Chicken and Cheesy Grits Recipe

Introduction

Cheesy grits are a comforting Southern classic, rich and creamy with a perfect cheesy bite. Paired with crispy, Cajun-spiced chicken, this dish makes a satisfying meal that’s both hearty and flavorful.

Ingredients

• 2 large boneless, skinless chicken breasts
• 1/2 teaspoon salt (for chicken)
• 1/4 teaspoon pepper (for chicken)
• 1 large egg
• 1 cup panko bread crumbs
• 1.5 teaspoons Cajun seasoning
• 1/2 teaspoon garlic powder
• 3 tablespoons canola oil (or vegetable oil)
• 2 cups whole milk
• 2 cups chicken broth
• 1/2 teaspoon salt (for grits)
• 1 cup stone ground grits (not instant)
• 1/2 teaspoon pepper (for grits)
• 1/4 cup unsalted butter
• 4 ounces sharp cheddar cheese (shredded)
• Hot sauce (to taste)

Instructions

1. Step 1: Slice each chicken breast in half lengthwise to create four thin pieces. Pat dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Step 2: In a shallow bowl, whisk the egg. In a second shallow bowl, mix panko bread crumbs, Cajun seasoning, and garlic powder.
3. Step 3: Dip one chicken piece into the egg, coating fully, then shake off excess. Press into the breading mixture, coating evenly. Shake off excess breading and place on a plate. Repeat with remaining chicken.
4. Step 4: Begin cooking the grits now. In a saucepan over medium heat, combine milk, chicken broth, and 1/2 teaspoon salt. Bring to a simmer.
5. Step 5: Slowly whisk in the grits, reduce heat to medium-low, and cook for about 20 minutes, whisking frequently to prevent sticking. Add water if needed to keep creamy.
6. Step 6: While grits cook, heat oil in a pan over medium heat. Fry breaded chicken without overcrowding, about 3-4 minutes per side, until golden and cooked through. Transfer to a plate and rest for 2–3 minutes, then slice into strips.
7. Step 7: Remove grits from heat and stir in pepper, butter, and shredded cheddar until melted and smooth.
8. Step 8: Serve grits in bowls topped with sliced Cajun chicken and hot sauce to taste. Enjoy immediately.

Tips & Variations

• Use stone ground grits for the best texture; instant grits won’t develop the same creaminess.
• If you like extra spice, add more Cajun seasoning or a dash of cayenne to the breading mix.
• For a richer flavor, substitute half the milk for heavy cream when cooking grits.
• Try topping with chopped green onions or fresh parsley for a burst of color and freshness.

Storage

Store leftover cheesy grits and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat grits gently in a saucepan with a splash of milk to restore creaminess. Reheat chicken slices in a skillet over medium heat until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant grits instead of stone ground?

Instant grits cook faster but won’t have the same creamy texture and depth of flavor as stone ground. For best results, stick with stone ground grits.

How do I know when the chicken is fully cooked?

Cook the chicken strips until the breading is golden and the chicken lifts easily from the pan, about 3-4 minutes per side. The internal temperature should reach 165°F (74°C).

Chicken and Cheesy Grits Recipe

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4.6 from 96 reviews

This Cheesy Grits recipe features crispy Cajun-seasoned breaded chicken paired with creamy, rich cheddar grits. The dish combines perfectly seasoned fried chicken strips with smooth stone-ground grits cooked in milk and chicken broth, enriched with butter and sharp cheddar cheese. A touch of hot sauce adds an optional kick, making this Southern-inspired comfort food ideal for a satisfying lunch or dinner.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Chicken

• 2 large boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg
• 1 cup panko bread crumbs
• 1.5 teaspoons Cajun seasoning
• 1/2 teaspoon garlic powder
• 3 tablespoons canola oil (or vegetable oil)

Cheesy Grits

• 2 cups whole milk
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1 cup stone ground grits (not instant)
• 1/2 teaspoon pepper
• 1/4 cup unsalted butter
• 4 ounces sharp cheddar cheese, shredded
• hot sauce, to taste

Instructions

1. Prepare the chicken: Carefully slice each chicken breast in half lengthwise to create four thin pieces. Pat the chicken dry with paper towels to ensure the breading sticks well. Season both sides with salt and pepper, then set aside.
2. Set up the breading stations: In a shallow bowl, whisk the egg. In another shallow bowl, combine the panko bread crumbs, Cajun seasoning, and garlic powder.
3. Bread the chicken: Dip each chicken piece into the egg mixture, flipping to coat evenly. Gently shake off excess egg, then dredge in the bread crumb mixture, pressing the crumbs gently to adhere well. Shake off excess crumbs and place the breaded chicken on a plate. Repeat for all pieces.
4. Start cooking the grits: Begin preparing the grits while you bread the chicken so that timing coincides with frying. This ensures the grits and chicken finish around the same time.
5. Cook the chicken: Heat oil in a pan over medium heat. When hot, add the breaded chicken pieces without overcrowding the pan. Fry each side for 3-4 minutes, or until the breading is golden brown and the chicken releases easily from the pan. You may need to cook in batches. Transfer cooked chicken to a plate and allow to rest for 2-3 minutes before slicing into thin strips.
6. Simmer the grits: In a saucepan over medium heat, combine milk, chicken broth, and salt. Bring to a simmer. Slowly whisk in the stone ground grits to avoid lumps.
7. Cook the grits: Reduce heat to medium-low and cook, whisking frequently, for about 20 minutes. If the grits begin to stick, lower the heat further and add a splash of water. The final texture should be creamy and thick without roughness.
8. Finish the grits: Remove the saucepan from heat and stir in pepper, butter, and shredded sharp cheddar until fully melted and smooth.
9. Serve: Portion the cheesy grits into bowls, top with sliced fried Cajun chicken strips, and add hot sauce to taste. Serve immediately for best flavor and texture.

Notes

• Using stone ground grits is essential for a creamy texture; instant grits will not provide the same quality.
• Patting the chicken dry before breading helps achieve a crispy crust.
• You can adjust the amount of Cajun seasoning to control the spice level of the chicken.
• Keep stirring the grits regularly while cooking to prevent lumps and sticking.
• Let the cooked chicken rest before slicing to retain juicy tenderness.
• For a lower fat option, use reduced-fat milk and cheese, and pan spray instead of oil for frying.

Keywords: cheesy grits, Cajun chicken, Southern comfort food, fried chicken, creamy grits, stone ground grits, sharp cheddar, Cajun seasoning