Mississippi Mud Chicken (Printable)
Seared chicken finished in a creamy, smoky cheddar sauce with smoked paprika and a touch of cayenne.
# 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:
01 - Preheat oven to 375°F (190°C).
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, freshly ground 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 3–4 minutes per side until golden brown. Remove and set aside.
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 3–4 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 2–3 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 and 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.
# Expert Hints:
01 -
- That sauce is pure magic, and you will catch yourself licking the spatula when nobody is looking.
- It tastes like it simmered all day but barely asks for fifty minutes of your time.
02 -
- Do not skip deglazing the pan, those browned bits are concentrated flavor and you would be throwing away the best part.
- Check the label on your Worcestershire sauce if cooking for someone gluten free, some brands sneak in barley based ingredients.
03 -
- Let the chicken rest those five minutes before cutting, it redistributes the juices and keeps every bite tender.
- A splash of hot sauce at the end is the secret move that makes people wonder what your trick is.