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.
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.