Saucy Smothered Chicken with Parmesan Grits Recipe


For the Smothered Chicken:

  • 4 boneless, skinless chicken breasts (pounded to an even thickness)
  • 1 tablespoon Cajun or Creole seasoning (or your favorite spice blend)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ cup sliced onion
  • ½ cup sliced green bell pepper
  • 8 ounces sliced mushrooms
  • 2 cloves garlic, minced
  • 1 ½ cups low-sodium chicken broth
  • 2 tablespoons heavy cream (optional, for extra richness)
  • Fresh parsley or green onion for garnish

For the Parmesan Grits:

  • 4 cups water or chicken broth
  • 1 cup quick-cooking grits (not instant)
  • ½ teaspoon salt
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • Freshly cracked black pepper


1. Prepare the chicken:

  • Pat chicken dry with paper towels. Season both sides with Cajun/Creole seasoning, salt, and pepper.

2. Cook the chicken:

  • Heat olive oil and butter in a large skillet over medium-high heat.
  • Add chicken and cook 3-5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.

3. Make the sauce:

  • Add onions, bell peppers, and mushrooms to the same skillet. Cook, stirring occasionally, until softened (about 5 minutes).
  • Stir in garlic and cook for 30 seconds more.
  • Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  • Return the chicken to the skillet, reduce heat to low, and simmer for 5-10 minutes, or until the sauce has thickened slightly.
  • If desired, stir in heavy cream for a richer sauce.

4. Make the grits:

  • While the chicken simmers, bring the water or broth and salt to a boil in a medium saucepan.
  • Gradually whisk in the grits. Reduce heat to low and simmer, stirring occasionally, for about 5 minutes or until thickened and creamy.
  • Remove from heat and stir in Parmesan cheese and butter until fully incorporated. Season with pepper to taste.

5. Serve:

  • Place a generous scoop of Parmesan grits onto a plate.
  • Top with smothered chicken and plenty of the flavorful sauce.
  • Garnish with freshly chopped parsley or green onions.


  • Adjust the spice level: Use less or more Cajun/Creole seasoning depending on your heat preference.
  • Make it a one-pan dish: After removing the cooked chicken, proceed with cooking the vegetables and sauce in the same pan for maximum flavor development.
  • Extra creamy grits: Swap some of the water/broth for milk or half-and-half for even richer grits.

Enjoy this comforting and delicious meal!


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