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Cajun Chicken with Cheesy Grits Recipe

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3.8 from 8 reviews

A comforting Southern-inspired meal featuring crispy Cajun-seasoned chicken breasts paired with creamy, cheesy stone-ground grits, perfect for a satisfying dinner or brunch.

Ingredients

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)

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 Chicken: Carefully slice the chicken breasts in half lengthwise to create four thin pieces. Pat dry with paper towels to ensure the breading sticks well. Season each piece evenly with salt and pepper.
  2. Breading Setup: In a shallow bowl, whisk the egg. In a second shallow bowl, combine the panko bread crumbs, Cajun seasoning, and garlic powder.
  3. Coat Chicken: Dip each chicken piece into the egg bath, flipping to coat fully, then shake off excess. Dredge the chicken in the bread crumb mixture, pressing gently to adhere, and shake off any loose crumbs. Place breaded chicken on a plate and repeat for all pieces.
  4. Begin Grits: Start cooking the cheesy grits now so they are ready when the chicken finishes frying.
  5. Cook Chicken: Heat oil in a pan over medium heat until hot. Fry the breaded chicken pieces in batches, ensuring not to overcrowd. Cook each side for 3-4 minutes or until golden brown and the chicken releases easily from the pan. Transfer to a plate and let rest for 2-3 minutes before slicing into strips.
  6. Cook Grits: In a saucepan, combine milk, chicken broth, and salt over medium heat and bring to a simmer. Slowly whisk in the stone ground grits. Reduce heat to medium-low and cook for about 20 minutes, whisking frequently. If grits stick, lower heat and add a splash of water. Grits should be creamy and smooth when finished.
  7. Finish Grits: Remove from heat and stir in pepper, butter, and shredded cheddar cheese until melted and well combined.
  8. Serve: Spoon cheesy grits into bowls, top with sliced Cajun chicken strips, and add hot sauce to taste. Serve immediately for best flavor and texture.

Notes

  • Patting chicken dry is crucial for the breading to stick well.
  • Use stone ground grits, not instant, for the creamiest texture.
  • Adjust the amount of Cajun seasoning based on your spice preference.
  • Cooking grits slowly and whisking frequently prevents lumps and sticking.
  • Let chicken rest after frying to lock in juices and make slicing easier.
  • Hot sauce adds a nice kick, but can be omitted for milder taste.

Find it online: https://recipeplenty.com/cajun-chicken-with-cheesy-grits-recipe/