• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Toasty Kitchen

  • Home
  • Recipe Index
  • Subscribe
  • About
  • FAQ
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Poultry

    Cajun Chicken and Cheesy Grits

    Published: Sep 12, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1181 words. · About 6 minutes to read this article.

    Jump to Recipe
    Cajun chicken and cheesy grits recipe.
    Cajun chicken and cheesy grits recipe.
    Cajun chicken and cheesy grits recipe.

    Cajun chicken and grits is the ultimate hearty homemade comfort food! Cheesy, creamy grits are topped with crispy pan-fried chicken and a dash of hot sauce.

    Sliced pan fried chicken on top of a bowl of cheesy grits.

    Chicken and grits is the comfort food meal you never knew you needed in your life - until now! Hearty, flavorful, and filling, this recipe is sure to become a new favorite.

    Cheesy grits are cooked on the stove top (it's super easy!). They're made with chicken broth, milk, and plenty of sharp cheddar cheese. Topping your grits is a pan-fried chicken breast. Panko bread crumbs give your chicken a crunchy crust and cajun seasoning adds just the right amount of spice.

    Add a dash of hot sauce on top - it's a must! Hot sauce adds the perfect amount of heat and acidity to cut through the richness of this dish.

    Serve chicken and cheesy grits for dinner after a long, hard work day. It also makes the perfect cold weather meal!

    Breaded chicken ingredients

    Ingredients on a counter top.

    To make your chicken, you'll need two large boneless, skinless chicken breasts that have been sliced in half to make four thinner pieces. Your chicken shouldn't be any thicker than about ½" to ¾" to cook through in a skillet.

    Panko bread crumbs can be substituted with regular bread crumbs. However, I highly suggest using panko bread crumbs for an extra crunchy breading.

    Cajun seasoning can be homemade or store bought - use your favorite brand.

    Choose an oil that has a high smoke point for this recipe. Since you'll be pan frying your chicken, likely in two batches, you'll want an oil that can withstand a bit of heat. Canola oil, vegetable oil, or peanut oil are great choices.

    Cheesy grits ingredients

    Ingredients on a counter top.

    For your grits, I recommend using freshly shredded cheese from a block. Pre-shredded cheese is often dusted in a powder to prevent clumping, which can make your dish grainy when melted.

    For this recipe, you'll want to use stone ground grits. If you've never purchased grits before, you can usually find them near the oats or cereal in your local grocery store.

    Similar to shopping for oats or rice, you will find two kinds of grits at the grocery store: stone ground grits and instant grits. For this recipe, I'm using traditional, stone ground grits. 

    Chicken broth can be substituted with vegetable broth if needed. Substituting with water will result in a loss of flavor in your grits.

    Breading and pan frying chicken breasts.

    How to keep breading from falling off

    • Pat your chicken dry on all sides with a paper towel before beginning. Do not skip this step! Excess moisture on your chicken will make your egg and breading mixtures more likely to slide off.
    • After coating your chicken breasts in your egg mixture, gently shake to remove any excess.
    • When coating your chicken in the bread crumb mixture, give them a pat all over to make sure the bread crumbs are stuck to the egg layer.
    • After coating them in the bread crumb mixture, gently shake to remove any excess.
    • While your chicken is frying in the pan, resist the urge to nudge it around. Do not move your chicken until it has browned and is ready to be flipped. Once ready, it will easily release from the pan.
    • Allow your chicken to rest for 2 to 3 minutes before slicing and serving.
    A white bowl filled with cheesy grits and sliced breaded chicken.

    Grits tips and tricks

    • Grits need to be cooked low and slow to get that silky, creamy texture. Don't be tempted to turn up the heat! This will cause your grits to stick to the bottom of the pan and burn - they won't cook faster.
    • When pouring your grits into the pot, whisk constantly to prevent clumps.
    • Whisk frequently while your grits are cooking to prevent them from sticking to the bottom of the pan or forming lumps.
    • Do your grits look dry? Add a splash of water and turn the heat down slightly.
    • Grits are done when they no longer have a grainy texture. Do a taste test - feel a rough, grainy texture? They're not done yet. Cooked grits will be soft and creamy.
    • Do not substitute the milk with water. Milk helps give your grits an extra creamy and rich texture.
    Sliced pan fried chicken on top of a bowl of cheesy grits.
    Print Recipe
    4.58 from 7 reviews

    Cajun Chicken and Cheesy Grits

    Cajun chicken and grits is the ultimate hearty homemade comfort food! Cheesy, creamy grits are topped with crispy pan-fried chicken and a dash of hot sauce.
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Servings: 4 servings
    Calories: 678kcal
    Author: Heather

    Ingredients

    Cajun chicken

    • 2 large boneless, skinless chicken breasts
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1 large egg
    • 1 cup panko bread crumbs
    • 1 ½ 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
    • 4 tablespoons unsalted butter
    • 4 ounces sharp cheddar cheese, shredded
    • hot sauce, to taste

    Instructions

    Cajun chicken

    • Carefully slice the 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 will help 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. Or, cook your grits to completion, remove from heat, and cover to keep warm while your chicken cooks.
    • 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 boil, then slowly whisk in the grits.
    • Reduce heat to medium-low and cook for 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 remaining 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.

    Equipment Recommendations

    • Stainless Steel Saute Pan
    • 12 Inch Stainless Steel Tongs
    • OXO Metal Balloon Whisk
    • SS 3-Quart Saucepan

    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. 

    Nutrition Estimate

    Calories: 678kcal | Carbohydrates: 50g | Protein: 31g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1436mg | Potassium: 622mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1373IU | Vitamin C: 9mg | Calcium: 395mg | Iron: 2mg
    Course: Main Course
    Cuisine: American

    More recipes

    • Cajun Shrimp and Grits
    • Cheesy Grits
    • Cajun Chicken Alfredo
    • Cajun Chicken Noodle Soup

    More Poultry Recipes

    • Turkey Broccoli Casserole
    • Rotisserie Chicken Noodle Soup
    • Skillet Chicken Fajitas
    • Grilled Lemon Pepper Chicken Sandwich

    Share this recipe:

    Subscribe

    Get our newest recipes delivered to your inbox for free!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Squash

      January 22, 2022 at 2:59 pm

      This was really tasty! My husband didn't like it with the hot sauce but I did. Definitely keeping this recipe handy.

      Reply

    Primary Sidebar

    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

    More about me →

    Winter recipes

    • Winter Fruit Salad
    • Slow Cooker Spicy Bison Chili
    • Kielbasa Potato Soup
    • Slow Cooker Hot Chocolate

    Reader Favorites

    • Strawberry Filled Cupcakes
    • Homemade Vanilla Cupcakes
    • Easy White Cupcakes
    • Vanilla Sheet Cake

    Footer

    ↑ back to top

    About

    • About
    • FAQ
    • Privacy Policy
    • Disclaimer
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen in

    logos of publications The Toasty Kitchen has been published in.

    Copyright © 2023 The Toasty Kitchen®