Chicken Breasts With Miso-Garlic Sauce Recipe (2024)

You may also note that 'new' Pyrex doesn't stand up to high oven temps. When buying Pyrex always try to find vintage (it has a green hue, instead of the new 'blue' hue). Easy to do at yard sales and thrift stores.New Pyrex isn't made with the wonderful French sand anymore and many people have reported their Pyrex exploding upon touch or when removing from the oven even at lower temperatures.

500 degrees is entirely too high a temperature.

we were really looking forward to this meal. Unfortunately the pan exploded after 15 minutes and dinner was destroyed and there is glass all over our oven. $ and time down the drain. Please revise this recipe to a temperature that is viable!

FYI that OXO brand glass bakeware is the old-school borosolicate glass that Pyrex used to be made from! So you don't have to find vintage to get the good stuff, just buy OXO.

This is a winner! Brining step really keeps chicken moist. I cooked in a 400 degree oven and it came out perfectly. The garlic miso sauce is pure bliss—I used white miso and just lemon juice, no zest—and lemon notes were on point. Served with rice and steamed broccoli.

Before I reduce the heat, jwondering if you’ve cooked this or whether is simply an opinion.

The recipe works well except for the following. Use only one teaspoon of Chipotle seasoning for the paste. Bring oven temp down to 425 for thick breasts, and 375 for thin breasts. Be careful not to overdo with the lemon juice in the sauce, it gets watery and will not thicken. Be generous with minced scallions. Otherwise it is delicious!

The 500 degree temp scared me too. I did 450 and it hit 165 around the 22 minute mark. Did do the foil around the 15 minute mark. They were nice and juicy and spicy.

I cooked this at 450 degrees for about 25 minutes (till 165 internally). The sauce is ADDICTIVE. It makes a lot of chicken.

This was delicious! I lowered temp to 450, and used white miso because it's what I had. If using white I suggest at least doubling the amount and adding a little extra water. I did think the rub was difficult to spread on the chicken. I served it over rice with asparagus and broccoli and the sauce over all of it. Also, I'd not brined a chicken breast before but am always going to now, this was SO moist!

I noticed that in the recipe too. That temp is way too high for a glass Pyrex. They should make sure that they tell us that.

500 for 30 minutes was too long for me. Make sure to monitor the chicken's temperature. I checked after 25 minutes, and the chicken was over cooked.

Will absolutely make this again. Served with rice and roasted sesame broccoli. Substituted smoked paprika for the chipotle; didn’t have any issues with it burning. The sauce is amazing.

I cooked 4 very thick (3 lbs total) breasts at 425, and they were perfectly cooked in 25 minutes. The sauce balances out the heat of the chicken and adds lots of flavor, but I definitely recommend serving this with a very bright, acidic vegetable on the side (I did a lemon asparagus), as the flavor profile is still very warm and deep, and it could use the contrast.

Do 400 NOT 500

Accidentally doubled the recipe and we didn't think it was too spicy at all - anyone with spice tolerance will be just fine. Lovely recipe now that it's edited, miso sauce excellent.

For two large breast halves, I halved the paste. With German "scharfe" chili powder, it was too spicy, so I scrapped off the topping before serving. The miso sauce was GREAT; I should have doubled what the recipe demands for four breasts. Next time, I'll take the breasts out before they reach 165f (74c, for those of us suffering under the NYT's refusal to also provide metric measurements), as it continues to cook under the foil. (A fundamental flaw of all temperature recommendations, it seems.)

425 for 25 mins

We are a low carb household, for medical reasons, so I served this on a bed of baby spinach and dressed the entire thing with the excellent sauce. It was delicious. I should add that this recipe does wonders for the rubber chicken sold at big chain supermarkets. The brining is a trick I'll use for other recipes as well. Thank you, NYT!

This is delicious. I substituted chili powder for chipotle and it seemed fine.

Fabulous. Wonderful platform for a favorable side dish.

Sam Sifton's advice to add some rice vinegar to the sauce to make a salad dressing was right on. We also made some croutons: dinner was chicken, frisée, croutons.

This recipe is delicious. I used boneless/skinless chicken thighs and ancho instead of chipotle chili powder and the spice level was perfect for me. It was a little too lemony for my liking so I’ll use half the lemon rind and juice next time. I only had to bake the thighs for 20 mins at 425 degrees.

WAY TOO MUCH CHIPOTLE. I was so focused on the temp/pan issue that I missed the heat comments. The current cooking instructions were perfect, and the sauce was good, but my husband is dying. My son and I like heat, but it was too much. Adjust for your family’s taste.

Has anyone tried making this with a non-dairy form of lactic acid? I can't eat dairy, so I wonder if maybe a tablespoon of the juice from a jar of sauerkraut would do the trick or if it would just make everything weird....

Reflecting a more 2023 approach, I made this in the airfryer (8 minutes on one side, 4 minutes on the other) and it retained a delicious, juicy flavor. I also halved the butter, and I did not have chipotle power so I used gochuguru, and I thought the chicken basting was delicious. Served over brown rice (where I added a bit of miso, salt, gochuguru and celery), this was a reasonably healthy dinner.

I will make this, but why not use a sheet pan if getting the correct Pyrex is a challenge? I will try it on a sheet pan.

Be careful of any glass bakeware in the oven when the temperature will be high, even OXO, and even vintage Pyrex. At least twenty years ago, my favorite Pyrex (borosilicate glass) baking dish exploded coming out of the oven. Dinner and and the pan were both shattered. The pan was good, old-fashioned Pyrex. There may have been a scratch somewhere on the surface, which would have rendered the pan vulnerable to shattering, but it always looked brand new to me. It's just not worth the risk.

So, for the miso garlic sauce you just add the minced garlic to melted butter, miso, lemon juice and water, return to Medium-Low and stir to make a sauce... no "blooming" of the garlic in the butter or other fat? Strikes me it's going to still be all-but raw.

This miso garlic sauce on pasta is out of this world good