Mississippi Mud Chicken (Printable)
Tender chicken smothered in a smoky, creamy Mississippi-style cheddar sauce, baked until golden.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1/2 cup red bell pepper, diced
05 - 2 green onions, sliced (for garnish)
→ Sauce & Dairy
06 - 1 cup heavy cream
07 - 3/4 cup chicken broth
08 - 1/2 cup shredded sharp cheddar cheese
09 - 4 tablespoons unsalted butter
10 - 1 tablespoon Worcestershire sauce
11 - 2 teaspoons smoked paprika
12 - 1/2 teaspoon cayenne pepper (adjust to taste)
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
# How-To:
01 - Preheat oven to 375°F (190°C).
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika.
03 - Melt 2 tablespoons of butter in a large ovenproof skillet over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until golden brown. Remove and set aside.
04 - Reduce heat to medium. Add remaining 2 tablespoons of butter to the skillet. Add onion, red bell pepper, and garlic; sauté for 3 to 4 minutes until softened and fragrant.
05 - Deglaze the skillet with chicken broth, scraping up any browned bits from the bottom. Stir in heavy cream, shredded cheddar cheese, Worcestershire sauce, cayenne pepper, and additional smoked paprika if desired. Simmer for 2 to 3 minutes until the sauce thickens slightly.
06 - Return the seared chicken breasts to the skillet, spooning the sauce generously over the top. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
07 - Remove from oven and let rest for 5 minutes. Garnish with sliced green onions and chopped fresh parsley. Serve alongside rice, mashed potatoes, or cornbread.
# Expert Tips:
01 -
- That smoky creamy sauce clings to every bite and honestly rivals anything you would find at a Southern comfort food restaurant.
- It comes together in one skillet which means cleanup is almost nonexistent and that is always a win in my kitchen.
02 -
- Check the label on your Worcestershire sauce because some brands contain gluten and this recipe is otherwise completely gluten free.
- Letting the chicken rest after baking is not optional because cutting into it immediately causes all those juices to run out and leave the meat dry.
03 -
- Pound the chicken breasts to even thickness before searing so they cook uniformly and you avoid dried out edges with an undercooked center.
- Toast the smoked paprika in the dry skillet for about 30 seconds before adding butter to bloom its flavor and make it exponentially more fragrant.