Pin it One-Pan Miso Chicken with Snap Pea Slaw is the real answer to busy weeknights when you want maximum flavor and minimal mess. The deep umami punch of miso marries perfectly with juicy chicken thighs, all roasted together, while a crisp snap pea slaw cools things down on the side. This dish became a favorite in my kitchen after a friend dropped by with a bundle of fresh snap peas from their garden and I needed a dinner that felt special but did not require hours over the stove.
The first time I served this, my family scraped the pan clean before I had a chance to sit down. Since then, it is one of my go-to's whenever I need a dinner that delights everyone at the table.
Ingredients
- Boneless skinless chicken thighs: lend juiciness and rich flavor, stay moist during roasting, and are budget-friendly. Choose organic or free-range for best taste.
- White miso paste: offers mild, funky saltiness without overpowering the dish. Look for tubs in the refrigerated section and select light beige miso for a gentle flavor.
- Fresh ginger: gives needed brightness and gentle heat. Use plump, firm knobs without wrinkles.
- Soy sauce: deepens savoriness. Opt for low-sodium so the miso’s salt is not overwhelming.
- Honey: brings sweet balance to the glaze. Local honey is ideal if available.
- Rice vinegar: gives the snap pea slaw a clean, tangy kick. Use unseasoned to control saltiness.
- Sugar snap peas: keep their crunch after slicing and add natural sweetness. Pick ones that snap cleanly and look bright green.
- Red cabbage: provides vibrant color and subtle pepperiness. Look for heavy, tightly packed heads.
- Scallions: bring a gentle onion punch and color contrast. Select firm, bright green stalks with crisp ends.
- Toasted sesame oil: ties everything together with nutty depth. Choose dark oil for robust flavor: drizzle just before serving.
Instructions
- Marinate the Chicken:
- Combine white miso paste, soy sauce, honey, finely grated ginger, and a splash of water in a bowl. Mix until no lumps remain. Add chicken thighs and toss thoroughly so each piece is coated. Let this sit for at least fifteen minutes or cover and refrigerate up to two hours for deeper flavor.
- Prepare the Pan and Preheat:
- Set your oven rack in the middle and heat oven to four hundred degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper to prevent sticking and speed cleanup. Lay chicken thighs out in a single layer, brushing excess marinade over the tops for extra glaze.
- Roast the Chicken:
- Place the pan in the hot oven. Roast for twenty five to thirty minutes, or until the chicken is deep golden brown, caramelized at the edges, and juices run clear when pierced. Halfway through roasting, spoon some of the pan juices over the chicken for more shine and flavor.
- Make the Snap Pea Slaw:
- While the chicken roasts, thinly slice sugar snap peas on a sharp angle for pretty slivers. Shred red cabbage finely and slice scallions thinly. In a large bowl, toss vegetables together with rice vinegar, a drizzle of honey, and a pinch of salt. Let stand so flavors mingle and cabbage softens slightly.
- Finish with Sesame Oil:
- As soon as the chicken comes out of the oven, drizzle snap pea slaw with toasted sesame oil and toss again. Plate a scoop of slaw alongside juicy chicken, spooning some of the pan sauce over everything if you like extra flavor.
- Serve and Enjoy:
- Scatter a few more scallions or sesame seeds over the plate for garnish if you have them on hand. Serve immediately while the chicken is piping hot and the slaw is crisp.
Pin it Snap peas are my secret weapon in this dish. Their grassy crunch and sweetness pair so nicely with the deep, rich miso chicken. I still remember my kids racing each other to snag the last servings of slaw on the first night I made this.
Storage Tips
Let leftovers cool completely before transferring to airtight containers. Store the chicken and slaw separately for best texture. They will keep in the fridge for up to three days. If packing for lunch, keep the slaw in a separate small container and assemble just before eating to keep it crisp.
Ingredient Substitutions
Swap chicken thighs for chicken breast if you prefer leaner meat, but watch the baking time so it stays juicy. If you do not have white miso, try chickpea miso or even a mellow red miso for more depth. No snap peas on hand Use thinly sliced radish or crispy cucumber for a similar crunch.
Serving Suggestions
This meal feels complete on its own but is even better with simple steamed jasmine rice or a scoop of brown rice to soak up every drop of sauce. For a party platter, double the recipe and serve alongside roasted sweet potatoes or blanched edamame.
Cultural and Historical Context
Miso paste is an essential Japanese ingredient, celebrated for its salty, complex flavor developed through fermentation. Using it in a one-pan chicken dinner is a modern twist that layers classic Japanese taste with the convenience busy cooks love. The snap pea slaw takes inspiration from fresh, quick-pickled side dishes common in Japanese and Korean home meals.
Seasonal Adaptations
Switch to blanched green beans or thinly shaved asparagus in early spring when snap peas are not at their peak. Try shredded raw Brussels sprouts in fall for a hearty crunch. Top with chopped fresh herbs like cilantro or mint in summer for a garden-fresh lift.
Pin it This one-pan dinner is a lifesaver for busy families and a perfect choice when you need flavor-packed comfort with minimal fuss. It is destined to become a staple in your weeknight rotation.
Recipe FAQs
- → Can I use other vegetables in the slaw?
Absolutely. Try shredded carrots, cabbage, or bell peppers for added crunch and color.
- → Is it possible to substitute chicken thighs for breasts?
Yes, either cut works well. Adjust cooking times as needed to ensure juicy, thoroughly cooked chicken.
- → Does this dish reheat well for leftovers?
The chicken keeps its flavor when reheated, though the slaw is best enjoyed fresh for maximum crunch.
- → Can I use white miso instead of red?
White miso offers a milder, slightly sweeter flavor than red, making it a suitable substitution.
- → How can I add more spice?
Add minced chili, a dash of chili oil, or sprinkle red pepper flakes for extra heat.