One Pan Miso Chicken with Green Beans

Hello, Welcome to Djalali Cooks! I have really been enjoying fall dinners this week. Yesterday’s Pork Roast is a wonderful example. Today’s One Pan Miso Chicken is another example, though this recipe is quicker and is an easy go-to for a super savory, healthy, one pan weeknight dinner. Miso is fermented soybean paste. It’s a Japanese seasoning used for everything from seasoning soup broth to protein and veggies. Miso is umami-packed and gives a wonderful savory flavor to anything you season with it. Let’s get right to it!

A Simple, Healthy Meal

In addition to the one pan chicken and green beans, we will have wild rice, cooked separately. You can serve whatever side you like. The wild rice is a really nice accompaniment.

Preheat the oven to 400 degrees F. This recipe is so simple with such a huge payoff! First, Sprinkle kosher salt on both sides of the chicken thighs and set aside. For the miso paste, combine 1/2 cup White Miso Paste, 1/3 cup Mirin, 3 tablespoons low sodium soy sauce and about 1.5-2 tablespoons of fresh grated ginger. Whisk the ingredients together in a large measuring cup for easy pouring, and set aside.

Brown the Chicken

Now we move on to browning the chicken. In an oven safe skillet, over medium-high heat, pour in 1-2 tablespoons of grapeseed or vegetable oil. When the oil gets shimmery, add the chicken thighs to the skillet. Let the chicken thighs get golden on the first side, about 4-5 minutes then flip. And let them cook about 3-4 minutes on the second side. Then cut the heat.

Pour about half of the miso mixture over the chicken thighs. You can use a brush to spread the miso sauce evenly over the thighs. Place the skillet in the oven and let the chicken bake for 10 minutes.

After 10 minutes, pull the skillet out and scoot the chicken to one side of the skillet. Pour the remaining miso sauce over the chicken and add the green beans to the empty part of the skillet. It’s ok to partially cover a bit of the chicken with the beans. Place the skillet back in the oven and continue baking for another 12 minutes.

After 12 minutes, we should be good to go! If your chicken thighs are really big, you might need an extra 5 minutes or so. You can temp the chicken for doneness, look for 170 degrees internal temperature.

The wild rice mix takes only about 20 minutes. So I got that going according to the package directions while the chicken was browning in the skillet. Since my chicken thighs are so small, I am figuring two each for me and Alex. This leaves two thighs leftover – perfect for lunch.

One Pan Miso Chicken with Green Beans

Serve the chicken thighs sliced, over the wild rice. Place a little bundle of green beans along side and sprinkle finely sliced green onions over the top.

This One Pan Miso Chicken with Green Beans is really flavorful, the miso sauce is savory and light – it’s a perfect combination with the nutty, earthy flavor of the wild rice. The green beans are tender and do have a little sauce on them, they keep a good amount of crunchy texture and green bean flavor, which makes a light and fresh component of the dish. Such a perfect weeknight dinner.

Keep this miso sauce in your back pocket for other dishes. It would be great to swap the chicken with fish or even a mixture of meaty mushrooms. I do hope you add this recipe to your list, I think you will love it as much as I do! Take care and be well, xo Kelly

Key Ingredients

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One Pan Miso Chicken with Green Beans

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Dinner, Main Course – Japanese/American

By Kelly Djalali – Serves: 2-3

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: ~40 Minutes

One Pan Miso Chicken with Green Beans is full of savory flavor: umami-rich miso chicken, with fresh snappy green beans and earthy wild rice.

Ingredients

• 1.5-2 lbs. Boneless, Skinless Chicken Thighs
• Kosher Salt
• 1/2 cup White Miso Paste
• 1/3 cup Mirin
• 3 tbsp. Low Sodium Soy Sauce
• 1.5-2 tbsp. Fresh Grated Ginger
• 1-2 tbsp. Vegetable or Grapeseed Oil
• 12-oz. Package of Green Beans, ends snipped
• Serve with Wild Rice
• 2 Scallions, sliced thinly as garnish

Instructions

1

Preheat the oven to 400 degrees F.

2

Sprinkle kosher salt on both sides of the chicken thighs and set aside.

3

For the miso paste, combine White Miso Paste, Mirin, soy sauce and fresh grated ginger. Whisk the ingredients together in a large measuring cup for easy pouring, and set aside.

4

In an oven safe skillet, over medium-high heat, pour in 1-2 tablespoons of grapeseed or vegetable oil. When the oil gets shimmery, add the chicken thighs to the skillet. Let the chicken thighs get golden on the first side, about 4-5 minutes then flip. And let them cook about 3-4 minutes on the second side. Then cut the heat.

5

Pour about half of the miso mixture over the chicken thighs. You can use a brush to spread the miso sauce evenly over the thighs. Place the skillet in the oven and let the chicken bake for 10 minutes.

6

After 10 minutes, pull the skillet out and scoot the chicken to one side of the skillet. Pour the remaining miso sauce over the chicken and add the green beans to the empty part of the skillet. It's ok to partially cover a bit of the chicken with the beans. Place the skillet back in the oven and continue baking for another 12 minutes.

7

After 12 minutes, we should be good to go! If your chicken thighs are really big, you might need an extra 5 minutes or so. You can temp the chicken for doneness, look for 170 degrees internal temperature.

8

Serve the chicken thighs sliced, over the wild rice. Place a little bundle of green beans along side and sprinkle finely sliced green onions over the top.

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