Miso-Glazed Chicken Breasts

January 29, 2017

Miso-Glazed Chicken Breasts are the perfect weeknight dinner – quick and easy to make, kid-friendly, and full of flavor and nutrition!

miso glazed chicken breasts on a serving platter

If you follow my Menu Plan Monday series, you’ve probably noticed that weeknight dinners tend to be a lot of vegetarian meals like frittatas, all-in-one pasta dishes, and meals based around beans and lentils. We are by no means a vegetarian family – in fact my husband loves his meat – but meatless meals tend to cook up more quickly, which is a necessity during the hectic week.

Of course we do have our occasional fish dish, like my 5-Ingredient Orange Maple Salmon, which is as quick and easy as it gets in my house, but we tend to save the steak dinners and roasted chicken for Friday nights when we celebrate the Jewish Sabbath and I make a larger, more involved meal for the family.

As a result, I haven’t shared too many chicken dishes with you over the years, but every time I do – like my Pistachio-Stuffed Chicken Breasts and Summer Chicken Kebabs with Herb Sauce – they’re always a crowd pleaser. 

So I thought it was about time for me to share another one and this Miso-Glazed Chicken recipe is a perfect 30 minute meal for those busy weeknights when you want some chicken but don’t have hours to spend in the kitchen.

close up miso chicken

Boneless Chicken For the Win

One of the reasons this chicken recipe is so quick to make is because I use chicken cutlets without the bone and without the skin, which means they cook up much more quickly than bone-in chicken. 

I happen to love bone-in chicken (or chicken on the bone as my girls call it), but my husband has a weird thing about seeing the bone of the chicken and having to deal with it. Whenever I make bone-in chicken I have to cut the breast off the bone for him, so I might as well make boneless chicken anyway (although I do love that I get the extra bone from his piece!).

To keep boneless, skinless chicken moist and juicy you need a good sauce and this miso-based sauce totally fits the bill. It is so flavorful and delicious you’ll want to start putting it on everything you cook – fish, tofu, beef, veggies. I bet it would even be good on pasta!

All About Miso

If you’re not familiar, miso is a Japanese seasoning made into a paste from fermented soybeans, making it a great source of probiotics. There are a number of varieties, some of which are saltier or sweeter than others. I tend to use the mellow white miso because it’s a little sweet and not overly salty.

Miso adds so much umami flavor to whatever you’re cooking it with and a little definitely goes a long way. I always keep a tub of it in the fridge since it lasts a long time and I love adding it to dressings and sauces, like I do for my Miso-Roasted Brussels Sprouts and Root Veggies and Buddha bowl.

If you love miso, you'll want to give my Ginger Miso Turkey Burgers a try too! Click here to get the recipe!

To make this miso-glazed chicken, I first marinate the chicken breasts in a sauce made of miso, rice vinegar, soy sauce, sesame oil, grated ginger, garlic, and honey. You can marinate the chicken overnight if it’s easier for you to prep it in advance or do it the same day, just make sure you let it marinate for at least 30 minutes for the flavors to permeate the chicken.

sliced miso glazed chicken with broccoli

Once the chicken is marinated, I bake it in the oven for 25 minutes, basting it with the sauce about halfway through, and then broil it for a few minutes to get that beautiful golden top.

While the chicken bakes, I bring the reserved marinade to a boil and reduce it into a thicker, more syrupy glaze to serve on top of the finished product with some chopped scallions.

Make it a Balanced Meal

All you need to round out the meal are some roasted veggies (which can be made while the chicken is cooking) and a side of brown rice or quinoa if you’re in the mood for a more filling meal.

I served this miso-glazed chicken with a side of roasted broccoli, which one of my girls isn’t a big fan of but happily ate with some of the extra miso-glaze on top – I told you the sauce is good!

I’m a big fan of leftovers, which is why I make two pounds of chicken in this recipe. This leftover miso-glazed chicken is perfect on top of a salad for lunch the next day, added to my Asian-Style Farro Buddha Bowl, as a filling for chicken tacos, or simply between two slices of whole grain bread.

However you choose to enjoy it, I am sure your family will enjoy this recipe. If you do, drop me a line on Twitter, Facebook, or Instagram or leave me a comment below!

Miso-Glazed Chicken Breasts are the perfect weeknight dinner - quick and easy to make, kid-friendly, and full of flavor and nutrition! Get the gluten-free and dairy-free recipe @jlevinsonrd.

Miso-Glazed Chicken Breasts

Yield: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Boneless, skinless chicken breasts are marinated in a miso-based sauce and baked in this quick and easy weeknight dinner that's packed with flavor and nutrition. Serve with a side of your family's favorite roasted veggies and a whole grain for a complete and balanced meal.

Dairy-Free, Gluten-free, Nut-free, Kosher


  • 1/3 cup unseasoned rice vinegar
  • 1/4 cup white miso paste
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce (or gluten-free soy sauce)
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon grated garlic
  • Cooking Spray
  • 2 pounds skinless, boneless chicken breasts
  • Chopped scallions, for garnish (optional)


  1. In a large bowl, whisk together rice vinegar, miso paste, honey, soy sauce, sesame oil, ginger, and garlic. Add chicken breasts to bowl and coat with the sauce. Cover and refrigerate for at least 30 minutes.
  2. Preheat oven to 400 degrees F. Coat a baking dish with nonstick cooking spray and transfer chicken to the dish, reserving marinade. Bake chicken for 15 minutes. Baste the chicken with pan juices and bake another 10 minutes. Turn on broiler and broil chicken for 3 to 5 minutes until golden brown on top.
  3. While chicken is baking, transfer marinade to a small saucepan and bring to a boil. Reduce heat and simmer until reduced by half and sauce is syrupy, about 2 to 3 minutes.
  4. Serve chicken with chopped scallions and miso-glaze drizzled on top.


You can marinate the chicken the night before to save time.

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Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 322Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 129mgSodium: 628mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 49g

Nutrition information was calculated by Nutritionix. It may not be 100% accurate.

Do you cook chicken during the week?

Have you ever cooked with miso?

Share with me in the comments below!

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    1. Thanks so much Sarah. It would absolutely be great on seafood! The first time I ever had miso-glazed anything was on cod fish at a fancy Japanese restaurant! Let me know if you give it a try!

    1. Thanks Emily! I hope you find it. When you do, buy a big tub of it since it lasts a long time and you will want to use it for so many things!

    1. Can this be grilled as well? I have it marinating as I type this and would love to grill it

  1. Did you make this recipe just for me? I’ve seriously been craving miso lately and I always need new ideas for chicken (I should just cook from your blog for that, seriously!).

    1. Haha..it’s all for you Alisa! I know what you mean about needing new ideas for chicken. I have another new one coming soon too! And the best part for you is that they’re all dairy-free since we don’t mix meat and dairy! Hope you enjoy!

  2. 5 stars
    I have never cooked with miso before, but I am looking forward to giving this a try! I agree, an easy meal during week days is a must to keep my own sanity! Thanks for sharing this quick & easy recipe 🙂

    1. Thanks so much Meg – it is definitely simple and delicious, I promise you that! Can’t wait for you to try it!

    1. Oh yes, that does need to change! You will love miso added to sauces and marinades. Hope you give this easy recipe a try!

  3. I’m always looking for something new to do with chicken! I’m not familiar with using miso but excited to try.

    1. Thanks so much Diane! I can’t believe you haven’t cooked with miso before either! Can’t wait to hear how you like it!

  4. Thanks for sharing my post, Jessica! Definitely going to try that Miso Salmon soon. I have a package of miso in the fridge right now!

    1. The miso glazed salmon was so delish, I hope you enjoy it! I actually made it for a family tonight – the husband had a heart attack a couple of weeks ago (not even 40 years old!) and I wanted to bring them a healthy dinner. They all loved it, kids included!

  5. 5 stars
    I was looking for a recipe to use some of the white miso paste I had left-over from another another recipe (seems you can only buy a pint when all you need is a Tbls or two). This recipe was awesome. The only thing I did different was to bake the chicken on parchment paper, broiling the last minute or just before the parchment paper starts to brown. Delicious! BTW, I could eat miso paste straight from the tub .

    1. I’m so glad to hear that you enjoyed this miso-glazed chicken, Remy! Unfortunately there’s no way to buy just a small amount of miso paste (at least not that I have found), but fortunately miso paste lasts a long time and there are so many delicious ways to use this. The glaze is delicious on fish as well, fyi 😉

  6. 5 stars
    I tried this recipe last night and it was a HUGE hit with my spouse and our guest! I will definitely be saving this one to do again.

      1. Why have people given this recipe 4 or 5 stars when their comment is clear that they haven’t cooked it yet.

        This makes using the reviews misleading.

        1. Hmm, I’m not really sure. But I will say that there are ratings from people who have made it and it’s the most popular recipe on my website. Hope you give it a try Alison!

  7. 5 stars
    What a creative way to give chicken breast zest and life! I love this recipe and it looks so simple to make.

  8. 5 stars
    Wow, this looks completely delicious! Super easy to assemble, and I love miso! Yay and thank you!

  9. 5 stars
    I am a big fan of good quality miso. Pinning this healthy meal to make soon. Thanks!!

  10. 5 stars
    Wow, this recipe is amazing! I made it tonight for dinner using chicken thigh and served it with rice and an arugula salad. Everyone loved it and the sauce is also great on the rice. I could easily see using this recipe for batch baking. I’m glad I found it. Thank you!

    1. Miranda, thank you so much for sharing your experience with this Miso-Glazed Chicken recipe. I am so happy to hear it was a winner in your house. Definitely a good one for batch baking and the sauce works really well on fish and beef too!

  11. 4 stars
    This was delicious! I made it super last minute and didn’t have the time to marinate so I just cubed my chicken breast and threw it all in a skillet and cooked it that way. Served it over whole wheat spaghetti. Everyone loved it!

  12. This looks delicious! Do you think it would work well reheated the next day or would it get too dry? (ie if I want it for sabbath lunch and can only cook it the day before)

    1. Thanks Rachel! It’s definitely good for leftovers, I would just be sure not to overcook it when you first make it. And if you’re eating it Friday night you can even shave off a few minutes of cook time so when it’s reheated it’s still moist. It’s also yummy room temperature. Let me know how you like it!

  13. Hey there! Just wanted to let you know I’ve been using this recipe for about a year now. I put the marinade on everything- in bowls, on tofu, veggies, rice, literally everything. It’s delicious. Thank you!!

    1. Hi Phyllis,

      I’ve never made this dish with red miso, but I don’t see why not. I will say that I have found red miso to be saltier than white miso, so just something to keep in mind. Good luck and enjoy!


    1. Hi Lynda, I have never made it with red miso, but you certainly can. I would just say that generally red miso has a more intense, saltier flavor than white miso, so keep that in mind. Good luck and hope you enjoy!

  14. I have had the blahs about cooking healthier, lately. This recipe changed that. It was so delicious! I cook in batches and this will be included in my Buddha bowl.

  15. Well, my chicken is marinating… can’t wait for supper! But… I was always under the impression that you had to throw out the marinade because of raw chicken. Not true?
    Please advise.

    1. Hi Susan! Hope you enjoyed the chicken! You are correct that if the marinade is not cooked and it has touched raw chicken it should be discarded. However, if you bring the marinade to a boil after the chicken has been removed (as directed in the recipe), it is safe to use. Here’s an article from The Spruce Eats that explains this. They say “The most effective way to kill the germs and make the marinade safe to eat is to boil it. This is an approved suggestion according to the USDA’s food safety guidelines.​​​” The USDA Food Safety Guidelines say the following: “Don’t use marinade from raw poultry as a sauce unless it is boiled first to destroy bacteria.”

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