Crispy Miso Chicken with Lemony White Beans

When a busy weeknight calls for a meal that is both incredibly fast and wonderfully elegant, this recipe is your answer. We’re creating a delightful harmony of textures and flavors: a perfectly crisp, savory chicken with a rich umami depth, served alongside creamy white beans brightened with a fresh, zesty lemon finish. This entire dish comes together in under 30 minutes, delivering a restaurant-quality experience right in your own kitchen with minimal effort.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs), pounded to an even thickness
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon white miso paste
• 1/4 cup dry white wine or chicken broth
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1/2 cup low-sodium chicken broth
• 1 lemon, zested and juiced
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Prepare the Chicken: Pat the chicken thighs completely dry with paper towels. In a shallow dish, whisk together the flour, cornstarch, salt, and pepper. Dredge each chicken thigh in the flour mixture, shaking off any excess.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, ensuring they don’t overcrowd it. Cook for 4-6 minutes per side, until a deep golden-brown crust forms and the chicken is cooked through (internal temperature reaches 165°F). Transfer the cooked chicken to a plate and set aside.
3. Build the Sauce Base: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add Flavor: Stir in the white miso paste until it’s combined with the shallots and garlic. Pour in the white wine (or broth) to deglaze the pan, scraping up any delicious browned bits from the bottom of the skillet.
5. Create the Creamy Beans: Add the rinsed cannellini beans and the 1/2 cup of chicken broth to the skillet. Bring to a gentle simmer and cook for 3-4 minutes, allowing the beans to warm through and the sauce to thicken slightly. You can gently mash a few of the beans with the back of a spoon to create a creamier consistency.
6. Finish and Serve: Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and fresh parsley. Season with additional salt and pepper to taste. Serve the creamy lemony beans onto plates and top with the crispy chicken.

Nutritional Information

Estimates are per serving, based on four servings.