Recipe Background
If you're looking for a hearty taste of the South, well then, you're in the right place. Smothered Southern Grits is good, down-home cookin'. You get to enjoy some cheesy grits piled high with a big scoop of Cajun-seasoned chicken and veggies. It's just like momma makes 'em but with a little flare. Get the good stuff with Smothered Southern Grits!
If you're looking for a hearty taste of the South, well then, you're in the right place. Smothered Southern Grits is good, down-home cookin'. You get to enjoy some cheesy grits piled high with a big scoop of Cajun-seasoned chicken and veggies. It's just like momma makes 'em but with a little flare. Get the good stuff with Smothered Southern Grits!
Ingredients
For the chicken and the vegetables:
- 2 (4-ounce) chicken breasts pounded to an even thickness
- Cajun or Creole seasoning to taste
- salt to taste
- pepper to taste
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 small green bell pepper thinly sliced
- 1/2 large sweet onion thinly sliced
- 4 ounces mushrooms sliced
- 1 1/2 cups chicken broth
For the parmesan grits:
- 1 1/2 cups chicken broth
- salt to taste
- 1/2 cup quick-cooking corn grits such as Bob's Red Mill® Corn Grits
- 1/2 cup parmesan cheese freshly grated
- 1 tablespoon butter
- green onions to taste, sliced, for garnish
Directions
- Generously season each of the chicken breasts on both sides with the Cajun seasoning, the salt, and the pepper.
- Coat a large, heavy-bottomed skillet with nonstick cooking spray, then place it over high heat.
- Add the seasoned chicken breasts to the heated skillet and sear until they are golden-brown, about 1-2 minutes per side. Transfer them to a plate. Note: It is okay for the meat not to be cooked through.
- In the same skillet, add 1 tablespoon of the butter and the oil and heat until the butter has melted.
- Add the bell peppers, the onions, the mushrooms, the salt, and the pepper to the butter mixture and sauté, stirring frequently, until the veggies are caramelized and tender, about 6-7 minutes.
- Add the chicken breasts to the skillet and evenly top them with the veggies.
- Add 1 1/2 cups of the chicken broth to the chicken mixture and bring to a boil. Cook, stirring often, until the liquid is reduced by a little more than half and the meat reaches an internal temperature of 165 degrees F.
- While the chicken mixture is cooking, in a saucepan over high heat, add the remaining chicken broth and the salt and bring to a boil.
- Add the grits to the boiling chicken broth and reduce the heat to medium-low. Cook, whisking constantly, until it has thickened but is still creamy and smooth, about 3-5 minutes.
- Transfer the saucepan from the heat. Stir the parmesan cheese and the remaining butter into the grits.
- Taste the grits and season with the salt, as needed. Stir to combine.
- Evenly scoop the grits into serving bowls, then top with the chicken mixture.
- Evenly drizzle the sauce from the skillet over each of the serving bowls.
- Serve garnished with the green onions.
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