Southern Chicken Scampi Over Creamy Parmesan Grits — A Bold Twist on Comfort Food!

If you’ve ever craved something rich, buttery, and bursting with zesty garlic-lemon flavor, this Southern Chicken Scampi with Creamy Parmesan Grits is calling your name. Imagine juicy, golden chicken sautéed with garlic, shallots, and red pepper flakes, all bathed in a lemony pan sauce, then served over a bed of warm, cheesy grits that melt in your mouth.

This dish blends the elegance of Italian scampi with the heartwarming flavors of the American South—perfect for a cozy dinner, weekend brunch, or whenever you want something deeply satisfying.

 Why You’ll Love This Recipe

• Creamy, cheesy grits that feel like velvet in every bite
• Garlic-lemon chicken that’s light yet flavorful
• Easy enough for a weeknight but fancy enough for guests
• One of the best fusion recipes: Southern meets Italian!

 Ingredients

For the Chicken Scampi:

• 1½ lbs boneless, skinless chicken breasts, thinly sliced
• 4 cloves garlic, minced
• 1 shallot, minced
• ¼ teaspoon crushed red pepper flakes
• 3 tablespoons olive oil
• 1 tablespoon butter
• ¼ cup dry white wine (or low-sodium chicken broth)
• Juice and zest of 1 lemon
• ¼ cup fresh parsley, chopped
• Salt and black pepper, to taste

For the Creamy Parmesan Grits:

• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and black pepper, to taste

 Step-by-Step Instructions

1. Make the Parmesan Grits:

1. In a medium saucepan, bring water (or broth) and milk to a boil.
2. Gradually whisk in the grits to avoid lumps.
3. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally to prevent sticking.
4. Once the grits are thick and tender, stir in heavy cream, Parmesan, butter, salt, and black pepper.
5. Cover to keep warm while you prepare the chicken.

2. Prepare the Chicken Scampi:

1. In a large skillet, heat the olive oil and butter over medium-high heat.
2. Add the minced garlic, shallots, and red pepper flakes. Sauté for about 1 minute until fragrant.
3. Add the sliced chicken to the skillet, season with salt and pepper, and cook until browned and fully cooked, about 6–8 minutes.
4. Pour in the white wine (or broth), lemon juice, and zest. Let it simmer for 2–3 minutes to reduce slightly.
5. Stir in the chopped parsley and remove from heat.

 To Serve

• Spoon a generous serving of creamy Parmesan grits into shallow bowls.
• Top with the hot chicken scampi and drizzle any extra pan sauce over the top.
• Garnish with more parsley and lemon wedges for a beautiful presentation.

 Recipe Notes

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: Approx. 535 kcal per serving

 Pro Tips

• Want even more richness? Add a splash of cream to the pan sauce before serving.
• No shallots? Sub with a bit of finely diced red onion.
• Make it spicy by doubling the red pepper flakes or adding hot sauce to the grits.
• Serve with sautéed greens (like spinach or collard greens) for a full Southern meal. Homemade Samoas Girl Scout Cookies