Miso Butter Chicken with Braised Cabbage
If you’re in a season where dinner just needs to work—this is one of those recipes that delivers every single time. It’s cozy, deeply savory, and made in one pan with simple ingredients you probably already have on hand. One of the reasons why my husband and I have been terming it, “poor man’s dinner,” referred to in the most endearing way, because we absolutely love this one. It is secretly so addicting.
The chicken gets browned until golden, then simmers in a rich miso butter broth with caramelized cabbage, onions, and garlic. The cabbage cooks down into something silky and flavorful, soaking up all that umami goodness. It’s the kind of dinner that feels a little elevated—but comes together with minimal effort.
Why you'll love this recipe
- One pan, minimal cleanup
- Big flavor from simple ingredients
- Cozy and nourishing but still light
- Comes together in about 30–40 minutes
- Perfect for busy weeknights
Ingredients you'll need
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 tbsp butter
- 1/2 head green cabbage, thinly sliced
- 1 yellow onion, thinly sliced
- 1 large carrot, grated
- 2–3 garlic cloves, chopped
- 1 1/2 cups chicken broth
- 1/4 cup white miso paste
- Salt and pepper, to taste
For serving:
- Sliced scallions
- Sesame seeds
How to make miso butter chicken with braised cabbage
- Brown the chicken
Heat a large skillet over medium-high heat. Add a drizzle of oil if needed, then add the chicken pieces in a single layer. Season lightly with salt and pepper. Cook until golden brown on the outside (about 5–6 minutes). The chicken does not need to be fully cooked through at this stage. - Build the base
Reduce heat to medium. Add the butter, sliced cabbage, onion, grated carrot, and garlic directly to the pan. - Cook down the vegetables
Stir everything together and cook for 10–15 minutes, stirring occasionally, until the cabbage has softened, released its moisture, and reduced in volume. - Add broth + miso
In a small bowl, whisk the miso paste with a bit of the chicken broth until smooth. Pour it into the pan along with the remaining broth. - Simmer
Let everything simmer for another 8–10 minutes, until the chicken is cooked through and the broth slightly reduces into a silky, flavorful sauce. - Finish and serve
Taste and adjust seasoning if needed. Top with sliced scallions and sesame seeds before serving.
Notes & Tips
- Don’t rush the cabbage: Letting it cook down properly is key to building flavor. It should get soft, slightly jammy, and lightly caramelized.
- Miso tip: Whisking the miso with broth first helps it incorporate smoothly into the sauce.
- Chicken swap: You can use ground chicken or turkey if that’s what you have.
- Make it a bowl: Serve over rice, rice noodles or egg noodles to stretch the meal even further.
FAQS
What type of miso should I use?
White miso works best here—it’s mild, slightly sweet, and blends beautifully with the butter and broth.
Can I make this ahead of time?
Yes! The flavors deepen as it sits, making it great for leftovers.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I add more vegetables?
Absolutely—spinach, mushrooms, or even snap peas would work well here.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 4 tbsp butter
- 1/2 head green cabbage thinly sliced
- 1 yellow onion thinly sliced
- 1 large carrot grated
- 2 –3 garlic cloves chopped
- 1 1/2 cups chicken broth
- 1/4 cup white miso paste
- Salt and pepper to taste
For serving:
- Sliced scallions
- Sesame seeds
Instructions
Brown the chicken
- Heat a large skillet over medium-high heat. Add a drizzle of oil if needed, then add the chicken pieces in a single layer. Season lightly with salt and pepper. Cook until golden brown on the outside (about 5–6 minutes). The chicken does not need to be fully cooked through at this stage.
Build the base
- Reduce heat to medium. Add the butter, sliced cabbage, onion, grated carrot, and garlic directly to the pan.
Cook down the vegetables
- Stir everything together and cook for 10–15 minutes, stirring occasionally, until the cabbage has softened, released its moisture, and reduced in volume.
Add broth + miso
- In a small bowl, whisk the miso paste with a bit of the chicken broth until smooth. Pour it into the pan along with the remaining broth.
Simmer
- Let everything simmer for another 15 minutes, until the chicken is cooked through and the broth reduces into a silky, flavorful sauce.
Finish and serve
- Taste and adjust seasoning if needed. Top with sliced scallions and sesame seeds before serving.
Notes
- Don’t rush the cabbage: Letting it cook down properly is key to building flavor. It should get soft, slightly jammy, and lightly caramelized.
- Miso tip: Whisking the miso with broth first helps it incorporate smoothly into the sauce.
- Chicken swap: You can use ground chicken or turkey if that’s what you have.
- Make it a bowl: Serve over rice or quinoa to stretch the meal further.