Creamy Miso Gratin with Tender Chicken and Vegetables

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Baked gratin with succulent chicken, seasonal vegetables, and a creamy miso-flavored sauce topped with golden melted cheese. This Japanese-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken thighs, carrot, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 g boneless chicken thighs
• 1 medium (100 g) carrot
• 1 cup (90 g) broccoli florets
• 1 small (70 g) onion
• 2 tbsp white miso paste
• 1 cup heavy cream
• 1 cup grated mozzarella cheese
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1/2 cup milk
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut 300 g boneless chicken thighs into 1-inch pieces. Peel and slice 1 medium carrot into thin rounds. Cut 1 cup broccoli florets into bite-sized pieces. Thinly slice 1 small onion.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add chicken pieces and season with 1/2 tsp black pepper and 1/2 tsp salt. Sauté for 4-5 minutes until lightly browned but not fully cooked. Remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp butter and melt over medium heat. Add sliced onion and carrot, sauté for 5 minutes until slightly softened.
4. Step 4: Sprinkle 1 tbsp all-purpose flour over vegetables and stir constantly for 1 minute to form a roux.
5. Step 5: Gradually whisk in 1/2 cup milk and 1 cup heavy cream, stirring until the sauce thickens, about 3-4 minutes.
6. Step 6: Whisk in 2 tbsp white miso paste until fully incorporated and sauce is creamy.
7. Step 7: Add sautéed chicken and broccoli florets to the sauce, stir to combine, and season with remaining 1/2 tsp salt.
8. Step 8: Transfer the mixture to a buttered gratin dish and evenly sprinkle 1 cup grated mozzarella cheese on top.
9. Step 9: Bake in preheated oven for 20-25 minutes until the cheese is melted, bubbly, and golden brown on top.
10. Step 10: Let rest for 5 minutes before serving warm as a comforting main dish.