Ingredients:
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
Instructions:
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.
Tips:
- 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!
