Creamy Cajun Blackened Chicken & White Cheddar Grits in 20 Minutes Step-by-step instructions

Before you start

Before cooking, set out all the ingredients and equipment. Slice the chicken breasts into even, thin pieces (about 1/2 inch thick) so they cook quickly and evenly. Shred the white cheddar cheese if using a block. Measure the grits, broth, and cream.

Have the Cajun seasoning, olive oil, butter, cayenne, and lemon juice within reach. Place a large cast iron skillet on the stove and a medium saucepan nearby. If using a meat thermometer, have it ready to check the chicken's internal temperature.

Instructions

Phase 1: Grits and Seasoning

1. 1Start the Grits
   In a medium saucepan, bring the chicken broth and heavy cream to a simmer over medium-high heat. Slowly whisk in the stone-ground grits, reduce the heat to low, and simmer gently, stirring often, until thick and creamy, about 20 minutes. Stir in the butter and shredded white cheddar until melted and velvety. Season with salt to taste.
   Look for Grits are thick and pull away from the sides of the pan; cheese is fully melted and glossy.
   Tip Whisk constantly for the first few minutes to prevent lumps. Use a heavy-bottomed saucepan to avoid scorching.
2. 2Season the Chicken
   Pat the sliced chicken breasts dry with paper towels. Coat both sides generously with the Cajun blackening spice, pressing the seasoning into the surface so it adheres well.
   Look for Each slice is evenly covered with a dark, fragrant spice crust.
   Tip Let the seasoned chicken sit at room temperature for up to 20 minutes before searing for more even cooking.

By the end of this phase, the grits should be simmering gently and beginning to thicken, with a creamy, porridge-like consistency. The chicken slices should be evenly coated with the dark, red-brown Cajun spice mixture, and the seasoning should look adhered to the surface.

The kitchen will smell of toasted corn and warm spices. The grits need constant attention—stir them every few minutes to prevent sticking. The chicken can rest at room temperature while the grits cook.

Phase 2: Searing and Drizzle

3. 3Sear the Chicken
   Heat a large cast iron skillet over high heat until smoking hot. Add the olive oil and swirl to coat. Carefully place the seasoned chicken slices in a single layer. Sear without moving for 3 minutes, then flip and cook for another 3 minutes until charred, dark, and cooked through. The internal temperature should reach 165°F (74°C). Transfer the chicken to a plate and tent loosely with foil.
   Look for The crust is deeply charred and crisp; the chicken is juicy and no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan—cook in batches if needed. The high heat creates the signature blackened crust.
4. 4Make the Spiced Butter Drizzle
   Reduce the heat to medium-low. Add the 2 tablespoons butter to the same skillet with the pan drippings. Stir in the cayenne and lemon juice, scraping up any browned bits from the bottom of the pan. Cook for 1 minute until the butter is melted and bubbling.
   Look for The butter is sizzling gently and smells fragrant with lemon and spice.
   Tip Scrape the browned bits—they add deep flavor. Keep the heat low so the butter doesn't burn.

The chicken should be deeply charred on both sides, with a dark, almost black crust and a juicy interior. The skillet will have browned bits stuck to the bottom, which will flavor the butter drizzle. The spiced butter should be melted and bubbling, with the lemon juice and cayenne incorporated. The aroma is intensely smoky and spicy. The chicken should reach 165°F (74°C) before being removed from the pan.

Phase 3: Plating and Serving

5. 5Assemble and Serve
   Spoon the cheesy grits into wide bowls. Top with the blackened chicken slices, spoon the spiced butter drizzle over the top, and garnish with chopped chives. Serve hot.
   Look for The grits are creamy, the chicken is charred, and the butter drizzle glistens.
   Tip For the best texture, serve immediately while the grits are hot and the chicken is crisp.

The grits should be thick and velvety, with the cheese fully melted and glossy. The chicken slices should be arranged over the grits, with the spiced butter drizzle spooned over the top. The chives add a fresh, oniony contrast. Each bite should have the creamy grits, the spicy charred chicken, and the bright, buttery sauce. Serve immediately for the best texture.

Common mistakes

One common mistake is not heating the skillet enough before adding the chicken—if the pan isn't smoking hot, the spices will burn rather than form a crust, and the chicken may steam instead of sear. Another is overcrowding the pan, which lowers the temperature and prevents browning.

For the grits, stirring too infrequently can lead to lumps or scorching on the bottom. Also, avoid adding the cheese too early or over high heat, as it can separate and become grainy. Finally, don't skip the spiced butter drizzle—it adds essential moisture and brightness.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The outside should be deeply charred and crisp, while the inside should be white and juicy with no pink remaining.

The grits are ready when they are thick and creamy, with a smooth, velvety texture—they should hold their shape on a spoon but still be soft. The spiced butter is done when the butter is melted and bubbling, and the lemon juice has brightened the pan drippings.

• Poultry: 165°F (74°C) in the thickest part