Mississippi Mud Chicken (Printable Version)
Creamy, smoky Mississippi mud-style chicken with cheddar and smoked paprika, comforting Southern flavors in about 50 minutes.
# 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 Steps:
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 - In a large ovenproof skillet over medium-high heat, melt 2 tablespoons of butter. Add the 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 the remaining 2 tablespoons of butter to the skillet. Add the 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 the 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 - 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) and is cooked through.
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.
# Helpful Tips:
01 -
- The creamy smoky sauce tastes like it took hours but the whole thing comes together in under an hour.
- It pairs with almost any side you have on hand, from rice to cornbread to mashed potatoes.
02 -
- Do not skip deglazing the pan because those browned bits carry more flavor than any spice you could add.
- Letting the chicken rest after baking keeps it juicy rather than losing all its moisture to the cutting board.
03 -
- Pound the chicken to an even thickness before searing so you never end up with overcooked edges and a raw center.
- Shred your own cheese from a block rather than buying pre shredded since the added coatings prevent it from melting smoothly into the sauce.