Mississippi Mud Chicken (Printable Version)

Smoky, creamy Mississippi-style chicken seared and baked in a cheddar-tinged sauce, finished with green onions and parsley.

# 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 tbsp unsalted butter
10 - 1 tbsp Worcestershire sauce
11 - 2 tsp smoked paprika
12 - 1/2 tsp cayenne pepper
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 2 tbsp 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, freshly ground black pepper, and smoked paprika.
03 - In a large ovenproof skillet over medium-high heat, melt 2 tbsp of butter. Sear the chicken breasts for 3–4 minutes per side until a golden-brown crust forms. Remove and set aside.
04 - Reduce heat to medium. Add the remaining 2 tbsp of butter to the skillet. Sauté the onion, red bell pepper, and garlic for 3–4 minutes until softened and fragrant.
05 - Deglaze the skillet with chicken broth, scraping up the browned bits from the bottom. Stir in the heavy cream, shredded cheddar, Worcestershire sauce, cayenne pepper, and additional smoked paprika if desired. Simmer for 2–3 minutes until the sauce thickens slightly.
06 - Nestle the seared chicken breasts back into the skillet, spooning the sauce generously over the top of each piece.
07 - Transfer the skillet to the preheated oven. Bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
08 - Remove from the oven and let rest for 5 minutes. Garnish with sliced green onions and chopped fresh parsley. Serve alongside rice, mashed potatoes, or cornbread.

# Expert Hints:

01 -
  • The sauce is impossibly rich and creamy, yet comes together in minutes
  • Its one of those dishes that looks impressive but requires almost zero technique
  • The smoky paprika and sharp cheddar create layers of flavor that keep people guessing
02 -
  • The sauce will look thin when you first combine the cream and broth, but it thickens beautifully in the oven
  • Using an ovenproof skillet is essential—you want all those browned bits from searing to stay in the sauce
  • Let the chicken rest before serving, or the juices will run onto the plate instead of staying in the meat
03 -
  • Substitute smoked gouda for half the cheddar if you want even more smoky depth
  • Add a splash of hot sauce to the cream mixture if you like more heat
  • The sauce reheats perfectly—thin it with a splash of cream or broth when warming

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