This Southern Chicken Scampi with Creamy Parmesan Grits is a beautiful twist on a classic dish, bringing together tender, flavorful chicken with the silkiest, most decadent grits you can imagine. It’s a comforting, soulful meal that feels both special and wonderfully familiar.

My dad, James, always believed a hearty Sunday supper could fix anything. This dish, with its rich sauce over creamy grits, brings me right back to his comforting meals. It’s more than just food; it’s that feeling of a hug in a bowl, just the way he always wanted.

The Heart of This Recipe

The Perfect Pair: This dish beautifully marries the bright, zesty flavors of a classic Chicken Scampi with the rich, comforting texture of Southern-style Creamy Parmesan Grits.
Flavorful Chicken: A simple blend of paprika and Italian seasoning gives the chicken a wonderful color and a savory depth that complements the garlic and lemon pan sauce.
Creamy Grits are Key: Using stone ground grits and finishing them with butter and freshly grated Parmesan is the secret to an incredibly luxurious and flavorful base.
One-Skillet Chicken: The chicken and the sauce come together in a single skillet, making for an easier cooking process and less cleanup.

The Simple Things You’ll Need

For the Creamy Parmesan Grits:

1 cup stone ground grits
3 cups low sodium chicken broth
1 cup milk
2 tablespoons unsalted butter
¾ cup freshly grated Parmesan
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Chicken Scampi:

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon Italian seasoning
2 tablespoons olive oil
2 tablespoons unsalted butter
6 garlic cloves, minced
¼ teaspoon crushed red pepper flakes (optional)
¾ cup low sodium chicken broth
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons chopped fresh parsley
¼ cup freshly grated Parmesan, to finish
Lemon wedges and extra parsley, for serving

My Trusted Tools for This Recipe

Before we gather our ingredients, here are the two tools that I find make this recipe come together perfectly.

Large Skillet

A large skillet is my go-to for this recipe because it gives the chicken pieces plenty of room to sear and develop that beautiful golden-brown crust without steaming.

Whisk

For the creamiest, lump-free grits, a good whisk is absolutely essential. It helps to keep everything smooth as it thickens.

Bringing It All to Life, Step by Step

Step 1: Laying the Creamy Foundation

In a medium saucepan, bring the chicken broth and milk to a gentle simmer. Slowly whisk in the stone ground grits to prevent any clumps from forming. Reduce the heat to low, cover, and let them cook for 20–25 minutes. Remember to give them a good stir often so they don’t stick to the bottom of the pan. You’re looking for a thick, creamy consistency.

Step 2: Adding the Rich Finishing Touches

Once the grits are tender and creamy, remove the saucepan from the heat. Stir in the butter, freshly grated Parmesan, salt, and pepper until everything is melted and beautifully combined. Keep the grits covered to stay warm while you prepare the chicken. If they get a little too thick while they sit, a small splash of warm broth will loosen them up perfectly.

Step 3: Giving the Chicken a Golden Glow

Pat the bite-sized chicken pieces dry with a paper towel, this is key for getting a great sear! Season them all over with the salt, pepper, paprika, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes, until it’s nicely browned and cooked all the way through. Once done, transfer the chicken to a separate plate.

Step 4: Waking Up the Aromas

Lower the heat under the skillet to medium and add the butter. As soon as it’s melted, stir in the minced garlic and crushed red pepper flakes, if you’re using them. Cook for just about 30 seconds until you can smell that wonderful garlic aroma. Be careful not to let the garlic burn!

Step 5: Creating That Silky Pan Sauce

Pour the chicken broth and fresh lemon juice into the skillet. Let it simmer for 2–3 minutes, gently scraping up any browned bits from the bottom of the pan, that’s where so much flavor is hiding! Return the cooked chicken and any of its juices back to the skillet. Toss everything together for another minute or two until the sauce thickens slightly and coats the chicken in a glossy glaze. Stir in the fresh parsley and Parmesan cheese, and give it one last taste to adjust the salt and pepper if needed.

Step 6: Time to Gather ‘Round the Table

To serve, spoon the hot, creamy grits into your favorite bowls. Top them generously with the chicken scampi, making sure to spoon plenty of that delicious pan sauce over the top. A little garnish of extra fresh parsley and a few lemon wedges on the side makes it feel complete.

Close-up of Southern Chicken Scampi over creamy parmesan grits, skillet-style garlic parmesan sauce, fresh herbs, red chili bits, lemon garnish

A Gentle Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.

For a Lighter Take on This Classic

Lighter Grits: For a less rich version of the grits, you can substitute the milk with additional low-sodium chicken broth or water and reduce the amount of butter and Parmesan cheese.
Add Vegetables: Boost the nutritional value by adding a cup of sautéed spinach or roasted asparagus to the final dish.
Leaner Protein: While chicken breast is already lean, you could also make this recipe with shrimp, which cooks even faster.

How We Love to Enjoy This Meal

With a Crisp Salad: The richness of the Creamy Garlic grits and chicken is wonderfully balanced by a simple green salad tossed in a light vinaigrette.
Garlic Bread: A slice of warm, crusty garlic bread is perfect for sopping up any extra pan sauce left in the bowl.
Roasted Vegetables: Serve alongside a medley of your favorite roasted vegetables, like broccoli or bell peppers, for a more complete meal.

A Few Secrets for Getting It Just Right

Don’t Neglect the Grits: Grits can easily stick to the bottom of the pot and become lumpy if not stirred frequently. Consistent whisking, especially at the beginning, is crucial for a smooth, creamy texture.
Keep the Chicken Tender: Chicken breast pieces are small and cook quickly. Be sure to remove them from the skillet as soon as they are cooked through to keep them juicy.
Don’t Waste the Flavor: The browned bits left in the skillet after searing the chicken are packed with flavor. Don’t forget to scrape them up when you add the broth and lemon juice to create a rich pan sauce.

Keeping the Goodness for Later

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. The grits will thicken considerably when chilled. To reheat, gently warm the grits on the stovetop or in the microwave, adding a splash of milk or broth to restore their creamy consistency. The chicken scampi can be reheated in a skillet over low heat until warmed through.

From My Kitchen to Yours

There’s something so special about a meal that warms you from the inside out, and this dish does just that. It’s a testament to how simple ingredients can come together to create something truly memorable. I hope that when you make this Southern Chicken Scampi, it fills your kitchen with wonderful smells and brings as much comfort to your table as it does to mine.

Just in Case You Were Wondering…

Can I use quick grits in a pinch?

Yes, you can use quick-cooking grits if you’re short on time. Just follow the cooking time on the package, which is typically around 5–6 minutes, and then finish them with the same butter and Parmesan as directed in the recipe.

What if my grits get too thick or too thin?

If your grits become too thick, you can easily thin them out by whisking in a little more warm chicken broth or milk until you reach your desired consistency. If they seem too thin, simply let them cook for a few more minutes, uncovered, stirring occasionally, until they have thickened up.

Is there a good substitute for the chicken broth?

You can certainly use vegetable broth as a substitute in both the grits and the pan sauce for a similar savory flavor. In a pinch, you could also use water for the grits, but you may need to adjust the seasoning with a little extra salt.

Southern Chicken Scampi with Creamy Parmesan Grits

Author: Sarah
Total Time: 50 minutes
Yield: 4 servings 1x

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Description

This Southern Chicken Scampi with Creamy Parmesan Grits is a comforting, soulful meal that brings together tender, flavorful chicken with rich, creamy grits for the ultimate Southern twist on a classic dish.

Ingredients

Scale

1 cup stone ground grits
3 cups low sodium chicken broth
1 cup milk
2 tablespoons unsalted butter
¾ cup freshly grated Parmesan
½ teaspoon kosher salt
¼ teaspoon black pepper
1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon Italian seasoning
2 tablespoons olive oil
2 tablespoons unsalted butter
6 garlic cloves, minced
¼ teaspoon crushed red pepper flakes (optional)
¾ cup low sodium chicken broth
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons chopped fresh parsley
¼ cup freshly grated Parmesan
Lemon wedges and extra parsley, for serving

Instructions

In a saucepan, bring broth and milk to a simmer. Whisk in grits, cover, and cook 20–25 minutes, stirring often, until thick and creamy.
Remove from heat and stir in butter, Parmesan, salt, and pepper. Cover to keep warm.
Pat chicken dry, season with salt, pepper, paprika, and Italian seasoning. Heat olive oil in a skillet and cook chicken 5–6 minutes until browned and cooked through. Remove and set aside.
Reduce heat, add butter, garlic, and red pepper flakes. Cook 30 seconds until fragrant.
Pour in broth and lemon juice. Simmer 2–3 minutes, scraping browned bits. Return chicken with juices, toss, and stir in parsley and Parmesan.
Serve chicken and sauce over creamy grits. Garnish with parsley and lemon wedges.

Notes

For a lighter version, substitute milk with broth in the grits, add vegetables like spinach or asparagus, or swap chicken for shrimp. Stir grits often for smoothness and remove chicken as soon as cooked to keep it tender.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Skillet
Cuisine: Southern American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 3g
Sodium: 860mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 40g
Cholesterol: 115mg

Keywords: chicken scampi, creamy parmesan grits, southern recipe, comfort food