This pimiento cheese chicken with grits is cozy, cheesy comfort food, but with a little veggie boost. What I love about this One Pan Meal is how it turns simple, store-bought ingredients into a satisfying Southern-inspired meal with very minimal effort.
I've been making this for weeknights when I want something warm and hearty without needing to stand over the stove too long. It's surprisingly nourishing and feels like comfort food without the food coma.
If you like this dish, you should try my Easy Salsa Chicken in the Oven, One-Pan Chicken Enchilada Bowl (no tortillas!), or Easy Chicken and Shrimp Fried Rice.
Why You Will Love This Dinner
- Comforting and satisfying – A cozy bowl that feels indulgent but is still balanced.
- Easy ingredients – Mostly pantry and freezer staples.
- Hidden veggies – Cauliflower rice melts right into the grits for extra fiber and nutrients.
Ingredients
- Grits – A warm and comforting Southern pantry staple that’s a perfect base
- Cauliflower rice – Blends right in with the grits for extra volume and veggies.
- Pimientos – Mildly sweet and tangy, they give the cheese sauce its signature flavor.
- Cooked breaded chicken – Adds satisfying crunch and protein.
- Shredded sharp cheddar – Melts into the grits for a rich, creamy pimiento cheese vibe.
Substitutions and Variations
- Use quick-cooking or stone-ground grits depending on time
- Swap pimientos for roasted red peppers if needed
- Use grilled chicken or rotisserie chicken instead of breaded
- Try dairy-free cheese for a lactose-free version
- Add hot sauce or smoked paprika for a spicier kick
Step-by-Step Instructions
Step 1:
In a saucepan, bring water to a boil. Stir in grits and reduce to a simmer. Cook according to package directions.
Step 2:
Once grits begin to thicken, stir in the cauliflower rice. Continue cooking until grits are tender and cauliflower is soft.
Step 3:
Stir in shredded cheddar and jarred pimientos. Mix until melty and creamy. Season with salt and pepper to taste.
Step 4:
Spoon cheesy grits into bowls and top with warm, cooked breaded chicken.
Tips and Notes
- Add a splash of milk or broth to the grits if they get too thick
- For extra flavor, cook the grits in chicken broth instead of water
- You can prep the grits and chicken ahead and assemble just before serving
- Great for picky eaters, veggies are hidden in plain sight!
Recipe FAQs
Can I use frozen cauliflower rice?
Yes! Add it straight to the grits, no need to thaw first.
Can I make this gluten-free?
Yes, just make sure your breaded chicken and grits are gluten-free certified.
Is this kid-friendly?
Absolutely! Creamy, cheesy, and mild—most kids love it.
Serving Suggestions
- Add a side of sautéed greens or broccoli for a veggie boost
- Top with sliced green onions or a dash of hot sauce
- Pair with a simple side salad with lemon vinaigrette
- Drizzle with honey or hot honey for a sweet-spicy finish
Storage and Reheating Instructions
Storage:
Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating:
Reheat gently on the stove or in the microwave. Add a splash of milk or broth to loosen the grits as needed.
Tips:
If storing chicken separately, reheat in the oven or air fryer to keep it crispy.
Easy Chicken with Grits (Pimiento Cheese Style)
Ingredients
- 4 cups water
- 1 cup grits
- 10 oz. cauliflower rice fresh or frozen
- 4 oz. jar pimientos drained
- 2 cups cooked breaded chicken
- 1 cup shredded sharp cheddar
Instructions
- In a saucepan, bring water to a boil. Stir in grits and reduce to a simmer. Cook according to package directions.
- Once grits begin to thicken, stir in the cauliflower rice. Continue cooking until grits are tender and cauliflower is soft.
- Stir in shredded cheddar and jarred pimientos. Mix until melty and creamy. Season with salt and pepper to taste.
- Spoon cheesy grits into bowls and top with warm, cooked breaded chicken.
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