Name: Caramelized Miso-Maple Glazed Chicken Thighs with Roasted Pecans & Herb-Mascarpone Swirl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs (about 1.5 lbs total); 2 tbsp white miso paste; 2 tbsp sugar-free maple syrup; 2 tbsp unsalted butter; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 cup raw pecans, roughly chopped; 4 oz mascarpone cheese, at room temperature; 1 tbsp finely chopped fresh rosemary; 1/2 tsp lemon zest; 1 tbsp fresh lemon juice; 1 tbsp chopped fresh chives (optional, for garnish)

Caramelized Miso-Maple Glazed Chicken Thighs with Roasted Pecans & Herb-Mascarpone Swirl

CookwithNewsletter

Say goodbye to boring high-protein dinners! These chicken thighs are glazed in a smoky-sweet miso-maple sauce, then roasted until their edges caramelize like your favorite dessert. Toasted pecans add crunch and nuttiness, while a swirl of rosemary-lemon mascarpone brings rich, tangy creaminess—no one will believe it's keto. Every bite delivers layered, synergistic flavors and craveable textures: think sticky-glossy chicken, buttery pecans, and a cool, herby swoosh. This is a power dinner disguised as indulgence, perfect for fueling your next adventure without ever feeling deprived.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
In a small saucepan, combine butter, miso paste, and sugar-free maple syrup over medium-low heat. Stir until melted and smooth, about 2 minutes. Remove from heat and set aside.
Pat chicken thighs dry with paper towels. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
Place chicken thighs on the prepared baking sheet. Brush generously with the miso-maple glaze, reserving a few tablespoons for later.
Roast chicken for 15 minutes. Remove from oven, baste with remaining glaze, and scatter chopped pecans all around the chicken. Return to oven and roast 8-10 more minutes, until chicken is deeply caramelized and pecans are toasted. Internal temp should reach 165°F (74°C).
While chicken roasts, blend mascarpone, rosemary, lemon zest, and lemon juice in a small bowl. Swirl with a spoon until lightly marbled, not fully mixed, for visual and textural interest.
Transfer chicken to plates, spooning caramelized pecans over top. Dollop or swoosh the herb-mascarpone alongside each portion. Garnish with chives, if desired. Serve hot, letting each person dip chicken bites in the silky mascarpone.