Creamy Cajun Blackened Chicken & White Cheddar Grits in 20 Minutes Tips, FAQ & printable recipe

Tips for success

For the best blackened crust, pat the chicken completely dry before seasoning—moisture is the enemy of browning. Use a heavy cast iron skillet and let it heat over high heat for at least 5 minutes before adding oil.

The oil should shimmer and just begin to smoke. When you place the chicken in the pan, don't move it for the full 3 minutes; this allows a crust to form. If the chicken sticks, it's not ready to flip.

To keep the grits creamy, stir them frequently with a wooden spoon or whisk, especially during the first few minutes. If they become too thick, add a splash of warm broth or water to loosen them.

The cheese should be stirred in off the heat or over very low heat to prevent it from clumping. For a spicier drizzle, increase the cayenne to 1/2 teaspoon. The lemon juice brightens the richness—don't skip it.

Variations

• Shrimp and Grits Style: Swap the chicken for 1 pound of peeled, deveined shrimp. Season with Cajun spice and sear for 2 minutes per side until pink and cooked through (145°F/63°C). Proceed with the same grits and drizzle.
• Vegetarian Grits: Omit the chicken and use vegetable broth instead of chicken broth. Add sautéed mushrooms or roasted bell peppers for a hearty, meatless version. The spiced butter drizzle still adds plenty of flavor.
• Extra Spicy: Increase the cayenne in the spiced butter to 1/2 teaspoon, and add 1/4 teaspoon of smoked paprika to the Cajun seasoning for extra smokiness and heat.
• Cheesy Grits Upgrade: Add 1/4 cup of grated Parmesan along with the white cheddar, or stir in a tablespoon of cream cheese for extra tang and creaminess.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

The cooked grits freeze well for up to 2 months. The chicken can be frozen for up to 2 months, but the crust may soften upon reheating.

Reheat

Reheat the chicken in a hot skillet for 2-3 minutes per side to crisp the crust.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The grits will thicken as they cool; add a splash of broth or cream when reheating to restore the creamy texture. The chicken can be reheated in a skillet over medium heat to crisp up the crust.

The Cajun seasoning can be mixed in advance and stored in an airtight container for up to 2 weeks. The grits can be cooked up to 2 days ahead and reheated with extra broth or cream. The chicken can be seasoned and refrigerated for up to 24 hours before cooking.

Serving ideas

Serve the blackened chicken and grits in wide, shallow bowls to show off the layers. Spoon a generous portion of grits into the center, arrange the chicken slices on top, and drizzle with the spiced butter.

Garnish with chives for a pop of color and freshness. This dish is hearty enough to be a complete meal, but it also pairs well with a simple green salad or sautéed greens.

For a more indulgent presentation, add an extra pat of butter on top of the hot grits just before serving. The butter melts into the grits, adding richness.

If you prefer a milder heat, reduce the cayenne in the drizzle or use a mild Cajun seasoning. Leftover spiced butter can be brushed on cornbread or grilled vegetables for extra flavor.

Frequently asked questions

Recipe card

Creamy Cajun Blackened Chicken & White Cheddar Grits in 20 Minutes

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 2 lb boneless, skinless chicken breasts, sliced
• 2 tbsp Cajun blackening spice
• 2 tbsp olive oil
• 1 cup stone-ground grits
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 1/2 cups sharp white cheddar cheese, shredded
• 2 tbsp unsalted butter
• 1/4 tsp cayenne pepper
• 1 tbsp fresh lemon juice
• Chopped fresh chives, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

32 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.