Mississippi Mud Chicken (Printable)

Sear chicken and bake in a smoky cheddar-cream sauce with Worcestershire, smoked paprika, and a touch of cayenne.

# What You’ll Need:

→ Chicken

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

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - Pat the 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 to 4 minutes per side until a golden-brown crust forms. Remove the chicken and set aside on a plate.
04 - Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the chopped onion, diced red bell pepper, and minced garlic. Sauté for 3 to 4 minutes until the vegetables are softened and fragrant.
05 - Deglaze the skillet with the chicken broth, scraping up any browned bits from the bottom. Stir in the heavy cream, shredded sharp cheddar cheese, Worcestershire sauce, cayenne pepper, and additional smoked paprika if desired. Simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
06 - Place the seared chicken breasts back into the skillet, spooning the sauce over the top of each piece to coat evenly.
07 - Transfer the skillet to the preheated oven. Bake for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
08 - Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with sliced green onions and chopped fresh parsley. Serve alongside rice, mashed potatoes, or cornbread.

# Expert Suggestions:

01 -
  • That sauce is basically liquid comfort, rich with smoked paprika and sharp cheddar, and it comes together in the same pan you sear the chicken in.
  • It feels like a Sunday supper but only takes about fifty minutes from cutting board to plate.
  • Everyone at the table will ask what is in that sauce, and you get to smile and say it is a secret.
02 -
  • Do not rush the sear on the chicken because those browned bits on the bottom of the pan become the backbone of the entire sauce.
  • Let the sauce simmer long enough to thicken before adding the chicken back, or it will be watery and disappointing at the table.
03 -
  • Take the chicken out of the fridge fifteen minutes before cooking so it sears more evenly and does not drop the pan temperature.
  • Taste the sauce before it goes into the oven and adjust salt and cayenne at that point because fixing it afterward is much harder.

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