Cajun Chicken and Cheesy Grits is the kind of comfort food that feels indulgent yet familiar. Juicy, perfectly seasoned chicken with a crispy exterior sits on top of rich, creamy grits infused with melted cheese. This Southern-inspired dish works beautifully for dinner but is just as satisfying for brunch or a cozy weekend meal. Bold flavors, simple ingredients, and hearty textures make this recipe a guaranteed favorite.
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Ingredients
For the Cajun Chicken
- 2 large boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 1 cup panko breadcrumbs
- 1½ teaspoons Cajun seasoning
- ½ teaspoon garlic powder
- 3 tablespoons vegetable or canola oil
For the Cheesy Grits
- 2 cups whole milk
- 2 cups chicken broth
- ½ teaspoon salt
- 1 cup stone-ground grits
- ½ teaspoon black pepper
- ¼ cup unsalted butter
- 4 ounces sharp cheddar cheese, shredded
- Hot sauce, to taste
Instructions for Cajun Chicken and Cheesy Grits
Step 1: Prepare the Chicken
- Slice each chicken breast in half lengthwise to create four thin cutlets.
- Pat the chicken dry thoroughly and season both sides with salt and pepper.
Step 2: Bread the Chicken
- Whisk the egg in a shallow bowl.
- In a separate bowl, mix breadcrumbs, Cajun seasoning, and garlic powder.
- Dip each chicken piece into the egg, then coat evenly with the breadcrumb mixture, pressing gently so it sticks.
Step 3: Cook the Grits
- In a saucepan over medium heat, bring milk, chicken broth, and salt to a gentle simmer.
- Slowly whisk in the grits, reduce heat, and cook for about 20 minutes, stirring often.
- Once thick and creamy, remove from heat and stir in butter, cheese, and pepper.
Step 4: Cook the Chicken
- Heat oil in a skillet over medium heat.
- Cook chicken for 3–4 minutes per side until golden brown and cooked through.
- Let rest briefly, then slice into strips.
Step 5: Assemble
- Spoon cheesy grits into bowls, top with sliced Cajun chicken, and finish with hot sauce if desired.
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Pro Tips
- Patting the chicken dry helps the breading stick better
- Don’t move the chicken too early while frying—let it release naturally
- Use stone-ground grits for the best texture and flavor
- Whisk grits often to keep them smooth and creamy
Why This Recipe Works
- Balanced heat from Cajun spices and rich, creamy grits
- Crispy chicken adds texture contrast
- Simple ingredients with bold Southern flavor
- Perfect for family dinners or casual entertaining
Substitutions & Variations
- Swap cheddar for pepper jack for extra spice
- Use chicken thighs for a juicier bite
- Add sautéed onions or bell peppers to the grits
- Make it lighter with reduced-fat milk and cheese
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Grits can be made up to one day in advance
- Storage: Store leftovers in airtight containers for up to 4 days
- Reheating: Warm grits gently with a splash of milk; reheat chicken in a skillet for crispiness
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Serving Ideas for Cajun Chicken and Cheesy Grits
- Serve with roasted vegetables or a fresh green salad
- Add a fried egg on top for brunch
- Pair with cornbread or sautéed greens
Nutrition (Per Serving Estimate)
- Calories: ~520
- Protein: ~35g
- Carbohydrates: ~40g
- Fat: ~25g
- Calcium: Good source
Frequently Asked Questions
Can I use bone-in chicken?
Yes, but cooking time will increase significantly.
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How spicy is this dish?
Moderately spicy, but easily adjustable by seasoning amount.
Can I make the grits ahead of time?
Yes, just reheat with milk or broth.
Is this recipe freezer-friendly?
The chicken freezes well, but grits are best fresh.
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Cajun Chicken and Cheesy Grits delivers bold Southern flavor in every bite. Creamy, cheesy grits paired with crispy, well-seasoned chicken create a comforting dish that feels special without being complicated. It’s easy, filling, and perfect for any meal of the day.
Cajun Chicken and Cheesy Grits
Cajun Chicken and Cheesy Grits is a bold Southern comfort dish featuring crispy, seasoned chicken cutlets served over creamy stone-ground grits blended with butter and sharp cheddar. Perfect for dinner or brunch, this hearty recipe balances spice, richness, and satisfying texture in every bite.
Equipment
- large skillet for frying chicken
- medium saucepan for cooking grits
- Mixing bowls for breading station
- Whisk for egg and grits
- knife and cutting board for slicing chicken
Ingredients
- 2 large boneless skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- 1 cup panko breadcrumbs
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 3 tbsp vegetable or canola oil
- 2 cups whole milk
- 2 cups chicken broth
- 1/2 tsp salt (for grits)
- 1 cup stone-ground grits
- 1/2 tsp black pepper (for grits)
- 1/4 cup unsalted butter
- 4 oz sharp cheddar cheese, shredded
- hot sauce, to taste
Instructions
- Slice each chicken breast in half lengthwise to create four thin cutlets. Pat the chicken dry thoroughly and season both sides with salt and pepper.
- Whisk the egg in a shallow bowl. In a separate bowl, mix breadcrumbs, Cajun seasoning, and garlic powder.
- Dip each chicken piece into the egg, then coat evenly with the breadcrumb mixture, pressing gently so it sticks.
- In a saucepan over medium heat, bring milk, chicken broth, and salt to a gentle simmer. Slowly whisk in the grits, reduce heat, and cook for about 20 minutes, stirring often.
- Once thick and creamy, remove from heat and stir in butter, cheddar cheese, and black pepper until smooth.
- Heat oil in a skillet over medium heat. Cook chicken for 3–4 minutes per side until golden brown and cooked through. Let rest briefly, then slice into strips.
- Spoon cheesy grits into bowls, top with sliced Cajun chicken, and finish with hot sauce if desired.
Notes
Always cook chicken to an internal temperature of 165°F. Pat chicken dry before breading to help the coating adhere properly. Whisk grits frequently while cooking to prevent lumps and ensure a creamy texture. When reheating grits, add milk gradually to restore smoothness. Chicken reheats best in a skillet to maintain crispiness.
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