Marry Me Miso Chicken
Tender chicken breasts in a creamy miso sauce with Parmesan, garlic, and sun-dried tomatoes. A savory one-skillet dinner for two.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Poultry
- Method: Frying pan
- Cuisine: American
- Diet: Low-Carb
Ingredients
Units
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- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 4-ounce boneless, skinless chicken breasts
- 1/2 cup milk or cream
- 1 teaspoon all-purpose flour
- 6 tablespoons chicken broth
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dijon mustard
- 1 tablespoon white miso paste
- 1 tablespoon grated Parmesan cheese
- 1/4 cup finely chopped sun-dried tomatoes
- Fresh basil or parsley, chopped, for serving
Instructions
- Season the chicken. Season the chicken breasts on both sides with salt and pepper.
- Brown the chicken. In a medium skillet over medium high heat, add 1 tablespoon olive oil and swirl it to evenly coat the surface. When the skillet is hot, add the chicken breasts and cook for about 3 minutes on each side, until golden brown.
- Rest the chicken. Take the chicken out of the skillet and transfer to a plate to rest. Set aside.
- Make the sauce. In the same skillet, add the remaining olive oil and swirl to evenly coat the surface. Lower the heat to medium low and add the milk. Grab a whisk and slowly sprinkle the flour while continuously whisking. Slowly add the chicken broth while still whisking – this prevents the flour from clumping – followed by the garlic, dried thyme, red pepper flakes, and dijon mustard. Let simmer for 1 minute.
- Add the miso paste. Whisk in the miso paste and let simmer for 1 minute. At this point you can use a regular spatula to stir the sauce.
- Finish making the sauce. Add the Parmesan cheese and sun dried tomatoes and return the chicken to the skillet.
- Finish cooking the chicken. Cook for another 2-3 minutes, until the sauce is thick and the chicken is cooked through.
- Serve. Turn the heat off and divide the dish into two plates, topped with fresh basil or parsley.
Notes
Sun-dried tomatoes: Drain oil-packed tomatoes before using. If using dry tomatoes that are tough, soften them in warm water, then drain and chop.
Storage: Refrigerate in an airtight container within two hours of cooking and enjoy within 3–4 days.
Reheating: Reheat in a covered skillet over low heat, adding a splash of broth or milk to loosen the sauce. Or, microwave on medium in short intervals until hot all the way through.
Find it online: https://pickledplum.com/marry-me-miso-chicken/