Reviews (1) Add Rating & Review 74 Ratings 5 star values: 8 4 star values: 10 3 star values: 29 2 star values: 19 1 star values: 8 Martha Stewart Member Rating: 2 stars 01/26/2015 Flavorless. The ingredients didn't marry well. Chicken needed seasoning and the grits could have used some extra sharp cheddar in them to give them a real flavorful pop. I would recommend if you decide to try this recipe, to add a seasoned salt like Lawry's or a Cajun seasoning on the chicken. Also add extra sharp cheddar cheese to the grits. The tomatoes served no real purpose except as a visual aid. Pushed them aside. I'm not sure if I'll try again or not ---- wasn't worth the calories.
Back to Chicken with Parmesan Grits and Tomatoes All Reviews for Chicken with Parmesan Grits and Tomatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 1 chicken-parmesan-grits-tomatoes-med107484.jpg
Ingredients Ingredient Checklist 1 large boneless, skin-on chicken thigh (5 ounces) Coarse salt and ground pepper 2 1/2 teaspoons extra-virgin olive oil 1/2 cup grape tomatoes 1/4 medium yellow onion, thinly sliced 1 garlic clove, thinly sliced 1/4 cup instant grits 1/2 ounce Parmesan, finely grated (2 tablespoons) Roughly chopped fresh parsley, for serving
Cook’s Notes You can store uncooked chicken pieces, tightly wrapped, in the freezer for up to 9 months.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 1 chicken-parmesan-grits-tomatoes-med107484.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 1
Recipe Summary
Servings: 1
Servings: 1
1
chicken-parmesan-grits-tomatoes-med107484.jpg
chicken-parmesan-grits-tomatoes-med107484.jpg
Ingredients
Ingredients
- 1 large boneless, skin-on chicken thigh (5 ounces) Coarse salt and ground pepper 2 1/2 teaspoons extra-virgin olive oil 1/2 cup grape tomatoes 1/4 medium yellow onion, thinly sliced 1 garlic clove, thinly sliced 1/4 cup instant grits 1/2 ounce Parmesan, finely grated (2 tablespoons) Roughly chopped fresh parsley, for serving
Directions
Heat a medium skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet, skin side down, and cook, turning occasionally, until browned and cooked through, about 15 minutes (reduce heat if chicken browns too quickly). Transfer to a plate and tent with foil. In skillet, heat 2 teaspoons oil over medium and add tomatoes, onion, and garlic. Cook until tomatoes are softened and onion is tender, 5 minutes. Meanwhile, in a small pot, bring 1 cup water to boil. Stir in grits and pinch of salt; cover, reduce heat to low, and cook until water is absorbed, about 7 minutes. Stir in Parmesan and 1/2 teaspoon oil; season with salt and pepper. To serve, top grits with chicken and vegetables and sprinkle with parsley.
Cook’s Notes You can store uncooked chicken pieces, tightly wrapped, in the freezer for up to 9 months.
Cook’s Notes
You can store uncooked chicken pieces, tightly wrapped, in the freezer for up to 9 months.
Reviews (1)
Add Rating & Review 74 Ratings 5 star values: 8 4 star values: 10 3 star values: 29 2 star values: 19 1 star values: 8
Martha Stewart Member Rating: 2 stars 01/26/2015 Flavorless. The ingredients didn't marry well. Chicken needed seasoning and the grits could have used some extra sharp cheddar in them to give them a real flavorful pop. I would recommend if you decide to try this recipe, to add a seasoned salt like Lawry's or a Cajun seasoning on the chicken. Also add extra sharp cheddar cheese to the grits. The tomatoes served no real purpose except as a visual aid. Pushed them aside. I'm not sure if I'll try again or not ---- wasn't worth the calories.
Reviews (1)
Add Rating & Review 74 Ratings 5 star values: 8 4 star values: 10 3 star values: 29 2 star values: 19 1 star values: 8
Add Rating & Review
74 Ratings 5 star values: 8 4 star values: 10 3 star values: 29 2 star values: 19 1 star values: 8
74 Ratings 5 star values: 8 4 star values: 10 3 star values: 29 2 star values: 19 1 star values: 8
74 Ratings 5 star values: 8 4 star values: 10 3 star values: 29 2 star values: 19 1 star values: 8
5 star values: 8 4 star values: 10 3 star values: 29 2 star values: 19 1 star values: 8
Martha Stewart Member Rating: 2 stars 01/26/2015 Flavorless. The ingredients didn't marry well. Chicken needed seasoning and the grits could have used some extra sharp cheddar in them to give them a real flavorful pop. I would recommend if you decide to try this recipe, to add a seasoned salt like Lawry's or a Cajun seasoning on the chicken. Also add extra sharp cheddar cheese to the grits. The tomatoes served no real purpose except as a visual aid. Pushed them aside. I'm not sure if I'll try again or not ---- wasn't worth the calories.Martha Stewart Member
Rating: 2 stars 01/26/2015
Flavorless. The ingredients didn’t marry well. Chicken needed seasoning and the grits could have used some extra sharp cheddar in them to give them a real flavorful pop. I would recommend if you decide to try this recipe, to add a seasoned salt like Lawry’s or a Cajun seasoning on the chicken. Also add extra sharp cheddar cheese to the grits. The tomatoes served no real purpose except as a visual aid. Pushed them aside. I’m not sure if I’ll try again or not —- wasn’t worth the calories.
Rating: 2 stars
All Reviews for Chicken with Parmesan Grits and Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken with Parmesan Grits and Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
