should be stored in a tightly sealed container in the refrigerator. Lighter varieties will keep for about 9 months and darker ones up to a year.
Erin’s wine pairings
- This dish calls for a white wine that can reflect the buttery miso glaze. Chardonnay makes a perfect match.
- Pinot Noir is another great companion. The wine’s earthy elegance plays off the shiitake mushrooms, while its crisp acidity highlights the zesty garlic and the saltiness of the miso glaze.
More chicken recipes
More recipes that use miso paste
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Full Recipe
Easy Miso Chicken
Equipment
Ingredients
- 4 chicken breasts (boneless, skinless)
- 1 cup jasmine rice
- 6 ounces watercress
- 4 ounces snow peas
- 6 ounces sugar snap peas
- 4 cloves garlic (minced )
- 4 ounces shiitake mushrooms (caps thinly sliced and stems removed)
- 4 Tablespoons cashews (chopped)
- 1 2-inch piece ginger (peeled and minced )
- 1/2 cup white miso paste
- Salt (to taste)
Instructions
- Preheat oven to 475-degrees.
- In a small bowl, combine miso paste, ⅓ of the garlic, ⅓ of the ginger and 2 Tablespoons water; stir to thoroughly combine. Line a sheet pan with foil or parchment paper. Pat chicken breasts dry with paper towels. Place on sheet pan and spread miso mixture on the top. Cook 20-22 minutes, or until browned and cooked through to an internal temperature of 165-degrees.
- While chicken roasts, in a small pot, bring rice, a big pinch of salt and 1 1/4 cups water to a boil. Once boiling, cover and reduce heat to low. Simmer 15 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff with a fork.
- Once chicken has roasted for 10 minutes, in a large skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and cook, stirring occasionally, 3-5 minutes, or until the mushrooms are lightly browned. Add the remaining garlic and ginger and cook, stirring occasionally, about 1 minute, or until softened and fragrant.
- Add watercress, snow peas and sugar snap peas to mushrooms; season with salt and pepper. Cook, stirring frequently, 2-3 minutes, or until bright green.
- Divide cooked rice and finished vegetables between four plates. Top with a chicken breast. Garnish with cashews. Enjoy!
Nutrition
This post was originally published in 2019. It was updated in 2022 to add new information. The miso glazed chicken breast recipe remains the same. Enjoy!
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