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Chicken and Mushrooms over Cheesy Grits

Comfort. That is what this meal of Chicken and Mushrooms over Cheesy Grits represents. The garlicy tender chicken mixed with creamy, salty, cheesy grits and the gravy-like sauce with mushrooms…comfort…scrumptious…amazing!

Picture of Chicken and Mushrooms over Cheesy Grits, recipe by Stacy Lyn Harris from her Harvest Cookbook

This recipe is from my Harvest Cookbook! If you don’t have a copy, it’s filled with a ton of recipes, tips, and stories, and it makes a perfect Christmas gift! Buy it now on Amazon!

Chicken and Mushrooms over Cheesy Grits

Course

dinner, Main Course

Cuisine

American

Keyword

Cheesy grits, chicken soup, mushrooms

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

  1. 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.

  2. Just before serving, add the Parmesan-Reggiano and stir until dissolved.

for the Chicken and Mushrooms

  1. 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.

  2. 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.

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