One-Pan Miso Butter Chicken & Cabbage

published Oct 16, 2022
One-Pan Miso Butter Chicken and Cabbage Recipe

What it lacks in dirty dishes, this chicken and cabbage dinner more than makes up for with its overload of umami.

Serves4

Prep20 minutes

Cook50 minutes

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Overhead photo of one-pan-miso butter chicken and cabbage garnished with cilantro in dutch oven on wood surface.
Credit: Photo: Christopher Testani; Food Styling: Rebecca Jurkevich; Prop Styling: Paulina Velez

When the temperature begins to dip and I trade summer produce for cozy, hearty meals, I turn to this one-pot chicken dish. It’s got everything I want in a meal: It comes together with a handful of pantry staples and combines some of my favorite flavors, plus cleanup is a breeze. And most importantly, it’s downright delicious.

First, chicken thighs get rubbed with a white miso compound butter before getting seared in a Dutch oven, rendering perfectly caramelized, golden-brown skin. Next, cabbage is cooked down with aromatics before swirling in the last of the miso butter, soy sauce, and white wine, for some extra umami. Then, just pop it in the oven and let the oven do the rest of the work. 

Miso Butter = Extra Browning = Extra Flavor

After testing this recipe multiple times I found that the chicken thighs can quickly go from golden-brown to appearing burnt. If that happens to you, fear not! It’s just the miso butter caramelizing on the chicken skin. The flavor will still be delicious. To get that coveted golden color on the chicken, make sure to cook the chicken thighs over medium heat. 

There will be some caramelized, brown bits at the bottom of the pan after searing the chicken, but the wine and soy sauce will help release the toasty goodness from the pan and incorporate all that flavor back into the dish. 

Credit: Photo: Christopher Testani; Food Styling: Rebecca Jurkevich; Prop Styling: Paulina Velez

What Is Compound Butter?

Compound butter sounds fancy, but it’s just another term for room-temperature butter mixed with other tasty ingredients. Here, it’s a miso compound butter made by mixing together butter, white miso paste, honey, salt, and pepper.

One-Pan Miso Butter Chicken and Cabbage Recipe

What it lacks in dirty dishes, this chicken and cabbage dinner more than makes up for with its overload of umami.

Prep time 20 minutes

Cook time 50 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 tablespoons

    unsalted butter

  • 1

    medium yellow onion

  • 1 1/2 pounds

    green cabbage (1 small or 1/2 medium)

  • 4 large cloves

    garlic

  • 1/4 cup

    white miso paste

  • 1 tablespoon

    honey

  • 3/4 teaspoon

    kosher salt

  • 1 teaspoon

    freshly ground black pepper

  • 4

    bone-in, skin-on chicken thighs (about 2 pounds total)

  • 1 tablespoon

    plus 1 1/2 teaspoons olive oil

  • 1/2 cup

    dry white wine, such as sauvignon blanc

  • 1/3 cup

    low-sodium soy sauce

  • Finely chopped fresh cilantro or chives, for garnish

Instructions

  1. Place 2 tablespoons unsalted butter in a small bowl and let sit at room temperature until softened.

  2. Arrange a rack in the middle of the oven and heat the oven to 375˚F. Meanwhile, halve and thinly slice 1 medium yellow onion. Cut 1 1/2 pounds green cabbage through the core into wedges about 2-inches wide. Cut out the core, then cut the remaining cabbage into 1/2-inch thick slices (about 8 cups). Thinly slice 4 large garlic cloves.

  3. Add 1/4 cup white miso paste, 1 tablespoon honey, 3/4 teaspoon kosher salt, and 1 teaspoon black pepper to the bowl of butter and smash and mix until combined.

  4. Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Spread 1/4 cup of the miso mixture all over the chicken thighs.

  5. Heat 1 tablespoon plus 1 1/2 teaspoons olive oil in a large Dutch oven over medium heat until shimmering. Add the chicken skin side-down and cook undisturbed until the skin is deeply browned and caramelized, about 4 minutes. Flip the chicken and continue to cook until the second side is golden brown, about 2 minutes more. Using tongs, transfer the chicken to a plate skin-side up (they will not be cooked through at this point).

  6. Add the onion to the fat in the pot and cook, stirring occasionally, until deeply fragrant and lightly browned, about 1 minute. Add the cabbage and cook, stirring often, until the cabbage is golden brown in spots and wilted by half, about 7 minutes. Add the garlic and remaining miso mixture and cook, stirring occasionally, until the garlic is fragrant and the butter is melted, about 1 minute.

  7. Add 1/2 cup dry white wine and 1/3 cup low-sodium soy sauce. Cook, scraping up any browned bits from the bottom of the pot, until the smell of alcohol burns off, about 2 minutes. Turn off the heat.

  8. Return the chicken to the pot skin-side up, placing them on top of the cabbage; pour in any accumulated juices on the plate. Transfer the pot to the oven and bake until the chicken is cooked through and the cabbage is wilted by half, about 30 minutes. Meanwhile, finely chop fresh cilantro leaves or fresh chives for garnish. Sprinkle over the chicken and cabbage before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.