CHICKEN WITH PARMESAN GRITS AND TOMATOES
Cheesy grits and sweet grape tomatoes enliven skillet-cooked chicken in this no-fuss dinner that's perfect for a busy weeknight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 9
Steps:
- Heat a medium skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet, skin side down, and cook, turning occasionally, until browned and cooked through, about 15 minutes (reduce heat if chicken browns too quickly). Transfer to a plate and tent with foil. In skillet, heat 2 teaspoons oil over medium and add tomatoes, onion, and garlic. Cook until tomatoes are softened and onion is tender, 5 minutes. Meanwhile, in a small pot, bring 1 cup water to boil. Stir in grits and pinch of salt; cover, reduce heat to low, and cook until water is absorbed, about 7 minutes. Stir in Parmesan and 1/2 teaspoon oil; season with salt and pepper. To serve, top grits with chicken and vegetables and sprinkle with parsley.
Nutrition Facts : Calories 564 g, Fat 30 g, Fiber 2 g, Protein 33 g, SaturatedFat 8 g
SHREDDED BARBECUE CHICKEN OVER GRITS
There's nothing like juicy meat over steaming grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. -Erin Renouf Mylroie, Santa Clara, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with pepper; place in a large nonstick skillet., In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 165°. Shred meat with 2 forks and return to the skillet., Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted., Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.
Nutrition Facts : Calories 345 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 718mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
SPICY OVEN-FRIED CHICKEN WITH CHEESE GRITS AND CHORIZO REDUCTION
This chicken and chorizo dish is a Southern favorite with a spicy Mexican twist.
Provided by My Hot Southern Mess
Categories World Cuisine Recipes Latin American Mexican
Time 4h50m
Yield 8
Number Of Ingredients 32
Steps:
- Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
- Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
- Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
- Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
- While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
- Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
- Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.
Nutrition Facts : Calories 712.7 calories, Carbohydrate 44.2 g, Cholesterol 139.3 mg, Fat 42.2 g, Fiber 2.5 g, Protein 37.9 g, SaturatedFat 20.3 g, Sodium 1950 mg, Sugar 8.3 g
CHICKEN WITH GRITS
An easy grits and chicken recipe. Found online and posted for Cookgirl! (Passive time is to allow grits to cool)
Provided by Impera_Magna
Categories Chicken Breast
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions.
- Spoon grits into a greased 9-inch square baking pan; cover and chill until firm.
- Rub chicken breasts with the ground cumin.
- Melt butter in a large skillet over medium heat.
- Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender.
- Remove chicken from skillet and drain on paper towels; cover and keep warm.
- Invert baking pan to remove grits. Cut into 4 squares, then cut each square diagonally into 2 triangles.
- In same skillet, heat pan drippings to medium temperature.
- Add grits and sauté, turning once, about 5 minutes or until lightly brown.
- To serve:.
- Cut each chicken breast into slices.
- Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side.
- Spoon Spicy Southern Salsa over the grits cakes.
- Spicy Southern Salsa.
- 1 cup corn kernels, cooked and drained.
- 1 cup black-eyed peas, cooked and drained.
- 1 medium tomato, seeded and chopped.
- 1/2 cucumber, peeled, seeded, diced.
- 1/4 cup chopped green onions.
- 2 tablespoons minced fresh basil.
- 1 small jalapeno, seeded and finely minced.
- 1 clove garlic, minced.
- 1/4 teaspoon salt.
- 1/8 teaspoon pepper.
Nutrition Facts : Calories 327.4, Fat 7.8, SaturatedFat 4.1, Cholesterol 83.7, Sodium 414.3, Carbohydrate 31.3, Fiber 0.7, Sugar 0.3, Protein 30.8
BBQ CHICKEN AND CHEESE GRITS BAKE
Bake this cheesy barbecue chicken for dinner tonight that's made using corn grits - perfect for your family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add pepper Jack cheese and butter, stirring until melted and smooth. Pour into baking dish.
- In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Sprinkle with cheese blend.
- Bake uncovered 20 to 25 minutes or until bubbly. Let stand 5 minutes. Sprinkle with onions. Top individual servings with salsa.
Nutrition Facts : Calories 400, Carbohydrate 28 g, Fiber 1 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1000 mg
FRIED CHICKEN THIGHS WITH CHEESY GRITS
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Provided by Alison Roman
Categories Bon Appétit Chicken Dinner Hominy/Cornmeal/Masa Kid-Friendly Cheese Kale Leafy Green Buttermilk Parmesan Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 27
Steps:
- Chicken:
- Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours.
- Grits:
- Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25-30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
- Frying and assembly:
- Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
- Remove chicken thighs from brine, letting excess drip off. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
- Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6-8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the kale.
- Heat butter in a large skillet over medium-high. Add kale in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat.
- Divide grits evenly among bowls and top with kale, fried chicken, and more pepper jelly.
GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE
Categories Chicken Mushroom Backyard BBQ Summer Grill Grill/Barbecue Bon Appétit
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make chicken:
- Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
- Make sauce:
- Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.
- Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.
- Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
- Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.
CURRIED CHICKEN AND GRITS CASSEROLE
Southern-style cheesy grits meet curry and loads of vegetables to make a satisfying casserole that blankets the house with an inviting aroma. -Lori Shamszadeh, Fairhope, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Bring water, 1 cup broth and salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat; cook and stir 5-6 minutes or until thickened. Remove from heat; stir a small amount of grits into eggs. Return all to pan, stirring constantly. Add 1-1/2 cups cheese and butter; stir until melted., Preheat oven to 350°. Combine soup, mayonnaise, curry powder and remaining broth in a large bowl. Add vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with grits; sprinkle with remaining cheese., Bake, uncovered, 50-55 minutes or until heated through.
Nutrition Facts : Calories 629 calories, Fat 53g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 1094mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 21g protein.
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- Generously season chicken breasts on both sides with Cajun or Creole seasoning, plus salt if seasoning mix is salt-free. Mist or spray a large, heavy-bottomed skillet like a cast iron skillet with extra virgin olive oil or nonstick spray over high heat then add chicken breasts and sear until golden brown, 1-2 minute per side. Chicken should not need be cooked through. Remove chicken to a plate then set aside.
- Melt butter in olive oil in skillet then add bell pepper, onions, and mushrooms, season with salt and pepper, and then saute until caramelized and tender, 6-7 minutes, stirring often to ensure vegetables don't burn. Add chicken breasts back into skillet then pile vegetables on top. Add chicken broth then boil until liquid is reduced by a little more than half and chicken breasts are cooked through, stirring sauce every so often.
- Meanwhile, while the broth is reducing, make the parmesan grits. Bring chicken broth and salt to a boil in a saucepan then add grits and turn heat down to medium low. Whisk almost constantly for 3-4 minutes or until thickened but still creamy, lifting the pan for a few moments if the grits start to spatter. Remove pan from heat then stir in butter and parmesan cheese. Place a lid on top then set aside. Taste then add salt if needed before serving.
- Scoop grits into bowls then add chicken and vegetables on top. Spoon pan sauce on top then sprinkle with green onions and serve.
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