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Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
published Jun 17, 2023
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Umami-rich miso paste and zingy fresh ginger brings this one-skillet chicken dinner together.
Serves6Prep15 minutesCook30 minutesJump to Recipe
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I make chicken and rice for dinner at least once a week. It’s a surefire hit with my toddler, involves low-lift cooking, makes minimal dirty dishes, and guarantees leftovers for lunch. But what I love most about this dinner is its ability to take on so many different flavor profiles. Chicken and rice is the perfect blank slate for introducing new flavors and ingredients — especially to kids.
Here, I take boneless, skinless chicken thighs and jasmine rice and combine them with fresh ginger, salty red miso paste, and meaty mushrooms for a true one-pan dinner that cooks in just 30 minutes. It’s a new family favorite and my toddler’s most requested dinner.
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Ingredients in Miso-Ginger Chicken and Rice Skillet
- Cremini mushrooms: The recipe calls for whole mushrooms, but if you want to reduce the prep work by a few minutes, grab a package of pre-sliced cremini mushrooms.
- Miso paste: Red miso paste has a deeper, richer taste than the more mild white and yellow varieties, and makes for a really full-flavored chicken and rice. White or yellow miso paste will also work here, but the skillet will have a less rich flavor.
- Ginger: The warm, spicy flavor of fresh ginger is a natural partner to miso paste, chicken thighs, and rice.
- Chicken thighs: Not only are boneless, skinless chicken thighs super flavorful, but they’re also less expensive than chicken breast and are less likely to dry out.
- Jasmine rice: This long-grain rice is incredibly fragrant and cooks in just 15 minutes.
Read more: Beyond Miso Soup: 5 More Ways to Use Miso Paste
If You’re Making Miso-Ginger Chicken and Rice Skillet, a Few Tips
- Whisk the miso paste with some chicken broth. This makes it a lot easier to mix into the chicken and rice.
- Don’t forget to stir the rice. Give the rice a good stir once or twice to make sure it doesn’t stick to the bottom of the skillet — especially in the final five minutes of cooking.
Miso Ginger Chicken and Rice Skillet Recipe
Umami-rich miso paste and zingy fresh ginger brings this one-skillet chicken dinner together.
Prep time 15 minutes
Cook time 30 minutes
Serves 6
Nutritional Info
Ingredients
- 6 ounces
cremini mushrooms
- 1
medium yellow onion
- 2 cloves
garlic
- 1 (1-inch) piece
ginger
- 1 1/2 pounds
boneless, skinless chicken thighs (about 6)
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 3 cups
low-sodium chicken broth, divided
- 1/4 cup
red miso paste
- 2 tablespoons
unsalted butter
- 1 tablespoon
toasted sesame oil
- 1 1/2 cups
jasmine rice
- 1 cup
frozen peas
Chopped fresh cilantro leaves and tender stems, for garnish
Instructions
Prepare the following, adding each to the same medium bowl as you complete it: Thinly slice 6 ounces cremini mushrooms (about 2 cups). Dice 1 medium yellow onion (about 1 cup). Mince 2 garlic cloves. Peel and mince a (1-inch) piece of ginger (about 1 tablespoon).
Cut 1 1/2 pounds boneless chicken thighs into 1-inch pieces. Season all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
Place 1 cup of the low-sodium chicken broth and 1/4 cup red miso paste in a liquid measuring cup or small bowl and whisk until the miso is dissolved.
Heat 2 tablespoons unsalted butter and 1 tablespoon toasted sesame oil in a large, high-sided skillet or Dutch oven over medium heat until melted and shimmering. Add the mushroom mixture and remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened and the mushrooms have released their liquid and the liquid is almost evaporated, about 8 minutes.
Add 1 1/2 cups jasmine rice and cook, stirring occasionally, until lightly toasted and fragrant, about 1 minute. Add the miso mixture and stir to combine with a wooden spoon, scraping the bottom of the pan to release any browned bits.
Add the remaining 2 cups chicken broth and the chicken, and stir to combine. Bring to a boil over medium heat, stirring occasionally so that the rice doesn't stick to the pot. Reduce the heat to low and cover. Simmer, stirring occasionally, until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, about 15 minutes.
Remove from the heat and stir in 1 cup frozen peas. Garnish with chopped fresh cilantro leaves and tender stems.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Filed in:
Gluten-Free
poultry
Chicken
pantry
Main Dish
stovetop
