This sticky One Tray Miso Chicken Cabbage Rice Bake is the kind of cosy one tray dinner that feels far more elevated than the effort required to make it. Crispy golden chicken thighs are baked over silky cabbage and deeply savoury garlic and ginger rice, while a sweet and salty miso glaze caramelises over the top as everything cooks together.
The cabbage becomes unbelievably soft and buttery as it steams in the stock and chicken juices, while the rice absorbs all the flavour underneath. It’s warming, comforting and perfect for winter meal prep, but still fresh enough thanks to the ginger, spring onion and sesame.
Looking for other one tray bake style recipes? You'll love my Butter Paneer One Tray Bake, or my Roast Salmon and Greens Salad.
Jump to:
- Why You'll Love This One Tray Miso Chicken Cabbage Rice Bake
- Ingredients for One Tray Miso Chicken Cabbage Rice Bake
- Instructions for One Tray Miso Chicken Cabbage Rice Bake
- Tips For The Best Miso Chicken Rice Bake
- Substitutions
- Equipment
- Storage
- FAQ
- Related
- WATCH HOW TO MAKE THIS RECIPE:
- One Tray Miso Chicken Cabbage Rice Bake
Why You'll Love This One Tray Miso Chicken Cabbage Rice Bake
- Everything cooks in one tray, making cleanup incredibly easy.
- The chicken skin becomes deeply golden and sticky while the rice absorbs all the flavour underneath.
- The cabbage softens into silky layers that almost melt into the rice.
- It reheats beautifully, making it perfect for meal prep lunches or easy dinners during the week.
- The balance of miso, ginger, garlic and honey makes the whole dish savoury, comforting and packed with flavour.
Ingredients for One Tray Miso Chicken Cabbage Rice Bake
- Chicken thighs: Skin-on bone-in chicken thighs stay juicy during baking and render out flavourful fat for the glaze.
- White miso paste: Adds deep savoury umami flavour and richness to both the rice and chicken glaze.
- Jasmine rice: Absorbs the stock and chicken juices beautifully while staying soft and fluffy.
- Green cabbage: Becomes buttery and silky as it steams over the rice.
- Ginger: Brings warmth and freshness that balances the richness of the chicken.
- Garlic: Adds depth and savouriness throughout the dish.
- Spring onion: Gives freshness and a mild onion flavour that lifts the rice.
- Soy sauce: Adds saltiness and umami.
- Honey: Helps the chicken glaze caramelise while balancing the savoury flavours.
- Rice vinegar: Cuts through the richness and brightens the dish.
- Sesame oil: Adds nuttiness and warmth.
See recipe card for quantities.
Instructions for One Tray Miso Chicken Cabbage Rice Bake
Step 1: Sear the chicken thighs
Step 2: Mix rice, stock, ginger, garlic, miso, soy and rice vinegar in a baking dish
Step 3: Top with cabbage wedges
Step 4: Top with chicken thighs and miso glaze, bake and enjoy!
Tips For The Best Miso Chicken Rice Bake
- Browning the chicken skin first is essential for rendering out fat and creating deeply golden crispy skin.
- Don’t skip rinsing the rice as it helps prevent the rice from becoming gluey.
- Keep the tray tightly covered for the first part of baking so the rice cooks evenly.
- If the top needs more colour at the end, place the tray briefly under a hot grill.
- Let the tray sit for 5- 10 minutes before serving so the rice can absorb any remaining liquid.
Substitutions
- Use wombok or savoy cabbage instead of green cabbage.
- Boneless chicken thighs can be used, but reduce the cooking time slightly.
- Brown rice can work, though additional liquid and cooking time will be needed.
- Maple syrup can be used instead of honey.
Equipment
This Stoneware Classic Rectangular Dish from Le Creuset is the perfect size for this. It's the 32cm size.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Or just cover the tray well in foil/plastic wrap and keep in the fridge.
Reheat in the microwave or covered in the oven until piping hot. Add a splash of water or stock before reheating if the rice has thickened slightly in the fridge.
FAQ
Can I make this ahead of time?
Yes. This recipe reheats extremely well and is great for meal prep lunches or dinners.
Can I freeze it?
The chicken freezes well, though the rice texture may soften slightly after thawing.
Can I use boneless chicken thighs?
Absolutely. Reduce the uncovered baking time slightly as they cook faster.
Why is my rice still firm?
Different baking dishes and ovens can affect cooking time slightly. If needed, add a small splash of stock or water, cover again and continue baking for another 10 minutes.
Can I make this spicier?
Yes. Add chilli flakes, chilli crisp or fresh chilli to the glaze or when serving.
Related
Looking for other recipes like this? Try these:
WATCH HOW TO MAKE THIS RECIPE:
One Tray Miso Chicken Cabbage Rice Bake
Ingredients
- 6 bone-in skin-on chicken thighs approximately 1kg
- 300 g jasmine rice rinsed well
- 800 ml chicken stock
- ½ green cabbage cut into wedges
4 spring onions finely sliced
- 4 cloves garlic finely sliced
- 1 tablespoon ginger finely grated
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Chicken Glaze
- 1 tablespoon white miso paste
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic finely grated
- 1 teaspoon ginger finely grated
- black pepper
To finish
- spring onion thinly sliced
- sesame seeds
- crispy chilli oil
- fresh coriander
Instructions
- Preheat oven to 180C fan.
- Season the chicken thighs generously with salt and pepper.
- Add the chicken thighs skin-side down to a large cold pan with no oil, bring to medium heat and cook for 8 - 10 minutes. To get a nice even sear, do not touch or move the chicken. Once it is browned enough it will release easily from the pan and have a nice golden crust.
- Meanwhile, to a large rectangular baking dish, add the rice, chicken stock, spring onion, garlic, ginger, miso, soy sauce, rice vinegar and sesame oil. Stir well until the miso is mostly dissolved.
- Arrange the cabbage wedges over the rice mixture.
- Remove the chicken from the pan and place on top of the cabbage wedges.
- Into the rendered chicken fat in the warm pan (off heat), stir through the miso, honey, soy sauce, sesame oil, garlic, ginger and black pepper until combined.
- Brush the glaze all over the chicken thighs and pour any extra over the gabbage/rice
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil and bake uncovered for another 15–20 minutes until the rice is tender, the cabbage is soft and silky and the chicken skin is browned and sticky.
- For extra colour if needed, place under the grill for a few minutes right at the end.
- Finish with spring onion, sesame seeds, coriander and crispy chilli oil if using.
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