Mississippi Mud Chicken (Printable Version)
Seared chicken in a creamy, smoky Mississippi mud-style sauce with sharp cheddar and smoked paprika.
# 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 Make It:
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.
04 - Reduce heat to medium. Add remaining 2 tablespoons of butter to the skillet. Add 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 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 and bake for 20 minutes, or until the chicken 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.
# Helpful Hints:
01 -
- The sauce alone is worth making this dish, rich and smoky with a tang that clings to every bite of chicken like it was always meant to be there.
- It feels like a slow cooked Sunday meal but comes together in under an hour on a single skillet.
02 -
- Do not skip the resting step because cutting too early sends all those juices running onto the cutting board instead of staying in the meat.
- The sauce will look thin when you first add the cream but it pulls together beautifully in the oven so trust the process.
03 -
- Use a cast iron skillet if you have one because the even heat distribution gives you a better sear and goes straight from stovetop to oven without hesitation.
- Shred your own cheese from a block instead of buying pre shredded because the anti caking agents on bagged cheese make the sauce grainy instead of silky.