Chicken Breasts With Miso-Garlic Sauce
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon fine sea salt, plus more as needed
- 2tablespoons plain whole-milk yogurt or whey
- 4cups cold water
- 4boneless, skinless chicken breasts (about 2 pounds)
- ¼cup unsalted butter (½ stick), melted, or olive oil
- 2tablespoons onion powder
- 1tablespoon garlic powder
- 2teaspoons chipotle powder
- 1teaspoon black pepper
- ¼cup unsalted butter (½ stick), cubed
- 4garlic cloves, peeled and minced
- 1tablespoon lemon zest
- ½teaspoon black pepper
- 1tablespoon red miso
- 2tablespoons lemon juice
- 2tablespoons minced scallions or chives
For the Chicken
For the Miso-garlic Sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
540 calories; 32 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 53 grams protein; 1224 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 425 degrees. Line a 9-by-13-inch high-heat baking dish with aluminum foil. In a large bowl, stir 1 tablespoon salt and the yogurt into 4 cups cold water. (The brine helps the chicken retain its moisture, for juicier breasts.) Add the chicken and let sit for 15 minutes.
- Step 2
In a small bowl, mix together butter, onion powder, garlic and chipotle powders, and black pepper until they form a paste.
- Step 3
After 15 minutes, drain the breasts, discarding liquid. Pat dry, transfer to the baking dish, and spread the paste all over the chicken.
- Step 4
Roast until the top is golden brown and the chicken reaches an internal temperature of 165 degrees, about 30 minutes. If chicken is darkening too quickly, tent loosely with foil. Let the chicken cool, covered, for 5 minutes. Reserve the pan juices.
- Step 5
About 10 minutes before the chicken is done, prepare the miso-garlic sauce: In a medium saucepan, melt the butter over medium-low heat. Remove from the heat and stir in garlic, lemon zest, black pepper and miso. Return to the heat and add the lemon juice and 2 tablespoons water, then mix until a velvety sauce forms. Remove from heat and stir in the reserved pan juices from the chicken. Taste and season with salt as needed.
- Step 6
To serve, either slice the chicken breasts across the grain or keep them whole. Pour the sauce over the chicken and garnish with the minced scallions or chives. Serve immediately.
Private Notes
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Cooking Notes
Debbie
You may also note that 'new' Pyrex doesn't stand up to high oven temps. When buying Pyrex always try to find vintage (it has a green hue, instead of the new 'blue' hue). Easy to do at yard sales and thrift stores. New Pyrex isn't made with the wonderful French sand anymore and many people have reported their Pyrex exploding upon touch or when removing from the oven even at lower temperatures.
lisa murphy
500 degrees is entirely too high a temperature.
tammy
we were really looking forward to this meal. Unfortunately the pan exploded after 15 minutes and dinner was destroyed and there is glass all over our oven. $ and time down the drain. Please revise this recipe to a temperature that is viable!
Tammy
FYI that OXO brand glass bakeware is the old-school borosolicate glass that Pyrex used to be made from! So you don't have to find vintage to get the good stuff, just buy OXO.
Florida Freckles
This is a winner! Brining step really keeps chicken moist. I cooked in a 400 degree oven and it came out perfectly. The garlic miso sauce is pure bliss—I used white miso and just lemon juice, no zest—and lemon notes were on point. Served with rice and steamed broccoli.
Beth Bochnak
Before I reduce the heat, jwondering if you’ve cooked this or whether is simply an opinion.
Jerry
The recipe works well except for the following. Use only one teaspoon of Chipotle seasoning for the paste. Bring oven temp down to 425 for thick breasts, and 375 for thin breasts. Be careful not to overdo with the lemon juice in the sauce, it gets watery and will not thicken. Be generous with minced scallions. Otherwise it is delicious!
Emily B
The 500 degree temp scared me too. I did 450 and it hit 165 around the 22 minute mark. Did do the foil around the 15 minute mark. They were nice and juicy and spicy.
owl
I cooked this at 450 degrees for about 25 minutes (till 165 internally). The sauce is ADDICTIVE. It makes a lot of chicken.
Michelle
This was delicious! I lowered temp to 450, and used white miso because it's what I had. If using white I suggest at least doubling the amount and adding a little extra water. I did think the rub was difficult to spread on the chicken. I served it over rice with asparagus and broccoli and the sauce over all of it. Also, I'd not brined a chicken breast before but am always going to now, this was SO moist!
Meggiferlopez
I noticed that in the recipe too. That temp is way too high for a glass Pyrex. They should make sure that they tell us that.
Stephan Roth
500 for 30 minutes was too long for me. Make sure to monitor the chicken's temperature. I checked after 25 minutes, and the chicken was over cooked.
EMF
Will absolutely make this again. Served with rice and roasted sesame broccoli. Substituted smoked paprika for the chipotle; didn’t have any issues with it burning. The sauce is amazing.
Kaden
I cooked 4 very thick (3 lbs total) breasts at 425, and they were perfectly cooked in 25 minutes. The sauce balances out the heat of the chicken and adds lots of flavor, but I definitely recommend serving this with a very bright, acidic vegetable on the side (I did a lemon asparagus), as the flavor profile is still very warm and deep, and it could use the contrast.
cooking Temp!
Do 400 NOT 500
private
Roasted at 375!
Eva M
Delicious chicken recipe! Amazing tip that we’re very proud of… We easily turned the leftovers into ramen! Warmed some homemade turkey stock, lowered the head and dumped in the leftover sauce and added a tbsp of Bragg’s. Poured the broth over cooked ramen noodles and the rest of the chicken, added a soft boiled egg, edamame, scallions and sprinkled with toasted sesame seeds.
Leah Rachel
Accidentally doubled the recipe and we didn't think it was too spicy at all - anyone with spice tolerance will be just fine. Lovely recipe now that it's edited, miso sauce excellent.
Tim Walters
For two large breast halves, I halved the paste. With German "scharfe" chili powder, it was too spicy, so I scrapped off the topping before serving. The miso sauce was GREAT; I should have doubled what the recipe demands for four breasts. Next time, I'll take the breasts out before they reach 165f (74c, for those of us suffering under the NYT's refusal to also provide metric measurements), as it continues to cook under the foil. (A fundamental flaw of all temperature recommendations, it seems.)
Sarah
425 for 25 mins
Crazy cat lady
We are a low carb household, for medical reasons, so I served this on a bed of baby spinach and dressed the entire thing with the excellent sauce. It was delicious. I should add that this recipe does wonders for the rubber chicken sold at big chain supermarkets. The brining is a trick I'll use for other recipes as well. Thank you, NYT!
Dan
This is delicious. I substituted chili powder for chipotle and it seemed fine.
Brushjl
Fabulous. Wonderful platform for a favorable side dish.
Me
Sam Sifton's advice to add some rice vinegar to the sauce to make a salad dressing was right on. We also made some croutons: dinner was chicken, frisée, croutons.
David
This recipe is delicious. I used boneless/skinless chicken thighs and ancho instead of chipotle chili powder and the spice level was perfect for me. It was a little too lemony for my liking so I’ll use half the lemon rind and juice next time. I only had to bake the thighs for 20 mins at 425 degrees.
My Husband Cried
WAY TOO MUCH CHIPOTLE. I was so focused on the temp/pan issue that I missed the heat comments. The current cooking instructions were perfect, and the sauce was good, but my husband is dying. My son and I like heat, but it was too much. Adjust for your family’s taste.
Sarah
Has anyone tried making this with a non-dairy form of lactic acid? I can't eat dairy, so I wonder if maybe a tablespoon of the juice from a jar of sauerkraut would do the trick or if it would just make everything weird....
Tracy
Are you trying to eliminate the yogurt in the brine? I made it as written last night, and I can't imagine that the yogurt is important. It is a small amount swimming in an ocean of salt water. I used olive oil in the seasoning paste instead of butter, which worked very well. I used butter in the sauce, so I can't speak to the effect a substitution would have there.
SantaMonicaSeafoodie
Reflecting a more 2023 approach, I made this in the airfryer (8 minutes on one side, 4 minutes on the other) and it retained a delicious, juicy flavor. I also halved the butter, and I did not have chipotle power so I used gochuguru, and I thought the chicken basting was delicious. Served over brown rice (where I added a bit of miso, salt, gochuguru and celery), this was a reasonably healthy dinner.
MaryAlex
I will make this, but why not use a sheet pan if getting the correct Pyrex is a challenge? I will try it on a sheet pan.
Carol F.
Be careful of any glass bakeware in the oven when the temperature will be high, even OXO, and even vintage Pyrex. At least twenty years ago, my favorite Pyrex (borosilicate glass) baking dish exploded coming out of the oven. Dinner and and the pan were both shattered. The pan was good, old-fashioned Pyrex. There may have been a scratch somewhere on the surface, which would have rendered the pan vulnerable to shattering, but it always looked brand new to me. It's just not worth the risk.
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