Mississippi Mud Chicken (Printable)
Tender chicken baked in a velvety cream sauce with savory mushrooms, bacon, and melted cheeses for ultimate comfort food.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp smoked paprika
05 - 2 tbsp olive oil
→ Sauce & Toppings
06 - 6 strips bacon chopped
07 - 1 cup cremini or button mushrooms sliced
08 - 3 cloves garlic minced
09 - 1 cup heavy cream
10 - ½ cup low-sodium chicken broth
11 - 1 tbsp Worcestershire sauce
12 - 1 cup shredded sharp cheddar cheese
13 - ½ cup shredded mozzarella cheese
14 - 2 green onions sliced
15 - ¼ cup fresh parsley chopped
# Directions:
01 - Preheat oven to 375°F.
02 - Pat chicken breasts dry and season both sides with salt, pepper, and smoked paprika.
03 - In a large ovenproof skillet, heat olive oil over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden. Remove to a plate.
04 - In the same skillet, add chopped bacon. Cook until crispy; remove and set aside, reserving about 1 tbsp bacon fat in the skillet.
05 - Add mushrooms to the skillet. Sauté 3-4 minutes until softened. Add garlic and cook 1 minute more.
06 - Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and Worcestershire sauce. Simmer 2-3 minutes to thicken slightly.
07 - Return chicken to the skillet and spoon sauce over each piece. Top with cooked bacon, cheddar, and mozzarella cheese.
08 - Transfer skillet to the oven and bake uncovered for 15-18 minutes, until chicken is cooked through (internal temp 165°F) and cheese is melted and bubbling.
09 - Sprinkle with green onions and parsley before serving.
# Expert Tips:
01 -
- The creamy sauce with Worcestershire creates that perfect balance of rich and tangy
- Everything happens in one skillet, which means less cleanup and more flavor
02 -
- Do not skip the searing step, as those browned bits in the pan are where much of the flavor lives
- The sauce will continue to thicken as it bakes, so do not reduce it too much on the stove
03 -
- Pound the thicker end of each breast slightly so they cook evenly
- Grate your own cheese instead of using pre-shredded for better melting