Garlic Chicken and Spinach over Creamy Parmesan Grits

Make it

Instructions

1. 01

   Set up and season the chicken

   Set a medium saucepan with a lid, a large skillet, a whisk, a clean plate, and an instant-read thermometer by the stove. Pat 1.5 lb boneless skinless chicken thigh dry with paper towels; season both sides evenly with 0.75 tsp salt and 0.5 tsp black pepper. Wash and thoroughly dry 5 oz baby spinach. Peel and mince 3 garlic cloves. Grate 0.5 cup Parmesan cheese if needed, then measure 1 cup quick-cooking grits and 3 cups low-sodium chicken broth. Keep the raw poultry and its utensils separate from the ready-to-eat ingredients; wash hands and any contacted surfaces after handling it. | Why: Dry, evenly seasoned pieces brown well, and having everything measured keeps the quick-cooking components on track.

2. 02

   Cook the creamy grits

   Pour the measured liquid into the saucepan and bring to a boil over medium-high heat, about 4–5 minutes. Gradually whisk in the measured grains; reduce heat to low and simmer, stirring frequently, for 5–7 minutes, until thick and tender. Turn off the heat and stir in 1 tbsp unsalted butter and the grated cheese until smooth. Cover the saucepan to keep warm; if the mixture firms up before serving, whisk in a splash of hot water until spoonable. | Why: Gradual whisking prevents lumps, while finishing off heat keeps the cheese creamy.

3. 03

   Sear the chicken and let it rest

   Heat the skillet over medium-high heat for 2 minutes, then add 1 tbsp olive oil and swirl to coat. Arrange the seasoned pieces in a single layer; cook for 5–7 minutes per side, adjusting heat if they darken too quickly, until golden brown and the thickest part reaches at least 165°F (74°C). Transfer to the clean plate and let rest for 5 minutes while you cook the greens. Keep the skillet and its browned bits for the next step. | Why: A hot skillet builds a savory crust, and resting keeps the cooked meat juicy.

4. 04

   Wilt the spinach and brighten the pan

   Reduce the skillet heat to medium. Add the minced aromatics to the skillet drippings and stir for 30 seconds, until fragrant but not browned. Add the dried greens and toss for 2–3 minutes until wilted and any released liquid has mostly evaporated. Stir in 1 tbsp lemon juice. Return the cooked pieces and any resting juices to the skillet; turn together for about 1 minute, until hot throughout. | Why: Briefly cooking the aromatics prevents bitterness, and a little acidity balances the rich base.

5. 05

   Serve warm

   Uncover the saucepan and whisk the creamy base briefly. Divide it among four bowls, top with the skillet mixture and its juices, and serve immediately while hot. | Why: Serving right away preserves the contrast between silky grits and juicy, browned chicken.