Buttermilk-Braised Chicken with Sauteed Greens and Grits

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender chicken thighs braised in tangy buttermilk served with creamy cheese grits and garlicky sautéed greens for a comforting Southern-inspired meal. This Southern American-inspired chicken recipe, ready in about 80 minutes, pairs bone-in chicken thighs, buttermilk, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 cups buttermilk
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 4 cloves, minced garlic cloves
• 6 cups, chopped fresh kale
• 4 cups chicken broth
• 1 cup stone-ground grits
• 1 cup, shredded sharp cheddar cheese
• 2 tbsp unsalted butter

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Instructions

1. Step 1: In a large bowl, combine 6 bone-in chicken thighs with 2 cups buttermilk, 1 tbsp kosher salt, and 1 tsp black pepper. Cover and marinate for at least 2 hours in the refrigerator.
2. Step 2: Preheat oven to 350°F. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, and brown chicken for 4 minutes per side until golden.
3. Step 3: Pour remaining buttermilk marinade into the skillet with chicken, bring to a simmer, then transfer to the oven and braise uncovered for 30 minutes until chicken is cooked through.
4. Step 4: While chicken cooks, bring 4 cups chicken broth to a boil in a saucepan. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, and simmer gently for 20-25 minutes until thickened, stirring occasionally.
5. Step 5: Stir 2 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese into the cooked grits until melted and creamy.
6. Step 6: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Add 6 cups chopped kale and cook, stirring, for 4-5 minutes until wilted and tender. Season with salt to taste.
7. Step 7: Serve the braised chicken atop the cheesy grits with a side of garlicky sautéed kale.