chicken and grits recipe
The Best chicken and grits recipe
Chicken and grits have always been a comfort food for me, something that feels like home no matter where I am. There’s something about the creamy, buttery texture of the grits—soft enough to melt in your mouth, yet sturdy enough to hold up to the rich, savory flavors of the chicken and spices.
It’s a dish that’s simple enough to make from scratch but feels special when you put real effort into it. My kids grew up eating it regularly, and they’ll still ask for it when they’re over for dinner, no matter how old they get. It’s that kind of meal that doesn’t just fill your stomach—it fills your heart.
Click here for: chicken and dressing recipe with stove top
I love this recipe because it’s versatile. You can make it for a cozy weeknight dinner or serve it at a holiday gathering where everyone’s gathered around the table. The grits can be dressed up with extra cheese, a poached egg, or a sprinkle of green onions, but the classic version with crispy chicken and a creamy gravy is always a winner.
It’s not just filling; it’s nourishing, and that’s why my family always finds something to appreciate about it. My husband says it’s the only comfort food that doesn’t leave him feeling sluggish afterward, and honestly, that’s saying something. It’s a dish that’s both indulgent and smart, and that’s what makes it so perfect for everyday life.
Classic Southern Chicken and Grits
A comforting dish featuring tender chicken in a creamy tomato-based sauce served over creamy grits, embodying classic Southern cuisine. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup stone-ground grits
- 4 cups chicken broth
- ½ cup heavy cream
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup low-sodium tomato sauce
- 1 cup chicken broth
- ½ cup heavy cream
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp flour
- 1 tsp Worcestershire sauce
- ½ tsp dried thyme
- ½ tsp dried parsley
- Salt and pepper to taste
👨🍳Directions
-
1 Preheat oven to 375°F (190°C). Season chicken thighs with salt, pepper, garlic powder, onion powder, and smoked paprika. Pat dry and place in a baking dish.
-
2 Heat olive oil in a skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown. Remove from skillet and set aside.
-
3 In the same skillet, add butter and sauté garlic for 30 seconds. Pour in tomato sauce, chicken broth, heavy cream, Worcestershire sauce, thyme, and parsley. Simmer for 10 minutes. Stir in flour to thicken sauce, then simmer another 5 minutes. Season with salt and pepper.
-
4 While sauce simmers, bring chicken broth to a boil in a pot. Stir in grits, reduce heat to low, and simmer uncovered for 15-20 minutes, stirring occasionally, until grits are creamy.
-
5 Add heavy cream and butter to grits, stir well, and cook for another 2 minutes. Season with salt and pepper. Return chicken to the skillet, pour sauce over it, and mix gently.
-
6 Transfer grits to a serving dish, top with chicken and sauce. Garnish with fresh parsley if desired.
🔧Equipment
- Large skillet
- Pot for grits
- Mixing bowls
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Southern Chicken and Grits Works
This chicken and grits recipe is always a solid choice for any gathering because it’s hearty enough to feed a crowd without feeling too heavy, yet simple enough to keep things moving smoothly. It’s the kind of dish that feels like home—comforting, familiar, and easy to customize with whatever’s on hand—so it never feels like a chore to serve, no matter the occasion. Plus, it’s the perfect balance of flavors, with tender chicken and creamy grits that just melt in your mouth, making it a go-to for both weeknight meals and big family dinners.
Click here for: chicken leg casserole recipe
❓ Frequently Asked Questions About Southern Chicken and Grits
What is the traditional way to cook chicken and grits?
The traditional method involves slow-cooking the chicken in a flavorful broth (often bone-in, skin-on for extra richness) until tender, then shaving or shredding it. Meanwhile, grits are cooked in the same broth until creamy. The chicken is typically added to the grits at the end for a light coating, and it’s often finished with butter, cheese (like cheddar or pepper jack), and a sprinkle of green onions or parsley.
—
Why do some recipes call for bone-in chicken?
Bone-in chicken is preferred in classic chicken and grits because the bones contribute deep, rich flavor to the broth through slow cooking. The marrow and connective tissue break down, creating a savory, gelatinous sauce that enhances the dish’s richness. While you can use boneless chicken, the broth will be less flavorful without the bones.
—
Can I make chicken and grits without a pot or Dutch oven?
Yes! You can adapt the recipe using a slow cooker or Instant Pot. For a slow cooker, cook the chicken with broth and spices (like thyme, bay leaves, and garlic) on low for 6–8 hours, then shred it. Cook the grits in the same broth until creamy, then mix in the chicken. In an Instant Pot, pressure-cook the chicken with broth and aromatics for 20 minutes, then shred and finish with the grits in the same pot.
—
What’s the secret to perfectly creamy grits?
The key to creamy grits is using the right ratio of grits to liquid (usually 1 cup grits to 2–3 cups broth or water) and cooking them low and slow. Stirring occasionally prevents lumps, and adding a splash of milk or cream at the end can help them thicken further. Avoid boiling the grits vigorously—simmering gently ensures a smooth, velvety texture.
—
How can I make chicken and grits healthier?
To make it healthier, opt for leaner cuts of chicken (like breast) and reduce added butter or cheese. Use low-sodium broth, and add veggies like bell peppers, onions, or spinach to the broth or grits for extra nutrients. Swap regular grits for whole-grain or stone-ground grits for more fiber. You can also bake the chicken instead of frying it for less fat.
