Ingredients

2 large boneless, skinless chicken breasts

1/2 teaspoon salt

1/4 teaspoon pepper

1 large egg

1 cup panko bread crumbs

1.5 teaspoons Cajun seasoning

1/2 teaspoon garlic powder

3 tablespoons canola oil (or vegetable oil)

2 cups whole milk

2 cups chicken broth

1/2 teaspoon salt

1 cup stone ground grits (not instant)

1/2 teaspoon pepper

1/4 cup unsalted butter

4 ounces sharp cheddar cheese (shredded)

Hot sauce (to taste)

Instructions

Step 1: Carefully slice chicken breasts in half lengthwise to create four thin pieces. Pat chicken dry on all sides with a paper towel. Season with salt and pepper and set aside.

Step 2: In a shallow bowl, whisk the egg. In a second shallow bowl, combine the panko bread crumbs, Cajun seasoning, and garlic powder.

Step 3: Dip one piece of chicken into the egg mixture, flipping to coat. Shake off excess, then place into the breading mixture and gently pat to adhere. Shake off excess breading and place on a plate. Repeat with all chicken pieces.

Step 4: Start cooking the grits. When the grits are halfway done, heat oil in a pan over medium heat. Once hot, add the breaded chicken without overcrowding. Cook about 3-4 minutes per side until golden brown and chicken lifts easily from the pan. Transfer to a plate and let rest 2-3 minutes before slicing.

Step 5: For the grits, bring milk, chicken broth, and salt to a simmer in a saucepan over medium heat. Slowly whisk in the grits.

Step 6: Reduce heat to medium-low and cook for about 20 minutes, whisking frequently. If sticking occurs, lower the heat and add a splash of water. The grits should be creamy and smooth when done.

Step 7: Remove grits from heat and stir in pepper, butter, and shredded cheddar cheese until melted and creamy.

Step 8: Serve the cheesy grits in bowls topped with sliced Cajun chicken and hot sauce to taste. Enjoy immediately.

Tips & Variations

Use stone ground grits for the best texture. Instant grits won’t yield the same creamy, hearty result.

For extra heat, sprinkle additional Cajun seasoning into the grits along with the cheese.

Try swapping sharp cheddar for pepper jack cheese for a spicier twist.

To save time, cook the chicken first and keep warm while making the grits, though cooking them simultaneously gives the best timing.

FAQs

Can I use instant grits for this recipe?

Instant grits cook much faster but won’t have the same creamy, hearty texture as stone ground grits. For better results, stick with stone ground grits.

How spicy is the Cajun chicken?

The spice level is moderate due to the Cajun seasoning, but you can adjust it by adding more or less seasoning or by using hot sauce to taste when serving.