Seared Chicken with Miso Butter Sauce and Charred Broccoli Salad

This dish brings together the umami richness of miso with the bright crunch of a sesame-dressed salad. Pan-seared chicken cutlets are cooked until golden and juicy, then topped with a silky miso-garlic sauce enriched with butter. The side salad features charred broccoli and coleslaw mix tossed in a tangy sesame vinaigrette, with cucumber and scallions for freshness.

Perfect for a quick weeknight dinner, this recipe is packed with protein and vegetables and comes together in about 30 minutes. The combination of savory, nutty and slightly sweet flavors will make it a new favorite.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Cut broccoli into bite-size pieces if needed. Trim and thinly slice scallions, separating whites from greens. Trim and dice cucumber into ¼-inch pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli and season with salt and pepper. Cook, stirring occasionally, until lightly charred, 4-5 minutes. Add ½ cup water and cook until broccoli is tender and water has evaporated, 2-3 minutes more. Turn off heat; transfer to a medium bowl. Wipe out pan.
3. Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. If chicken browns too quickly, reduce heat to medium. Turn off heat; transfer to a cutting board. Tent with foil to keep warm. Wipe out pan.
4. Combine ¼ cup water, miso sauce concentrate, half the garlic powder and a pinch of salt in the pan over medium heat. Bring to a simmer and cook, stirring, until slightly thickened, 1-2 minutes. Remove from heat; stir in 1 tablespoon butter and ¼ teaspoon sugar until combined.
5. In a large bowl, combine vinegar, half the sesame oil and a pinch of salt. Add broccoli, coleslaw mix, scallion whites, cucumber and half the sesame seeds. Toss until coated.
6. Slice chicken crosswise. Divide chicken and charred broccoli salad between plates. Spoon miso pan sauce over chicken. Sprinkle with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. If they are thick, pound them to an even thickness for even cooking. Adjust cooking time as needed.

What can I substitute for coleslaw mix?

Shredded cabbage or a mix of shredded cabbage and carrots works well. You can also use thinly sliced Brussels sprouts.

Is this recipe gluten-free?

The ingredients listed are gluten-free, but check the labels on miso sauce concentrate and rice wine vinegar to ensure they are certified gluten-free.