Mississippi Mud Chicken (Printable)

Smoky, creamy Southern chicken in a tangy cheddar sauce, ready in under an hour.

# 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 Make:

01 - Preheat oven to 375°F (190°C).
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, freshly ground black pepper, and smoked paprika.
03 - In a large ovenproof skillet over medium-high heat, melt 2 tablespoons of butter. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove chicken and set aside on a plate.
04 - Reduce heat to medium. Add remaining 2 tablespoons of butter to the skillet. Add chopped onion, diced red bell pepper, and minced garlic. Sauté for 3 to 4 minutes until softened and fragrant.
05 - Deglaze the skillet with chicken broth, stirring to release 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 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 skillet 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 of chicken like it was meant to be there, and honestly it probably was.
  • It reheats beautifully the next day, which means you get to look forward to lunch for once.
  • The whole thing comes together in one skillet, so cleanup is almost nonexistent.
02 -
  • Do not skip deglazing the pan, those stuck on brown bits are where half the flavor lives.
  • Let the chicken rest after baking or all those juices will run out onto your plate instead of staying inside where they belong.
  • If your sauce looks too thin when it comes out of the oven, it will thicken as it sits, so resist the urge to panic.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the chicken an even better sear.
  • Grate your own cheese instead of using pre shredded, the anti caking agents on bagged cheese will make your sauce grainy.

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