Chicken and Grits

Our take on a new southern favorite combines tender chicken smothered in cream sauce served over a bed of parmesan cheese grits. It’s ideal for any occasion, from family meals to dinner parties.

PREP
20
Minutes
COOKING
25
Minutes
SERVES
6
People
CALORIES
460
Per Serving
PROTEIN
32
Grams

Ingredients

6 Sanderson Farms® Boneless Skinless Chicken Thigh Fillets

1½ teaspoons Creole seasoning, divided

½ cup flour

4 Tablespoons unsalted butter

1 (8-ounce) package of sliced white mushrooms

1 cup chicken broth

½ cup heavy whipping cream

1½ teaspoons chopped garlic

2 Tablespoons shredded parmesan cheese

2 Tablespoons chopped green onions

Ingredients for Grits:

4 cups water

½ teaspoon salt

1 cup quick cook grits

¼ cup shredded parmesan cheese

Shop This Recipe

Directions

1. Season chicken with ½ teaspoon Creole seasoning.

2. Coat chicken with flour, shaking off excess. Reserve 3 Tablespoons of flour for sauce.

3. In a 12-inch skillet over medium-high heat, melt butter.

4. Add chicken to skillet, cooking for 3 minutes on each side. Remove from skillet and set aside.

5. Add reserved flour to skillet and stir.

6. Add mushrooms and cook for 3 minutes.

7. Add chicken broth, heavy cream, chopped garlic, 1 teaspoon of Creole seasoning, and parmesan cheese to skillet. Stir and bring sauce to a simmer. Add chicken back into skillet, cover and simmer for 6 minutes. Turn off heat.

8. To prepare the grits, add water and salt to a 3-quart saucepot. Bring to a boil.

9. Add grits to water and stir. Reduce heat to low. Cook 5 minutes, covered. Turn off heat and stir in parmesan cheese.

10. To serve, place chicken and sauce over grits and top with green onions.

NUTRITION FACTS

Calories

460

Fat

23g

Saturated Fat

12g

Sodium

730mg

Carbohydrate

30g

Sugars

1g

Protein

32g