I love this meal for a cold winter’s night. How can you beat chicken cooked in a skillet? This combination of chicken, grits, mushrooms and beer will warm tummies and hearts and get dinner on the table in no time!
Skillet grits cook more quickly and absorb liquids differently, giving them a more toothsome texture and a nuttier flavor. Serve this meal with a side salad or add some fresh spinach to the skillet for some green. A little warm buttered bread served alongside makes for a happy, hearty meal!
3 Boneless Skinless Chicken Breasts or 4 Thighs
1 pint Baby Bella Mushrooms, cleaned and sliced
1 Bottle Bock Beer
Package Stone Ground Grits (not it’s evil doppelganger quick grits)
Pantry/Fridge Items: Salt, Pepper, Garlic Powder, Poultry Seasoning, Fresh Thyme, Dijon Mustard, Half and Half, Butter and Olive Oil
Place sliced mushrooms in a cast iron skillet with one tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Set heat to medium high and cook, stirring frequently, for 5 minutes. Reduce heat to low, add one tablespoon Dijon mustard and cook, stirring in the Dijon just until mushrooms are coated. Remove from the skillet to a plate or bowl and set aside.
Combine 1 teaspoon each salt, ground black pepper, garlic powder and poultry seasoning on a plate.
Unwrap and dry chicken with clean paper towels. Place chicken on the spice plate and rub chicken to coat it with the spice mixture.
Heat one tablespoon olive oil on medium high heat in cast iron skillet just until it ripples. Add chicken breasts and let cook for 4 minutes each side, turning heat down to medium if they brown too quickly. Remove chicken from the skillet to a clean plate or cutting board and let cool while you cook the grits.
Place 2 cups water and 1 cup bock beer into cast iron skillet, with a few sprigs of fresh thyme. Turn heat to high and let liquid come to a boil. Add 1 cup grits, stirring to incorporate. Turn heat down to a simmer and cook, stirring frequently for 10 minutes. Add additional 1/2 cup water and 1/2 cup half and half and cook, stirring frequently for 10 to 15 more minutes. Stir one tablespoon of salted butter into the grits and carefully taste. If they need more salt, add a pinch with a pinch of ground black pepper. If they are still too al dente, add 1/4 cup water and cook for about 5 more minutes.
Serving the Skillet Meal:
When grits are ready, slice chicken and add it to the skillet. Place the cooked mushrooms in the middle. Top with another tablespoon of salted butter and a few sprigs of fresh thyme. Warm the whole skillet on low heat just until heated through and serve.
Tips and Tricks:
- Make sure your skillet is clean before starting any skillet meal. You don’t want the ghost of flavors past to ruin your dinner.
- When cleaning mushrooms, don’t rinse them in water. Simply wipe them clean with a damp paper towel, or use a dry vegetable brush to clean them.
- Don’t have Bock Beer? Use any hearty beer you like. Or, use chicken or vegetable broth instead.