Saucy Smothered Southern Chicken with Parmesan Grits
Try this Saucy Smothered Southern Chicken with Parmesan Grits recipe
Try this Saucy Smothered Southern Chicken with Parmesan Grits recipe
- salt and pepper
- dash of salt
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1/2 cup freshly grated parmesan cheese
- 1 green onion chopped
- 4 oz sliced mushrooms
- 1-1/2 cups chicken broth
- 2 large chicken breasts pounded to an even thickness
- cajun or creole seasoning
- 1 small green bell pepper sliced thin
- 1/2 jumbo sweet onion sliced thin
- 1/2 cup gluten-free quick-cooking corn grits*
- Carbohydrate 4.60004121536365 g
- Cholesterol 600.023125013081 mg
- Fat 33.8462580120149 g
- Fiber 1.19599047964297 g
- Protein 229.775394277632 g
- Saturated Fat 15.2194335929913 g
- Serving Size 1 1 Serving (1080g)
- Sodium 1195.93573880338 mg
- Sugar 3.40405073572068 g
- Trans Fat 4.55347374334146 g
- Calories 1296 calories
Step-by-step
- 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.
How do you achieve a deeply browned crust on poultry without overcooking the interior meat before the sauce even begins to build? Smothering techniques rely on a two-stage process where high-heat searing creates Maillard reactions on the protein surface, while a subsequent braise in chicken broth finishes cooking the interior gently while dissolving fond from the skillet floor into a cohesive pan sauce. Searing chicken breasts over high heat for precisely one to two minutes per side locks in exterior color, but removing them immediately prevents the delicate white meat from drying out during the subsequent vegetable softening phase.
Building flavor in the pan requires paying attention to how moisture releases from sliced bell peppers, sweet onions, and mushrooms during the six to seven minutes of caramelization. As water evaporates from cellular walls, sugars concentrate and brown, creating the savory base that thickens the reducing chicken broth. When utilizing fresh produce instead of dehydrated or canned alternatives, the higher water content demands a watchful eye and frequent stirring to prevent scorching before the aromatics reach their tender sweet threshold.
Quick-cooking corn grits demand near-constant whisking for three to four minutes to prevent clumping and scorching as starch granules gelatinize in boiling liquid. Incorporating freshly grated parmesan cheese off the heat prevents the dairy proteins from separating into an oily, grainy emulsion, resulting in a smooth base that anchors the heavily seasoned poultry and reduced pan juices effectively.
