Southern Chicken Scampi with Creamy Parmesan Grits

Here’s a delicious recipe for Southern Chicken Scampi with Creamy Parmesan Grits! This dish is a perfect fusion of southern comfort food with a classic scampi twist.

Southern Chicken Scampi with Creamy Parmesan Grits

Ingredients:

For the Chicken Scampi:

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tbsp olive oil

• 1 tbsp butter

• 4 cloves garlic, minced

• 1/2 tsp red pepper flakes (adjust to your heat preference)

• 1/2 cup dry white wine (or chicken broth if you prefer non-alcoholic)

• 1 lemon (zested and juiced)

• 1/4 cup fresh parsley, chopped

• Salt and pepper, to taste

• 1/2 cup heavy cream (optional, for a richer sauce)

For the Creamy Parmesan Grits:

• 1 cup grits (preferably stone-ground)

• 4 cups water or chicken broth (for extra flavor)

• 1 tbsp butter

• 1/2 cup grated Parmesan cheese

• 1/4 cup heavy cream (optional, for creamier grits)

• Salt and pepper, to taste

Instructions:

1. Prepare the Grits:

1. Cook the grits: In a large pot, bring the 4 cups of water or chicken broth to a boil. Add a pinch of salt.

2. Add the grits: Slowly pour the grits into the boiling water while stirring to avoid lumps.

3. Simmer: Reduce heat to low and cook the grits, stirring occasionally, for 20-25 minutes (or until tender).

4. Finish the grits: Once the grits are done, stir in the butter, Parmesan cheese, and heavy cream (if using). Taste and season with more salt and pepper if necessary. Keep warm.

2. Prepare the Chicken Scampi:

1. Cook the chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.

2. Make the sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1-2 minutes until fragrant (be careful not to burn the garlic).

3. Deglaze: Add the white wine (or chicken broth) to the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce for about 2-3 minutes.

4. Add the cream: Stir in the heavy cream (if using) and let it simmer for 3-4 minutes, until slightly thickened.

5. Finish the sauce: Stir in the lemon zest and juice, red pepper flakes, and fresh parsley. Taste the sauce and adjust seasoning with salt and pepper.

3. Assemble the Dish:

1. Serve the grits: Spoon a generous portion of creamy Parmesan grits onto each plate.

2. Top with chicken: Slice the cooked chicken breasts and arrange them on top of the grits.

3. Pour the sauce: Drizzle the scampi sauce over the chicken.

4. Garnish: Sprinkle with more fresh parsley if desired and serve immediately.

Tips:

• If you like a bit more heat, you can add a pinch of cayenne or a few dashes of hot sauce to the scampi sauce.

• For an even richer flavor, replace the heavy cream in the grits with whole milk or half-and-half.

• You can also add some sautéed spinach or asparagus as a veggie side to make the dish even more vibrant.