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.