Louisiana Chicken and Gravy with Cheesy Grits

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Down on the bayou, where gators and the Saints fans run free, you'll find all kinds of wonderful and amazing foods, from jambalaya to gumbo. We're touching on that food tradition here, with a chicken and grits classic that brings all the smoky and spicy flavors to bear. Plus, this meal comes together in fifteen minutes, while tasting like it took two hours.

In Your Box (serves 2)

  • ¼ tsp. Red Pepper Flakes
  • 1 fl. oz. Red Cooking Wine
  • Info
    2 oz. Shredded Cheddar Cheese
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 1 tsp. Cajun Seasoning
  • ½ cup Instant Grits
  • 4 fl. oz. Marinara Sauce
  • 2 Green Onions
  • 2 oz. Corn Kernels
  • Info
    ⅗ oz. Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    605
  • Carbohydrates
    43g
  • Fat
    24g
  • Protein
    46g
  • Sodium
    1684mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Small Pot

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping green and white portions separate. Pat chicken dry, and season both sides with a pinch of salt.

  • 2

    Cook the Grits

    Once water is boiling, stir in grits in a steady stream. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes. Remove from burner and stir in cheese, seasoning blend, butter, corn, and ¼ tsp. salt. Cover and set aside.

  • 3

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

  • 4

    Add Sauce and Finish Dish

    Add wine and white portions of green onions to pan and stir occasionally until wine is reduced by half, 1-2 minutes. Add sauce to pan and stir until heated through, 1-2 minutes. Remove from burner and add red pepper flakes (to taste). If grits stiffen, return to medium heat and stir in water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, garnishing with green portions of green onions Bon appétit!

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