Miso Chicken and Mushrooms

Miso Chicken and Mushrooms

A popular recipe with my family and friends.  I like to use boneless, skinless chicken thighs in this recipe because I prefer them but chicken breast works well too. I always keep a few bottles of the Naam’s Miso Gravy in my pantry. If you haven’t tried miso gravy before, you must. It’s packed with flavor and so delicious on roasted veggies, salmon, oven fries and makes a fantastic cooking sauce for chicken. Serve garnished with parsley over mashed potatoes or cauliflower and veggies. Perfect fall meal!

Miso Chicken and Mushrooms

Course: Main Course
Keyword: Diabetic Friendly, easy weeknight meal, Low Carb
Servings: 4


  • 8-10 tbsp chicken thighs boneless and skinless
  • 3 tbsp olive oil
  • 1 onion sliced
  • 2 cups mushrooms sliced
  • 1 bottle Miso Gravy I use Naam's
  • 3 tbsp parsley chopped (optional)
  • salt and pepper to taste


  • Sear chicken thighs on both sides on in olive oil over high heat (don’t cook through). Season with salt and pepper. Set aside. Lightly sauté onions and mushrooms in olive oil. Strain and spread over the bottom of a baking dish. Lay chicken thighs on top. Pour the bottle of miso gravy over top and bake in a 350 degree oven for 35-40 minutes.

2 thoughts on “Miso Chicken and Mushrooms”

  • Miso Chicken and Mushrooms is my favourite new go too. And I now always have a bottle or two of Miso Gravy in my pantry.
    Thanks Julianne !
    PS – I have told Marina that she has to make this for her family.

    • Thank’s Elaine. Glad you like it! If you like salmon, try brushing miso gravy on top and adding sesame seeds. So good!

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