Baked Mississippi Chicken
User Reviews
5
-
Prep Time
5 mins
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Cook Time
30 mins
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Servings
4
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Calories
365 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
International
Baked Mississippi Chicken
Description
Baked Mississippi Chicken uses chicken breasts that can be pounded to uniform thickness for even baking. It is seasoned with ranch dressing mix and au jus gravy mix, which add savory and herbed flavors. Butter pats placed on top provide richness and help keep the chicken moist during baking. Sliced pepperoncini peppers and their juice introduce a tangy, slightly spicy note, balancing the richness.
The dish is baked uncovered at 400°F until the chicken reaches a safe internal temperature, allowing for some variation in cooking time depending on thickness and oven. The final result is moist chicken infused with layered flavors from seasonings and peppers.
This recipe suits an easy weeknight dinner or casual meal. Leftovers store well for up to five days refrigerated or frozen for up to three months. Reheating is simple in the microwave.
Ingredients
- 4 chicken breast if necessary pounded to an even thickness, about 3/4-inch thick, boneless skinless
- 1.5- ounce ranch dressing seasoning packet
- 1- ounce au jus gravy mix packet
- ½ cup butter sliced into about 6 to 8 pats, unsalted
- ⅓ cup Pepperoncini peppers sliced
- 2 tablespoons pepperoncini juice
- parsley optional for garnishing, or other fresh herbs, fresh
- salt optional, and to taste
- black pepper optional, and to taste
Instructions
- Preheat oven to 400F. Spray your baking dish or casserole dish with cooking spray and place the chicken pieces in it. Tip - Chicken should be about 1/2 to 3/4-inch thick. If it's very thick on one side, or overall your pieces are on the thicker side, pound them to a uniform thickness so it bakes through in the alloted time. They don't have to be "thin" but too thick isn't desirable either.
- Evenly sprinkle the ranch seasoning over the chicken, then the au jus gravy mix, then place the pats of butter on top of the chicken, then the pepperoncini peppers, and drizzle the juice.
- Bake uncovered for about 30 minutes, or until the internal temp of the chicken reaches 165F as measured with an instant read thermometer. Baking Tips - Bake until the proper temperature is reached, and don't get concerned with how long it takes. All ovens run differently, and all baking pans, thickness/thinness of the chicken pieces are different, and so forth. If it takes another 5-10 minutes, so be it.
- Optionally garnish with fresh herbs before slicing and serving. Flavoring Tips - If desired, add salt and pepper although there's a fair amount of sodium in the two seasoning packets and a bit of heat from the pepperoncini peppers, but if the dish tastes like it's 'missing something', you can't go wrong with a bit of salt and pepper.
Notes
- Use uniform thickness chicken breasts for even cooking, pounding if necessary.
- Check internal temperature rather than relying strictly on time, as ovens and thickness vary.
- Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat leftovers in the microwave for about 30 seconds or until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 365kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 965mg | 40% |
| Potassium | 451mg | 10% |
| Fiber | 0.4g | 2% |
| Sugar | 0.2g | 0% |
| Vitamin A | 778IU | 16% |
| Vitamin C | 10mg | 11% |
| Calcium | 14mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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