Browning the chicken first gives the skin a crisp, golden crust while locking in flavor.The maple syrup, miso, and soy sauce create a sweet-savory glaze that balances richness with umami.Ready in 30 minutes, this one-pan dinner is made for busy weeknights.
This dish is an irresistible combination of crispy chicken thighs and a glossy, sweet-savory glaze, using versatile pantry staples for a weeknight dinner. It starts with bone-in, skin-on chicken thighs, pan-seared until the skin turns golden and crisp. The rendered drippings make a flavorful base for the sauce. Sautéing garlic and fragrant fresh ginger in the drippings opens them up and gives the sauce depth. The rich, toasty sweetness of maple syrup complements the savory, nutty umami of white miso, while soy sauce adds a hint of additional complexity. As the juicy thighs finish in the oven, the sauce concentrates and transforms into a luscious glaze.
Even with a short ingredient list, this dish has plenty of depth and dimension. Balancing sweet maple syrup with savory miso and soy sauce, plus a hint of apple cider vinegar for brightness before serving, builds nuance in little time.
Because this goes from stovetop to oven, choose a heavy, oven-safe skillet so the skin renders evenly and the sauce reduces without scorching. For extra-crispy chicken thighs, make sure to not crowd the pan and work in batches if needed so the chicken sears rather than steams. Start skin side down in a cold skillet to encourage gradual rendering and prevent shrinkage. Spoon off excess fat as it collects; you want sizzle, not pooling. Let the thighs sear undisturbed until they release easily. Finish to 170°F, rest five minutes, then glaze and garnish with scallions and sesame seeds.
How to pan sear chicken thighs for crispy skin
To give chicken thighs a crispy skin in a pan, start with bone-in, skin-on chicken thighs because they have a higher fat content and retain more moisture than boneless, skinless chicken pieces.
Before searing, first pat the chicken thighs completely dry with paper towels, then season; removing excess moisture helps browning, though this step isn’t strictly necessary. Set a cold cast-iron skillet over medium heat, placing thighs skin side down and starting them from cold — gradual heating minimizes shrinkage and promotes even rendering. Though it’s tempting to fuss with the chicken, let it sear without moving until the skin is golden and crisp. Use a thermometer to monitor meat temperature, aiming for 165°F at the thickest point to ensure juiciness.
What to serve with maple-miso chicken
This recipe leans on a few Asian pantry staples. Steamed jasmine rice adds bulk and catches the glossy sauce. Sides might depend on the season: Quick accompaniments like crisp cucumber salad or cabbage slaw are great in summer, while roasted broccoli or stir-fried bok choy suit winter. To make the meal heartier, soba or other noodles work well. For additional brightness, a small condiment like pickled ginger works wonders. Leftovers shred nicely for rice bowls or lettuce wraps.
Notes from the Food & Wine Test Kitchen
Rotate the pan while searing your chicken in your skillet to promote even browning. Substitute white wine vinegar or rice wine vinegar for apple cider vinegar. White miso has a more delicate umami than other types. Try this recipe with red miso for a deeper, bolder savoriness.
This recipe was developed by Julia Levy; the text was written by Andee Gosnell.
Dining and Cooking