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Southern Chicken Scampi with Creamy Parmesan Grits
A Soulful Twist on an Italian Classic
If you’re looking to marry the bold, garlicky flavor of traditional chicken scampi with the comforting richness of the American South, look no further. This Southern Chicken Scampi with Creamy Parmesan Grits is a flavorful fusion dish that brings together two beloved cuisines — and the result is nothing short of magic.
What Is Chicken Scampi?
Chicken scampi is a spin-off of the classic shrimp scampi, typically featuring garlic, butter, white wine, and lemon. It’s known for its light, citrusy sauce and quick cooking time. In this Southern twist, we’re swapping out pasta for velvety grits, enriching the base of the dish while staying true to its comfort food roots.
Why Grits?
Grits are the pride of Southern kitchens — warm, creamy, and endlessly customizable. When paired with parmesan cheese, they take on a silky, savory quality that complements the brightness of the scampi sauce. The combination is as satisfying as it is surprising, balancing rich dairy notes with vibrant citrus and garlic.
Ingredients
For the Chicken Scampi:
1 ½ lbs boneless, skinless chicken breast or thighs, sliced into strips
4 cloves garlic, minced
½ cup dry white wine (or chicken broth for non-alcoholic version)
3 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon crushed red pepper flakes (optional, for heat)
Juice of 1 lemon
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan, for topping
For the Creamy Parmesan Grits:
1 cup stone-ground grits
4 cups water (or a mix of water and milk for extra creaminess)
1 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt to taste
Instructions
1. Make the Creamy Grits:
In a medium saucepan, bring water (or water/milk combo) to a gentle boil.
Slowly whisk in the grits to avoid clumping.
Reduce heat to low and simmer, stirring frequently, for 20–25 minutes or until thick and tender.
Stir in butter, Parmesan cheese, and salt. Cover and keep warm.
2. Cook the Chicken Scampi:
Heat olive oil in a large skillet over medium-high heat.
Add chicken strips, season with salt and pepper, and sauté until golden and cooked through (about 5–7 minutes). Remove and set aside.
In the same skillet, reduce heat to medium. Add butter and garlic, cooking until fragrant (about 1 minute).
Add white wine (or chicken broth), lemon juice, and red pepper flakes. Simmer for 2–3 minutes, scraping the pan to deglaze.
Return chicken to the skillet, toss in the sauce, and cook for another 2 minutes until everything is well coated.
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