Baked Mississippi Chicken Recipe Has All the Flavors We Love (7 Ingredients, 35 Minutes) by Marcus Lopez
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Remember when Mississippi pot roast was making its rounds on social media? The pot roast recipe went viral. So why not use those same ingredients and make a chicken dish? We shall call it Mississippi chicken! This baked Mississippi chicken recipe is one for the books!
Here is your shopping list for this high-protein recipe: boneless/skinless chicken breasts, garlic powder, a packet of au jus mix, a packet of dry ranch dressing mix, butter, pepperoncini peppers and provolone cheese. This easy baked chicken recipe starts with boneless/skinless chicken breasts that are seasoned with garlic powder, dry au jus mix and dry ranch salad dressing mix. Top the chicken with butter and pepperoncini and bake, then add cheese and let it get melty, ooey and gooey.
Serve this easy high-protein chicken dinner recipe with your favorite side dishes. You can't go wrong with broccoli, carrots, green beans, corn or brussels sprouts. You could also give it a pot roast feel with some mashed potatoes. Bone apple tea.
Try the original Mississippi pot roast.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes (ovens vary)
Total Time: 35 minutes
Servings: 4
Ingredients
- 4 boneless/skinless chicken breasts
- garlic powder, to taste
- 1 ounce (1 packet) dry au jus mix
- 1 ounce (1 packet) dry ranch dressing mix
- butter, sliced (2 to 3 per chicken breast)
- sliced pepperoncini peppers
- 4 slices provolone cheese
Here's how to make it:
- Season the chicken with salt, pepper and garlic powder (to taste), then season with half of the dry ranch seasoning packet and half of the au jus seasoning packet. Put the chicken into a baking dish or ovenproof skillet. Top the chicken with pats of butter and some sliced pepperoncini. To reduce the sodium in this recipe use low-sodium ranch seasoning and low-sodium au just mix.
- Bake in a preheated 425-degree F oven for about 25 minutes. Remove the chicken from the oven and turn the oven off. Top each chicken breast with a slice of cheese. Put it back into the oven for about 5 minutes for the cheese to melt. (Chicken should have an internal temperature of 165 degrees F.) Store any leftover chicken in an airtight container in the fridge. (Shred the leftovers for sandwiches.)
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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