Sheet-Pan Scallion Chicken With Bok Choy Recipe (2024)

Used boneless skinless chicken thighs so only cooked for 20 minutes

Such a unique and delicious flavor! No one knows what it is. After making this 3 times, from now on I will-Use 2 sheet pansPut all the chicken on one and give it a 10 min head start.Arrange vegetables on the other sheet pan.Pull out chicken from oven and place on top of veggies with any of the cooking juices. Bake another 10-15 min til done This should eliminate the overcooked book Choi or whatever veg you chose

I made this mostly as described, except I halved everything but the bok choy and used boneless, skinless chicken thighs.This is what "fusion" food is supposed to be. It doesn't taste like "Asian food with a bit of something", or like "French cooking with a twist".One doesn't really taste the dijon, the ginger, the garlic, or the miso. It doesn't taste specifically salty, or spicy, or sweet. One tastes only the "umami" - the savory combination of all of the above.Delicious and easy! Bravo!

Who knew ginger would pair so well with Dijon Mustard? I used skin-on bone-in thighs and rubbed some of the marinade under the skin. I had no scallions so I substituted minced shallots, which were great. I did put the thighs under the broiler for a few minutes after baking. Enthusiastic thumbs up for a weeknight dinner.

really good and easy - used soy sauce instead of miso paste but still came out really well

Follow-up: I DO NOT suggest cooking with the skin-on (and I love crispy skin). The sauce, if coated all over thigh by dipping thigh into a large bowl with sauce (vs recipe's suggestion to pat on top of thighs in pan before cooking) will preserve moisture and still give you a great semi-crust. Cooking with the skin-on will NOT bring the flavors into the chicken. Trust me...it's a great recipe but is not intended to be skin-on!

The chicken was pretty good but the bok choy was really burned after 30 minutes in the oven on 450 degrees.

I cook, a lot. This dish IS amazing...incredibly good and super easy. After mixing the sauce/coating, I put sauce into a large bowl and dipped individual thighs to coat it well before placing chicken on sheet pan. I did not cook lemon wedges, but saved them to squeeze fresh over plated chicken (adds another dimension on flavor). Use bone-in thighs to preserve flavor and moisture (vs boneless filets), trimming excess fat when removing skin. MAKE THIS NOW! Happy Holidays

This will be a staple for us. It was delicious. I added cashews on top and used broccoli instead of bok choy. This Dijon mixture is the bomb and so versatile. I will use it for so many more recipes.

We tried this with broccoli instead of bok choy, and while the chicken was excellent, the broccoli stole the show. I wondered if the temp and duration was going to give me burned veg but that didn't happen at all. Roasted at 450 for close to 40 minutes. Yum!

I make the marinade of scallions, mustard, ginger, etc., in a large ziplock baggie. I seal the bag and smoosh it all around with my fingers. They I drop the chicken pieces into the bag, reseal it, smoosh it all around some more until the pieces are coated. Then I proceed with the bok choy etc in the sheet pan. Saves a lot of clean up -- no bowl to clean up, and you can pop the sealed bag with chicken in fridge for awhile to finish the marinade.

I’d seriously double the marinade. Also, making it with haddock right now

Best sheet pan chicken recipe I have cooked. The miso Dijon spread was incredibly flavorful and loved how juicy it made the thighs. I had only two large bone in thighs on hand so I removed the skin, halved the spread but used all the organic baby bok choy. I had some Yukon gold potatoes so I cut them up and put them on one side of my sheet pan. The potatoes were a delicious addition as they soaked up the flavors of the chicken and spread but crisped up with high heat.

I used celery stalks, leaves and all in place of the bok choy and it was delicious.

Double veggies. Added a little sesame oil.

Agree with everyone who said the marinade is marvelous and comes together so quickly. I followed someone's suggestion to cook the chicken for 10 minutes first, and then add the bok choy. I also chopped up the stems (why waste them?) and added those to the first 10 minutes. For myself, I prefer bok choy sautéed in the wok, but I'll do this again with other vegetables.

Excellent favor and very easy to make. Is on my rotation. No substitutions needed!

Adapted a lot. Used broccoli and cabbage instead of bok choy, used soy sauce instead of miso (try coco amino next time). Did not have scallions, used onions.

A great recipe despite my punch hits w the chicken. I had an already cooked, leftover chicken breast that needed to be used. I tossed the chicken w the marinade & let it set while I roasted the veggies w some olive oil & a few dollops of marinade. I added the chicken about 5-10 minutes before the veggies were done. We really like it & I will make it again.

Fantastic! Made no changes to the recipe. Next time will probably double the bok choy. A nice addition was that it caramelized a bit and was wonderful! Served it over rice with Martha Rose Shulman’s “Cucumber Salad With Soy, Ginger, and Garlic.” Everything mixed together on the plate and no complaints!

For two people I halve the marinade and use one large skinless, boneless chicken breast cut in half and pounded to 1/2” thickness. Place the vegetables in the bottom of an 8” Corning Ware baking dish with chicken on top. Bok choy is great, but I’ve also used Swiss chard and it worked well. Bake at 400° for 22 minutes.

The bok choy got burnt. I did remove it from the oven early but I wish I would have kept a closer eye on it.

Super tasty and very simple to make. I used skinless boneless thighs and broiled at the end for a little char. I listened to the advice of others and added broccoli (perfect) and doubled the marinade (not sure this was necessary and I don’t think doubling the miso is a good idea). Too much miso made it a little too salty. With all that said, I would def make it again and double the veggies. They were delicious with the drippings and the flavors.

Perfect as is! I did not discard the chicken skins. Instead, I made crispy chicken skin on a sheet pan to serve along side. Sheet pan chicken skin little oil,salt and pepper parchment paper another sheet pan on top! Enjoy!

This was a puzzle. The marinade was delicious but the oven temp for the bok choi was a disaster. After 30 minutes I had a pan of blackened bok choi and semi done chicken and a serious amount of fluid which I tipped off and then finished the dish in a 400 degree oven for another 20 minutes - It is a puzzlement. And worth getting to the bottom of because the flavors were great. Do broccoli florets hold up better than Bok Choy?

Greg roasted w sunchokes, Japanese sweet potato. V good

Made it with cod and it was fantastic!

I made this exactly like the recipe but with large chicken breasts cut in half. It turned out good enough to eat, but very low on flavor with only the mustard making a mild statement. My beautiful baby bok choy was sadly overcooked into slimy unflavored pieces. This is not a keeper for me.

Made this with broccoli and b/s thighs.The time/effort/deliciousness trade off is great. Made extra sauce and briefly marinated the chicken before baking. This was a hit over rice. might use leftover sauce for roasting red potatoes.

Made with broccoli and made extra sauce. The time