Chrissy Teigen’s Spicy Miso Marinara Chicken Parm Recipe | Boursin Cheese
Recipe

Chrissy Teigen’s Spicy Miso Marinara Chicken Parm

with Boursin® Rosemary & Black Garlic

This recipe is a total game-changer. It’s simple, delicious, and perfect for a weeknight dinner. The flavors are amazing, and the Boursin® adds a nice touch of creaminess. The spicy miso brings a bold twist that elevates the traditional marinara sauce, while the crispy chicken adds satisfying texture. Serve it with a fresh salad or garlic bread for a complete and comforting meal.

  • Level easy

  • Prep time 10 MIN

  • Cook time 20 MIN

  • Total time 30 MIN

Directions

Your Turn To Create

Prep
  • Season the pounded chicken with salt and pepper.
  • Mix the panko with the grated parmesan, garlic powder and onion powder.
  • Dust the seasoned chicken with the all purpose flour.
  • Dip each piece into the egg wash and coat thoroughly with the seasoned panko.
  • In a fry pan, heat the oil to 300° F.
Cook
  • Place each piece of chicken into the pan and cook each side for 3 to 4 minutes or until golden.
  • Remove the chicken pieces from the pan and set aside onto a sheet pan.
Serve
  • Stir the marinara, miso paste and sambal oelek to incorporate in a bowl.
  • Spoon the sauce over the chicken.
  • Top each chicken with crumbled pieces of the Rosemary & Black Garlic Boursin.
  • Roast in a preheated 450 F oven for 10 to 15 minutes or until the cheese starts to melt.
  • Plate the chicken onto a serving plate.
  • Pile each piece of chicken with arugula, lemon zest, and fresh squeezed lemon juice.
  • 5.3 oz Boursin Rosemary & Black Garlic Cheese

  • 2 8oz boneless chicken breast, pounded thin 1/4″

  • 1 cup panko

  • 1/4 cup grated parmesan

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp kosher salt

  • 1/4 tsp cracked black pepper

  • 4 Tbsp all purpose flour

  • 1 egg, beaten

  • 1/2 cup cooking oil or olive oil

  • Spicy Miso Marinara:

  • 1 cup marinara sauce, store bought

  • 1.5 Tbsp miso paste

  • 1 Tbsp sambal oelek or sriracha

  • Garnish:

  • Arugula (optional)

  • Zest and juice of 1/2 lemon (optional)

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