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Easy One Pan Miso Chicken and Rice

Close-up of glazed Miso Chicken and Rice served with bright green broccoli florets in a white bowl.
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Make this savory Miso Chicken and Rice dish using a simple one-pan method. This recipe features a flavorful umami miso glaze perfect for a quick weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup uncooked long-grain white rice
  • 1.5 cups chicken broth
  • 1/4 cup white miso paste (Shiro miso is recommended for a milder flavor)
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 1 cup chopped broccoli florets (optional)
  • 2 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
  2. In a small bowl, whisk together the white miso paste, soy sauce, mirin, sesame oil, ginger, garlic, and brown sugar to create the miso marinade.
  3. Place the cut chicken pieces in a medium bowl and toss them with half of the miso marinade. Set aside to marinate while you prepare the rice.
  4. In the prepared baking dish, combine the uncooked rice and chicken broth. Stir gently.
  5. Arrange the marinated chicken pieces evenly over the rice mixture in the baking dish. If using, scatter the broccoli florets around the chicken.
  6. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  7. Carefully remove the foil. Stir the rice and chicken mixture gently to combine. If the liquid seems low, add a splash more broth. Return the dish to the oven, uncovered, for another 10-15 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
  8. While the chicken finishes cooking, reheat the remaining half of the miso marinade in a small saucepan over medium heat. Whisk in the cornstarch slurry and cook until the glaze thickens slightly, about 1 minute.
  9. Remove the chicken and rice from the oven. Drizzle the thickened miso glaze over the top. Garnish with sliced green onions before serving immediately.

Notes

  • White miso (Shiro miso) provides a sweeter, milder umami flavor that pairs well with chicken. Red miso (Aka miso) is stronger and saltier; use half the amount if substituting.
  • For best results, use boneless, skinless chicken thighs as they stay moister during baking.
  • If you prefer a crispier top, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning the glaze.

Nutrition

Find it online: https://miameal.com/miso-chicken-and-rice-recipe/