Description
A Southern twist on classic scampi—this chicken is sautéed in garlic, lemon, and butter, then served over creamy Parmesan grits for the perfect comfort meal.
Ingredients
1 ½ lbs boneless, skinless chicken breast, thinly sliced
4 cloves garlic, minced
1 shallot, minced
1/4 teaspoon crushed red pepper flakes
3 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine (or chicken broth)
Juice of 1 lemon
Zest of 1 lemon
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
1 cup stone-ground grits
4 cups water or chicken broth
1 cup whole milk
1/2 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons butter
Salt and black pepper, to taste
Instructions
1. Bring water (or broth) and milk to a boil in a saucepan. Slowly whisk in grits.
2. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally.
3. Once thickened, stir in cream, Parmesan, butter, salt, and pepper. Cover and keep warm.
4. Heat olive oil and butter in a skillet. Add garlic, shallot, and red pepper flakes; sauté 1 minute.
5. Add sliced chicken, season, and cook for 6–8 minutes until golden and cooked through.
6. Add wine (or broth), lemon juice, and zest. Simmer 2–3 minutes. Stir in parsley and remove from heat.
7. Spoon grits into bowls. Top with chicken and pan sauce. Garnish with parsley and lemon wedges.
Notes
Use chicken broth instead of wine if preferred.
Shrimp works great as a swap for chicken.
Grits can be made ahead and reheated with a splash of milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 465
- Sugar: 1.6g
- Sodium: 388mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 128mg
Keywords: southern chicken scampi, parmesan grits, chicken over grits