My husband and I recently celebrated our wedding anniversary – woohoo! Usually we usually head somewhere fun and new to us to celebrate, though this year we stuck around home since we just recently whooped it up in Puerto Vallarta with friends. Of course we had a blast in Mexico, but staying home for spring break means we’ve had major vacation envy after seeing all our friends post vacation photos on social media over the past few weeks. The pictures coming out of Charleston and Savannah in particular had me reminiscing about all the great food we’ve had down there on our travels. So, since we couldn’t join ’em, I decided to cook like we were there with Saucy Smothered Chicken with Parmesan Grits. This simple yet outstanding dish is is soothing my stomach AND travel-loving soul!
Saucy Smothered Chicken with Parmesan Grits
Cajun-spiced chicken breasts are sauted then smothered in a succulent, southern-inspired vegetable medley including green bell pepper, sweet onion and mushrooms, then simmered in chicken broth to create a delicious yet simple pan sauce. Served over quick-cooking parmesan grits, this meal is absolutely mouthwatering. This southern veggie combo is a home run, especially when it’s smothering seasoned chicken under a bed of creamy, cheesy grits, which we’ve eaten our weight in between visits to NOLA, Charleston, and Savannah over the years! I started making parmesan grits a couple times a month after sharing my Smoked Cheddar Shrimp and Grits Bites recipe. Quick-cooking grits are the perfect dinner side dish because they cook in 5 minutes and are ridiculously comforting and creamy. This 30 minute skillet dinner is beyond fab, and if you’re looking for a taste of the south like I currently am, include this easy recipe in your meal plan ASAP!
How to Make This Recipe
Start by generously seasoning 2 chicken breasts with Cajun or Creole seasoning and salt if the mix doesn’t have any. I’ve used Tone’s Cajun seasoning but I also love Emeril’s Essence. Sear the chicken in a large cast iron skillet over high heat until golden brown, about 1-2 minutes a side. The chicken shouldn’t be cooked all the way through at this point. Remove the chicken to a plate then set aside.
Next heat 1 Tablespoon each butter and extra virgin olive oil in the skillet, still over high heat, then add 1 small sliced green bell pepper, 1/2 sliced jumbo sweet onion, and 4oz sliced mushrooms. Season with salt and pepper then saute until the vegetables are caramelized and tender, 7-8 minutes, stirring often.
Once the vegetables are tender, add the chicken back into the skillet then top with the seared vegetables. Stream in 1-1/2 cups chicken broth then boil until the sauce has reduced by about half, and the chicken is cooked through.
How to Make Parmesan Grits
While the broth is reducing, get to work on the parmesan grits. I use Bob’s Red Mill gluten free, quick cooking grits. Gluten free or not, check the back of the package to make sure they cook in about 5 minutes. If you can get locally ground grits – go for it! I’ll never stop being puzzled that in Iowa, the largest producer of corn in the country, grits are pretty much a non-thing. So sad!
Stir 1/2 cup quick cooking grits into 1-1/2 cups chicken broth with a dash of salt then turn the heat down to medium low and cook, whisking often, for 3-4 minutes or until the grits are cooked and creamy. Take the pan off the heat then stir in 1 Tablespoon butter and 1/2 cup freshly grated parmesan cheese. Pop a lid on top then set the grits off to the side to continue softening for a few minutes.
Last step is to scoop the grits into shallow bowls then top with the chicken and seared vegetables. Drizzle with luscious pan sauce then sprinkle chopped green onions on top and dive in…and enjoy!
More Gluten Free Comfort Food Recipes
Cheesy Ham and Hash Brown Casserole Gluten Free Lasagna One Pot Gnocchi Chicken Pot Pie One Pot Chicken and Rice Homestyle Chicken and Noodles Creamy Mushroom Parmesan Pasta Stove Top Beef Stew Skillet Shepherd’s Pie
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