Description
This Cajun chicken and grits dinner is pure comfort done right. Golden, crunchy chicken meets ultra-creamy, cheesy grits, finished with a little hot sauce heat for balance. Cozy, filling, and perfect when you want real food that hits the spot.
Ingredients
Scale
Crispy Cajun Chicken
- 2 large boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 1 cup panko breadcrumbs
- 1½ teaspoons Cajun seasoning
- ½ teaspoon garlic powder
- 3 tablespoons canola or 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, freshly shredded
- Hot sauce, for serving
Instructions
- Prepare the Cajun Chicken
- Slice each chicken breast horizontally to create four thin cutlets. Pat each piece dry with paper towels—this step helps the coating stick properly. Season both sides with salt and pepper.
- Crack the egg into a shallow bowl and whisk until smooth. In a separate bowl, mix together the panko, Cajun seasoning, and garlic powder.
- Dip each chicken piece into the egg, letting any excess drip off. Press it gently into the breadcrumb mixture until evenly coated. Shake off loose crumbs and place on a plate. Repeat with the remaining chicken.
- Pro move: start cooking the grits now so everything finishes at the same time.
- Heat oil in a skillet over medium heat. Once hot, add the chicken without crowding the pan. Cook for 3–4 minutes per side until the crust turns deep golden and the chicken releases easily. Remove from the pan and rest for 2–3 minutes before slicing into strips.
- Make the Cheesy Grits
- In a medium saucepan, combine milk, chicken broth, and salt. Bring to a gentle simmer, then slowly whisk in the grits.
- Lower the heat to medium-low and cook for about 20 minutes, whisking often. If the grits start sticking or get too thick, add a splash of water and reduce the heat. They’re done when smooth, creamy, and no longer gritty.
- Remove from heat and stir in pepper, butter, and shredded cheddar until fully melted and silky.
- To Serve
- Spoon warm grits into bowls, top with sliced Cajun chicken, and finish with hot sauce to taste. Serve immediately while everything’s hot and cozy.
Notes
- Dry chicken is key—moisture causes breading to slide off.
- Light coatings hold better than thick ones.
- Don’t flip chicken early; it will release naturally when ready.
- Use a thermometer if unsure—chicken is done at 165°F at the thickest point.
- Store leftovers in an airtight container in the fridge for 3–4 days. Chicken will soften slightly but still taste great.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 678 kcal
- Sugar: 8 g
- Sodium: 1436 mg
- Fat: 39 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 155 mg