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Miso Butter Chicken Dish

Featured in Juicy chicken done your way.

Chicken thighs are coated in a buttery miso marinade that’s roasted to golden perfection. As the cabbage absorbs those rich drippings, it turns tender and full of savory flavor. This one-pan meal offers bold umami notes with little effort. It’s juicy, satisfying, and a perfect example of simplicity making something magical.
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alicia in the kitchen
Updated on Fri, 06 Jun 2025 18:22:33 GMT
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Miso Butter Chicken Dish | tasteofsavor.com

Craving something simple but super tasty? This One-Pan Miso Butter Chicken with Cabbage totally hits the spot. You bake juicy chicken thighs and cabbage together in a crazy-good miso butter sauce. It’s so good, people will rave about it.

INGREDIENTS

  • Fresh Cilantro or Chives: Chopped and tossed on at the end for a bright kick.
  • Soy Sauce: 1/3 cup low-sodium, helps make everything more savory.
  • Green Cabbage: 1 small head (about 1 1/2 pounds), chunked into wedges for roasting.
  • Olive Oil: 1 tablespoon + 1 1/2 teaspoons, perfect for getting things nice and golden.
  • Chicken Thighs: 4 bone-in thighs with skin (about 2 pounds), so the meat stays juicy and the tops get crispy.
  • White Wine: 1/2 cup dry, like sauvignon blanc. It helps scrape up the tasty stuff and makes the sauce zingy.
  • Yellow Onion: 1 medium, sliced thin—makes things sweeter and roasty.
  • Salt & Pepper: 3/4 teaspoon kosher salt and 1 teaspoon black pepper—classic seasonings for veggies and meat.
  • White Miso Paste: 1/4 cup, loads the whole meal with yummy umami.
  • Honey: 1 tablespoon, just enough to even out the deep flavors.
  • Butter: 2 tablespoons unsalted, left out to soften so it'll blend easily with the other stuff.
  • Garlic: 4 big cloves, sliced up thin for awesome aroma.

INSTRUCTIONS

Step 10:
Finish by scattering fresh cilantro or chives over everything and dig in.
Step 9:
Pop the chicken back in, skin side up, and bake around 30 minutes until the thighs cook through and the cabbage is nice and tender.
Step 8:
Swirl in the wine and soy sauce, scrape the bottom to get all the browned bits off, and let it bubble away until the smell of alcohol is gone, about 2 minutes.
Step 7:
Dump the onion into the pot and cook until it starts to brown a little. Cabbage goes in next—it’ll wilt halfway down. Toss in garlic and whatever miso-butter you still have left.
Step 6:
Pour in the olive oil and let it heat up in a big Dutch oven over medium. Lay chicken in skin-down, let it sear till it’s a nice brown, about 4 minutes. Flip for 2 minutes, then move it out of the pan.
Step 5:
Dry the chicken off. Smear 1/4 cup of the miso-butter mix all over each thigh.
Step 4:
Now mix the softened butter with miso, honey, salt, and pepper in the small bowl. Stir until smooth.
Step 3:
Slice that yellow onion real thin. Wedge the cabbage, then cut into half-inch bits. Slice garlic too.
Step 2:
Fire up the oven to 375°F and make sure your rack's in the middle spot.
Step 1:
Take 2 tablespoons of butter and let them soften in a bowl on your counter.

Serving and Storage Tips

  • Leftovers? Pop them in a sealed container—the fridge keeps them good for up to 3 days.
  • Warm things up at 350°F for about 10-15 minutes and you’re ready to eat again.
  • This dish is awesome with crusty bread or plain rice to scoop up all that saucy goodness.

Tips from Well-Known Chefs

  • Gordon Ramsay says a heavy Dutch oven spreads heat evenly—no burnt bits.
  • David Chang always goes for top-notch white miso, so you get that deep savory taste.
  • Jamie Oliver likes to let the chicken just sit a few minutes when it comes out so it stays juicy.

VARIATIONS

  • If you’re out of cabbage, try tossing in Brussels sprouts or some bok choy instead.
  • Swap chicken breasts for thighs if you want something lighter.
  • Add a sprinkle of red pepper flakes if you want it to have some heat.

Miso Butter Chicken Dish

Tender chicken and soft cabbage come together in a luscious miso butter sauce. It’s a simple one-pan dish with unbeatable taste.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Alicia

Category: Poultry

Difficulty: Intermediate

Cuisine: Asian-Style Fusion

Yield: 4 Servings (4 servings)

Dietary: ~

Ingredients

01 1 1/2 pounds of green cabbage (use a small head or half of a medium one).
02 1 tablespoon of honey.
03 2 tablespoons of butter, unsalted.
04 1 medium-sized yellow onion.
05 4 garlic cloves, sliced thin.
06 1/3 cup of soy sauce with reduced sodium.
07 1/2 cup of dry white wine (like sauvignon blanc).
08 1 teaspoon freshly cracked black pepper.
09 1/4 cup of white miso paste.
10 3/4 teaspoon kosher salt.
11 1 tablespoon plus 1 1/2 teaspoons olive oil.
12 4 chicken thighs with skin and bone (about 2 pounds).
13 Chopped cilantro or chives for sprinkling on top.

Instructions

Step 01

Let the butter sit in a small bowl at room temperature until it softens.

Step 02

Set your oven to 375°F and position the rack in the center.

Step 03

Slice the onion thinly after halving it. Cut the cabbage into wedges, then into strips about 1/2 inch thick. Slice the garlic thin as well.

Step 04

Mix the butter with the miso, salt, pepper, and honey in a small bowl until smooth.

Step 05

Use paper towels to pat the chicken thighs until they're dry. Coat them completely with 1/4 cup of the miso butter.

Step 06

Warm the olive oil in a Dutch oven at medium heat. Place the chicken skin-side down and cook until the skin turns golden brown, about 4 minutes. Flip the chicken and cook another 2 minutes, then move it to a plate.

Step 07

Add the onion to the pot and cook for 1 minute until it starts to brown. Toss in the cabbage and stir until it softens and reduces by half, about 7 minutes. Mix in the garlic and the leftover miso butter, cooking until the butter melts and it smells fragrant.

Step 08

Pour in the wine and soy sauce, and scrape up any bits stuck to the bottom. Let it cook for 2 minutes until the wine reduces and doesn't smell like alcohol.

Step 09

Lay the chicken, skin-side up, on top of the cabbage in the pot. Move the pot to the oven and cook for half an hour, or until the chicken is fully cooked and the cabbage is tender.

Step 10

Before serving, sprinkle some cilantro or chives on top.

Notes

  1. For a deeper flavor, let the chicken marinate in the miso butter for a few hours.
  2. Serve with steamed rice to soak up the savory sauce.

Tools You'll Need

  • Small mixing bowl.
  • Large Dutch oven.
  • Kitchen oven.
  • Paper towels.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 30 g
  • Total Carbohydrate: 12 g
  • Protein: 30 g