Miso Chicken is roasted in a rich, buttery miso glaze and served with a mixture of sugar snap peas, snow peas and shiitake mushrooms.
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.
🛒 Ingredients for Miso Chicken
- 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 It
- 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 Miso Chicken
- 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 or this Thai Cucumber Salad.
ℹ️ FAQ
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.
🍷 Wine Pairings for Miso Chicken
- 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.
Which wine would you choose to pair with this dish? I’d love to hear in the comments below.
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.
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More Miso Recipes:
Miso Chicken Recipe
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
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; season with salt and pepper. 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 pan, 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 recipe remains the same. Enjoy!
Lovely! I just threw out our miso paste as we had still not used them all up much past their year shelf life. We love having it in the fridge for the random cup of soup… but, now I have a reason to go pick some more up before the weather cools down.
Totally agree Jenni – It’s fun finding new uses for everyday items!
I will totally make this. Yum. Nice photos too.
Thanks Jenni – Let me know how you like it!!! I love to hear back!
This looks amazing, I too have had a lonely neglected jar of Miso waiting for me, thanks for sharing!
You are SO welcome Pech – Enjoy!
Wow – so easy! We don’t do much chicken but I’m going to try this with tofu… Those pictures are definitely an inspiration. Thanks!
Jen – It is definitely an impressive looking dish that doesn’t take too much time, or too many obscure ingredients. Perfect for a great weeknight dinner!
What a lovely dish! It is almost too pretty to eat!
Thanks Melinda – Almost too pretty… But too yummy not to!
Mm, I love the flavor of miso! It’s one of my favorite things to get at Japanese restaurants.
I totally agree Catherine! Buttery and salty, and a little sweet – Yum!
Oh my goodness, that looks delicious!!!!
Thanks Stacee! I have never had miso in this fashion before, but now I can’t wait to put in on SO many more things!!!
Wow, this looks incredible. Gorgeous photos!
Thank you Marissa!
This looks delicious-will try to cook.
Thanks Helen – I’d love to hear back on how you like it!
I have mixed feelings about this dish. I liked the umami element-but man was it super salty! I would definitely cut back on the amount of miso paste, by half or more.
Thanks for the feedback Rachel – I think that different varieties of miso paste can vary in saltiness. Also, the miso can become more concentrated if it has been around for a while. Definitely good advice to take into account.
Yum! I made this and loved the flavor, especially for the mushroom and veggies. We didn’t have snow peas, etc., but I did have bok choy and that was delish! I definitely over-heaped the miso – ended up scraping most of it off. Also, next time I will not salt the chicken. Thank you so much for this easy and tasty new dish!
Agree with Cari. Salting the chicken and the miso was way to salty. Otherwise good. Chicken was moist.