One-Pan Miso Butter Chicken & Cabbage: A Flavorful, Easy Dinner

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 and cook until browned, about 4 minutes. Flip and cook for another 2 minutes. Transfer to a plate.

Step 7:

Add the onion to the pot and cook until lightly browned. Add cabbage and cook until wilted by half. Add garlic and remaining miso mixture.

Step 8:

Pour in wine and soy sauce, scraping up browned bits. Cook for 2 minutes until alcohol dissipates.

Step 9:

Return chicken to pot skin-side up. Bake for 30 minutes until chicken is cooked through and cabbage is tender.

Step 10:

Garnish with chopped cilantro or chives before serving.

Serving and Storage Tips

• Serve hot with steamed rice or crusty bread to soak up the sauce.
• Store leftovers in an airtight container for up to 3 days.
• Reheat in a 350°F oven for 10-15 minutes until warmed through.

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.
• Gordon Ramsay advises using a heavy-bottomed Dutch oven for even heat distribution.

VARIATIONS

• Substitute cabbage with Brussels sprouts or bok choy.
• Add red pepper flakes for a spicy kick.
• Use chicken breasts instead of thighs for a leaner option.