Looking for a dinner that’s both incredibly flavorful and surprisingly healthy? This Garlic Chicken with Broccoli, Spinach & Miso Glaze is a weeknight winner! We’re taking juicy, bone-in chicken thighs and coating them in a savory-sweet miso-garlic glaze, then pairing them with vibrant, quickly-sautéed broccoli and spinach. The miso adds a wonderful depth of umami, while the honey balances the saltiness perfectly. This recipe is a fantastic way to get your protein and veggies in, and it’s guaranteed to become a new family favorite. Let’s dive into the ingredients you’ll need to create this delicious dish!
Ingredients You’ll Need
- 800g (1.8lb) Bone-in, Skin-on Chicken Thighs (4 pieces): We’re using bone-in, skin-on thighs for maximum flavor and juiciness. The bone adds depth to the taste, and the skin crisps up beautifully in the oven. Feel free to use a mix of thighs and drumsticks if you prefer.
- 4 cloves Garlic, minced (about 12g / 0.4oz): Freshly minced garlic is essential for that pungent, aromatic base. Don’t skimp – garlic is a star in this recipe!
- 30g (1oz) White Miso Paste (2 tbsp): White miso (shiro miso) is a fermented soybean paste that provides a salty, umami-rich flavor. It’s milder than red miso, making it perfect for this glaze.
- 21g (0.75 fl oz) Honey (1 tbsp): Honey adds a touch of sweetness to balance the savory miso and garlic. Use a good quality honey for the best flavor.
- 15ml (1 tbsp) Soy Sauce (ensure halal certified): Soy sauce contributes saltiness and umami. Using a halal-certified soy sauce ensures it meets specific dietary requirements.
- 5g (0.2oz) Fresh Ginger, grated (1 tsp): Freshly grated ginger adds a warm, spicy note that complements the garlic and miso beautifully.
- 15ml (1 tbsp) Sesame Oil (1 tbsp): Sesame oil provides a nutty aroma and flavor that enhances the Asian-inspired profile of the dish.
- 300g (10oz) Broccoli Florets (1 small head): Broccoli adds a healthy dose of vitamins and a satisfying crunch. Choose bright green florets for the best quality.
- 200g (7oz) Fresh Spinach Leaves (about 4 cups loosely packed): Spinach wilts down quickly and adds a boost of nutrients. Baby spinach works well too.
- 30ml (2 tbsp) Olive Oil (for sautéing veggies): Olive oil is used for sautéing the broccoli and spinach, providing a healthy fat and preventing sticking.
- Salt and Freshly Ground Black Pepper (to taste): Essential for seasoning and enhancing the flavors of all the ingredients.
- 1 tsp Toasted Sesame Seeds (for garnish): Toasted sesame seeds add a nutty flavor and a beautiful visual appeal.
- Zest of 1 Lemon (for garnish): Lemon zest brightens up the dish with a fresh, citrusy aroma.
- 1 tbsp Chopped Fresh Cilantro (optional garnish): Cilantro adds a fresh, herbaceous note. If you’re not a fan of cilantro, you can omit it or substitute with parsley.
Ingredient Substitutions
Don’t have everything on hand? Here are a few simple substitutions you can make:
- Miso Paste: If you can’t find white miso, you can use red miso, but use a little less (about 1.5 tbsp) as it has a stronger flavor.
- Honey: Maple syrup or agave nectar can be used as a substitute for honey.
- Chicken Thighs: Chicken breast can be used, but it will be drier. Reduce the baking time accordingly.
- Spinach: Kale or bok choy can be substituted for spinach.
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Step-by-Step Instructions for Perfect Garlic Chicken
- Prepare the Miso-Garlic Glaze: In a medium-sized bowl, combine the minced garlic, white miso paste, honey, soy sauce, grated ginger, and sesame oil. Whisk vigorously until the mixture is completely smooth and emulsified. This glaze is the heart of the dish, providing a savory-sweet umami flavor. Ensure all ingredients are well incorporated for a consistent taste.
- Marinate the Chicken: Pat the chicken thighs dry with paper towels. This is crucial for achieving crispy skin. Season lightly with salt and freshly ground black pepper. Then, generously coat each thigh with half of the prepared miso-garlic glaze, ensuring every surface is covered. Reserve the remaining glaze for later use with the vegetables.
- Sear the Chicken: Preheat a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Add a splash of oil – about a tablespoon – to the hot skillet. Carefully place the chicken thighs skin-side down in the skillet. Sear for 4-5 minutes, or until the skin is beautifully golden brown and crispy. Avoid overcrowding the pan; work in batches if necessary.
- Bake the Chicken to Perfection: Flip the chicken thighs over. Brush the remaining miso-garlic glaze onto the meat side of each thigh. Transfer the entire skillet to the preheated oven and bake for 20-25 minutes. The chicken is done when the internal temperature reaches 74°C (165°F) when measured with a meat thermometer inserted into the thickest part of the thigh.
- Sauté the Broccoli: While the chicken is baking, heat the olive oil in a separate large pan or wok over medium heat. Add the broccoli florets and season with salt and pepper. Sauté for 5-6 minutes, stirring frequently, until the broccoli is bright green and tender-crisp. You want it to retain some bite.
- Wilt the Spinach and Glaze the Vegetables: Add the fresh spinach leaves to the pan with the broccoli. Sauté for another 2 minutes, stirring constantly, until the spinach is wilted. Pour the remaining miso-garlic glaze over the broccoli and spinach, tossing to coat everything evenly. This adds a final layer of flavor and a beautiful sheen.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Plate each chicken thigh skin-side up. Arrange a generous mound of the glazed broccoli and spinach beside it. Spoon any remaining pan juices over the chicken and vegetables.
- Garnish and Enjoy: Finish the dish with a light drizzle of any leftover glaze, a sprinkle of toasted sesame seeds, a vibrant zest of lemon, and optional chopped fresh cilantro for a pop of color and freshness. Serve immediately and enjoy!
Why Bone-In, Skin-On Chicken Thighs?
Using bone-in, skin-on chicken thighs isn’t just about tradition; it’s about flavor and texture. The bone imparts a richer, more savory flavor to the meat as it cooks. The skin, when properly seared, becomes incredibly crispy and adds a delightful textural contrast. Chicken thighs are also more forgiving than chicken breasts, remaining juicy and tender even with longer cooking times.
The Magic of Miso: Umami Explained
Miso paste is a fermented soybean paste that’s a cornerstone of Japanese cuisine. It’s packed with umami – often described as the fifth taste – which is a savory, mouthwatering sensation. White miso, used in this recipe, is milder and sweeter than darker misos, making it perfect for balancing the garlic and honey. The fermentation process breaks down proteins into amino acids, creating that complex, satisfying flavor.
Broccoli and Spinach: A Nutritional Powerhouse
This recipe isn’t just delicious; it’s also incredibly nutritious. Broccoli is a fantastic source of Vitamin C, Vitamin K, and fiber. Spinach is rich in iron, folate, and antioxidants. Combining these two vegetables with the protein-packed chicken creates a well-rounded and healthy meal. The quick sautéing method preserves most of the nutrients.
Tips for Crispy Chicken Skin
Achieving perfectly crispy chicken skin requires a few key techniques. First, ensure the chicken skin is completely dry before searing. Patting it dry with paper towels is essential. Second, don’t overcrowd the skillet. This lowers the temperature and steams the chicken instead of searing it. Finally, resist the urge to move the chicken around while it’s searing. Let it sit undisturbed for several minutes to develop a golden-brown crust.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
While you can use chicken breasts, they tend to dry out more easily. If using breasts, reduce the baking time and consider brining them beforehand to help retain moisture.
Is the soy sauce essential?
Yes, the soy sauce adds a crucial salty and umami element to the glaze. However, if you need a gluten-free option, use tamari instead.
Can I make the glaze ahead of time?
Absolutely! The miso-garlic glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Enjoy this flavorful and healthy Garlic Chicken with Broccoli, Spinach & Miso Glaze! Don’t forget to save this recipe to your Pinterest board for later inspiration.
Print
garlic chicken with broccoli and spinach
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe delivers a flavorful and healthy Garlic Chicken with Broccoli, Spinach & Miso Glaze, perfect for a weeknight dinner. Juicy chicken thighs are coated in a savory-sweet miso-garlic glaze and served with quickly sautéed vegetables.
Ingredients
- 800g (1.8lb) Chicken Thighs, bone-in, skin-on
- 4 cloves Garlic, minced
- 30g (1oz) White Miso Paste (2 tbsp)
- 21g (0.75 fl oz) Honey (1 tbsp)
- 15ml (1 tbsp) Soy Sauce, halal certified
- 5g (0.2oz) Ginger, grated (1 tsp)
- 15ml (1 tbsp) Sesame Oil (1 tbsp)
- 300g (10oz) Broccoli Florets (1 small head)
- 200g (7oz) Spinach Leaves (4 cups loosely packed)
- 30ml (2 tbsp) Olive Oil (for sautéing)
- Salt and Pepper (to taste)
- 1 tsp Sesame Seeds, toasted (for garnish)
- Zest of 1 Lemon (for garnish)
- 1 tbsp Cilantro, chopped (optional garnish)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare the Glaze: Combine garlic, miso, honey, soy sauce, ginger, and sesame oil; whisk until smooth.
- Marinate Chicken: Pat chicken dry, season, and coat with half the glaze.
- Sear Chicken: Sear skin-side down in a hot skillet for 4-5 minutes until golden.
- Bake Chicken: Flip, brush with remaining glaze, and bake for 20-25 minutes until cooked through.
- Sauté Broccoli: Sauté broccoli in olive oil for 5-6 minutes until tender-crisp.
- Wilt Spinach & Glaze: Add spinach, sauté for 2 minutes, and toss with remaining glaze.
- Rest & Serve: Let chicken rest for 5 minutes before serving with vegetables.
- Garnish & Enjoy: Garnish with sesame seeds, lemon zest, and cilantro.
Notes
Patting the chicken skin dry is crucial for achieving crispy skin. Don’t overcrowd the skillet when searing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake, Sauté
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 25 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 150 mg
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