Sheet Pan Miso Brown Butter Chicken with Sweet Potato and Broccoli
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If you love an easy sheet pan dinner, you’ve gotta try these miso butter chicken thighs with veggies and rice. Boneless, skinless chicken thighs are tossed in an umami packed brown butter miso sauce. Serve them with roasted Japanese sweet potato and broccolini (or broccoli) for a complete meal. The brown butter miso pulls double duty as both the marinade and for serving. And top it all off with toasted sesame seeds and cilantro for garnish. Dinner is ready in under 40 minutes!
Ingredients
- For the miso butter chicken: unsalted butter, miso paste, garlic, mirin, rice vinegar, tamari and boneless and skinless chicken thighs.
- For the bowls: jasmine rice, coconut milk, coconut sugar (or brown sugar), Japanese sweet potato, broccolini (or broccoli) and sesame seeds.
How to Make Miso Butter Chicken Thighs
Start by making the coconut rice. I prefer to use my rice cooker for this. You can also make regular rice and cook it on the stovetop if you’d prefer.
Heat up a small saucepan over medium heat. Add the butter and let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. Reduce the heat to low and add the garlic and cook for about one minute, until softened and fragrant. Remove the saucepan from the heat.
Add the miso, mirin, vinegar and tamari and whisk until incorporated and smooth. Set aside.
Pat the chicken dry with paper towel and place in a large bowl. Season lightly with salt and then pour in about half of the miso sauce. Toss to combine and set it aside for 30 minutes, up to one hour.
Thin the remaining miso butter sauce with water, using about one to two tablespoons of water to reach your desired consistency.
Preheat the oven to 425ºF. When ready to cook, place the chicken on a large rimmed baking sheet. Scatter the sweet potato beside the chicken and drizzle with a bit of avocado oil and season with salt and pepper. Transfer to the oven and cook for 22 to 24 minutes.
Drizzle the broccolini with oil and season with salt and pepper. Place on a separate baking sheet and transfer to the oven for the remaining 13 to 15 minutes, until fork tender and a little crispy.
Plate the rice, chicken and veggies and garnish with sesame seeds and cilantro. Serve with extra miso sauce on the side, or drizzle over everything. Enjoy!
Tips
- Marinate the chicken: the chicken takes on a bit more flavour when you have the time to marinate it, even for just 30 minutes. If you’re really short on time, you can skip marinating and it will still be delicious as you have leftover sauce to drizzle on top anyways.
- Space things out: to get the veggies a little browned and not steamed, space out the veggies so they’re not overlapping and touching too much. Use a second baking sheet if needed.
- Broil: you can broil the miso butter chicken for a few minutes at the end of cooking to get it a little more charred/browned. If doing so, be sure to NOT use parchment paper on the baking sheet.
Storage
Meal prep: if you plan on meal prepping these miso butter chicken thighs, refrigerate for up to three days with rice and veggies. Store the leftover sauce separately and drizzle after reheating.
Ingredients & Products I Recommend
- Large rimmed baking sheets
- Rice cooker
- Kosher salt: I exclusively use Diamond Crystal Kosher Salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
I hope you love these sheet pan miso butter chicken thighs! If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂
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Sheet Pan Miso Brown Butter Chicken with Sweet Potato and Broccoli
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner, Lunch
- Method: oven, Roasting, stovetop
- Cuisine: American, Japanese
- Diet: Dairy-Free, Gluten-Free
Description
These flavourful miso butter chicken thighs are packed with umami and so easy to prepare. Serve them with rice and veggies for a complete dinner, ready in 45 minutes.
Ingredients
For the rice:
- 1 1/3 cup jasmine rice (dry)
- 1 cup full fat coconut milk (canned)
- 1/2 cup + 2 tbsps water
- 1 tsp coconut sugar
- 1/2 tsp kosher salt
For the bowls:
- 1/4 cup/56g unsalted butter
- 2 garlic cloves (large), minced
- 1/4 cup/75g white miso paste
- 2 tbsps/32g mirin
- 2 tbsps/27g rice vinegar
- 1 tbsp/19g tamari
- 1 3/4 lb. boneless, skinless chicken thighs
- kosher salt, to taste
- 2 tbsps water (as needed, to thin)
- 3 Japanese sweet potato (medium), sliced into rounds
- 1 lb. broccolini, washed & trimmed (about two bunches)
- 2 tbsps white sesame seeds
- chopped cilantro, for garnish (optional)
Instructions
For the rice:
- In a rice cooker, combine the rice, coconut milk, water, salt and sugar and mix to combine. Cover and set to cook. Once cooked, fluff the rice and keep warm until ready to assemble.
For the bowls:
- Heat up a small saucepan over medium heat. Add the butter and let it melt, stirring constantly with a whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. Reduce the heat to low and add the garlic and cook for about one minute, until softened and fragrant. Remove the saucepan from the heat. This should take between six to eight minutes in total.
- Add the miso, mirin, vinegar and tamari and whisk until incorporated and smooth. Set aside.
- Pat the chicken dry with paper towel and place in a large bowl. Season lightly with salt and then pour in about half of the miso sauce. Toss to combine and set it aside for 30 minutes, up to one hour.
- Thin the remaining miso butter sauce with water, using about one to two tablespoons of water to reach your desired consistency.
- Preheat the oven to 425ºF.
- When ready to cook, place the chicken on a large rimmed baking sheet. Scatter the sweet potato beside the chicken and drizzle with a bit of avocado oil and season with salt and pepper. Transfer to the oven and cook for 22 to 24 minutes, until the chicken is cooked through and the sweet potato is soft and fork tender.
- Drizzle the broccolini with oil and season with salt and pepper. Place on a separate baking sheet and transfer to the oven for the remaining 13 to 15 minutes, until fork tender and a little crispy.
- While everything is baking, heat a small nonstick skillet over medium-low heat. Add the sesame seeds and cook, swirling the skillet often, until golden and toasted, about three to four minutes.
- Plate the rice, chicken and veggies and garnish with sesame seeds and cilantro. Serve with extra miso sauce on the side, or drizzle over everything. Enjoy!
Notes
Broil the chicken for a few minutes if you want a bit more colour.
Japanese sweet potato: although I prefer Japanese sweet potatoes for roasting and this recipe in particular, use regular sweet potato if needed.
Broccolini: use broccoli or broccolini.
