When I think about the richness of food within the American South, grits immediately come to mind. It’s probably one of the most quintessential foods with a history that dates back over 400 years. A food that many food historians believe was born out of poverty has made its way onto fine-dining menus across the world.

Grits originated with Native Americans using maize (corn). It was then passed on to European settlers and then on to enslaved people throughout the American South. Whether it’s shrimp and grits or some type of protein over grits, I’m always down because it’s one of my favorite cultural pairings.

Creamy Chicken and Grits 🤞🏾

Talk about supreme indulgence, bold flavors, and perfect well-rounded texture with restaurant-quality vibes. Like, where do I begin, y’all?! This dish is absolutely delicious, to say the very least. It starts with smoky bacon flavor, pan-seared chicken thighs that swim in a rich, aromatic sauce, and then is paired with delectable cheese grits. Yessirrr, let’s get into it!

Ingredients You’ll Need:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• For the cheese grits: Water, chicken broth/stock, salt, grits, butter, half and half, gruyere cheese, and white pepper.
• For the creamy chicken: Chicken thighs, olive oil, Cajun seasoning, garlic + onion powder, bacon, onion, leeks, garlic, flour, dijon mustard, white wine, broth, cream, and chopped parsley.

How To Make This Creamy Chicken:

(Note: please see the recipe card directly below for the complete written instructions.)

• Season the chicken thighs. Then cook the bacon to a crisp.
• Sear the chicken thighs in the rendered bacon fat and set aside.
• Sauté the veg, add the flavors, and build the creamy sauce.
• Add the chicken back to the skillet and finish in the oven.

I love using bone-in, skin-on chicken thighs for this recipe because of the depth in flavor. The chicken swims in a pile of aromatics and deep, bold flavors. And then we pile that saucy chicken on top of earthy yet savory grits, mmm. The two different components marry and become one hella tasty, cohesive dish! 💛

How To Make Cheese Grits:

→ Good grits, the best grits is all about a low and slow approach!

1. In a large saucepan, bring the water, chicken broth/stock, and salt to a boil over medium-high heat. When boiling, gradually whisk in the grits, stirring well until blended. Then reduce the heat to low and cover the saucepan. Let the grits slowly cook and simmer, going back to the pot often to whisk the grits to prevent lumps, until tender- about 30 minutes.
2. Remove the grits from the heat. Stir in the butter, half and half, ½ cup of gruyere cheese, and white pepper until thoroughly combined. Keep the grits warm on the lowest setting while you make the creamy chicken component. The grits should have a thick yet creamy texture.

I like using a balance of water and chicken broth to add a little flavoring to the grits, it bolsters the chicken flavor. Meanwhile, cheese and butter provide richness, and half and half delivers some creaminess for texture. If you ask me, those three elements are non-negotiable in a batch of grits! 😮‍💨

Serving Your Creamy Chicken and Grits:

You can pile the grits into serving bowls and then top with the creamy chicken, or serve the two side by side if you prefer. Dig in and enjoyyy, peeps!

Tips + Tricks, FAQs & More

Here’s some extra info on this creamy chicken and grits recipe:

• Let’s talk about grits– The type of grits used here (and in most Southern-style grits recipes) calls for regular grits (like the stone-ground variety) and not instant or quick cooking grits. I’m a big fan of Marsh Hen Mill, they mill their heirloom grits and other goods right on the sea islands in the Lowcountry!
• Chicken notes– While I use bone-in, skin-on chicken thighs, you can use boneless/skinless chicken thighs if you prefer. The overall cooking time on them will likely be faster.
• Is there a sub for wine?– For those who do not consume alcohol or don’t have wine, you can omit this entirely and replace the wine with more chicken stock/broth.
• Heavy cream alternative?– The use of heavy cream adds a lush, creamy mouthfeel to the pan sauce for the creamy chicken. Coconut cream might work here. Please know that this recipe has only been tested using heavy cream. Let us know if you do try something else! ♡
• Oven vs. Stovetop notes– This recipe starts on the stovetop and moves to the oven to finish. I find the pan sauce to cook down/evaporate too quickly on the stovetop. I recommend the stovetop to oven cooking method as it allows for the dish to slowly finish without disrupting the pan sauce. It also prevents the bottom from scorching.