Mississippi Mud Chicken (Printable)

Seared chicken in a smoky, creamy cheddar and Worcestershire sauce, finished in the oven.

# 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

# 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. Sear chicken breasts for 3–4 minutes per side until a golden-brown crust forms. Remove and set aside on a plate.
04 - Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Sauté the chopped onion, diced red bell pepper, and minced garlic 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 sharp 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. 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 Tips:

01 -
  • The sauce tastes like it took all day but the whole thing comes together in under an hour.
  • That smoky, creamy, tangy combo is the kind of flavor that makes people close their eyes at the table.
  • Cleanup is minimal since the skillet moves straight from stovetop to oven.
02 -
  • If the sauce looks separated after baking, just stir it gently and it will come back together as it cools slightly.
  • Do not skip the resting step because cutting into the chicken too early sends all those juices running into the sauce instead of staying in the meat.
  • Smoked gouda can replace the cheddar for an even deeper, richer flavor profile that regulars at my table fight over.
03 -
  • A cast iron skillet holds heat better than anything else and creates the best fond for building sauce flavor.
  • Letting the cream sauce simmer those extra 2 minutes before adding the chicken back makes the difference between a thin broth and a luscious coating.

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