Introduction:
Cajun Chicken and Cheesy Grits is a soul-warming dish that brings together the spicy, bold flavors of Cajun-seasoned chicken with the creamy, comforting texture of cheesy grits. A Southern favorite, this dish combines the heat and smokiness of Cajun spices with the rich, creamy smoothness of grits, typically made with sharp cheddar or a blend of cheeses. It’s a perfect balance of spice, creaminess, and flavor that makes for a hearty, satisfying meal. Whether served for breakfast, lunch, or dinner, this dish is a delicious example of classic Southern comfort food.
The History of Cajun Chicken and Cheesy Grits:
Grits, made from ground corn, are a staple in Southern cuisine, tracing back to Native American roots. Over time, grits became popular in the South, evolving into various forms like shrimp and grits, and more recently, dishes like Cajun Chicken and Cheesy Grits. Cajun cuisine, originating in Louisiana, is known for its bold use of spices like paprika, cayenne, and garlic, often used to flavor meats like chicken. This dish is a modern twist on traditional Southern fare, blending the comforting aspects of cheesy grits with the zesty, robust flavors of Cajun cooking.
Ingredients Breakdown:
- For the Cajun Chicken:
- 4 boneless, skinless chicken breasts (or thighs): The base of the dish, chicken pairs perfectly with bold Cajun flavors.
- 2 tablespoons Cajun seasoning: A blend of spices like paprika, cayenne, garlic powder, onion powder, thyme, and oregano, bringing heat and flavor.
- 1 teaspoon garlic powder: Adds extra depth to the chicken.
- 1 tablespoon olive oil: For searing the chicken to perfection.
- ½ teaspoon salt: Enhances the flavors of the seasoning.
- ½ teaspoon black pepper: Adds a bit of spice and depth.
- Lemon wedges (for garnish): Adds a bright, citrusy contrast to the spicy chicken.
- For the Cheesy Grits:
- 1 cup quick-cooking grits: The base for the creamy, cheesy side.
- 2 cups chicken broth: Adds flavor to the grits, replacing plain water.
- 1 cup milk: Makes the grits extra creamy.
- 1 cup sharp cheddar cheese, shredded: The key ingredient for making the grits rich and cheesy.
- 2 tablespoons butter: Adds richness to the grits.
- Salt and pepper to taste: For seasoning the grits to perfection.
- 1 teaspoon garlic powder (optional): Adds a bit of extra flavor to the grits.
Step-by-Step Recipe:
- Prepare the Cajun Chicken:
- In a small bowl, mix the Cajun seasoning, garlic powder, salt, and pepper.
- Rub the seasoning mixture evenly over both sides of the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken and cook for 5-6 minutes on each side, or until the chicken is cooked through and has a golden, crispy exterior. The internal temperature should reach 165°F (75°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Make the Cheesy Grits:
- In a medium saucepan, bring the chicken broth and milk to a boil.
- Gradually whisk in the grits to prevent clumping.
- Reduce the heat to low and cook the grits for 5-7 minutes, stirring frequently, until thickened and creamy.
- Stir in the butter, shredded cheddar cheese, and garlic powder (if using), and mix until smooth and the cheese is fully melted.
- Season with salt and pepper to taste.
- Assemble the Dish:
- Spoon a generous portion of the cheesy grits onto each plate.
- Top with sliced Cajun chicken.
- Garnish with fresh lemon wedges and chopped parsley if desired for added color and brightness.
- Serve and Enjoy:
- Serve the Cajun Chicken and Cheesy Grits immediately, with extra lemon wedges or hot sauce on the side for those who like an extra kick.
Tips for the Perfect Cajun Chicken and Cheesy Grits:
- Use Fresh Cajun Seasoning: If you can, make or buy a fresh blend of Cajun spices to enhance the flavor of the chicken.
- Don’t Overcook the Chicken: Be careful not to overcook the chicken, especially if using chicken breasts, to keep it juicy.
- Slow-Cook the Grits: Stir the grits constantly while cooking to ensure they remain smooth and creamy.
- Cheese Choices: While cheddar is classic, feel free to experiment with different cheeses like gouda, Monterey Jack, or parmesan for a unique flavor twist.
- Add Heat as Desired: If you want more spice, sprinkle extra cayenne pepper or serve with hot sauce.
Variations and Customizations:
- Shrimp and Cheesy Grits: Swap out the chicken for shrimp, seasoning them the same way and sautéing them for a few minutes in the same pan.
- Creamy Cajun Sauce: Make a creamy sauce by adding heavy cream to the pan after cooking the chicken, deglazing it with chicken broth, and then pouring the sauce over the chicken.
- Spicy Sausage Addition: Add cooked and sliced Cajun sausage like andouille to the dish for extra smoky flavor and protein.
- Vegetable Medley: Incorporate sautéed vegetables like bell peppers, onions, and spinach for a colorful and nutritious twist.
- Vegan Version: Use plant-based chicken or tofu, and swap the cheddar cheese for vegan cheese to create a dairy-free version.
Health Considerations and Nutritional Value:
Cajun Chicken and Cheesy Grits is a hearty and flavorful dish, but it can be high in sodium and fat due to the cheese and seasoning. To lighten it up:
- Use reduced-fat cheese or less cheese in the grits.
- Opt for skinless chicken breasts for a leaner protein option.
- Make your own low-sodium Cajun seasoning to control the salt content.
FAQ:
- Can I make this dish ahead of time?
Yes, you can prepare the chicken and grits ahead of time. Store them separately in the refrigerator and reheat them just before serving. Add a splash of milk or broth to the grits when reheating to restore their creamy texture. - Can I freeze Cajun Chicken and Cheesy Grits?
You can freeze the chicken, but the grits are best eaten fresh. If you do freeze the grits, thaw them slowly and add a little broth or milk while reheating to revive the creamy texture. - What sides go well with Cajun Chicken and Cheesy Grits?
Roasted vegetables, a green salad, or even cornbread pair beautifully with this dish.
Cajun Chicken and Cheesy Grits
Cajun Chicken and Cheesy Grits is a bold and comforting dish combining spicy, flavorful chicken with rich, creamy cheddar grits. This Southern-inspired meal is perfect for any time of day, offering a delicious blend of textures and flavors that satisfy!
Equipment
- Stainless Steel Saute Pan
- 12 Inch Stainless Steel Tongs
- OXO Metal Balloon Whisk
- SS 3-Quart Saucepan
Ingredients
Cajun chicken
- 2 large boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 large egg
- 1 cup panko bread crumbs
- 1.5 teaspoons cajun seasoning
- ½ teaspoon garlic powder
- 3 tablespoons canola oil or vegetable oil
Cheesy grits
- 2 cups whole milk
- 2 cups chicken broth
- ½ teaspoon salt
- 1 cup stone ground grits not instant
- ½ teaspoon pepper
- ¼ cup unsalted butter
- 4 ounces sharp cheddar cheese shredded
- hot sauce to taste
Instructions
Cajun chicken
- Carefully slice chicken breasts in half lengthwise to create four thin pieces (as if you were butterflying them, but continue slicing all the way through). Pat chicken dry on all sides with a paper towel – this helps the breading adhere. Season chicken with salt and pepper and set aside.
- In a shallow bowl, whisk egg. In a second shallow bowl, combine bread crumbs, Cajun seasoning, and garlic powder.
- Place one piece of chicken into the egg mixture, flip to coat, then pick up and gently shake to remove any excess. Next, place chicken into breading mixture, flipping to coat. Use your hands to gently pat breading into the egg mixture. Gently shake to remove any excess and place breaded chicken onto a plate. Repeat with each chicken breast.
- *At this point, I recommend starting your grits. When your grits are about halfway through cooking, begin frying your chicken.
- In a pan over medium heat, add oil. When hot, add breaded chicken, making sure not to overcrowd the pan (you may need to cook in 2 batches). Cook for about 3-4 minutes per side, OR until breading is golden brown and chicken lifts easily from the pan. Transfer to a plate and allow to rest for 2 to 3 minutes before slicing into thin strips.
Cheesy grits
- In a saucepan over medium heat, add milk, chicken broth, and salt. Bring to a simmer, then slowly whisk in the grits.
- Reduce heat to medium-low and cook for about 20 minutes, whisking frequently. If grits begin to stick to pan, reduce heat and add a splash of water. Grits should be creamy and thick with no rough texture when they’re done cooking.
- Remove from heat and add pepper, butter, and shredded cheese. Stir until melted. Portion into bowls and top with sliced chicken and hot sauce to taste. Serve immediately.
Notes
- To prevent breading from falling off your chicken: make sure to pat your chicken breasts dry before beginning. Shake off any excess egg and bread crumbs. When cooking, resist the urge to nudge your chicken around or move it prematurely. When your chicken is ready to be flipped, it will release easily from the pan.
- To ensure your chicken is cooked through, I suggest using a meat thermometer. Chicken is cooked through when an internal temperature of 165 degrees Fahrenheit is reached at the thickest part of the meat.
- Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.