Join! 12 weeks for $1

Miso-Glazed Chicken with Mushrooms

4 Servings

50 minutes 30 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This umami-packed sheet-pan meal combines a few Japanese staples to a delicious effect. The mushrooms release moisture as they roast, which not only prevents the drippings from scorching but also creates juices that, after defatting, are served with the chicken as a sauce. Mirin is a sweetened rice wine used for cooking; look for it in the international aisle of the supermarket or in Asian grocery stores.




Don't forget to pat the chicken dry. The drier the surface of the thighs, the better the miso seasoning clings to the pieces. And make sure to rub the miso into the slashes so the chicken is seasoned throughout.

50 minutes

30 minutes active



Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Michelle H.
January 27, 2023
This recipe came together very easily. Delicious! I made no changes to the recipe. Do not skip the sauce at the end. It's excellent with the chicken. Definitely a keeper and a crowd pleaser.
Jennifer M.
August 17, 2022
I love this recipe
It has become a staple in my home. It's so flavorful. Even my very picky eater, who is 8, likes it although she makes me take off any extra sauce. And that's fine with me because I love the sauce!
Deborah P.

This was delicious! I will certainly make it again

Gregg C.

Really delicious and easy! A good weeknight go to recipe.

RoseMarie A.

Wow! Just Wow! Super easy, great for a weeknight, and absolutely delicious. I followed the recipe exactly, except I used skinless boneless thighs, because that I what I had defrosting when I found this recipe. I cannot imagine it being better with skin and bones and will always use boneless, skinless thighs. And cleanup is a breeze! My super picky husband devoured it, as did my son and I. Make extra! Also.. if your mushrooms are not that large... just halve them, rather than quarter them. (Quicker prep too!) A winner!

Karen C.

I've made this several times and it's great. I am cooking for some guests who cannot have alcoholic beverages, can anyone think of a tasty substitute for the Mirin?

Lynn C.

Hi Karen -

You can substitute rice wine vinegar for the mirin, but I would also add a little bit of sugar to counter-balance the sourness of the vinegar.

The Milk Street Team

Janet W.

Used half crimini and half shiitakes, made a slurry with cornstarch and the vinegar and reduced with the pan juices to make gravy. Delicious!

Connie H.

Would it be OK to use red miso?

Lynn C.

Hi Connie -

We think it would be fine to use red miso. Obviously a stronger flavor that could be a little overwhelming for some, but it would definitely still work fine.

The Milk Street Team