That’s where chicken and grits Recipe come in. This dish blends juicy, seasoned chicken with creamy, cheesy grits to create the perfect bite comforting, rich, and deeply satisfying.
I love how easy it is to make, yet it feels like something special every single time. Whether I’m craving a soulful brunch or a quick weeknight dinner, this recipe always hits the spot.
In this post, I’ll walk you through every step, from cooking the chicken just right to getting the grits silky smooth. If you’ve never tried it, you’re seriously missing out.
How To Make Chicken and Grits
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Difficulty: Easy
Cuisine: American
Yield: 4 servings
Equipment Needed
- Large skillet or cast-iron pan
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon Creole or Cajun seasoning
- 2 tablespoons vegetable oil
- 1/2 cup chicken broth or white wine (optional, for pan sauce)
For the Grits:
- 4 cups water or chicken broth
- 1 cup quick-cooking grits
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese
Step-by-Step Instructions
1. Prepare the Grits
In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Add 1/2 teaspoon of salt. Gradually whisk in 1 cup of grits, reducing the heat to low. Cover and cook for about 5 minutes, stirring occasionally, until the grits are thickened. Remove from heat, stir in 2 tablespoons of butter and 1/2 cup of shredded cheddar cheese until melted and smooth. Keep warm.
2. Season and Cook the Chicken
Pat the chicken pieces dry with paper towels. Rub both sides with 1 tablespoon of Creole or Cajun seasoning. In a large skillet over medium-high heat, add 2 tablespoons of vegetable oil. Once hot, add the chicken and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is browned. Remove the chicken from the skillet and set aside.
3. Optional Pan Sauce
If desired, deglaze the skillet by adding 1/2 cup of chicken broth or white wine. Scrape up any browned bits from the bottom of the pan and simmer for 2-3 minutes until the sauce is slightly reduced. Drizzle over the cooked chicken.
4. Assemble the Dish
Spoon the creamy grits onto plates or into bowls. Top with the cooked chicken pieces. Drizzle with the optional pan sauce. Garnish with chopped green onions or fresh herbs if desired.
Nutrition Facts (Per Serving)
- Calories: Approximately 463 kcal
- Protein: 35g
- Carbohydrates: 30g
- Fat: 20g
- Fiber: 1g
- Sodium: 600mg
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Serving Suggestions
This dish pairs well with sautéed greens like collard greens or spinach. For added flavor, consider serving with a side of pickled vegetables or a simple green salad. A glass of sweet tea or a light white wine complements the meal nicely.
Tips for This Recipe
- Season boldly. I never hold back on seasoning the chicken. A good Cajun or Creole blend makes all the difference.
- Use broth for extra flavor. I cook my grits in chicken broth instead of water—it gives them a richer, deeper taste.
- Don’t rush the grits. Low and slow is key. I stir them often to keep them creamy and lump-free.
- Rest the chicken. After cooking, I let the chicken sit for a few minutes so the juices stay locked in.
- Cheese matters. Sharp cheddar is my go-to, but sometimes I mix in a little smoked Gouda for an extra kick.
- Add a little butter at the end. It gives the grits that silky finish that makes them unforgettable.
Health Benefits
This meal provides a good source of protein from the chicken, essential for muscle repair and growth. Grits offer carbohydrates for energy, and when made with whole-grain corn, they add dietary fiber.
Using low-fat cheese and controlling added fats can make this dish a balanced option for those monitoring their fat intake.
Storing Your Chicken and Grits
When I have leftovers, I always store the chicken and grits separately. I keep the chicken in an airtight container in the fridge for up to 3 days.
The grits go in their own sealed container—they thicken as they cool, so I add a splash of milk or broth when I reheat them.
If I’m freezing the chicken, I wrap it tightly and use it within a month. I don’t recommend freezing the grits—they lose their creamy texture.
Reheat both gently on the stove or in the microwave, and they’re just as comforting the second time around.
Can I Make Chicken and Grits with a Different Protein?
I often switch up the protein depending on what I have on hand or my mood. Shrimp is a fantastic alternative—it cooks quickly and pairs perfectly with creamy grits for a classic Southern twist.
If I want something lighter, I go for grilled or baked fish, which adds a fresh, delicate flavor. Sometimes, I even use sausage or bacon for a smoky, savory touch that changes the whole vibe of the dish.
For a vegetarian option, sautéed mushrooms or crispy tofu work surprisingly well. The great thing about chicken and grits recipes is how flexible they are—you can easily make it your own with whatever protein you love.
How Do You Jazz Up Grits?
Whenever I want to take my grits from simple to spectacular, I like to add a few special ingredients. Stirring in sharp cheddar cheese is a must—it melts beautifully and adds rich flavor.
Sometimes, I toss in a little cream or milk instead of water to make them extra creamy. For a bit of a kick, I sprinkle in some smoked paprika or a dash of hot sauce. Fresh herbs like chives or parsley brighten things up and add a pop of color.
And if I’m feeling indulgent, a pat of butter on top right before serving seals the deal. Jazzing up grits is all about layering flavors that make every spoonful irresistible.
Note
For a lighter version, consider grilling or baking the chicken instead of pan-frying. Using low-fat cheese and milk in the grits can also reduce the overall fat content.
Conclusion
Chicken and grits recipes are more than just food they’re a cozy, satisfying experience you can create any day of the week. I keep it simple: season the chicken right, don’t rush the grits, and always taste as I go.
Once you get the basics down, you can twist the recipe to fit your mood or pantry. Want it spicy? Add hot sauce. Need it lighter? Try grilled chicken.
The beauty is in the flexibility. So next time you’re craving something rich and homey, you know exactly how to make it happen. Start here, trust your taste, and make it yours.