5 from 15 votes
Baked Mississippi Chicken
Baked Mississippi Chicken features boneless, skinless chicken breasts topped with ranch seasoning, au jus gravy mix, butter pats, and sliced pepperoncini peppers. This combination creates a rich, tangy, and mildly spicy dish. The chicken is baked uncovered until cooked through, resulting in a flavorful, moist main course that requires minimal preparation.
Prep Time
5 mins
Cook Time
30 mins
Servings:
4
Calories:
365 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
International
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 365
% 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.