Thank you so much for all the anniversary well wishes! It still blows my mind that Ben and I have been hitched for 7 years. I swear just yesterday we were chasing each other around the playground. Oh right, I forgot to mention that we’ve known each other since Kindergarten (same class, even!) and were friends all throughout high school, but didn’t start dating until our senior year in college. As they say on Pinterest or wherever, the best things in life are worth waiting for, the rest is history, and time flies when you’re having fun.
Did I miss anything?
Anyway! We usually head somewhere fun to celebrate – past years included Italy, New Orleans, Vegas (Vegaaas!) Jamaica, and Charleston, but this year we headed to Puerto Vallarta with friends about a month before our anniversary. It was all fun and games and until everyone else’s spring break photos started flooding my Instagram feed over the past two weeks and I came down with a serious case of vacation envy!
Of course we had a BLAST in Mexico, but the only problem with being the first ones to take a spring trip is having to watch everyone else go on theirs after you’re back. Several friends who were joy-posting from Charleston and Savannah nearly put me into an emotional tailspin (omg I am so dramatic!) and since I couldn’t join them, I decided to cook like I was there instead.
Saucy Smothered Southern Chicken with Parmesan Grits is soothing my soul AND stomach!
Cajun-spiced chicken is sauteed then smothered in a succulent veggie medley including green bell pepper, sweet onion and mushrooms then simmered in chicken broth to create a delicious yet simple pan sauce. Served over quick-cooking parmesan grits, this meal is absolutely mouthwatering. Like, full by the time you actually sit down to dinner because you’ve been nibbling and tasting your hunger away while it cooks!
If you’ve been reading IGE for a couple years then you know it practically takes an act of God for me to willingly eat, let alone cook and eat green bell peppers, but I totally love – make that ADORE – ’em when seared over super high heat then paired with caramelized onions and roasty toasty mushrooms. This southern veggie combo is a home run, especially when it’s smothering seasoned chicken under a bed of creamy, cheesy grits, which Ben and I both ate our weight in between our visits to NOLA, Charleston, and Savannah over the years. I swear part of my soul is Southern. Hollar if you hear me!
I started making parmesan grits a couple times a month after posting my Smoked Cheddar Shrimp and Grits Bites last fall. Quick-cooking grits are the perfect dinner side dish because they cook in 5 minutes (yes, FIVE) and are ridiculously comforting and creamy. Like I almost can’t even. But I do. And you absolutely should too. The parmesan cheese is really subtle too, so it’s perfect to pair with nearly anything.
This 30 minute skillet dinner is beyond fab, and if you’re looking for a taste of the south like I currently am, include this easy recipe in your meal plan ASAP. Oh, and those of you yet to take your spring break trips – take me with you?!
Start by generously seasoning 2 chicken breasts with Cajun or Creole seasoning and salt if the mix doesn’t have any. I used Tone’s Cajun seasoning but I also love Emeril’s Essence. Sear the chicken in a large cast iron skillet over high heat until golden brown, about 1-2 minutes a side. The chicken shouldn’t be cooked all the way through at this point. Remove the chicken to a plate then set aside. (FYI I cut my chicken breasts in half because they were enormous!)
Psst! While I adore my Le Creuset enameled cast iron skillet you can get the same size Lodge cast iron skillet for under $20 (really!) making it an awesome investment that you’ll use for decades!
Next heat 1 Tablespoon each butter and extra virgin olive oil in the skillet, still over high heat, then add 1 small sliced green bell pepper, 1/2 sliced jumbo sweet onion, and 4oz sliced mushrooms. Season with salt and pepper then saute until the vegetables are caramelized and tender, 7-8 minutes, stirring often. The high heat and little bit of butter flavor transform these raw veggies into something AMAZING. Your house will smell incredible for hours!
Once the vegetables are tender, add the chicken back into the skillet then top with the seared vegetables. Stream in 1-1/2 cups chicken broth then boil until the sauce has reduced by about half, and the chicken is cooked through. Thaaaz it!
While the broth is reducing, get to work on the parmesan grits. I used these gluten-free quick cooking grits. Gluten-free or not you’ll want to check the back of the package to make sure they cook in about 5 minutes. If you can get locally ground grits – go for it! I will never stop being puzzled that in Iowa, the largest producer of corn in the country, grits are pretty much a non-thing. So sad!
Stir 1/2 cup gluten-free grits into 1-1/2 cups chicken broth with a dash of salt then turn the heat down to medium low and cook, whisking often, for 3-4 minutes or until the grits are cooked but still creamy. Take the pan off the heat then stir in 1 Tablespoon butter and 1/2 cup freshly grated parmesan cheese. Say it with me – thaaz (also!) it. Pop a lid on top then set the grits off to the side to continue softening for a few minutes.
Last step is to scoop the grits into shallow bowls then top with the chicken and seared vegetables. Drizzle with luscious pan sauce then sprinkle chopped green onions on top and dive in!
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Saucy Smothered Southern Chicken with Parmesan Grits
Description
Saucy Smothered Southern Chicken with Parmesan Grits is a quick and mouthwatering, healthy yet decadent-tasting dinner!
Ingredients
- 2 large chicken breasts, pounded to an even thickness
- Cajun or Creole seasoning
- salt and pepper
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- 1 small green bell pepper, sliced thin
- 1/2 jumbo sweet onion, sliced thin
- 4 oz sliced mushrooms
- 1-1/2 cups chicken broth
- 1 green onion, chopped
- For the Parmesan Grits:
- 1-1/2 cups chicken broth
- dash of salt
- 1/2 cup gluten-free quick-cooking corn grits*
- 1/2 cup freshly grated parmesan cheese
- 1 Tablespoon butter
Directions
- Generously season chicken breasts on both sides with Cajun or Creole seasoning, plus salt if seasoning mix is salt-free. Mist or spray a large, heavy-bottomed skillet like a cast iron skillet with extra virgin olive oil or nonstick spray over high heat then add chicken breasts and sear until golden brown, 1-2 minute per side. Chicken should not need be cooked through. Remove chicken to a plate then set aside.
- Melt butter in olive oil in skillet then add bell pepper, onions, and mushrooms, season with salt and pepper, and then saute until caramelized and tender, 6-7 minutes, stirring often to ensure vegetables don't burn. Add chicken breasts back into skillet then pile vegetables on top. Add chicken broth then boil until liquid is reduced by a little more than half and chicken breasts are cooked through, stirring sauce every so often.
- Meanwhile, while the broth is reducing, make the parmesan grits. Bring chicken broth and salt to a boil in a saucepan then add grits and turn heat down to medium low. Whisk almost constantly for 3-4 minutes or until thickened but still creamy, lifting the pan for a few moments if the grits start to spatter. Remove pan from heat then stir in butter and parmesan cheese. Place a lid on top then set aside. Taste then add salt if needed before serving.
- Scoop grits into bowls then add chicken and vegetables on top. Spoon pan sauce on top then sprinkle with green onions and serve.
Notes
- Look for a cooking time of 5 minutes on the corn grits package to ensure they are quick-cooking, even if it doesn't say it on the package.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
You are going to inhale this delicious dish! I can’t wait to try it with sauteed shrimp instead of chicken, too. The grits just beg for it. Either way you decide – enjoy!
I’ve never made grits in my life but now I don’t feel like I have an excuse not to! This looks amazing!
This looks so delicious! Happy Anniversary! Ours is Thursday and we are headed to a surprise dinner!
Do you have a good method for cleaning your cast iron skillet? I have one but never use it because I don’t know how to clean it…
First of all, HAPPY ANNIVERSARY! :)
These grits look SO good. Being born and raised in the north, I wasn’t exposed to grits until a few years ago (and just made them on my on for the first time about 6 months ago) and have absolutely fallen in love with them. Can’t wait to try this recipe!
I have never tried grits in my life, but I want to dive right into that bowl! This will definitely be going on the weekend dinner menu!
Check out the Iowa Food Coop if you are looking for some organic Iowa grits, or many other Iowa local products. iowafoodcoop.com
lol you are very dramatic, like I am crackig up right now!!! Lol!!!!
Oh my goodness, that looks amazing! I’ve never made grits, but I think after seeing this I just might have to give them a go!
Green peppers AND mushrooms….who ARE you? ;) My birthday is tomorrow, and we are leaving on 5/2 to go to VEGASSSSSS for 6 days. Feel free to meet us there! And thanks to YOU, one of my favorite-can’t miss-places to eat is Mon Ami Gabi! Oh, and I love grits, so thanks for the great recipe!
Oh my gosh, another one out of the park, Kristin! Question though, what is the texture of grits? Is it like rice, or a little more hard? I lived in the south for seven years, and never once did I eat Grits..Shameful, I know.
I, too am in love with your skillet. If you also enioy lodge, I recommend the Lodge combo. The lid of the dutch oven is ALSO a skillet! I’ve had mine for about two years, and I love it!!
http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cast-Iron-3-Quart/dp/B0009JKG9M/ref=sr_1_6?ie=UTF8&qid=1428502521&sr=8-6&keywords=lodge+cast+iron+dutch+oven+and+lid
I love grits, and they are like the consistency of Cream of Wheat.
Living in the South, grits are indeed a staple. Shrimp n’ grits is a special dish in our family. I look forward to trying your dish with chicken and interested to taste your spin on the grits using the Parm cheese. We always load them up with cheddar, so I will give this a try!
I have made this recipe before and my husband and I love it! Have made it with chicken and shrimp. Delish! We are from the south so we LOVE grits. Excellent recipe and very easy to make!
I’m anxious to try this, with the Parmesan grits. My first intro to grits was the runny white corn grits that I can’t stand (texture?), but I love garlic cheddar grits casserole. So I’ll have fun with your recipe too. Happy anniversary!
Looks wonderful! Can’t wait to try the recipe. Thanks for sharing!
Holy yum, this recipe sounds amazing! Can’t wait to give it a go!
Yum! This looks soooo good!
Everything is sooo much better with parmesan! :)
Any chance you can give a weight measurement for the parmesan? The volume of freshly grated parmesan varies wildly depending on the grater, cheese, and how much the cook compresses it.
King Arthur Flour: 1.75 oz per 1/2 cup
Cooks Info: 2 oz per 1/2 cup
About.com: 2.33 oz per 1/2 cup
Fine Cooking: 0.25 oz per 1/2 cup (yikes!) using rasp grater
Fine Cooking: 2 oz per 1/2 cup using food processor
Found you via Pinterest with another recipe entirely and thought your commentary was a hoot. Good recipe too…as this one is. Love a sense of humor in a blog…you are creative and funny. A great combo!
When I saw the picture my mouth rained. I will try myself this recipe. Looks great thanks!
[…] http://iowagirleats.com/2015/04/08/saucy-smothered-southern-chicken-with-parmesan-grits […]
Thank you Kristin! Yesterday I had chicken breast thawing in the fridge for dinner last night and was going to do something super boring with it. Then I saw this post and realized I had everything on hand except a green bell pepper, which was only a quick trip to the store over lunch. It was so easy and so delicious! My family loved it! I’m looking forward to leftovers for lunch today : )
I agree- I pick anything with green peppers off, but LOVE red or yellow peppers. Do you think this dish would work with red or yellow peppers?
Sure! :)
I used red in mine since that’s what I had on hand. DELISH!
Made this recipe last night, but I subbed a red bell pepper for the green and a cayenne/garlic powder seasoning for the creole. This meal was THE BOMB. I’m adding it to my book of tried-and-true. Thanks so much!
I’ve never commented before, but I just made this and it was so delicious and easy and packing in the flavor hard. Thanks so much.
Made it last night and it was a winner, winner, chicken dinner! First time making grits, OMG so good! Thanks KP:-)
Yahoo, Lea! Glad you guys loved!
Tonight, I made this meal in the kitchen of my fiance’s new home, the home we will soon be sharing in less than two months as a married couple. It was the first meal I’d made him in this house, and it was a total win. It was also the first meal I haven’t burned for him :) Thank you Kristin for creating such delicious yet simple recipes that make me feel slightly more confident as a soon to be wife. I have appreciated your blog and look forward to using your recipes!
I made this for my family this weekend and it was a HUGE hit. I couldn’t find the quick cooking grits in my store, only the regular ones. I just had to start it at the beginning of the meal, instead of the end and add more liquid. Turned out fantastic. Thank you!
I made this for dinner tonight, and it’s absolutely delicious! I don’t care for mushrooms so I added another bell pepper. I also had what I needed on hand to make my own grits. I added Colby jack since I didn’t have any parm on hand (who does that!?!?). I also didn’t have creole seasoning but I had some Jerk seasoning from Penzey’s that I used. It was fabulous! I have never had grits before and I must say, I didn’t know what I was missing! Delish! This is to date my favorite recipe of yours that I’ve tried! Thanks so much! Happy Anniversary!
Hey, this is a keeper. I added to the veggies a bit, as I was a little short on the chicken. Emeril’s Essence is hugely important, don’t skimp there. Fun, easy, very wow! recipe.
We have made A LOT of your recipes. Dare I say that this was your best ever! We too looooved the shrimp and grits in Charleston, SC and for an easy at home version this is tops!
I’m back. Again. Made this dish for the second time in two weeks. This time I thought we had chicken in the freezer, but it turned out to be pork chops. Equally amazing!
I have raved about how awesome this dish is to everyone I know! I used dried straw mushrooms the first time I made because I forgot they were on the list. Outstanding! Sometimes I daydream about those grits too! Thank you so much for such a delish dish!
Thanks for the awesome recipe. It was great.
[…] Dinner–Homemade parmesan polenta with chicken, mushrooms, peppers, and onions (check out the recipe at Iowa Girl Eats!) Dessert–Ice cream sandwich Exercise–N/A […]
I made this last night and it was SO good!! Took me closer to an hour than 30 mins but it was well worth it! Thanks for the recipe. :)
I was looking for a recipe to spark an idea of how to use grits for dinner tonight. This looks lovely, quick, and easy, so I’ll look no further. I’ll probably use skinless boneless thighs, as I prefer them to breasts. By the way, grits are always gluten free! They are made from corn and only corn; no wheat.
I hope you love the dish, Dvorah, and I’m with you on the chicken thighs – YUM! I specify GF grits because barley grits are also sold, and corn grits can be processed on shared lines with wheat products which would contaminate them.
JUST WANTED TO SAY WHAT A GREAT DINNER. THANK YOU FOR YOUR RECIPE. ENJOYED EMMENCLY
I didn’t add the vegetables back in with chicken after already carmelizing, I didn’t want the veggies mushy. Was yummy. Thanks
This is a favorite in my household. I love that the recipe is already designed for 2 people. Nothing can beat the HEAVENLY smell of peppers and onions cooking in butter.
This was delicious! We make lots of shrimp and grits in our house and never thought to do chicken instead. I’m dairy free (and GF too) so I just left out the parmesan and added DF cream cheese to get the grits extra creamy! This even got my husband’s seal of approval (and that’s not easy!) — he described it as cajun fajitas over grits. However, you describe it, it’s great and will be back on the menu in our house very soon!
Another IGE hit! My kids didn’t *love* it but my husband and I inhaled it and will definitely make again. Thanks for being my favorite political food blogger ;) Keep up the great work.
I rarely comment but I must say this is a household favorite for me and my 2 boys 5&7 I’ve been making it regularly for a year now. Just wanted to stop by and tell you thanks!