This One-Pan Miso Butter Chicken & Cabbage recipe is a flavorful, fuss-free dinner that's sure to impress. Bone-in, skin-on chicken thighs are coated with a savory miso butter mixture, then roasted alongside caramelized cabbage and garlic. The dish is finished with a splash of white wine and soy sauce, making the cabbage incredibly tender and flavorful. This dish pairs perfectly with steamed rice to soak up the rich, umami-packed sauce. Garnished with fresh cilantro or chives, it's a dish that's as beautiful as it is delicious.

One-Pan Miso Butter Chicken & Cabbage
One-pan miso butter chicken & cabbage | Myhomemaderecipe.com

If you're looking for an easy yet flavorful dinner, this One-Pan Miso Butter Chicken & Cabbage is a perfect choice. Tender chicken thighs are roasted alongside cabbage in a savory miso butter sauce that is sure to impress.

INGREDIENTS

  • Butter: 2 tablespoons unsalted, softened to mix with miso and honey for a rich sauce.
  • Yellow Onion: 1 medium, thinly sliced for caramelized flavor.
  • Green Cabbage: 1 1/2 pounds (about 1 small cabbage), cut into wedges for roasting.
  • Garlic: 4 large cloves, thinly sliced, bringing an aromatic depth to the dish.
  • White Miso Paste: 1/4 cup, providing savory umami flavor.
  • Honey: 1 tablespoon, adding a touch of sweetness to balance the miso.
  • Salt & Pepper: 3/4 teaspoon kosher salt and 1 teaspoon black pepper, to season the chicken and vegetables.
  • Chicken Thighs: 4 bone-in, skin-on thighs (about 2 pounds), for a crispy, flavorful protein.
  • Olive Oil: 1 tablespoon plus 1 1/2 teaspoons, for sautéing and browning the chicken.
  • White Wine: 1/2 cup dry wine, such as sauvignon blanc, to deglaze the pan and add acidity.
  • Soy Sauce: 1/3 cup low-sodium, for additional savory flavor.
  • Fresh Cilantro or Chives: Chopped, to garnish and add freshness to the finished dish.

INSTRUCTIONS

Step 1:
Place 2 tablespoons of unsalted butter in a small bowl and let it soften at room temperature.
Step 2:
Preheat the oven to 375°F and arrange a rack in the middle of the oven.
Step 3:
Thinly slice the yellow onion. Cut the cabbage into wedges, then slice them into 1/2-inch thick pieces. Thinly slice the garlic.
Step 4:
In the bowl with the softened butter, mix in the miso paste, honey, kosher salt, and black pepper until well combined.
Step 5:
Pat the chicken thighs dry with paper towels. Spread 1/4 cup of the miso butter mixture all over the chicken thighs.
Step 6:
Heat the olive oil in a large Dutch oven over medium heat. Place the chicken skin-side down in the pot and cook until the skin is browned and caramelized, about 4 minutes. Flip the chicken and cook for another 2 minutes. Transfer the chicken to a plate.
Step 7:
Add the sliced onion to the pot and cook until fragrant and lightly browned, about 1 minute. Add the cabbage and cook, stirring often, until browned and wilted by half, about 7 minutes. Add the garlic and remaining miso mixture and cook until the butter is melted and the garlic is fragrant.
Step 8:
Pour in the white wine and soy sauce, scraping up any browned bits from the bottom of the pot. Cook for about 2 minutes until the alcohol smell dissipates, then turn off the heat.
Step 9:
Return the chicken to the pot, placing it skin-side up on top of the cabbage. Transfer the pot to the oven and bake for 30 minutes until the chicken is cooked through and the cabbage is tender.
Step 10:
Garnish with chopped fresh cilantro or chives before serving.

Serving and Storage Tips

  • Serve this dish hot, straight from the oven, with a side of steamed rice or crusty bread to soak up the flavorful sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the chicken and cabbage in the oven at 350°F for 10-15 minutes until warmed through.

Helpful Notes

  • For a richer flavor, marinate the chicken thighs in the miso butter mixture for a few hours before cooking.
  • Swap out the white wine for chicken broth if you prefer a non-alcoholic version of this dish.

Tips from Well-Known Chefs

  • Chef David Chang suggests using high-quality white miso paste for the best umami flavor.
  • Jamie Oliver recommends letting the chicken rest for a few minutes after cooking to ensure maximum juiciness.
  • Gordon Ramsay advises using a heavy-bottomed Dutch oven to evenly distribute heat and enhance the caramelization of the chicken and cabbage.

WHY YOU'LL LOVE THIS RECIPE

  • This one-pan meal is easy to prepare and offers a rich, umami-packed flavor from the miso and butter combination.
  • The cabbage becomes tender and absorbs all the delicious flavors from the miso butter sauce, making it a perfect accompaniment to the chicken.
  • It’s an ideal recipe for a cozy, comforting dinner with minimal cleanup.

VARIATIONS

  • Substitute the cabbage with Brussels sprouts or bok choy for a different vegetable option.
  • For a spicier kick, add a pinch of red pepper flakes to the miso butter mixture.
  • Use chicken breasts instead of thighs for a leaner option, but be careful not to overcook them to keep the meat juicy.
One-Pan Miso Butter Chicken & Cabbage
One-Pan Miso Butter Chicken & Cabbage | Myhomemaderecipe.com