Chicken and Grits

Prep Time: 20 minutes

Cooking Time: 25 minutes

Servings: 6

Our take on a new southern favorite combines tender chicken smothered in cream sauce served over a bed of parmesan cheese grits. It’s ideal for any occasion, from family meals to dinner parties.


  • 6 Sanderson Farms® Boneless Skinless Chicken Thigh Fillets
  • 1½ teaspoons Creole seasoning, divided
  • ½ cup flour
  • 4 tablespoons unsalted butter
  • 1 (8-ounce) package of sliced white mushrooms
  • 1 cup chicken broth
  • ½ cup heavy whipping cream
  • 1½ teaspoons chopped garlic
  • 2 tablespoons shredded parmesan cheese
  • 2 tablespoons chopped green onions
  • 4 cups water
  • ½ teaspoon salt
  • 1 cup quick cook grits
  • ¼ cup shredded parmesan cheese

Nutritional Information (PER SERVING)

Calories: 460
Fat: 23g
Saturated Fat: 12g
Sodium: 730mg
Carbohydrate: 30g
Sugars: 1g
Protein: 32g


  1. Season chicken with ½ teaspoon Creole seasoning.
  2. Coat chicken with flour, shaking off excess. Reserve 3 tablespoons of flour for sauce.
  3. In a 12-inch skillet over medium-high heat, melt butter.
  4. Add chicken to skillet, cooking for 3 minutes on each side. Remove from skillet and set aside.
  5. Add reserved flour to skillet and stir.
  6. Add mushrooms and cook for 3 minutes.
  7. Add chicken broth, heavy cream, chopped garlic, 1 teaspoon of Creole seasoning, and parmesan cheese to skillet. Stir and bring sauce to a simmer. Add chicken back into skillet, cover and simmer for 6 minutes. Turn off heat.
  8. To prepare the grits, add water and salt to a 3-quart saucepot. Bring to a boil.
  9. Add grits to water and stir. Reduce heat to low. Cook 5 minutes, covered. Turn off heat and stir in parmesan cheese.
  10. To serve, place chicken and sauce over grits and top with green onions.