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.


  • 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



Preheat the oven to 400 degrees F.


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


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.


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.


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.