There’s real comfort in a plate of pan-fried chicken served over creamy grits, with just enough pan sauce to bring it all together. Chicken with Grits is the kind of Southern cooking that doesn’t have anything to prove. It just shows up, does the job, and feeds the people you love.
Some recipes earn a spot in your regular rotation without much fuss. Chicken with Grits is one of those meals. It’s not flashy, but it’s full of flavor and brings everyone to the table without a second thought.
I’ve been making this dish for years, and every time I do, it takes me back to the kitchen I grew up in. My mother was, and still is, an excellent cook. No shortcuts, no gimmicks, just honest food made with care. A skillet on the stove, chicken sizzling in oil, and grits simmering on the back burner. That was the sound of supper on its way.
This combination might surprise someone who didn’t grow up with it, but for me, it just makes sense. The grits are soft and buttery, the chicken is crisp on the outside and tender inside, and the pan sauce adds the perfect finishing touch. There’s nothing complicated here, just real food cooked right.
When I want something that feels familiar and tastes like home, this is where I start.
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5 delicious grits recipes from my Southern kitchen that are simple, savory, and made to share.
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How to Make Chicken with Grits
- You’ll start by making the grits. Bring the water, salt, and butter to a boil in a small saucepan. Whisk in the grits, reduce the heat to low, cover the pot and simmer for 5 minutes or according to the package directions. Keep the grits warm while you cook the chicken.
- Cut the chicken breasts into thick slices lengthwise. Sprinkle the slices generously with your favorite seasoned salt, then dredge them in flour. Shake off the excess.
- Heat the peanut oil in a large, heavy skillet over medium-high heat. Add the chicken and cook, turning once or twice, until browned on all sides. Remove the chicken from the pan and drain off all but about two tablespoons of the oil.
- Add the green onions to the pan and cook, stirring, for about a minute. Pour in the chicken broth and continue cooking while stirring to bring up any cooked bits from the bottom of the pan.
- Add the chicken back to the pan along with the minced garlic. Stir gently to coat the chicken with the pan sauce. Cook for a minute or two more.
- Mound the grits on individual plates or in bowls for serving. Top with chicken and pan sauce.
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Chicken with Grits
Ingredients
- 2 cups water
- 3 tablespoons butter
- ½ teaspoon salt
- ½ cup quick cooking grits not instant
- 1 pound boneless skinless chicken breasts
- 1 tablespoon Jane’s Crazy Mixed-Up Salt (or any seasoning salt you prefer)
- ½ cup flour
- ½ cup peanut oil
- 1 bunch green onions sliced
- ½ cup chicken broth
- 1 clove garlic finely minced
Instructions
- Prepare the grits: Bring the water, butter, and salt to a boil in a small saucepan over medium-high heat. Whisk in the grits. Reduce the heat to a simmer. Cover and cook for 5 minutes or according to package directions. Set aside and keep warm while preparing the chicken.2 cups water, 3 tablespoons butter, ½ teaspoon salt, ½ cup quick cooking grits
- Cut the chicken breasts lengthwise into 1 inch thick pieces. Sprinkle generously with seasoned salt and dredge in flour. Shake to remove excess flour.1 pound boneless skinless chicken breasts, 1 tablespoon Jane’s Crazy Mixed-Up Salt, ½ cup flour
- Place a large, heavy skillet over medium high heat. Add the peanut oil and allow it to warm for a minute or so. Add the chicken to the hot oil in the pan. Cook, turning once or twice, until browned on all sides. Remove the chicken from the pan and set aside.½ cup peanut oil
- Pour off all but about two tablespoons of the oil. Add the sliced green onions to the pan and cook, stirring, for about a minute. Add the chicken broth. Stir to release any cooked bits from the bottom of the pan.1 bunch green onions, ½ cup chicken broth
- Add the chicken back to the pan along with the minced garlic. Stir gently to combine and coat the chicken with the pan sauce.1 clove garlic
- Mound grits in individual plates or bowls for serving. Top with chicken and pan sauce.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Hello Lana,
Thank you for sharing your recipes. I am excited about trying them. Especially the deserts. I wanted to know how much water and how many chicken cubes are needed to make enough broth for the cheese and grits with bacon. Thank you!
It depends on the brand of chicken bouillon you’re using. Check the label and it should tell you how to reconstitute the cubes or powder to create a cup of broth.
Ahhhhh. Comfort food. Just what’s needed this time of year.
Miss P
I agree, It is nice to have a normal schedule back, the holidays wear me out:-) You basically had me at creamy and buttery!!! This dish sounds delicious, Hugs, Terra
Thanks, Terra. We really enjoy this recipe. It’s pure comfort food, plus it’s really quick to make – always a plus!
I just made shrimp and grits for New Years and am always reminded first of how much I love them and second that I don’t make them often enough. Love the idea of serving them with chicken Lana…yum!
I could quite honestly eat grits twice a day and never get tired of them. I should do more blog posts featuring them.
I think I may try this with your cheese grits. I have never made grits myself but that is going to change! (;
Never made grits? Well, if you can make oatmeal, you can make grits. I think the key to good grits is to get a good regional brand like Dixie Lily or Jim Dandy. I know both of those can be purchased online if they’re not in your local grocery store. The national brand that’s available everywhere…..not so much.