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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.
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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
  • 9x13-inch (23x33 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 9x13-inch (23x33 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