Creamy Miso Tomato Chicken

You know I love miso. Here, it adds that perfect umami depth to juicy, skin-on chicken. And not just any cut of chicken. This time it’s skin-on breast. As a ‘legs and thighs’ girl, you know that if I’m cooking chicken breast it’s got to be juicy for sure! This is an incredible depth of flavour from only a few ingredients. I find this fusion dish is a weeknight game-changer.

15 minutes
20 minutes

300g (10.5 oz) cherry tomatoes
3 tbsp extra virgin olive oil
sea salt and pepper
4 skin-on chicken breast fillets

3 cloves garlic, chopped
100g (3.5 oz) baby spinach, roughly chopped
1 cup thickened (heavy) cream
1 tbsp red miso paste (you could also use white or shiro miso)
finely grated parmesan cheese, to serve
2 tablespoons fresh flat-leaf (Italian) parsley, chopped

  • Step 1

    Preheat oven to 200°C (390°F).

  • Step 2

    Place the cherry tomatoes on a baking tray. Drizzle with 1 tablespoon of olive oil and season with a teaspoon of salt. Mix to coat and then roast in the oven for 15 minutes or until blistered and the tomatoes have collapsed.

  • Step 3

    To prepare the chicken, use a knife to slice off the thin tenderloin piece from the underside of the chicken breast. Save the tenderloins for another use. Use a rolling pin to flatten the thickest end of each piece so the fillets are more even in thickness. Season the chicken with salt and pepper.

  • Step 4

    Place a large frying pan over high heat. When it’s hot, add 1 tablespoon of oil and cook the chicken skin-side down for 6–7 minutes or until the skin is deeply golden. Turn the chicken over and cook for another 2–3 minutes or until lightly coloured. Transfer to a plate.

  • Step 5

    Place the pan back over a medium heat and add the remaining tablespoon of oil to the pan. Add the garlic and cook for a minute until fragrant. Take your tomatoes out of the oven and add them, along with their juices, to the pan. Use a spoon to smoosh the tomatoes a little as they bubble away in the pan for about 2 minutes. Then add in the baby spinach and cook, stirring, until just wilted. Stir through the miso, then stir through the cream. Add the chicken, skin-side up, back into the pan and allow to simmer in the sauce for 5 minutes or until the chicken is just cooked through. Sprinkle over the parsley and parmesan and serve.

  • Notes

    You may need to go to a local butcher to source skin-on chicken breasts, as the ones sold in the supermarket are mostly skinless.

Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

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