Mississippi Mud Chicken (Print Version)
Smoky, creamy cheddar sauce coats seared chicken for a bold Southern-style main, finished with parsley and green onions.
# What You'll 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 (optional, 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
# 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 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 the onion, red bell pepper, and 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 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 - Place 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 is cooked through and reaches an internal temperature of 165°F (74°C).
08 - 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 -
- The sauce comes together in the same pan you sear the chicken in, so every caramelized bit gets folded back into the flavor.
- It tastes like something you would order at a Southern comfort food restaurant, but it takes almost zero technical skill to pull off.
- Leftovers reheat beautifully and the sauce actually gets thicker and more indulgent the next day.
02 -
- Check the label on your Worcestershire sauce because some brands contain gluten or anchovies, which matters if you are cooking for someone with dietary restrictions.
- The sauce will look thin when you first add the cream but trust the process because oven time thickens it dramatically.
03 -
- Do not move the chicken while it is searing, let the crust form naturally and it will release from the pan when it is ready.
- Shred your own cheese from a block instead of using pre shredded because the anti caking additives on bagged cheese make the sauce grainy instead of smooth.