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Saucy Smothered Chicken with Parmesan Grits
Saucy Smothered Chicken with Parmesan Grits is a quick and mouthwatering, healthy yet decadent-tasting chicken dinner recipe!
Servings 2
Calories 732kcal
Ingredients
- 2 chicken breasts ~1lb, pounded to an even thickness
- Cajun or Creole seasoning see notes
- salt and pepper
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- 1 small green bell pepper seeded then thinly sliced
- 1/2 jumbo sweet onion thinly sliced
- 4 oz mushrooms sliced
- 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 see notes
- 1/2 cup freshly grated parmesan cheese
- 1 Tablespoon butter
Instructions
- Generously season chicken breasts on both sides with Cajun or Creole seasoning, plus salt if seasoning mix is salt-free, and pepper. 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 does not need be cooked through. Remove to a plate then set aside.
- Melt butter and olive oil in the skillet then add bell pepper, onions, and mushrooms, season with salt and pepper, and 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, make the parmesan grits. Bring chicken broth and salt to a boil in a small saucepan then add grits and turn heat down to medium-low. Whisk almost constantly for 3-4 minutes or until grits are 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
- I like Emeril's Creole seasoning.
Nutrition
Calories: 732kcal | Carbohydrates: 46g | Protein: 64g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 204mg | Sodium: 2112mg | Potassium: 1427mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2565IU | Vitamin C: 85mg | Calcium: 278mg | Iron: 3mg