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Miso-Glazed Chicken with Mushrooms

4 Servings

50 minutes 30 minutes active

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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



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Brendan M.
January 31, 2024
Love the flavors!
The flavor is bangin'! The prep is QUICK! One modification I'd make is to substitute the thighs w/ bone-in chicken breast. The thighs were a bit too fatty for me (even though I usually prefer dark meat). This recipe still gets 5 stars in my book.
James H.
December 31, 2023
A real hit
Simple to make and delicious, this dish generated raves from our dinner party guests. Served with baked brown rice and Milk Street's Sesame-Garlic Sauteed Baby Bok Choy, dinner was a delight.
Yaoli Y.
March 17, 2023
I used half small peppers and half mushrooms and this was so good! For some reason I didn’t have a lot of drippings but I used the vinegar to mix with some of the sauce bits left on the tray and topped it onto everything. Agree with the others, don’t skip this last part!
Angela Y.
February 3, 2023
Simple umami
This was a delicious weeknight meal. The juices were so delicious, and the chicken browned perfectly. I might cut out one tablespoon of miso next time, as it was a little thick, but otherwise, loved it.
Walter F.
February 2, 2023
Very good. Part 1
Made this yesterday for dinner. It was not bad. Served over mashed potatoes with home made French bread (baguettes), butter and Pedroncelli 2016 Sonoma County red wine blend. Wife said it was very good. She first said she wasn't very hungry, but then ate all of her serving. Made half a recipe. Had six boneless-skinless (B/L, S/L) thighs in a package; selected five, which were just under 1.5 lbs. Chicken was fully cooked (182-190°F with Thermoprobe ) at 18 minutes in a 450°F oven instead of 30 min. But then used boneless chicken thighs, which owing to less mass and flattened surface area cooks much quicker.
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