Creamy Miso Mushroom Chicken Thighs
If you’re looking for a hearty meal with simple ingredients, you have to make these Creamy Miso Mushroom Chicken Thighs! It takes only 25 minutes to make this cozy, super easy weeknight dinner that reminds me so much of Japanese Yoshoku restaurants. This cozy chicken dish is rich, savory, and packed with umami from both white miso and mushrooms. There’s nothing I love more than soaking up that decadant cream sauce with a scoop of rice, some noodles, or a piece of my moms’ No Knead Bread!
Japanese Fusion Miso Mushroom Chicken
This Miso Mushroom Chicken is a combination of a deliciously marinated garlic herb chicken thigh, smothered in a rich and silky cream sauce made with mixed mushroom and white miso. This is the type of dish you might find at a Japanese Western-style, or Yoshoku restaurants. It’s has that classic fusion combination of Japanese and Western ingredients merged into comforting home-cooked dishes.
This recipe is incredibly simple to make, and easy to reheat, so I always make some extra. I have all these ingredients in my fridge and pantry all the time, so it’s an easy choice. When I have a little more time and don’t have to rush to cook lunch or dinner, I love the smell of the chicken frying and simmering in this sauce!
Creamy Miso Mushroom Chicken Ingredients
Savory Garlic Herb Chicken Thighs
- 4 boneless chicken thigh with the skin on
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp neutral oil
Miso Mushroom Cream Sauce
- 2 tbsp butter
- 2 stalks green onion white parts only (sliced)
- 3 cups mushrooms sliced (cremini, button, shiitake or mixed)
- 3 cloves garlic minced
- ¾ cup chicken stock or dashi stock
- ¾ cup heavy cream
- 2 tbsp white miso paste adjust to taste
Garlic Herb Chicken Thighs
The star of this chicken dish is the garlic herb marinated chicken thighs. I’m starting with boneless, skin-on chicken thighs, which I find particularly juicy and flavorful. After deboning, the chicken becomes more tender, faster to cook, and easier to eat. If you can’t find boneless, skin on chicken thighs, It is super easy to debone chicken thighs at home in only 2-3 minutes, and HERE’s a video to show you how I de-bone my chicken thighs.
I marinated the chicken in a mix of garlic powder, onion powder, dried oregano, dried thyme, salt, black pepper, and oil. This blend of western herbs gives the chicken that woody, herbal flavor that somehow matches incredibly well with miso’s deep umami.
Miso Mushroom Cream Sauce
If you have ever been to Japanese fusion restaurants and love their creamy mushroom sauce, I have the secret ingredients! Using a mix of miso paste, shiitake mushrooms, and chicken or dashi broth, the cream sauce comes out with multiple layers of of umami that really brings depth to the sauce. Sometimes, I also add in other types of mushrooms, like cremini, or porcini, for added texture and flavor. It’s comforting, rich, and indulgent.
Miso Mushroom Chicken Instructions
- Marinate the Chicken
In a bowl, season chicken with garlic powder, onion powder, oregano, thyme, salt, pepper, and oil. Mix well to coat evenly. - Pan-Fry the Chicken
Heat a large pan over medium heat. Pan-fry the chicken for 5 minutes per side, until golden and cooked through.
Remove from the pan and set aside. - Sauté the Aromatics
In the same pan, melt butter. Add green onion whites, mushrooms, and garlic. Sauté for 3–4 minutes, until mushrooms are softened and lightly golden. - Make the Sauce
Pour in chicken stock and heavy cream. Stir well, then add miso paste and mix until fully dissolved. Bring to a gentle simmer. - Finish the Dish
Add the chicken back into the pan. Simmer for 3–4 minutes, spooning the sauce over the chicken until everything is rich and creamy. - Serve & Enjoy
Serve hot with rice, pasta, or crusty bread.
Enjoy Miso Mushroom Chicken with These Home Baked Breads
Creamy Miso Mushroom Chicken
By Tiffy Cooks
Equipment
Ingredients
Savory Garlic Herb Chicken Thighs
- 4 boneless chicken thigh with the skin on
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp neutral oil
Miso Mushroom Cream Sauce
- 2 tbsp butter
- 2 stalks green onion white parts only (sliced)
- 3 cups mushrooms sliced (cremini, button, shiitake or mixed)
- 3 cloves garlic minced
- ¾ cup chicken stock or dashi stock
- ¾ cup heavy cream
- 2 tbsp white miso paste adjust to taste
Instructions
- Marinate the Chicken: In a bowl, season chicken with garlic powder, onion powder, oregano, thyme, salt, pepper, and oil. Mix well to coat evenly.
- Pan-Fry the Chicken: Heat a large pan over medium heat. Pan-fry the chicken for 5 minutes per side, until golden and cooked through. Remove from the pan and set aside.
- Sauté the Aromatics: In the same pan, melt butter. Add green onion whites, mushrooms, and garlic. Sauté for 3–4 minutes, until mushrooms are softened and lightly golden.
- Make the Sauce: Pour in chicken stock and heavy cream. Stir well, then add miso paste and mix until fully dissolved. Bring to a gentle simmer.
- Finish the Dish: Add the chicken back into the pan. Simmer for 3–4 minutes, spooning the sauce over the chicken until everything is rich and creamy.
- Serve & Enjoy: Serve hot with rice, pasta, or crusty bread.
Super easy and absolutely fabulous!
Sauce remained on the thinner side but was still delicious! Thank you as well for the easy to follow video on removing the bone from chicken thighs!
We’ve made this once and will definitely be making it again – we thought it was absolutely delicious! My husband and I ate this with baguette and green beans the first night, and then had the leftovers the next day on some leftover risotto, which was amazing.
Hi Jenny, both the risotto and the baguette meals sound DELICIOUS! Thank you so much for trying the recipe!
Tiffy
OMG absolutely delicious 😋 we will be making this again! Especially for guests. So easy and so flavourful! A winner!
So so good! I used dashi broth for this recipe. The mushrooms picked up almost like a clam taste to them. My daughter drank the sauce like soup. We had this with udon.
How can the sauce be made a little thicker?
Hi Kate, if you’d like to thicken the sauce, there’s 3 possible methods. You can either cook the sauce down a little longer so it reduces, add some shredded cheese into the sauce, or you can add a thickener like a cornstarch slurry.
Tiffy
Family love the dish 🙂 I don’t have chicken thigh on hand so I used chicken breast. Still turned out delicious!