Creamy Chicken Thighs with Leeks & Cheese Grits
Every part of this Creamy Chicken with Grits meal is pure comforting goodness, friends. Perfectly seasoned, bone-in chicken thighs meet a creamy sauce with melted leeks and smoky bacon. We’ll pile the juicy, creamy chicken on top of homemade cheese grits. When I tell you that it’s super easy and so very good, whew!
When I think about the richness of food within the American South, grits immediately come to mind. It’s probably one of the most quintessential foods with a history that dates back over 400 years. A food that many food historians believe was born out of poverty has made its way onto fine-dining menus across the world.
Grits originated with Native Americans using maize (corn). It was then passed on to European settlers and then on to enslaved people throughout the American South. Whether it’s shrimp and grits or some type of protein over grits, I’m always down because it’s one of my favorite cultural pairings.
Creamy Chicken and Grits 🤞🏾
Talk about supreme indulgence, bold flavors, and perfect well-rounded texture with restaurant-quality vibes. Like, where do I begin, y’all?! This dish is absolutely delicious, to say the very least. It starts with smoky bacon flavor, pan-seared chicken thighs that swim in a rich, aromatic sauce, and then is paired with delectable cheese grits. Yessirrr, let’s get into it!
Ingredients You’ll Need:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- For the cheese grits: Water, chicken broth/stock, salt, grits, butter, half and half, gruyere cheese, and white pepper.
- For the creamy chicken: Chicken thighs, olive oil, Cajun seasoning, garlic + onion powder, bacon, onion, leeks, garlic, flour, dijon mustard, white wine, broth, cream, and chopped parsley.
How To Make This Creamy Chicken:
(Note: please see the recipe card directly below for the complete written instructions.)
- Season the chicken thighs. Then cook the bacon to a crisp.
- Sear the chicken thighs in the rendered bacon fat and set aside.
- Sauté the veg, add the flavors, and build the creamy sauce.
- Add the chicken back to the skillet and finish in the oven.
I love using bone-in, skin-on chicken thighs for this recipe because of the depth in flavor. The chicken swims in a pile of aromatics and deep, bold flavors. And then we pile that saucy chicken on top of earthy yet savory grits, mmm. The two different components marry and become one hella tasty, cohesive dish! 💛
How To Make Cheese Grits:
→ Good grits, the best grits is all about a low and slow approach!
- In a large saucepan, bring the water, chicken broth/stock, and salt to a boil over medium-high heat. When boiling, gradually whisk in the grits, stirring well until blended. Then reduce the heat to low and cover the saucepan. Let the grits slowly cook and simmer, going back to the pot often to whisk the grits to prevent lumps, until tender- about 30 minutes.
- Remove the grits from the heat. Stir in the butter, half and half, ½ cup of gruyere cheese, and white pepper until thoroughly combined. Keep the grits warm on the lowest setting while you make the creamy chicken component. The grits should have a thick yet creamy texture.
I like using a balance of water and chicken broth to add a little flavoring to the grits, it bolsters the chicken flavor. Meanwhile, cheese and butter provide richness, and half and half delivers some creaminess for texture. If you ask me, those three elements are non-negotiable in a batch of grits! 😮💨
Serving Your Creamy Chicken and Grits:
You can pile the grits into serving bowls and then top with the creamy chicken, or serve the two side by side if you prefer. Dig in and enjoyyy, peeps!
Tips + Tricks, FAQs & More
Here’s some extra info on this creamy chicken and grits recipe:
- Let’s talk about grits– The type of grits used here (and in most Southern-style grits recipes) calls for regular grits (like the stone-ground variety) and not instant or quick cooking grits. I’m a big fan of Marsh Hen Mill, they mill their heirloom grits and other goods right on the sea islands in the Lowcountry!
- Chicken notes– While I use bone-in, skin-on chicken thighs, you can use boneless/skinless chicken thighs if you prefer. The overall cooking time on them will likely be faster.
- Is there a sub for wine?– For those who do not consume alcohol or don’t have wine, you can omit this entirely and replace the wine with more chicken stock/broth.
- Heavy cream alternative?– The use of heavy cream adds a lush, creamy mouthfeel to the pan sauce for the creamy chicken. Coconut cream might work here. Please know that this recipe has only been tested using heavy cream. Let us know if you do try something else! ♡
- Oven vs. Stovetop notes– This recipe starts on the stovetop and moves to the oven to finish. I find the pan sauce to cook down/evaporate too quickly on the stovetop. I recommend the stovetop to oven cooking method as it allows for the dish to slowly finish without disrupting the pan sauce. It also prevents the bottom from scorching.
Whewww, this Creamy Chicken and Grits meal is like top tier Southern-comfort goodness. The whole thing is wildly scrumptious! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More incredible mains:
- Steak au Poivre
- Blackened Catfish
- Cajun Seafood Boil
- Brown Sugar Glazed Ham
- Southern Pot Roast
- Gumbo Greens
Creamy Chicken Thighs with Leeks & Cheese Grits
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6
- Category: Main Dishes
- Method: Baking, Stovetop
- Cuisine: Southern
Description
Every part of this Creamy Chicken with Grits meal is pure comforting goodness, friends. Perfectly seasoned, bone-in chicken thighs meet a creamy sauce with melted leeks and smoky bacon. We’ll pile the juicy, creamy chicken on top of homemade cheese grits. When I tell you that it’s super easy and so very good, whew!
Ingredients
For the cheese grits:
- 3 ½ cups water, plus more as needed
- 1 cup chicken broth or stock
- Kosher salt, to taste
- 1 cup white or yellow grits (not instant grits)
- 2 tablespoons butter
- ⅓ cup half and half
- ½ – 1 cup shredded gruyere cheese, preferably grated by hand
- ¼ teaspoon white pepper
For the creamy chicken:
- 6 bone-in/skin-on chicken thighs, excess skin trimmed
- 2 tablespoons olive oil, plus more as needed
- 2 tablespoons Creole Cajun Seasoning– homemade or store-bought
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces (½ lb) thick-cut bacon, chopped into ½-inch pieces
- 1 medium yellow onion, diced
- 1 ½ cups thinly sliced leeks (about 1–2 leeks)
- 4 cloves of garlic, minced or pressed
- ¼ cup all-purpose flour
- 1 tablespoon dijon mustard
- ½ cup dry white wine, such as sauvignon blanc
- 1 ¼ cup chicken broth or stock
- ¼ cup heavy whipping cream, room temp or warmed
- 1 tablespoon freshly chopped parsley, plus more for garnishing
Instructions
For the cheese grits:
- In a large saucepan, bring the water, chicken broth/stock, and salt to a boil over medium-high heat. When boiling, gradually whisk in the grits, a little at a time to prevent clumping, stirring well until blended. Then reduce the heat to low and cover the saucepan. Let the grits slowly cook and simmer, going back to the pot often to whisk the grits to prevent lumps, until tender- about 30 minutes. During the cooking process, add a splash of water to the grits if you see that they’re looking too stiff. We want them thick, but not stiff.
- Remove the grits from the heat. Stir in the butter, half and half, ½ cup of shredded gruyere cheese, and white pepper until thoroughly combined. Give the grits a taste; if you like your grits extra cheesy, sprinkle in ½ cup more shredded gruyere cheese. Season with more salt, if desired. Keep the grits warm on the lowest setting while you make the creamy chicken. Note: If the grits start to lock up and get stiff, simply add a splash of water to help loosen as you see that it’s needed. You want the grits to have a thick yet creamy texture.
For the creamy chicken:
- Preheat & season chicken. Position a rack in the middle of the oven and then preheat the oven to 350°F. Pat the chicken dry with paper towels. In a large bowl or vessel, coat the chicken with the oil and season with Cajun seasoning, and garlic + onion powder. Then use your hands (fitted with disposable gloves, if desired) to massage the spices into the chicken, coating all surfaces. Then set aside.
- Crisp the bacon. Add the chopped bacon into a cold, large, oven-safe skillet/braiser (about 11-12 inches) over medium-high heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside on a paper towel-lined plate- leaving the rendered bacon drippings in the skillet.
- Sear chicken. Place the chicken into the skillet, skin-side down. Let the chicken sear in the rendered bacon fat, undisturbed, until the chicken achieves a deep, golden sear on the skin, about 2-3 minutes. Then flip the chicken to sear on the other side, about 1-2 minutes. Note: the chicken will not be fully cooked through at this stage. Set the seared chicken aside onto a clean plate.
- Sauté. Reduce the heat to medium. If your skillet looks dry, add a tablespoon of oil, only as needed. Then add the onion and sauté the onion, stirring every so often, until translucent, about 2-3 minutes. Then add the leeks, stirring and cooking along with the onion until golden brown, about 5-10 minutes. Add the garlic and continue cooking for another 1-2 minutes until nice and fragrant. Sprinkle the flour over the mixture and continue cooking until the flour dissipates, about 1-2 minutes.
- Add flavors & simmer. Create a small well in the center of the skillet and add the dijon mustard, and stir well to combine with the onion/leek mixture. Stir in the white wine and broth, and use a wooden utensil to scrape up any bits collected along the bottom. Bring the skillet to a simmer for 3-4 minutes.
- Finish sauce & add chicken. Stir in the cream. Then sprinkle the reserved bacon pieces into the skillet and return the seared chicken, skin side up, back into the pan along with any residual juices that have collected. Then remove from the stovetop heat.
- Braise chicken. Place the skillet into the oven, uncovered, to cook for 25-30 minutes at 350°F, cooking until the chicken registers 165°F when checked with an internal thermometer for doneness.
- Serve. Spoon some sauce over the chicken to baste, and garnish the dish with chopped parsley. Serve the creamy chicken over the warm grits in low serving bowls or serve the two side-by-side on plates. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Camera Eats First
