Crispy Skillet Chicken with Miso Sesame Pesto Recipe

Crispy Skillet Chicken with Miso-Sesame Pesto is a satisfying yet light meal ready in 30 minutes or less. Golden, crispy chicken thighs topped with fresh mozzarella and an umami-rich miso-sesame pesto make a comforting one-pan dinner that’s simple to prepare and full of flavor.

This dish balances crisp seared skin and juicy meat with a bright, savory pesto. The pesto leans into umami from white miso, toasted sesame oil, and fish sauce, rounded with basil and peanuts for texture. It’s a fresh, unexpected twist on classic pesto—no pine nuts required.

The meal comes together quickly: make the pesto in a food processor, sear the chicken in a cast iron skillet to get a deeply golden crust, then finish in the oven. A slice of fresh mozzarella melts over each thigh before serving, creating a creamy contrast to the bold pesto. This is a great weeknight recipe that also feels special enough for guests.

The miso-sesame pesto is versatile and can be scaled up for more sauce or used as a dip, sandwich spread, or tossed with roasted vegetables. The combination of sesame, miso, and fish sauce gives a savory depth while basil and peanuts add freshness and crunch. If you prefer to avoid fish sauce, a splash of soy sauce or tamari can be used instead, keeping the overall profile savory and balanced.

Tips for best results:

Use skin-on, bone-in thighs for the most flavor and juiciness; the skin crisps up nicely when seared.
Don’t overcrowd the skillet. Sear in batches if needed so the skin gets a golden crust rather than steaming.
Pulse the pesto ingredients until just combined for a bit of texture—over-processing will make it too smooth and heavy.
Let the chicken rest a few minutes after baking so juices redistribute before serving.

Print Recipe

Crispy Skillet Chicken with Miso-Sesame Pesto

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

1/3 cup dry-roasted unsalted peanuts

2 cups packed fresh basil

1/4 cup olive oil

2 tbsp toasted sesame oil

2 tbsp white miso

1 tbsp rice wine vinegar

2 tsp fish sauce (or substitute soy sauce/tamari)

1/2 tsp red pepper flakes

3 garlic cloves

3 tbsp unsalted butter

6 bone-in, skin-on chicken thighs

6 slices fresh mozzarella

Thai basil, for garnish

Salt and pepper to taste

Directions:

Preheat your oven to 400°F (200°C).

Make the pesto: In a small food processor combine the peanuts and basil and pulse until the pieces are about pea-sized. Add the olive oil, toasted sesame oil, white miso, rice wine vinegar, fish sauce, red pepper flakes, and garlic. Pulse until the mixture is mostly smooth but still has a bit of texture. Transfer the pesto to a bowl and set aside.

Cook the chicken: Heat a 10-inch cast iron skillet over medium heat and melt the butter. Pat the chicken thighs dry and season both sides with salt and pepper. Place the thighs skin-side down in the skillet and sear for about 4 minutes, until the skin is golden and crisp. Flip and sear the other side for about 2 minutes.

Finish in the oven: Transfer the skillet to the preheated oven and roast the chicken for about 20 minutes. Remove the skillet, place a slice of mozzarella on each thigh, and return the skillet to the oven for about 5 minutes, or until the cheese has melted and the chicken reaches an internal temperature of 165°F (74°C).

Serve: Remove the skillet from the oven. Spoon the miso-sesame pesto over each chicken thigh and garnish with Thai basil. Serve family style or plate individually. Enjoy!

Pesto adapted from Cooking Light Magazine

Conclusion: Elevate weeknight dinners with this Crispy Skillet Chicken with Miso-Sesame Pesto. The combination of crisp chicken, melted mozzarella, and a bold, savory pesto creates a memorable meal that’s quick enough for busy evenings yet impressive enough for entertaining.