Chicken and Mushrooms over Cheesy Grits
Comfort. That is what this Chicken and Mushroom recipe over Cheesy Grits represents to me. The garlicky, tender chicken mixes perfectly with creamy, salty, cheesy grits and a gravy-like sauce. Add mushrooms, and you have a scrumptious feast. In fact, it’s one of my favorite comfort foods!
Chicken and grits is a time-honored southern combination of flavors and textures. Even better, mushrooms and parmesan cheese make this dish the ultimate comfort food.
This chicken and mushroom recipe is one of many delicious dinners from my Harvest Cookbook. If you don’t have a copy, check out out: it has a ton of recipes, tips, and stories, and it makes a perfect Christmas gift! Buy it now on Amazon.
Also be sure to check out these other mouthwatering chicken dinner recipes here on stacylynharris.com:
- Homemade Chicken and Buttermilk Dumplings can feed an army and is one of my family’s favorite winter comfort foods.
- Healthy Chicken Soup is the recipe my mom was sure has medicinal properties. Medicinal or no, chicken soup is surely food for the soul.
- Roasted Chicken and Sausage with Gremolata is a flavorful dish layered with the comforting textures of chicken, sausage, and crispy potatoes.
- Fried Chicken is a southern staple, and Gray’s Fried Chicken is as close to my granny’s old recipe as possible.
Chicken and Mushrooms over Cheesy Grits
Ingredients
for the Cheesy Grits
- 5 cups water or chicken stock
- 1 cup grits
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Parmesan-Reggiano
for the Chicken and Mushrooms
- 4 chicken thighs skin removed and deboned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 2 large onions cut into 1-inch pieces
- 3 garlic cloves minced
- 2 large carrots cut into 1-inch pieces
- 8 ounces Baby Bella mushrooms halved
- 4 ounces button mushrooms halved
- 4 ounces Shiitake mushrooms stemmed and sliced
- 1 tablespoon rosemary chopped
- 1 1/2 cups chicken broth
Instructions
for the Cheesy Grits
- Add grits, butter, salt, and pepper to the water or stock. Bring to a boil while stirring constantly, and then reduce to simmer for about 30 minutes, stirring occasionally.
- Just before serving, add the Parmesan-Reggiano and stir until dissolved.
for the Chicken and Mushrooms
- In a shallow dish, combine flour, salt, and pepper and coat the chicken in the mixture. Reserve 1 tablespoon of leftover flour. Place the oil in a large pot and heat over medium-high heat. When oil is shimmering, add the chicken and cook for 5–7 minutes, or until brown on all sides. Remove to a plate.
- Reduce the heat to medium, stir the onions into the pot, and cook for 2 minutes. Add garlic and cook for 30 seconds. Whisk in the reserved 1 tablespoon of flour and cook for 1 minute. Stire in chicken broth, carrots, mushrooms, and rosemary and place the chicken into the vegetables and bring to a boil. Partly cover and simmer over medium-love heat for 25–30 minutes, or until the chicken is no longer pink in the middle and the vegetables are tender. Plate warm, atop a scoop of cheesy grits.
Amazing…I actually used boneless chicken breasts and pre coated with a southern spice then dipped in flour. The sauce was amazing!
Thanks so much. Using boneless chicken breasts is a great idea!!