Ingredients:
1/4 cupplus 1 tablespoon (2¾ ounces) plain, full-fat cream cheese (either spread or bar form)
1 tablespoonplus 2 teaspoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoonsmiso (any variety)
1 tablespoonfresh thyme leaves or 1 teaspoon dried thyme
2 teaspoonssoy sauce
1/2 teaspoonkosher salt, plus more
1/2 teaspoonfreshly ground black pepper, plus more
1 poundmushrooms (any variety), coarsely chopped into equal-sized chunks
1 3/4 to 2 poundsskinless, boneless chicken thighs
1/4 cupfinely chopped herbs, such as chives, parsley, or dill
Buttered noodles, rice, or crusty bread, for serving
Directions:
Heat the oven to 425°F. In a small bowl, stir the cream cheese, oil, miso, thyme, soy sauce, ½ teaspoon salt, and ½ teaspoon pepper until smooth and well combined. (Tip: If the cream cheese and miso are cold and hard to integrate, set the bowl in warm water, just high enough to come up the sides, until gently warmed.)
Place the mushrooms in a 13-by-9-inch pan (or a similar sized baking dish). Toss with a few teaspoons of oil and 1 to 2 pinches of salt and pepper. Arrange in an even layer.
Using your hands, rub the cream cheese mixture evenly over both sides of the chicken thighs, then arrange on top of the mushrooms in an even layer, without letting them overlap (they’ll roast better this way).
Roast for 20 to 25 minutes, until the chicken is cooked through (an instant-read thermometer inserted into the thickest part should register 165°F) and lightly browned around the edges and the mushrooms are tender. (Note that you’ll be left with a lightly creamy, golden pan sauce, which is good! Don’t spoon this off!) If you want extra browning, feel free to run the pan under the broiler for a minute or two.
Garnish the chicken and mushrooms with the herbs. Serve warm with the noodles, rice, or bread on the side to sop up the sauce.