Cast Iron

Skillet Chicken with Corn and Miso Butter

by:
July 25, 2018
20 Ratings
Author Notes

This Skillet Chicken with Corn and Miso Butter is a winner on so many levels: It’s simple to prepare, boldly flavored, and cooked entirely on the stovetop in one skillet. I’ve been making it since the first sweet corn arrived at my local farm stands, but I’m already dreaming of ways to riff on it all year long: green beans, shaved Brussels sprouts, shredded kale, sliced carrots, and cubed sweet potatoes this fall and winter; asparagus, sugar snaps peas, and radishes this spring.

Note: Cook the chicken slowly over moderate heat so it evenly caramelizes. Your patience will be rewarded with deeply bronzed, sticky, salty-sweet chicken and a gorgeous fond on the bottom of your skillet, which will make the corn (or any vegetable you're using!) all kinds of crazy good. —EmilyC

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4
Ingredients
  • 2 tablespoons white miso, separated
  • 3 tablespoons olive oil, separated
  • 1 tablespoon lime juice
  • 1/2 teaspoon honey
  • kosher salt, to taste
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts
  • 3/4 cup finely chopped Vidalia onion (from 1 small onion)
  • 3 to 3 1/2 cups corn (from 5 to 6 ears)
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon butter, softened
  • lime wedges, for serving
  • A big handful of chopped chives or cilantro, for serving
In This Recipe
Directions
  1. In a small bowl, stir together 1 tablespoon miso (level, not heaping), 2 tablespoons olive oil, lime juice, and honey until smooth.
  2. Place chicken on a large plate or dish and dry well to promote even browning. Lightly season both sides with kosher salt (keeping in mind that the miso will add saltiness). Spoon the miso rub over the chicken, and using your hands, rub it evenly over both sides of the chicken.
  3. In a 12-inch cast-iron or heavy nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the chicken thighs to the skillet and cook until nicely browned on the first side, about 10 minutes. (Take your time: you want the miso chicken and fond in the skillet to nicely caramelize, not burn; lower heat if needed.) Flip; continue cooking until browned and cooked through (an internal temperature of 165 degrees F), about 8 to 10 minutes longer. Transfer the thighs to a plate and set aside. Pour off any excess fat, leaving a tablespoon or two in the skillet.
  4. Add onions to the skillet, scraping up the fond with a wooden spoon as they start to cook. (Add a tablespoon of water, if needed, to help deglaze the pan.) Cook the onions until tender, about 5 minutes. They’ll be a rich brown from the fond.
  5. Meanwhile, in a small bowl, combine butter and remaining tablespoon of miso. Stir and smash together until well integrated.
  6. Add the corn and thyme to the skillet with the onions; saute until the corn is crisp-tender, stirring several times, about 3 to 4 minutes. Add miso butter, stirring to evenly coat the corn in it as it melts. Cook for another minute, then remove from heat. Squeeze a little lime juice over the corn. Adjust acidity and seasoning, to taste.
  7. Top with chives or cilantro, and serve warm with lime wedges on the side.

See what other Food52ers are saying.

  • Naomi
    Naomi
  • Melissa S
    Melissa S
  • Hannah
    Hannah
  • EmilyC
    EmilyC
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

13 Reviews

Erin February 4, 2021
I made this with boneless chicken thighs and added half a red bell pepper to after the onion and before the corn. I used local corn that we froze last summer and this was a great use for it. The vegetables had a succotash vibe that was fantastic.

I can't wait to try this again with different vegetables. We eat chicken 4-5 nights a week and I can't tell you how much I appreciate your recipe which is actually different from the same old chicken recipes that we've been eating all year!
 
Naomi May 17, 2020
Made with 2 chicken breasts, frozen corn, and dried thyme-- still wonderful. I was scared I cooked the miso too hard since my chicken was still a little frozen. It turned black, but it wasn't at all burnt.
 
Melissa S. May 12, 2020
I liked this! The miso browned nicely and gave the chicken a great flavor. Very quick. I didn't make the corn, but I bet it would be delicious. Perfect quick summer dinner.
 
Hannah November 4, 2019
This dish was really good! The corn side is addictive, too! I used a Trader Joe’s bag of white corn from the freezer section, which worked like a charm. Served this with sautéed garlic and spinach. I would make it again and serve it with a sweet corn bread or spoon bread to sop up any extra flavor, and maybe just do a spinach-and-tomato salad for vegetables.
 
Author Comment
EmilyC November 5, 2019
So glad you liked this, Hannah, and great tip on using TJ frozen corn! Thanks for your note!
 
spiritinform October 20, 2019
Can you leave the skin on?
 
Author Comment
EmilyC November 5, 2019
Yes, absolutely!
 
Bee September 30, 2019
What is the difference between red and white miso and are they interchangeable??
 
Author Comment
EmilyC October 1, 2019
Hi Bee: White miso is milder and sweeter than red miso, which has a deep umami flavor. The difference comes from the fermentation process. I’ve never used red miso for this particular dish, but I think it would work just fine. I’d suggest cutting back the amount you use in the miso butter, and then you can more to taste. Please let me know how it goes if you try the dish!
 
kkathrine September 27, 2019
Would there be any adjustments if I were to make this recipe with frozen corn?
 
Author Comment
EmilyC September 27, 2019
Hi there! You may have to sauté the corn for a few minutes longer, but otherwise I don’t think any adjustments are needed. I hope you enjoy the dish!!
 
Rani B. August 8, 2019
What is fond?
 
Danielle September 23, 2019
The brown bits “burned” to the bottom of the pan