Ben and I recently celebrated our wedding anniversary – woo!
Usually we usually head somewhere fun and new to us to celebrate – past years included Italy, New Orleans, Vegas (Vegaaas!) Jamaica, and Charleston – but this year we stuck around home since we just recently whooped it up in Puerto Vallarta with friends.
Of course we had a blast in Mexico, but staying home for spring break means we’ve had major vacation envy after seeing all our friends post vacation photos on social media over the past few weeks. The pictures coming out of Charleston and Savannah in particular had me reminiscing about all the great food we’ve had down there on our travels.
So, since we couldn’t join ’em, I decided to cook like we were there with Saucy Smothered Chicken with Parmesan Grits. This simple yet outstanding dish is is soothing my stomach AND travel-loving soul!
Saucy Smothered Chicken with Parmesan Grits
Cajun-spiced chicken breasts are sauteed then smothered in a succulent, southern-inspired vegetable 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!
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!
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. The parmesan cheese is really subtle, 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?!
How to Make This Recipe
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.
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.
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.
How to Make Parmesan Grits
While the broth is reducing, get to work on the parmesan grits. I use Bob’s Red Mill gluten free, quick cooking grits. Gluten free or not, 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’ll 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 quick cooking 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 and creamy.
Take the pan off the heat then stir in 1 Tablespoon butter and 1/2 cup freshly grated parmesan cheese. 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. 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!
More Gluten Free Comfort Food Recipes
- Gluten Free Lasagna
- One Pot Gnocchi Chicken Pot Pie
- One Pot Chicken and Rice
- Homestyle Chicken and Noodles
- Creamy Mushroom Parmesan Pasta
- Stove Top Beef Stew
- Skillet Shepherd’s Pie
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Saucy Smothered Chicken with Parmesan Grits
Description
Saucy Smothered Chicken with Parmesan Grits is a quick and mouthwatering, healthy yet decadent-tasting chicken dinner recipe!
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.
Links | Off the Mark and Roaming 04.09.2015
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Ariana 04.09.2015
When I saw the picture my mouth rained. I will try myself this recipe. Looks great thanks!
Barbara 04.08.2015
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!
Patrick 04.08.2015
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
Joanna 04.08.2015
Everything is sooo much better with parmesan! :)
Ava H 04.08.2015
Yum! This looks soooo good!
Amber | Caleigh's Kitchen 04.08.2015
Holy yum, this recipe sounds amazing! Can’t wait to give it a go!
Lauren 04.08.2015
Looks wonderful! Can’t wait to try the recipe. Thanks for sharing!
Nancy 04.08.2015
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!
Lee@tri*inspired*life 04.08.2015
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!
Sabrina Evans 11.21.2020
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!
Courtney 04.08.2015
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
Dena 04.08.2015
I love grits, and they are like the consistency of Cream of Wheat.
Dena 04.08.2015
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!
Cristina 04.08.2015
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!
Debtgirl 04.08.2015
lol you are very dramatic, like I am crackig up right now!!! Lol!!!!
Tami S 04.08.2015
Check out the Iowa Food Coop if you are looking for some organic Iowa grits, or many other Iowa local products. iowafoodcoop.com
Abby 04.08.2015
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!
Leah 04.08.2015
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!
Julie 04.08.2015
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…
Britt@MyOwnBalance 04.08.2015
This looks so delicious! Happy Anniversary! Ours is Thursday and we are headed to a surprise dinner!
Colleen Welsch 04.08.2015
I’ve never made grits in my life but now I don’t feel like I have an excuse not to! This looks amazing!