Creamy Miso Chicken

Today, let’s make Creamy Miso Chicken, one of my absolute favorite chicken dishes of all time. There are plenty of cream-based chicken recipes out there, but this one is packed with incredible umami flavor thanks to miso. So, if you’ve got a lonely tub of miso sitting in the back of your fridge, this is the perfect recipe to put it to good use. Once you try it, you might just discover your new favorite chicken dinner. 

Creamy Miso Chicken (2-3 servings)

Ingredients:

• 1 lb (450g) boneless, skin-on chicken thighs (or chicken breasts)
• 1/2 lb (225g) button mushrooms
• 5 cloves garlic
• 1 shallot (or 1/4 yellow onion)
• 3-4 green onions
• 1 tbsp neutral-tasting oil
• 1 tbsp (14g) unsalted butter
• Kosher salt, to taste
• 1.5 cups (360ml) heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Black pepper, to taste
• Cooked pasta, rice, or bread, to serve

Marinade:

• 1 tsp garlic powder
• 1 tsp onion powder
• Kosher salt and black pepper, to taste
• 1 tbsp olive oil

Miso Mixture:

• 1 tbsp miso
• 1 tbsp chicken bouillon powder
• 1 tbsp mirin

Instructions:

PREP INGREDIENTS

1. Marinate the chicken: Place the chicken in a mixing bowl. Add the garlic powder, onion powder, salt, black pepper, and olive oil. Gently massage and set aside while you prepare the remaining ingredients.

2. Prep the vegetables: Thinly slice the mushrooms. Finely chop the garlic cloves. Finely dice the shallot. Thinly slice the green onions, separating the whites and greens.

3. Make the miso mixture: In a small container, combine the miso, chicken bouillon powder, and mirin. Mix well and set aside.

MAKE CREAMY MISO CHICKEN

1. In a large pan, heat the oil over medium-high heat. Once it gets nice and hot, place the chicken skin-side down in a single layer and sear for 2 minutes or until golden brown. Flip and cook for another 4 to 5 minutes or until cooked through. (If there’s too much fat in the pan, wipe away the excess with a paper towel.) Remove the chicken from the pan and set aside. 

2. In the same pan, add the garlic, shallot, and white parts of the green onions. Sauté for 1 minute or until fragrant. Add the butter, mushrooms, and a pinch of salt. Stir-fry for 5 minutes, or until the mushrooms are nicely browned.

3. Add the miso mixture and sauté for 1 minute, stirring constantly. Pour in the heavy cream and stir. Once it starts to bubble, reduce the heat to medium-low and gently simmer for 4 to 5 minutes.

4. Add the Parmigiano-Reggiano and a few shakes of black pepper. Simmer for 1 minute, or until the cheese is melted and the sauce is smooth. Taste and adjust with salt if needed.

5. Return the chicken to the pan along with any resting juices. Toss until the chicken is evenly coated in the creamy miso sauce.

6. Garnish with the green parts of the green onions and serve with your favorite pasta, bread, or rice. Enjoy!

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