If you’re in the mood for a dish that perfectly marries robust flavors with a hint of Southern charm, look no further than this Cajun-Spiced Chicken served with Creamy Cheddar Grits. This delightful combination features crispy, seasoned chicken paired with rich, cheesy grits, offering a delightful balance of spice and creaminess. The contrasting textures and harmonious flavors are sure to leave you wanting seconds. Ideal for family gatherings or simply elevating your weeknight dinners, this recipe is both simple to prepare and immensely satisfying. Let’s explore this recipe that’s destined to become a beloved staple in your home!
Ingredients:
Cajun-Spiced Chicken:
- 2 large boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg, beaten
- 1 cup panko bread crumbs
- 1.5 teaspoons Cajun seasoning
- ½ teaspoon garlic powder
- 3 tablespoons of canola oil (or any neutral vegetable oil)
Creamy Cheddar Grits:
- 2 cups whole milk
- 2 cups chicken broth
- ½ teaspoon salt
- 1 cup stone-ground grits (not instant)
- ½ teaspoon black pepper
- ¼ cup unsalted butter
- 4 ounces sharp cheddar cheese, shredded
- Hot sauce, to taste (optional)
Instructions:
For the Cajun-Spiced Chicken:
- Prepare the Chicken: Begin by gently drying the chicken breasts using paper towels. Next, sprinkle salt and pepper evenly on both sides of the chicken to season it.
- Set Up Breading Station: In one bowl, whisk the egg until smooth. In another bowl, mix together the panko bread crumbs, Cajun seasoning, and garlic powder.
- Coat the Chicken: Coat each chicken breast in the egg mixture, ensuring to let any excess liquid drip away. Then coat the chicken with the seasoned panko mixture, pressing the bread crumbs onto the chicken to ensure an even layer.
- Cook the Chicken: In a spacious skillet, warm the canola oil over medium heat. When the oil is sizzling, gently add the breaded chicken breasts to the skillet. Cook for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown on both sides. Transfer to a plate and let the chicken rest while preparing the grits.
For the Creamy Cheddar Grits:
- Boil the Liquid: In a medium saucepan, combine the whole milk, chicken broth, and salt.
- Cook the Grits: Gradually whisk in the stone-ground grits, making sure there are no lumps. Reduce the heat to low and cook the grits, stirring frequently, for about 20-25 minutes, or until they are tender and have thickened to your liking.
- Add Butter and Cheese: Once the grits are fully cooked, stir in the butter, shredded cheddar cheese, and black pepper. Continue to stir until the cheese is fully melted and the grits are creamy. Adjust seasoning with more salt or pepper if necessary.
- Serve the Dish: To serve, spoon a generous helping of cheesy grits onto each plate. Slice the Cajun-spiced chicken and place it on top of the grits. Add a dash of hot sauce for extra heat, if desired.
Conclusion:
This Cajun-Spiced Chicken with Creamy Cheddar Grits delivers a symphony of flavors—crispy, spicy chicken paired with smooth, cheesy grits that will have everyone coming back for seconds. The combination of Cajun spices and comforting cheddar grits creates a balanced dish that’s both exciting and satisfying. Whether you’re a fan of Southern cuisine or just looking for something new to try, this recipe is sure to be a hit. Serve it with a side of vegetables or a simple salad for a complete, hearty meal.
Cajun-Spiced Chicken with Creamy Cheddar Grits: A Southern Comfort Classic
Ingredients
Cajun-Spiced Chicken:
- 2 large boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg beaten
- 1 cup panko bread crumbs
- 1.5 teaspoons Cajun seasoning
- ½ teaspoon garlic powder
- 3 tablespoons of canola oil or any neutral vegetable oil
Creamy Cheddar Grits:
- 2 cups whole milk
- 2 cups chicken broth
- ½ teaspoon salt
- 1 cup stone-ground grits not instant
- ½ teaspoon black pepper
- ¼ cup unsalted butter
- 4 ounces sharp cheddar cheese shredded
- Hot sauce to taste (optional)
Instructions
For the Cajun-Spiced Chicken:
- Prepare the Chicken: Begin by gently drying the chicken breasts using paper towels. Next, sprinkle salt and pepper evenly on both sides of the chicken to season it.
- Set Up Breading Station: In one bowl, whisk the egg until smooth. In another bowl, mix together the panko bread crumbs, Cajun seasoning, and garlic powder.
- Coat the Chicken: Coat each chicken breast in the egg mixture, ensuring to let any excess liquid drip away. Then coat the chicken with the seasoned panko mixture, pressing the bread crumbs onto the chicken to ensure an even layer.
- Cook the Chicken: In a spacious skillet, warm the canola oil over medium heat. When the oil is sizzling, gently add the breaded chicken breasts to the skillet. Cook for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown on both sides. Transfer to a plate and let the chicken rest while preparing the grits.
For the Creamy Cheddar Grits:
- Boil the Liquid: In a medium saucepan, combine the whole milk, chicken broth, and salt.
- Cook the Grits: Gradually whisk in the stone-ground grits, making sure there are no lumps. Reduce the heat to low and cook the grits, stirring frequently, for about 20-25 minutes, or until they are tender and have thickened to your liking.
- Add Butter and Cheese: Once the grits are fully cooked, stir in the butter, shredded cheddar cheese, and black pepper. Continue to stir until the cheese is fully melted and the grits are creamy. Adjust seasoning with more salt or pepper if necessary.
- Serve the Dish: To serve, spoon a generous helping of cheesy grits onto each plate. Slice the Cajun-spiced chicken and place it on top of the grits. Add a dash of hot sauce for extra heat, if desired.