I can’t remember when chicken thighs became my go-to, but in a blink, it was all I wanted to make. I continued to mow them down regularly and needed to search for ways to make them a little more exciting.

Miso Chicken was born one night while I was staring into the refrigerator hoping some creativity would strike. It is a mix of a condiment pull and flavors I was craving. After some tweaking, it became what it is today.

Why You’ll Love This Chicken Thigh Recipe

Chicken can have a tendency to be boring, but Miso Chicken is anything but!

• Ease – This recipe could not be simpler to put together whether you are making dinner for 1 or for a crowd.
• Flavorful – Chicken thighs are big on flavor as is, but marinate them in miso, sriracha, garlic, and ginger marinade and you have a winning combo.
• Customizable – Serving this dish with condiments, scallions, cilantro, and pickles on the side allows your family or friends to really dial in flavor with every bite.

What Is Miso Chicken?

Chicken thighs marinated in a flavorful mix of soy sauce, vinegar, miso paste, garlic, and ginger. You quickly saute them until cooked and then make a sauce from the marinade in the pan.

Serve this dish with thinly sliced scallions, cilantro, and quick pickles. Putting a vegetable on the side is a great way to beef things up a bit.

Ingredients

These items are easy to find and can be used in a whole host of dishes.

Miso Chicken:

• Boneless, Skinless Chicken Thighs – Dark meat chicken is more flavorful in general because of its higher fat content.
• Sriracha – With a ketchup-like consistency, this hot sauce is spicy, but not too spicy.
• Oil – Any neutral oil will do – canola, vegetable, and grapeseed are all great!
• Soy Sauce – This helps season the chicken and also tenderizes it as it marinates.
• Rice Vinegar – Made from fermented rice, this vinegar can be used just like any other vinegar. Try to find unseasoned rice vinegar as it isn’t sweetened or salted.

• Miso Paste – Fermented soybean paste comes in a ton of varieties, but you will most likely see white, yellow, or red at the store. White miso has a mild sweet flavor while red miso will give you a darker, deeper soybean flavor. Either is great in this recipe.
• Garlic – You can never have too much in my opinion and I will often put as many as six cloves when I am making it for myself.
• Fresh Ginger – Should fresh ginger sound too fussy, grab a tube of premade ginger paste. It won’t be as sharp or spicy in flavor, but it will get the job done.
• Chicken Stock – Both boxed or bouillon mixed with water is perfectly fine.
• Cornstarch – Used to create a thick sauce in no time at all.

Serving:

• Rice – Use whatever rice is in the pantry. Japanese-style sticky rice or jasmine rice is particularly great with this dish.
• Cilantro – What a divisive herb! Cilantro is one of those flavors I love, but feel free to omit it if it isn’t your favorite.
• Scallions – Slice these as thin as possible to keep the onion flavor subtle instead of overwhelming with each bite.
• Toasted Sesame Seeds – Optional, but oh so tasty!
• Toasted Sesame Oil – A little drizzle over the finished plate is a great way to set those flavors off.

Quick Pickled Cucumber Slices:

• Seedless Cucumber – Sliced as thin as possible. A mandoline is the tool for the job if you have one.
• Granulated Sugar – Gives the pickles a touch of sweetness and balances out the tang of the vinegar.
• Rice Vinegar – Neutrally flavored and perfect for pickles.
• Coarse Kosher Salt – Everything needs a bit of salt, especially pickles.

How to Make Miso Chicken

Miso Chicken:

1. Make your marinade. I use a fork or a whisk to help create a smooth even mix. Throwing in the garlic and ginger last helps to create that mix more easily.
2. Add chicken. The chicken needs about 30 minutes minimum, but you can marinate it for up to 24 hours if you have the time.
3. Cook the chicken. Add the chicken and the marinating liquid to the pan. Covering this with a lid helps keep the marinade from evaporating too much so you can create your sauce.
4. Flip and continue to cook.
5. Make the slurry to make the sauce. Heat three-quarters of the chicken sauce and while that is warming, create the slurry. Creating a smaller separate liquid mix prevents the cornstarch from clumping. As the cornstarch heats, it will begin to thicken and create a velvety sauce.

Serving:

1. Create your plate. I like to serve this with toppings on the side buffet style or passed in small bowls so everyone can make their plate how they like it.

Quick Pickled Cucumber Slices:

1. Make the pickle brine. With the cucumbers in the bowl, create the brine on the stove. All this involves is dissolving some ingredients. I will typically do this step while the chicken is marinating.
2. Make pickles! Pour the liquid over the cucumbers and allow them to sit until the liquid has cooled. And there you have it, quick pickles!

What to Serve with Miso Chicken

Seeing as this is a go-to weeknight meal for me, I will simply add a vegetable side. This is a matter of perusing the fridge and seeing what is there. Broccoli, spinach, snap peas, and even sauteed zucchini are all great choices.

Storing and Freezing

Storing: Store the chicken in an air-tight container for up to a week in the fridge. Do the same for any leftover rice. Keeping the toppings separate will allow you to use them on other dishes should you have anything they go well with.

Freezing: This Miso Chicken recipe is great for the freezer! Put the chicken in an airtight container and store it in the freezer for up to two months. I do not recommend storing the rice in the freezer as it will get gummy. The toppings should be fresh when you reheat.

Questions About Miso Chicken

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Miso Chicken

Miso Chicken is a great go-to weeknight recipe and features juicy chicken thighs quickly marinated and sauteed atop a bed of fluffy rice with scallions and tasty quick pickles.

Course Main Course

Cuisine Asian

Keyword chicken thigh recipe, chicken thighs in the air fryer, miso chicken, miso chicken recipe, miso chicken thighs

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Inactive Marinating Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 531kcal

Ingredients

For the Miso Chicken

• 1 lb boneless, skinless chicken thighs
• 1 tablespoon sriracha
• 2 tablespoon neutral oil divided
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon miso paste
• 2 cloves garlic peeled and minced
• 1 tablespoon fresh ginger peeled and minced
• 1 cup chicken stock
• 1 tablespoon cornstarch

For Serving:

• 2 cups sticky rice cooked according to package directions
• 1/2 cup quick pickled cucumber slices (optional – see recipe below)
• 1/4 cup fresh cilantro chopped
• 1/2 bunch scallions thinly sliced
• toasted sesame seeds to garnish
• toasted sesame oil to garnish

For Quick Pickled Cucumber Slices (Optional):

• 1 seedless cucumber cut into super thin slices
• 1 tablespoon granulated sugar
• 1 /2 cup unseasoned rice vinegar
• 1/2 cup water
• 1/2 teaspoon coarse kosher salt

Instructions

For the Miso Chicken:

• Combine sriracha, 1 tablespoon of the oil, the vinegar, soy sauce, and the miso paste in a stainless steel mixing bowl. Use a fork or a small whisk to really mash the miso paste into the mix. This will thicken it a good amount. Once it is completely combined and homogenous, fold in the garlic cloves and fresh ginger.
• Add the raw chicken to the mixing bowl. Move it around so each piece is completely coated. Cover the bowl and allow to marinate in the fridge for 30-45 minutes.
• In saute pan, heat the remaining oil over medium-high heat. Once shimmering, add in the chicken and marinating liquid in a single layer into the pan and cover with the lid.
• Cook for 5-6 minutes. The steam will help the chicken from drying out and the sauce from thinning out too quickly. After five minutes, remove the lid and flip the chicken. Sauté uncovered until completely cooked – roughly another 5-6 minutes or until the chicken is cooked through and has an internal temperature of 165F.
• Remove the chicken and set aside to rest. Add 3/4 of the chicken stock to the pan. In a small bowl, mix the cornstarch with the remaining 1/4 chicken stock and whisk until combined. Add to the pan and stir for a few minutes until the sauce has thickened. Return the chicken to the sauce and warm.

For Serving:

• Spoon rice onto each plate. Top with chicken and a few spoonfuls of the sauce, cilantro, pickled cucumber slices (if using), scallions, sesame seeds, and a drizzle of sesame oil. Think of this as your time to style your heart out before putting your masterpiece on the Gram.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

For the Quick Pickled Cucumber Slices (Optional):

• Place the cucumber slices in a heat-safe (non-reactive) bowl. Combine the sugar, vinegar, water, and salt in a small saucepan over medium-high heat. Stir until the salt and sugar have just dissolved and before it boils.
• Carefully pour the liquid over the cucumber slices. Allow the liquid to come to room temp (about 20 minutes) and stir the cucumbers from time to time. Transfer the pickles and their brine into an airtight container and store them for up to three days.

Nutrition

Serving: 1.5chicken thighs | Calories: 531kcal | Carbohydrates: 84g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 942mg | Potassium: 489mg | Fiber: 4g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 3mg

The post Miso Chicken appeared first on My Dinner Recipes.

Delicious chicken recipes seem to be a dime a dozen these days. I feel like I’ve tried them all, but most leave me feeling like a want something more. That certainly isn’t the case with this tender chicken with luscious creamy sauce.

I’m always looking for easy dinner ideas to put on the dinner table- whether for my family or dinner guests. And this recipe is the best way to do it.

It tastes like it came straight from an italian restaurant with it’s bold flavors and creamy parmesan sauce. But in reality, it couldn’t be easier to make.

What to Serve Creamy Tuscan Chicken With

Of course, the options are really endless, but I do have a few suggestions of things that pair really well with this chicken dish;

• White rice
• Polenta
• Mashed potatoes
• Egg noodles
• Green beans
• Cauliflower rice
• Angel hair pasta
• Rigatoni pasta
• Crusty bread

Ingredients

You only need a handful of ingredients to make this great recipe. Most you might already have on hand. For the complete list of ingredients, scroll down to the recipe card.

• Chicken breasts – We are going to be cutting these in half making cutlets, so I like them to be bigger in size.
• Coarse kosher salt – Different salts measure differently, so make sure to use coarse kosher or change the measurements accordingly.
• Ground black pepper – I like to use freshly ground pepper when cooking, but you can also use the pepper out of your shaker.
• Butter – To control the amount of salt in a this marry me chicken, I like to use unsalted butter. If all you have is salted, just omit the extra salt in the recipe.
• Garlic cloves – I always like using fresh garlic as opposed to garlic powder. The flavor is more pungent and it makes for a much more delicious chicken dinner.
• Flour – This acts as a thickening agent for the cream sauce. It helps to coat the chicken in that deliciously creamy sauce.
• Chicken broth – If you don’t have any on hand, it will turn out just as delicious with vegetable stock or chicken stock instead.
• Heavy cream – In order to make this light cream sauce, we whisk in a little bit of heavy cream.
• Parmesan cheese – I always choose to grate my own cheese. The pre-shredded cheese has an added element that doesn’t allow the cheese to melt smoothly.
• Sun-dried tomatoes – Find them in a jar in oil at your local grocery store.
• Bacon – This is optional, but I highly recommend for an added crunch and flavor to the marry me chicken sauce.
• Crushed red pepper flakes – Also optional, but if you’d like to add a bit of spice to this easy recipe, this is the way to do it.
• Fresh basil – This is used as a garnish, but the bright color and fragrant flavor add another element to this already delicious dish. You could also use fresh spinach.

How to Make Creamy Tuscan Chicken

1. Prepare chicken. Cut chicken breasts in half horizontally to make then thinner, leaving you with 4-6 chicken cutlets. Season both sides with salt and pepper.
2. Cook chicken. Heat olive oil in a large skillet to medium heat. Add chicken, turning to brown the exterior, approximately 4 minutes on each side. Chicken might not be fully cooked. Remove to a plate and set aside.
3. Melt butter. In the same skillet, with juices browned bits and oil, add the butter, allowing it to melt, then the garlic. Sauté until fragrant.
4. Whisk flour. Whisk in the flour, making a roux paste. Then slowly pour in the chicken broth, still whisking, until it forms a sauce.
5. Add cream. Whisk in the cream until fully blended and then the parmesan cheese, still whisking. When cheese has melted, add Italian seasoning and return the chicken back to the sauce, turning to coat.
6. Simmer. Simmer for 10 minutes. Add the sun dried tomatoes, bacon and crushed red pepper flakes, if desired. Top with fresh basil.

Variations

• Chicken – Feel free to swap the boneless skinless chicken breasts with boneless skinless chicken thighs. They tend to have more flavor, but make sure to adjust the cook time accordingly. I don’t recommend bone-in chicken thighs for this tuscan creamy chicken just for sake of time.
• Spice – Add a little kick to this creamy tuscan garlic chicken recipe by adding some chili flakes or up the amount of red pepper flakes in the sundried tomato cream sauce.
• Fresh tomatoes – Can’t find sundried tomatoes at your grocery store? Swap in some cherry tomatoes into the decadent sauce instead and it will taste just as good.
• Fresh herbs – Rather than use Italian seasoning, or in addition to, chop up some fresh herbs like basil and thyme and add it to the delicious sauce.

Storage, Reheating and Freezing

Storage: Store any leftover creamy tuscan chicken in an airtight container in the refrigerator for up to three days.

Reheating: You can reheat in the microwave or in a large cast iron skillet over medium-high heat to enjoy it the next day.

Freezing: I do not recommend freezing a cream sauce. They tend to turn a little grainy when reheated.

More Easy Chicken Dinners

• French Onion Baked Chicken
• Chicken Piccata
• One Pot Chicken and Rice
• Chicken Thighs in the Air Fryer

Chicken Taco Soup

With diced tomatoes, corn, and a creamy broth, your whole family will enjoy this quick and easy Chicken Taco Soup Recipe for dinner!

Honey Mustard Chicken

This flavorful Honey Mustard Chicken is an amazing option. Made in one pan, this recipe comes together quickly with pantry ingredients.

Crock Pot White Chicken Chili Recipe

Zesty White Chicken Chili is made with hearty beans, tender chicken thighs, and a creamy broth, all in the slow cooker. A great alternative to tomato and beef chili.

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Creamy Tuscan Chicken

Juicy chicken breasts in a creamy sauce and ready in under an hour, this Creamy Tuscan Chicken recipe is the perfect weeknight meal!

Course Main Course

Cuisine American

Keyword creamy tuscan chicken

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 569kcal

Ingredients

• 2-3 large chicken breasts*
• 1 teaspoon coarse kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 large garlic cloves minced or grated
• 3 tablespoons flour
• 1 cup low sodium chicken broth
• ¾ cup heavy cream
• ½ cup parmesan cheese finely grated
• 1 ½ teaspoons Italian seasoning
• ½ cup sun dried tomatoes in oil drained and chopped
• ¼ cup bacon cooked and crumbled, optional
• ½ teaspoon crushed red pepper flakes optional
• 8-10 leaves fresh basil chiffonade cut

Instructions

• Cut chicken breasts in half horizontally to make then thinner, leaving you with 4-6 chicken cutlets.
• Season both sides of the chicken with salt and pepper.
• Heat olive oil in a large skillet to medium-high heat. Add chicken, turning to brown the exterior, approximately 4 minutes on each side. Chicken might not be fully cooked. Remove to a plate and set aside. If you are using a smaller skillet and 6 pieces of chicken, you might need to work in batches for this step.
• In the same skillet, with juices browned bits and oil, add the butter, allowing it to melt, then the garlic. Sauté for 1 minutes until fragrant.
• Whisk in the flour, making a roux paste. Then slowly pour in the chicken broth, still whisking, until it forms a sauce. Whisk in the cream until fully blended and then the parmesan cheese, still whisking.
• When cheese has melted, add Italian seasoning and return the chicken back to the sauce, turning to coat. Simmer for 10 minutes.
• Add the sun dried tomatoes, bacon and crushed red pepper flakes, if desired. Top with fresh basil.
• Serve over rice, creamy polenta, pasta or mashed potatoes.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 569kcal | Carbohydrates: 12g | Protein: 34g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 156mg | Sodium: 1083mg | Potassium: 805mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1286IU | Vitamin C: 17mg | Calcium: 215mg | Iron: 2mg

The post Creamy Tuscan Chicken appeared first on My Dinner Recipes.

Since French onion is one of my favorite soups, but I rarely feel like cooking it up on a weeknight, I thought making up an easy baked chicken recipe with all of my favorite elements would be a second. Juicy chicken breasts topped with a rich French onion soup, melty cheese and of course a little crunch in the form of croutons.

This french onion chicken recipe brings the classic flavors of french onion soup into one delicious dish fit for any occasion. It’s made with simple ingredients and it’s an easy dinner recipe that your whole family will love.

Why You’ll Love This French Onion Baked Chicken

• Easy – This French onion chicken bake is an easy way to make a complete meal in one dish with very little prep time. 
• Versatile – While this chicken bake can certainly be the main event at the dinner table, it can also easily be served as a side dish or as a topping for mashed potatoes, buttered egg noodles, pasta or cauliflower rice.
• Quick – It takes little time to prep and then the rest is hands-off.
• Appealing – This is the type of meal the entire family will enjoy. With flaky biscuits and plenty of ooey gooey cheese, even the pickiest eaters might overlook if you snuck some veggies and healthy goodness into their meal.

Ingredients

The ingredient list is simple and made from pantry staples.

• Low sodium beef broth – You can also use bouillon – just check the substitution amounts. Low sodium allows you to control the saltiness. You can use regular, but be mindful of this when adding additional kosher salt late and make sure you taste test first. And of course, feel free to make your own!
• Balsamic vinegar –  Balsamic complements poultry and also brings an acidic brightness.
• Olive oil – I like to use olive oil for its flavor and the way it works in this recipe, but feel free to use the oil of your choice. Avocado oil would be my second pick.
• Dried thyme leaves – This ingredient adds earthy depth. Fresh can be used, but since this is an easy recipe, I went for the spice rack.
• Garlic powder – It’s easy to use powder, but you can use minced fresh cloves garlic if you prefer.
• Ground black pepper – Freshly ground will pack the most punch. White pepper or a table shaker are other options.
• Coarse Kosher salt – A little goes a long way with high quality salt. Avoid being heavy handed since the cheese, caramelized onions and broth will also bring saltiness to the dish.

• Skinless Boneless chicken breasts – Tender chicken breasts are what we recipe tested with, but there is no reason why you can’t substitute chicken thighs, bone-in or boneless.
• Caramelized onions – In a large skillet, caramelize any sweet onions you like — yellow onions and Vidalia onions are some of my favorites to use. Make extra and you can refrigerate or freeze them to throw into your favorite French onion soup recipe another time (or make onion jam). There is a difference between simply sauteing and caramelizing, so make sure you read up on it! Sliced onions like yellow onion have the best sweet flavor.
• Gruyere cheese – The slices of swiss make it easier to get it on the dish quickly but you can also shred fresh gruyere cheese, which is more authentic.
• Mozzarella cheese – Shredding at home makes it fresher and better, but if you only have shredded mozzarella in your fridge you can use that. 
• Garlic croutons – Make sure the croutons are crumbled, yet coarsely. Just throw them in a ziploc bag and crush them. They are the slab of bread that usually tops a crock of soup. I love incorporating texture into a generally smooth dish.

How to Make French Onion Baked Chicken

1. In a large bowl, whisk together the wet ingredients with the spices and set aside.
2. Heat the olive oil over medium to medium-high heat in a large, oven-safe skillet. I love using cast iron for the this purpose! Much better than baking in a casserole dish.
3. Sear the chicken breasts on all sides until browned but without cooking all the way through. It should take just a few minutes on each side. Browning the meat before baking adds unmai flavors and will help to further deepen the sauce.
4. Pour the beef broth and spice mixture over the chicken in the skillet. Continue cooking until it is at a low simmer — broth should be mildly bubbling. Scrape up any browned bits on the bottom of the pan.
5. Top the chicken with the caramelized onions. Spread them liberally so that they cover the chicken. Then, top with the cheese and bake.
6. Once the chicken comes to temperature, and the cheese is golden brown, remove from the oven and allow to rest.
7. Just before plating, garnish with the garlic croutons and herbs.

Variations

• White or red wine – You can add a dash of white wine to the onion mixture or the beef broth to add some brightness or depth.
• Seasoning – Add a dash of Italian seasoning to the chicken for subtle extra flavoring. Substitute soy sauce for salt some added umami.
• Low carb – To make this recipe low carb simply omit the croutons.
• Cheese – Consider substituting a slice of provolone cheese for each slice of swiss cheese instead, or mix the two.
• Method – You can easily adapt this recipe to make it in your Instant Pot, slow cooker, or pressure cooker. 
• Swap the Salt– Instead of coarse Kosher salt, reduce by half to only 1/2 teaspoon and use poultry seasoning or seasoned salt.

Storage and Freezing

You can store this French Onion Chicken Bake in an airtight container for up to three days or freeze for up to three months.

More Chicken Recipes

• Creamy Garlic Chicken
• Chicken and Sausage Gumbo
• Baked Chicken Thighs
• Juicy Brined Chicken
• Orange Chicken

Instant Pot Salsa Chicken Recipe

Using just 4 ingredients, whipped up super tender and amazingly zesty chicken breasts in the Instant Pot.

Honey Mustard Chicken

This flavorful Honey Mustard Chicken is an amazing option. Made in one pan, this recipe comes together quickly with pantry ingredients.

Crock Pot White Chicken Chili Recipe

Zesty White Chicken Chili is made with hearty beans, tender chicken thighs, and a creamy broth, all in the slow cooker. A great alternative to tomato and beef chili.

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French Onion Baked Chicken

If you want comfort food inspired by French onion soup, this EASY French Onion Baked Chicken should be your next weeknight dinner!

Course Main Course

Cuisine American

Keyword baked chicken, french onion baked chicken, french onion chicken

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 319kcal

Ingredients

• 2/3 cup low sodium beef broth
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme leaves
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• 1 teaspoon coarse kosher salt
• 2 teaspoons olive oil
• 4 boneless skinless chicken breasts
• 1 ½ cups caramelized onions
• 1/2 cup Swiss or Gruyere cheese shredded
• ½ cup mozzarella cheese shredded
• ½ cup garlic croutons coarsely crumbled
• Minced thyme or parsley for garnish

Instructions

• Preheat the oven to 350°F.
• In a liquid measuring cup or mixing bowl, whisk together the beef broth, vinegar, thyme, garlic pepper and salt. Set aside.
• In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Sear chicken breasts on all sides until browned. They will not be cooked the whole way through.
• Pour the beef broth mixture over the chicken, heating until at a low simmer.
• Top with the caramelized onions and sprinkle with cheese.
• Bake for 16-18 minutes or until the chicken registers at 160°F.
• Remove and allow to rest for 5-10 minutes (carry-over cooking will bring it up to 165°F).
• Before serving, sprinkle liberally with garlic croutons and garnish with fresh thyme or parsley, if desired.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 319kcal | Carbohydrates: 13g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1023mg | Potassium: 676mg | Fiber: 2g | Sugar: 5g | Vitamin A: 312IU | Vitamin C: 9mg | Calcium: 272mg | Iron: 1mg

The post French Onion Baked Chicken appeared first on My Dinner Recipes.