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

Cook

25

Minutes

Servings

6

 

Calories

460

Per Serving

Protein

32g

 

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

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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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

Calories460
Fat23g
Saturated Fat12g
Sodium730mg
Carbohydrate30g
Sugars1g
Protein32g

Chicken. A great source of protein.

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