Description
Cajun Chicken and Cheesy Grits is a comforting Southern-inspired dish that combines the bold, spicy flavors of Cajun-seasoned chicken with the creamy richness of cheesy grits. The chicken breasts are sliced thin, breaded with a flavorful blend of panko crumbs, Cajun spices, and garlic, then pan-fried to a golden perfection. Paired with velvety grits made from stone-ground corn, simmered in milk and chicken broth, and enriched with butter and sharp cheddar cheese, this dish delivers a satisfying balance of heat, texture, and creamy goodness. A drizzle of hot sauce adds an extra kick, making it a hearty meal that warms the soul and excites the palate. Perfect for a cozy dinner, this dish offers a delightful taste of Southern comfort in every bite.
Ingredients
For the Cajun Chicken:
2 large boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon pepper
1 large egg
1 cup panko bread crumbs
1.5 teaspoons Cajun seasoning
½ teaspoon garlic powder
3 tablespoons canola oil, or vegetable oil
For the Cheesy Grits:
2 cups whole milk
2 cups chicken broth
½ teaspoon salt
1 cup stone ground grits (not instant)
½ teaspoon pepper
¼ cup unsalted butter
4 ounces sharp cheddar cheese, shredded
Hot sauce, to taste
Instructions
Cajun Chicken:
Carefully slice the chicken breasts in half lengthwise to create four thin pieces. Pat them dry on all sides with a paper towel. Season the chicken with salt and pepper, then set aside.
In a shallow bowl, whisk the egg. In a second shallow bowl, combine the panko bread crumbs, Cajun seasoning, and garlic powder.
Place one piece of chicken into the egg mixture, flipping to coat. Gently shake off any excess, then place the chicken into the breading mixture, flipping to coat. Pat the breading onto the chicken, shake off any excess, and place the breaded chicken onto a plate. Repeat with each chicken breast.
In a pan over medium heat, add the oil. When hot, add the breaded chicken, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, or until the breading is golden brown and the chicken lifts easily from the pan. Transfer to a plate and let rest for 2-3 minutes before slicing into thin strips.
Cheesy Grits:
In a saucepan over medium heat, add the milk, chicken broth, and salt. Bring to a simmer, then slowly whisk in the grits.
Reduce the heat to medium-low and cook for about 20 minutes, whisking frequently. If the grits begin to stick to the pan, reduce the heat and add a splash of water. The grits should be creamy and thick with no rough texture when done cooking.
Remove from heat and add the pepper, butter, and shredded cheese. Stir until melted.
Portion the grits into bowls, top with the sliced chicken, and add hot sauce to taste. Serve immediately.
- Prep Time: 10min
- Cook Time: 30min
Nutrition
- Calories: 771