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.
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.
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.