Miso-Honey Glazed Chicken with Mushrooms and Crispy Pancetta

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Herb-crusted chicken breasts topped with miso-honey mushroom sauce, crispy pancetta, melted Comté cheese, and garnished with toasted pine nuts and chives.

Miso-Honey Glazed Chicken with Wild Mushrooms and Crispy Pancetta

This dish features herb-crusted chicken breasts with a rich miso-honey mushroom sauce, crispy pancetta, and melted Comté cheese. A fusion of sweet, savory, and umami flavors.
Prep Time 20 minutes
Cook Time 30 minutes
1 minute
Total Time 1 hour 25 minutes
Course Dinner, Main Course
Cuisine American, Japanese, Mediterranean
Servings 4 servings
Calories 620 kcal

Equipment

  • Grill (or grill pan)
  • Large Skillet
  • Whisk
  • Mixing Bowls
  • Measuring cups and spoons
  • Meat thermometer
  • 9×13-inch (23×33 cm) baking dish
  • Chef’s knife
  • Cutting board

Ingredients
  

Meat

  • 4 pieces boneless, skinless chicken breasts (6-8 oz each / 170-225g each)

Produce

  • 8 oz mixed wild mushrooms (shiitake, oyster, maitake), sliced [225 g]
  • 2 tbsp fresh chives finely chopped [18 g]
  • 2 tbsp pine nuts toasted [18 g]

Condiments

  • 2 tbsp white miso paste [30 g]
  • 1/4 cup honey [85 g]
  • 2 tbsp Dijon mustard [30 g]
  • 2 tbsp whole-grain mustard [30 g]
  • 1/4 cup Greek yogurt [60 g]
  • 1 tbsp soy sauce [15 ml]
  • 1/4 cup chicken broth [60 ml]
  • 1 tbsp yuzu juice or lemon juice [15 ml]

Baking & Spices

  • 1 tsp garlic powder [5 g]
  • 1 tsp onion powder [5 g]
  • 1 tsp smoked paprika [5 g]
  • 1 tsp dried rosemary [2 g]
  • 1 tsp za’atar spice blend [5 g]
  • 1/2 tsp salt [3 g]
  • 1/4 tsp black pepper [1 g]

Oils & Vinegars

  • 1 tbsp olive oil [15 ml]

Dairy

  • 8 oz shredded Comté cheese [225 g]
  • 1 tbsp unsalted butter [14 g]

Instructions
 

Prepare the Chicken

  • 1. In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, dried rosemary, za’atar, salt, and pepper.
  • 2. Rub the spice mixture evenly over both sides of the chicken breasts. If time allows, marinate in the refrigerator for 30 minutes.
  • 3. Preheat your grill or grill pan over medium-high heat (about 400°F / 200°C).
  • 4. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Set aside and let rest for 5 minutes.

Cook the Pancetta and Mushrooms

  • 5. In a large skillet over medium heat, cook the pancetta until crispy, about 3-4 minutes per side. Remove and drain on paper towels. Once cooled, crumble into pieces.
  • 6. In the same skillet with the pancetta fat, sauté the mixed wild mushrooms over medium-high heat until golden and soft, about 5-7 minutes. Remove and set aside.

Make the Miso-Honey Mushroom Sauce

  • 7. In the same skillet over medium heat, melt the butter. Add the miso paste and whisk until smooth, about 1 minute.
  • 8. Add honey, Dijon mustard, whole-grain mustard, and soy sauce. Stir well to combine.
  • 9. Pour in the chicken broth and whisk in the Greek yogurt until smooth. Simmer for 2-3 minutes until slightly thickened.
  • 10. Stir in the yuzu juice and sautéed mushrooms. Cook for an additional 2 minutes to meld flavors. Remove from heat.

Assemble and Bake

  • 11. Preheat the oven to 350°F (175°C).
  • 12. Place the grilled chicken breasts in a 9×13-inch (23×33 cm) baking dish.
  • 13. Spoon the miso-honey mushroom sauce evenly over each chicken breast.
  • 14. Sprinkle the crumbled pancetta over the chicken, followed by an even layer of shredded Comté cheese.
  • 15. Bake for 5-7 minutes, or until the cheese is melted and bubbly.

Serve

  • 16. Remove from the oven and let rest for 2-3 minutes.
  • 17. Garnish with toasted pine nuts and freshly chopped chives before serving.
  • 18. Serve immediately with your choice of sides, such as roasted vegetables or a crisp Asian-inspired slaw.

Notes

For a gluten-free version, use gluten-free soy sauce and miso paste.
Keyword Easy Dinner, Fusion Recipe, Gourmet Chicken, Umami Dish

Notes:

  • Lighter Alternatives: Use skinless chicken thighs instead of breasts for a richer flavor but still a leaner option. Swap out Comté cheese for a lighter cheese like reduced-fat mozzarella or skip the cheese altogether for a lighter dish.
  • Ingredient Substitutions: If you want a less sweet sauce, reduce the amount of honey and use a combination of balsamic vinegar and a touch of maple syrup instead. For a dairy-free version, use coconut yogurt instead of Greek yogurt.
  • Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce can be refrigerated separately to prevent the chicken from becoming soggy.
  • Reheating Tips: Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through. Avoid microwaving if possible to maintain the crispy texture of the pancetta.

Quick Tips:

  • Thickening the Sauce: If the sauce needs thickening, simmer it for a few more minutes to reduce and concentrate the flavors. You can also whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken it quickly.
  • Improving Texture: To enhance the crispiness of the pancetta, cook it in a skillet over medium-high heat and make sure to drain it well on paper towels before crumbling.
  • Special Techniques: For an extra burst of flavor, add a splash of dry white wine to the sauce as it simmers. This will add depth and complexity to the umami profile.

Side Dish Suggestions:

  • Roasted Vegetables: Serve with a mix of roasted carrots, bell peppers, and zucchini for a colorful and nutritious side.
  • Asian-Inspired Slaw: A crisp slaw with cabbage, carrots, and a sesame-ginger dressing pairs well with the sweet and savory flavors of the dish.
  • Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic complement the richness of the chicken and sauce.

Nutritional Benefits:

  • Chicken: Provides high-quality protein, essential for muscle repair and growth, and is low in fat if skinless.
  • Miso Paste: Offers beneficial probiotics for gut health and is rich in vitamins and minerals like B vitamins, zinc, and manganese.
  • Mushrooms: Rich in antioxidants and vitamins, mushrooms support immune health and provide fiber for digestion.
  • Pine Nuts: Packed with healthy fats, protein, and vitamins, they contribute to heart health and provide energy.

Serving Suggestions:

  • Portion Sizes: Serve one chicken breast per person, topped with the miso-honey sauce, pancetta, and melted cheese.
  • Presentation Tips: Garnish with toasted pine nuts and fresh chives for a burst of color and texture. Serve on a bed of sautéed greens or alongside a fresh salad.
  • Complementary Beverages: Pair with a crisp white wine like Sauvignon Blanc or a light beer to balance the richness of the dish.

Meal Prep Tips:

  • Advance Prep: Marinate the chicken breasts up to 24 hours in advance to enhance flavor. Prepare the miso-honey sauce ahead of time and store it in the refrigerator.
  • Storage Tips: Keep the cooked chicken and sauce in separate containers to prevent the chicken from becoming soggy. Freeze the sauce in portions if you plan to use it later.

Customization Ideas:

  • Vegetarian Option: Substitute the chicken with tofu or tempeh for a vegetarian version. Ensure the tofu or tempeh is well-seasoned and cooked until crispy.
  • Gluten-Free Option: Use gluten-free soy sauce and miso paste to keep the recipe gluten-free.
  • Dairy-Free Option: Replace the Comté cheese with a dairy-free cheese alternative or skip the cheese for a dairy-free dish.
  • Optional Add-Ins: For added texture, include sautéed spinach or kale in the sauce or serve with a side of quinoa for extra protein.

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