Mississippi Mud Chicken (Printable)
Southern chicken smothered in a creamy smoky bacon and mushroom sauce, hearty, earthy, and satisfying.
# What You'll Need:
→ Meats
01 - 4 boneless skinless chicken breasts
02 - 6 slices bacon, chopped
→ Vegetables
03 - 8 oz cremini or button mushrooms, sliced
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced (for garnish)
→ Sauces and Dairy
07 - 1 cup heavy cream
08 - 1/2 cup chicken broth
09 - 1 cup shredded sharp cheddar cheese
→ Spices and Seasonings
10 - 1 tsp smoked paprika
11 - 1/2 tsp cayenne pepper (optional)
12 - Salt and black pepper, to taste
13 - 1 tbsp fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Preheat oven to 375°F.
02 - In a large oven-safe skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
03 - Season the chicken breasts with salt, pepper, and smoked paprika. Place in the skillet and sear for 3 to 4 minutes per side until golden brown. Remove and set aside; the chicken will finish cooking in the oven.
04 - In the same skillet, add the diced onion and sliced mushrooms. Sauté for 5 minutes until softened. Add the minced garlic and cook for 1 additional minute.
05 - Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Stir in the heavy cream and bring to a gentle simmer. Add the shredded cheddar cheese and stir until fully melted and smooth. Return the cooked bacon to the pan and stir to combine.
06 - Nestle the seared chicken breasts into the sauce, spooning the sauce over the top. Transfer the skillet to the oven and bake for 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F.
07 - Remove from the oven, garnish with sliced green onions and chopped fresh parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce tastes like something youd get at a Southern comfort food restaurant but it comes together in one skillet on a weeknight.
- That smoky paprika and bacon combination creates a depth that makes people think you cooked all day.
02 -
- Do not skip browning the chicken first because that sear locks in juices and gives the sauce something rich to simmer against.
- The sauce will look thin when it goes into the oven but it thickens beautifully as it bakes so resist the urge to boil it down on the stove.
03 -
- Let the skillet rest for five minutes after pulling it from the oven because the sauce thickens as it cools and the chicken juices redistribute for better texture.
- Use an oven-safe skillet from the start so you never have to transfer anything and lose all those concentrated flavors stuck to the bottom of the pan.