Honey Butter Chicken Bites with Cheesy Grits

By Sprig Originals ✓ · cooked up in Sprig

Golden little chicken bites tossed in a warm honey-butter glaze and spooned over soft, cheesy grits. It's sweet, buttery and completely mild — no heat, no crunchy bits to argue about — and the whole thing lands on the table in about half an hour with one saucepan and one skillet.

Ingredients

• 2 cups whole milk
• 2 cups water
• 1 cup quick-cooking grits
• 1 1/4 cups shredded mild cheddar cheese

• 1 1/2 lb boneless skinless chicken breast, cut into 1-inch pieces
• 3 tbsp all-purpose flour
• 1/2 tsp sweet paprika
• 1 1/2 tsp kosher salt, divided
• 5 tbsp unsalted butter, divided
• 3 tbsp honey

Instructions

1. Pour the milk, water and 1/2 teaspoon of the salt into a medium saucepan and bring to a gentle simmer over medium heat, watching so it doesn't boil over. Whisk in the grits in a slow stream.
2. Cook the grits over low heat for 5 to 7 minutes, whisking every minute, until thick and creamy. Take the pan off the heat, stir in the cheddar and 1 tablespoon of the butter until smooth, then cover to keep warm.
3. While the grits cook, toss the chicken pieces in a bowl with the flour, paprika and the remaining 1 teaspoon salt until lightly and evenly coated.
4. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook 6 to 8 minutes, turning the pieces once or twice, until golden on the outside and cooked through (165°F in the center).
5. Turn the heat to low, add the honey and the last 2 tablespoons butter, and toss for 1 to 2 minutes until the chicken is glossy and coated in a glaze that clings.
6. Give the grits a stir, loosening with a splash of milk if they've thickened, then spoon into bowls and top with the chicken and every drop of the pan glaze.

Chef's tips

Nutrition (per serving, estimated)

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