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Cajun Chicken and Cheesy Grits Recipe

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★★★★★

4.1 from 69 reviews

This Cajun Chicken and Cheesy Grits recipe features tender, crispy Cajun-seasoned chicken breasts paired with creamy, flavorful cheesy grits. The chicken is coated in a seasoned breadcrumb mixture and pan-fried to golden perfection, while the grits are simmered slowly with milk, chicken broth, butter, and sharp cheddar cheese, making for a comforting Southern-inspired meal perfect for any time of day.

Ingredients

Scale

For the Cajun Chicken

  • 2 large boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 1 cup panko bread crumbs
  • 1.5 teaspoons Cajun seasoning
  • 1/2 teaspoon garlic powder
  • 3 tablespoons canola oil (or vegetable oil)

For the Cheesy Grits

  • 2 cups whole milk
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1 cup stone ground grits (not instant)
  • 1/2 teaspoon pepper
  • 1/4 cup unsalted butter
  • 4 ounces sharp cheddar cheese, shredded
  • Hot sauce, to taste

Instructions

  1. Prepare the Chicken: Carefully slice each chicken breast in half lengthwise to make four thin pieces, similar to butterflying but cutting all the way through. Pat the chicken dry thoroughly with paper towels to help the breading stick. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then set aside.
  2. Bread the Chicken: In a shallow bowl, whisk the egg thoroughly. In a second shallow bowl, mix together the panko bread crumbs, Cajun seasoning, and garlic powder. Dip each piece of chicken into the egg, flipping to coat fully, then shake off excess. Next, place the chicken into the breading mixture, flipping and patting gently to adhere the coating. Shake off excess breading and set the breaded chicken on a plate. Repeat for all pieces.
  3. Start the Grits: Begin making the grits while prepping the chicken. In a medium saucepan over medium heat, combine whole milk, chicken broth, and 1/2 teaspoon salt. Bring the mixture to a simmer.
  4. Cook the Grits: Slowly whisk in the stone ground grits to prevent lumps. Reduce heat to medium-low and cook for about 20 minutes, whisking frequently to avoid sticking or lumps. If the grits start sticking, lower heat and add a splash of water. The grits should become thick, creamy, and smooth without any rough texture.
  5. Fry the Chicken: While the grits are cooking, heat canola oil in a pan over medium heat. When hot, add the breaded chicken pieces without overcrowding the pan; cook in batches if needed. Fry each piece for 3 to 4 minutes per side until the breading is golden brown and crispy, and the chicken easily lifts from the pan. Transfer the cooked chicken to a plate and let rest for 2 to 3 minutes before slicing into thin strips.
  6. Finish the Grits: Remove the grits from heat and stir in 1/2 teaspoon pepper, unsalted butter, and shredded sharp cheddar cheese. Mix until the butter and cheese are fully melted and incorporated, resulting in smooth, cheesy grits.
  7. Serve: Portion the cheesy grits into bowls, top with sliced Cajun chicken, and add hot sauce to taste. Serve immediately while warm and enjoy this comforting Southern classic.

Notes

  • Using stone ground grits is essential for that authentic creamy texture; avoid instant grits as they don’t achieve the same consistency.
  • Patting the chicken dry before breading helps the coating adhere and results in a crispier crust.
  • Do not overcrowd the pan when frying chicken to ensure even browning and crispiness.
  • You can adjust the amount of Cajun seasoning and hot sauce based on your heat preference.
  • Leftover chicken and grits can be stored separately in the refrigerator for up to 3 days and reheated gently.

Keywords: Cajun chicken, cheesy grits, Southern recipe, pan fried chicken, comfort food, stone ground grits, spicy chicken

Find it online: https://epicrecipebox.com/cajun-chicken-and-cheesy-grits-recipe/