Introduction
Hey there, kitchen friend! Remember those meals that just hug you from the inside out? For me, it’s dishes that feel like home, and this Cajun Chicken and Cheesy Grits recipe? Oh, it’s like a warm blanket on a chilly evening. There’s something so incredibly satisfying about creamy, savory grits paired with flavorful, crispy-edged chicken. While it sounds fancy, I promise you, this recipe is surprisingly straightforward and comes together quicker than you might think. It’s the kind of meal that feels special enough for a weekend dinner but is totally doable on a weeknight. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Ready to eat sooner than you might expect for such a comforting meal.
- Easy: Simple steps, nothing complicated here!
- Crowd-Pleasing: Seriously, who doesn’t love cheesy grits and flavorful chicken?
- Satisfying: It’s hearty, comforting, and utterly delicious.
Ingredients
Here’s what you’ll need to whip up this goodness. Most of these are probably already hanging out in your pantry and fridge!
- For the Cajun Chicken:
- 2 large boneless, skinless chicken breasts: We’ll slice these to make them cook faster and get more surface area for that delicious crust.
- ½ teaspoon salt: Just enough to bring out the flavor.
- ¼ teaspoon pepper: Freshly ground is always best!
- 1 large egg: Our binder to help the breadcrumbs stick.
- 1 cup panko bread crumbs: For that extra crispy crunch! You can use regular breadcrumbs if that’s what you have, but panko makes a difference.
- 1.5 teaspoons Cajun seasoning: The star spice! Adjust this based on how much heat you like.
- ½ teaspoon garlic powder: Adds a lovely savory depth.
- 3 tablespoons canola oil, or vegetable oil: For pan-frying that chicken to golden perfection.
- For the Cheesy Grits:
- 2 cups whole milk: For ultimate creaminess. You can use 2% if you prefer, but whole milk is my secret for luxurious grits.
- 2 cups chicken broth: Adds savory flavor the water just can’t provide.
- ½ teaspoon salt: Seasoning those grits right from the start is key.
- 1 cup stone ground grits: Important! Make sure they are stone ground (sometimes called regular or slow-cook). Instant or quick grits won’t give you the same texture or flavor here.
- ½ teaspoon pepper: A little kick for the grits.
- ¼ cup unsalted butter: Because butter makes everything better, especially grits.
- 4 ounces sharp cheddar cheese, shredded: Sharp cheddar adds wonderful tanginess against the creamy grits. Feel free to shred it yourself for the best melt!
- Hot sauce, to taste: Totally optional, but a few dashes on top of the finished dish? Divine.
How to Make It
Let’s get cooking! We’ll start with the grits, as they take a little longer to get just right, and then move on to the chicken.
1. Start the Grits: In a medium saucepan, combine the milk and chicken broth. Add the ½ teaspoon of salt. Bring this mixture to a gentle boil over medium-high heat.
2. Add the Grits: Once boiling, slowly whisk in the stone ground grits. Make sure you’re whisking as you pour to prevent clumps.
3. Simmer and Stir: Reduce the heat to low, cover the pot, and let the grits simmer gently. Stone ground grits take time – usually 25-30 minutes, sometimes a bit longer depending on the brand. Crucially, you need to stir them often, about every 5 minutes, to prevent them from sticking to the bottom and scorching. They’ll get thicker and creamier as they cook.
4. Prep the Chicken: While the grits are simmering (remember to stir!), slice the chicken breasts horizontally into thinner cutlets, about ½ inch thick. This helps them cook faster and more evenly.
5. Season and Bread the Chicken: Pat the chicken slices dry with paper towels. Season them on both sides with the salt and pepper. In a shallow dish, whisk the egg. In another shallow dish, combine the panko bread crumbs, Cajun seasoning, and garlic powder.
6. Dip and Coat: Dip each chicken slice first into the egg, letting any excess drip off. Then, transfer it to the panko mixture, pressing gently to make sure the breadcrumbs adhere well to both sides. Set the breaded chicken aside on a plate.
7. Cook the Chicken: Heat the canola or vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a few breadcrumbs sprinkled in should sizzle), carefully add the breaded chicken slices in a single layer. Don’t overcrowd the pan – cook in batches if necessary.
8. Flip and Finish: Cook the chicken for about 3-4 minutes per side, until it’s golden brown, crispy, and cooked through. The exact time will depend on the thickness of your cutlets. You can use an instant-read thermometer to check – it should reach 165°F (74°C). Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
9. Finish the Grits: By now, your grits should be tender and creamy. Remove them from the heat. Stir in the butter until it’s completely melted. Then, add the shredded cheddar cheese and stir until it’s melted and smooth. Season the finished grits with the ½ teaspoon pepper, and taste them – you might want a little more salt depending on your broth and cheese.
10. Serve: Spoon generous portions of the creamy, cheesy grits into bowls. Top each bowl with slices of the crispy Cajun chicken. If you like a little heat (and I highly recommend it!), add a few dashes of hot sauce over the top. Enjoy immediately!
Substitutions & Additions
Want to mix things up? Here are a few ideas:
- Cheese Swap: Not a cheddar fan? Try Monterey Jack, Gruyère, or even a little bit of smoked gouda in your grits.
- Spicier Chicken: Add a pinch of cayenne pepper to the Cajun seasoning mix.
- Add Veggies: Sauté some bell peppers, onions, or mushrooms and stir them into the finished grits.
- Different Protein: This Cajun coating is amazing on shrimp or pork tenderloin slices too!
- Herbs: Stir fresh chives or green onions into the finished grits for a pop of color and freshness.
Tips for Success
A couple of pointers to make sure your dish turns out perfectly:
- Stir Those Grits! I can’t stress this enough. Stone ground grits need frequent stirring to prevent them from sticking and burning, which can ruin the whole batch.
- Don’t Overcook the Chicken: Chicken breasts cook quickly, especially when sliced thin. Overcooking makes them dry and tough. Keep an eye on them!
- Grits Thickness: If your grits seem too thick as they cook, you can stir in a splash more milk or broth until they reach your desired creaminess.
- Flavor layering: Taste and adjust seasoning (salt, pepper, Cajun spice) at different stages. Season the chicken, season the grits liquid, and taste the finished grits!
How to Store It
If you’re lucky enough to have leftovers (sometimes that doesn’t happen!), here’s how to keep them:
Store the leftover Cajun chicken and cheesy grits in separate airtight containers in the refrigerator for 3-4 days.
To reheat the grits, place them in a saucepan over low heat, adding a splash of milk or broth and stirring frequently until creamy and heated through. You might also gently heat them in the microwave, adding a liquid splash before you start.
Reheat the chicken in a skillet over medium heat or in a toaster oven to help keep the breading crispy, rather than microwaving, which can make it soggy.
FAQs
- Can I use quick-cooking or instant grits? While you can technically use them, the texture and flavor will be significantly different. This recipe is designed for the slow-cooked, creamy texture of stone ground grits. Quick or instant grits won’t require as much liquid or cooking time, so you’d need to follow the package directions for those, and the result won’t be quite the same.
- Can I bake the chicken instead of pan-frying? Yes! To bake, place the breaded chicken on a wire rack set over a baking sheet. Mist lightly with cooking spray. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, until cooked through and golden. It might not be quite as crispy as pan-fried, but it’s a healthier option.
- My grits are too thick/thin. What did I do wrong? Grits can be finicky! If they are too thick, simply stir in a little more warm milk or broth until they reach your desired consistency. If they are too thin, you may need to simmer them uncovered for a few more minutes, stirring constantly, to allow some liquid to evaporate.
- Is this dish spicy? Cajun seasoning varies! Some blends are spicier than others. Start with the recommended amount and add more heat (like hot sauce or extra cayenne) if you prefer.
Easy Cajun Chicken and Creamy Cheesy Grits
Equipment
- Medium saucepan
- Large skillet
- Shallow dishes Two needed for breading
- Plate
- paper towels
- Whisk
- Instant-read thermometer Optional, for checking chicken temperature
Ingredients
For the Cajun Chicken
- 2 large boneless, skinless chicken breasts
- 0.5 teaspoon salt
- 0.25 teaspoon pepper Freshly ground recommended
- 1 large egg
- 1 cup panko bread crumbs Can use regular breadcrumbs
- 1.5 teaspoons Cajun seasoning Adjust to taste
- 0.5 teaspoon garlic powder
- 3 tablespoons canola oil or vegetable oil
For the Cheesy Grits
- 2 cups whole milk Can use 2%
- 2 cups chicken broth
- 0.5 teaspoon salt
- 1 cup stone ground grits Also called regular or slow-cook; do not use instant or quick grits
- 0.5 teaspoon pepper
- 0.25 cup unsalted butter
- 4 ounces sharp cheddar cheese, shredded Shredding yourself recommended
- Hot sauce to taste, optional
Instructions
- Start the Grits: In a medium saucepan, combine the milk and chicken broth. Add the ½ teaspoon of salt. Bring this mixture to a gentle boil over medium-high heat.
- Add the Grits: Once boiling, slowly whisk in the stone ground grits. Make sure you're whisking as you pour to prevent clumps.
- Simmer and Stir: Reduce the heat to low, cover the pot, and let the grits simmer gently. Stone ground grits take time – usually 25-30 minutes, sometimes a bit longer depending on the brand. Crucially, you need to stir them often, about every 5 minutes, to prevent them from sticking to the bottom and scorching. They'll get thicker andครีmier as they cook.
- Prep the Chicken: While the grits are simmering (remember to stir!), slice the chicken breasts horizontally into thinner cutlets, about ½ inch thick. This helps them cook faster and more evenly.
- Season and Bread the Chicken: Pat the chicken slices dry with paper towels. Season them on both sides with the salt and pepper. In a shallow dish, whisk the egg. In another shallow dish, combine the panko bread crumbs, Cajun seasoning, and garlic powder.
- Dip and Coat: Dip each chicken slice first into the egg, letting any excess drip off. Then, transfer it to the panko mixture, pressing gently to make sure the breadcrumbs adhere well to both sides. Set the breaded chicken aside on a plate.
- Cook the Chicken: Heat the canola or vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a few breadcrumbs sprinkled in should sizzle), carefully add the breaded chicken slices in a single layer. Don't overcrowd the pan – cook in batches if necessary.
- Flip and Finish: Cook the chicken for about 3-4 minutes per side, until it's golden brown, crispy, and cooked through. The exact time will depend on the thickness of your cutlets. You can use an instant-read thermometer to check – it should reach 165°F (74°C). Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
- Finish the Grits: By now, your grits should be tender and creamy. Remove them from the heat. Stir in the butter until it's completely melted. Then, add the shredded cheddar cheese and stir until it's melted and smooth. Season the finished grits with the ½ teaspoon pepper, and taste them – you might want a little more salt depending on your broth and cheese.
- Serve: Spoon generous portions of the creamy, cheesy grits into bowls. Top each bowl with slices of the crispy Cajun chicken. If you like a little heat (and I highly recommend it!), add a few dashes of hot sauce over the top. Enjoy immediately!
Notes
- Stir Those Grits! Stone ground grits need frequent stirring (every 5 minutes) to prevent sticking and burning.
- Don't Overcook the Chicken: Sliced chicken breasts cook quickly. Overcooking makes them dry.
- Grits Thickness: If grits are too thick, stir in more warm milk or broth. If too thin, simmer uncovered longer.
- Flavor Layering: Taste and adjust seasoning (salt, pepper, Cajun spice) at different stages. Substitutions & Additions:
- Cheese Swap: Try Monterey Jack, Gruyère, or smoked gouda in grits.
- Spicier Chicken: Add cayenne pepper to the Cajun seasoning.
- Add Veggies: Sauté bell peppers, onions, or mushrooms into grits.
- Different Protein: Try shrimp or pork tenderloin with the Cajun coating.
- Herbs: Stir chives or green onions into finished grits. Storage:
- Store leftovers in separate airtight containers in the refrigerator for 3-4 days.
- Reheat grits in a saucepan with a splash of milk/broth or microwave with liquid.
- Reheat chicken in a skillet or toaster oven to keep it crispy.