Miso butter chicken: 1 pan great dinner

I am so excited to share this Miso butter chicken recipe with you because it is truly the answer to those hectic weeknights when you crave massive flavor without the massive cleanup. Seriously, everything cooks on one pan! I’m Anna, and I’m obsessed with finding simple, flavorful chicken recipes that make everyday cooking feel joyful instead of like a chore. I believe that even on Tuesday night, dinner should taste special.

This Miso butter chicken dish hits that sweet spot—it’s rich with umami from the miso, tender from the juicy thighs, and perfectly crisp thanks to the high heat roasting. You get that restaurant-quality taste with almost zero dishes to scrub afterward. Trust me, once you try this method, it’s going to become your go-to!

Gathering Ingredients for Your Miso Butter Chicken

Before we even think about turning on the oven, we need our players ready! A sheet pan meal lives or dies by how well you prep everything beforehand—it’s called mise en place for a reason, folks! For this amazing Miso butter chicken, we need two main groups: the hardy bits that need roasting, and the creamy, savory glaze that brings it all together. Don’t skimp on the chicken thighs here; bone-in and skin-on are non-negotiable for that incredible crispy skin and juicy meat we are aiming for.

Don’t panic about the ingredient list; it looks long, but most of it is just for that powerhouse glaze. Once you have everything measured out, the actual assembly takes maybe ten minutes tops. Getting the right balance of salty miso and sweet honey is key to making this the best weeknight dinner ever!

Essential Components for Miso Butter Chicken

These are the stars of the show. We’re using about two pounds of bone-in, skin-on chicken thighs—they hold up so much better to high heat than breasts do. For the vegetable, we’re using about a pound and a half of baby bok choy, halved lengthwise so the stem gets nice and tender while the leaves char perfectly. We also need a little olive oil to get things moving on that pan.

Component	Amount
Bone-in Skin-on Chicken Thighs	2 pounds
Baby Bok Choy (halved)	1 ½ pounds
Olive Oil	3 tablespoons (divided)
Kosher Salt & Pepper	To taste (specifics below)

Crafting the Signature Miso Butter Glaze

This glaze is where the magic happens! When you make this Miso butter chicken, you want the glaze to be super smooth so it adheres nicely to that chicken skin. You need white miso paste—it’s milder and sweeter, which works wonderfully here. We’re mixing that with softened unsalted butter, a little bit of honey for shine, rice vinegar for tang, and then our aromatics: minced garlic and fresh ginger. Don’t skip the ginger, it brightens everything up!

We’ll blend those flavors with a touch of sesame oil and just the right amount of salt and pepper to balance the saltiness of the miso. Whisk it all together until it looks like a beautiful, creamy paste ready for painting onto the chicken.

Preparation: Setting Up Your Sheet Pan Miso Butter Chicken Success

Okay, the oven needs to be screaming hot for this recipe to work its best! We are aiming for 425°F. This high heat is how we get that beautiful crisp on the chicken skin and char on the bok choy leaves so quickly. You absolutely must line your large rimmed sheet pan with parchment paper. I learned the hard way that even with oil, sticky miso glaze sometimes tries to bond with the metal forever, so parchment is your best friend for easy cleanup after making this Miso butter chicken.

Once the oven is heating up, you can tackle the main prep work. Remember, we want everything dry and ready to go before we start brushing on that delicious glaze!

Preparing the Chicken Thighs

This is critical for crispy skin! Take your chicken thighs and pat them down thoroughly with paper towels. I mean really dry them out—any surface moisture will steam the skin instead of crisping it. Once they are dry, rub them all over with 2 tablespoons of olive oil. Then, season them liberally with the remaining kosher salt and pepper. Place them skin-side up on one side of your prepared sheet pan. We want that beautiful skin facing the heat the entire time!

Tossing the Bok Choy

Take your baby bok choy and slice it right down the middle lengthwise. You want the cut side facing up when they first hit the pan, just like the chicken. Drizzle the remaining 1 tablespoon of olive oil over the bok choy halves and give them a quick, light toss right there on the pan. They don’t need much seasoning yet because they’re going to soak up the amazing pan juices later on.

Step-by-Step Instructions for Sheet Pan Miso Butter Chicken

Now that our oven is hot and our ingredients are prepped, we move fast! This recipe is designed to be quick, so have your serving plates ready for when it comes out. Remember, we are aiming for that perfect balance: deeply flavorful, tender chicken and slightly charred, sweet vegetables. The timing here is crucial for the best Miso butter chicken!

Mixing the Miso Butter Glaze

In a small bowl, combine all your glaze ingredients: the white miso paste, the softened butter, honey, rice vinegar, minced garlic, grated fresh ginger, sesame oil, and the specific salt and pepper measurements we set aside. Grab a whisk and work it vigorously. You need to whisk until you have a completely uniform, smooth paste. There should be no lumps of butter or clumps of miso floating around. If it looks a little stiff, don’t worry; it will melt beautifully over the hot chicken.

Assembling and Initial Roasting

Take that beautiful, dry, seasoned chicken and nestle it skin-side up right among the bok choy halves on your parchment-lined pan. Now, grab a pastry brush and slather that miso butter mixture generously all over the tops and sides of the chicken thighs. Don’t be shy; we want full coverage! Carefully slide the whole pan into the preheated 425°F oven. Roast everything untouched for a solid 25 minutes. This first blast of heat is what starts rendering that skin fat.

Finishing the Cook and Checking Temperature

After 25 minutes, pull the pan out quickly. Use tongs to flip the bok choy halves over so they get some color on the other side. If there are any pan juices pooling up, spoon a little bit right over the chicken—this keeps the meat moist while the skin continues to crisp. Slide the pan back into the oven for another 15 to 20 minutes. This is where you absolutely must use a meat thermometer! Cook until the internal temperature in the thickest part of the thigh hits 165°F. That’s the magic number for safe eating!

Resting and Serving the Miso Butter Chicken

Once the chicken hits 165°F, pull the entire pan out of the oven. Do not slice into it right away! Let the Miso butter chicken rest right there on the pan for 5 minutes. This resting period lets all those wonderful juices redistribute back into the meat. After resting, transfer the chicken and the tender bok choy onto a serving platter. Drizzle any remaining sauce from the pan over everything. For the grand finale, sprinkle generously with sliced green onions and toasted sesame seeds. Serve this immediately alongside fluffy cooked rice!

Tips for Perfect Miso Butter Chicken Every Time

Making this Miso butter chicken is straightforward, but a couple of small tricks can take it from great to absolutely phenomenal. I’ve messed this up enough times to learn the shortcuts, so listen up! The goal here is maximum flavor penetration and perfect texture contrast between the crispy skin and the tender vegetables.

Don’t be afraid of the high heat; that’s what makes this sheet pan dinner special. If you follow these little pointers, you’ll nail the flavor profile every single time. If you want to see more great sheet pan ideas, check out my collection of delicious one-pan dinner recipes!

Achieving Crispy Chicken Skin

I mentioned it before, but I’m going to shout it again: pat the chicken skin bone-dry. Seriously, use half a roll of paper towels if you have to! Moisture is the enemy of crispiness. Once the skin is dry, I like to let the seasoned thighs sit uncovered on the counter for about 15 minutes while the oven preheats. Letting them come slightly closer to room temperature helps them cook more evenly. Then, the glaze goes on *just* before it hits the hot pan. If you glaze it too early, the sugar in the honey can start to burn before the meat is cooked.

Ingredient Notes and Substitutions

You really need bone-in, skin-on thighs here. They have more fat, which keeps them moist while the skin gets that beautiful caramelization. If you tried to use boneless skinless cuts, they would dry out long before the bok choy was done, so stick to the recipe! For the miso, white miso paste is generally the mildest and sweetest, which is what I prefer for this glaze. If you only have red miso, reduce the amount slightly—maybe start with 2 ½ tablespoons—because red miso is saltier and more intense. Trust your taste buds when mixing that glaze!

Serving Suggestions for Your Miso Butter Chicken Meal

Since this meal comes packed with protein and a great serving of greens, you really just need something fluffy underneath to soak up those incredible pan drippings. Fluffy, perfectly steamed white rice is the classic choice, and honestly, I rarely deviate from that! It’s the perfect neutral canvas for that salty, sweet miso butter sauce.

If you want something a little different, try a bed of brown rice for a nuttier texture, or even some soba noodles if you’re feeling adventurous. A very simple side salad dressed with just a little rice vinegar and sesame oil would also be nice to cut through the richness of the glaze. Keep it simple, though; the chicken and bok choy are the flavor stars here! You can find more inspiration for chicken dishes, like Hawaiian style teriyaki chicken, on my site.

Storing and Reheating Leftover Miso Butter Chicken

Oh, leftovers! The best part of making a fantastic dinner is knowing you have lunch sorted for tomorrow. This Miso butter chicken actually reheats surprisingly well, but you have to be careful not to dry out the chicken or make the bok choy mushy. Store everything in an airtight container as soon as it cools down a bit—no longer than two hours sitting out on the counter!

When you are ready to eat the next day, you need to make sure the chicken reaches a safe temperature again. I always aim for 165°F internally when reheating to be extra safe. Here’s a quick rundown on how long you can keep this delicious meal tucked away in the fridge:

Storage Detail	Guideline
Refrigeration Time	Up to 3 to 4 days
Reheat Temperature	Must reach 165°F
Best Reheat Method	Oven or Skillet

For reheating, skip the microwave if you can! Pop the chicken and bok choy on a baking sheet with a tiny splash of water or broth, cover loosely with foil, and heat in a 350°F oven until it’s hot all the way through. That keeps the skin from getting rubbery.

Frequently Asked Questions About Miso Butter Chicken

I get so many questions about this recipe because everyone wants to make sure their first attempt at this sheet pan dinner is perfect! It’s easy to customize, but there are a few key things to remember so you don’t end up with dry chicken or mushy vegetables. Here are some of the most common things people ask me about their Miso butter chicken!

Can I use boneless chicken breasts instead of thighs?

You absolutely can, but you have to adjust your timing because breasts are much leaner and cook much faster. Chicken breasts don’t have that protective layer of skin and fat, so they dry out easily. If you use them, check the internal temperature much sooner—maybe around the 18-minute mark for the first check. Pull them out immediately when they hit 165°F, or they will be tough. I always suggest sticking to thighs for the best texture here, though!

What kind of miso paste works best for this recipe?

I recommend using white miso paste, which is also called Shiro miso. It’s fermented for a shorter time, which makes it sweeter and much milder than the dark red varieties. Since we are balancing it with honey and butter, the white miso blends in beautifully without overpowering the chicken. If you only have red miso, start with a little less, maybe two and a half tablespoons instead of three, because it packs a much bigger salty punch.

How do I prevent the bok choy from burning?

The secret to keeping the bok choy happy is all about placement and timing! Make sure you nestle the chicken thighs right in the center of the pan, where the heat is most intense, and place the bok choy halves on the outer edges. Also, remember that crucial step where we flip the bok choy halfway through the cooking time? That flip ensures the cut side gets nicely charred but the delicate leaves don’t sit directly over the hottest spot for too long. That little flip makes all the difference in achieving perfectly wilted greens! For more visual guides, feel free to check out my Pinterest page.

Share Your Miso Butter Chicken Experience

I truly hope this one-pan wonder makes your weeknights a little brighter! I put so much love into making sure this recipe is easy to follow and delivers huge flavor. Now it’s your turn! If you loved the crispy skin and that amazing glaze, please leave me a quick rating below. I live for hearing about your kitchen successes! If you are looking for other easy chicken recipes, you might enjoy my guide on easy creamy oven baked chicken thighs.

Don’t forget to snap a picture and tag me when you serve this up over rice. Happy cooking, friends!

Print