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Easy Miso Chicken & Cabbage

Featured in Chicken dishes that always work.

This dish brings bold flavors with minimal effort. Juicy chicken thighs and cabbage mix with a buttery miso blend. The cabbage turns silky and absorbs the rich sauce while the chicken stays moist and caramelized. A great example of how a few ingredients can make something amazing.
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Maria from tastyhush
Updated on Fri, 06 Jun 2025 18:12:23 GMT
Miso Chicken & Cabbage Pan Pin it
Miso Chicken & Cabbage Pan | tastyhush.com

Craving a fuss-free dinner packed with big flavor? Grab some chicken thighs and cabbage, toss them all together with a buttery miso sauce, and let everything get roasty and delicious on one pan. You'll love how simple and satisfying it is.

INGREDIENTS

  • Fresh Cilantro or Chives: Chop some up for bright color and a fresh finish.
  • Soy Sauce: Use 1/3 cup of the low-sodium kind to bump up the savory vibe.
  • White Wine: Splash in half a cup of dry white wine (think sauvignon blanc). This helps lift up stuck bits in the pan and gives a little tartness.
  • Olive Oil: About a tablespoon plus another half, perfect for getting chicken and veggies nice and golden.
  • Chicken Thighs: Four bone-in, skin-on (roughly 2 pounds). They crisp up and stay juicy.
  • Salt & Pepper: Season everything with 3/4 teaspoon salt and a full teaspoon pepper.
  • Honey: Just 1 tablespoon sweetens things out and makes the flavors click.
  • White Miso Paste: Use a quarter cup for loads of savory umami taste.
  • Garlic: Four plump cloves, slice them up for that yummy aroma.
  • Green Cabbage: About 1 and a half pounds (one small head). Cut it into wedges for awesome roasting.
  • Yellow Onion: Slice up a medium one nice and thin for yummy caramelization.
  • Butter: Two tablespoons unsalted, soften so it blends with miso and honey for a super smooth sauce.

INSTRUCTIONS

Step 10:
Before you dig in, sprinkle on some of those chopped chives or cilantro for a bright pop.
Step 9:
Set the chicken back in the pot, skin facing up. Bake about 30 minutes or until the thighs are cooked and the cabbage turns soft.
Step 8:
Add wine and soy sauce now, scraping the tasty brown bits off the bottom of the pan. Cook two minutes so the booze cooks off.
Step 7:
Toss the onion into the hot pot and stir till just golden. Add the cabbage, cook till it shrinks down by half, then stir in the garlic and the rest of the miso mixture.
Step 6:
Pour olive oil into a big Dutch oven and heat it on medium. Lay the chicken, skin side down, and cook for about four minutes till golden. Flip and cook two more minutes, then move chicken aside.
Step 5:
Pat the chicken thighs dry (paper towels work best), then rub all over with a quarter cup of that tasty miso butter you made.
Step 4:
Stir the softened butter with miso, honey, salt, and pepper right in the bowl ‘til it's one smooth mix.
Step 3:
Slice up that onion thin. Cut the cabbage into wedges, then into strands about half an inch thick. Slice up your garlic too.
Step 2:
Set your oven to 375°F and use the middle rack.
Step 1:
Let your butter soften in a small bowl, so it’s super easy to mix later.

Serving and Storage Tips

  • To enjoy leftovers, rewarm in a 350°F oven for about ten minutes, maybe a little more, until it's hot all the way through.
  • Keep extra food in a sealed container in the fridge; it'll stay good for up to three days.
  • Dig in while it's hot! It's awesome served with crusty bread or some steamed rice to soak up all that extra sauce.

Chef Tips

  • David Chang swears by picking top-shelf white miso for unbeatable savory flavor.
  • Jamie Oliver says to let the chicken chill out for a bit once it’s done so the juices settle back in.
  • Gordon Ramsay thinks a sturdy Dutch oven will help your food cook more evenly.

VARIATIONS

  • Swap the cabbage for bok choy or even Brussels sprouts for a change of pace.
  • Feeling spicy? Shaking on some red pepper flakes brings a little heat.
  • If you want lighter meat, go with chicken breasts instead of thighs.

Miso Chicken & Cabbage

Tender chicken and soft cabbage come together in a miso butter sauce. This one-pan meal is simple, flavorful, and satisfying.

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

Category: Poultry

Difficulty: Intermediate

Cuisine: Modern Asian

Yield: 4 Servings (4 servings)

Dietary: ~

Ingredients

01 1/3 cup light soy sauce.
02 1 medium yellow onion.
03 1 1/2 pounds green cabbage (either a small one or half of a medium-size cabbage).
04 4 large garlic cloves, sliced thin.
05 2 tablespoons butter, unsalted.
06 1 tablespoon honey.
07 1 teaspoon ground black pepper.
08 3/4 teaspoon kosher salt.
09 4 chicken thighs, skin-on and bone-in (about 2 pounds).
10 1/2 cup dry white wine, like sauvignon blanc.
11 1 tablespoon and 1 1/2 teaspoons olive oil.
12 1/4 cup white miso paste.
13 Chopped fresh cilantro or chives for topping.

Instructions

Step 01

Put the butter in a small dish, leaving it at room temperature to soften.

Step 02

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

Step 03

Slice the onion into thin, even pieces. Cut the cabbage into wedges, then slice each into 1/2-inch sections. Thinly slice the garlic in the meantime.

Step 04

Mix the softened butter with the miso, salt, honey, and pepper in a dish. Stir until it all comes together smoothly.

Step 05

Take the chicken and pat them dry using paper towels. Rub 1/4 cup of the miso butter onto each piece.

Step 06

Heat olive oil in a Dutch oven over medium. Place the chicken into the pan with the skin side down. Allow the skin to brown for around 4 minutes, flip it, and cook for a couple more minutes before removing it from the pot.

Step 07

Throw the onions into the pot and let them cook for about a minute until golden. Add the cabbage and cook, stirring frequently, as it wilts and browns, about 7 minutes. Toss in the garlic alongside the remaining butter mix. Cook together until fragrant.

Step 08

Pour in your soy sauce and white wine, giving the bottom a good scrape to release stuck bits. Cook for two minutes, letting the wine smell fade, then turn off the burner.

Step 09

Put the chicken back in the Dutch oven, skin facing up, on top of the cabbage. Slide it into the oven for 30 minutes until the cabbage softens and the meat is cooked all through.

Step 10

Sprinkle some chopped cilantro or chives over the top before serving.

Notes

  1. Want more flavor? Let the chicken sit in the miso butter mixture for a few hours ahead of time.
  2. Serve with hot steamed rice to soak up all those yummy juices.

Tools You'll Need

  • Oven.
  • Dutch oven.
  • Small dish.
  • 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