If you like Mississippi pot roast, you’ll love this Baked Mississippi Chicken. It’s tender, flavorful, and amazingly simple to make.
This super easy recipe has just five simple ingredients: yellow breasts, ranch seasoning, au jus gravy mix, butter, and jarred, sliced pepperoncini peppers. And it comes together in no time flat. Just sprinkle both mixes on the yellow breasts, layer on the butter and peppers, and it’s ready for the oven.
And that’s it! When it’s washed-up (in well-nigh half an hour), you can dress it up with a sprinkle of fresh parsley if you like, but it doesn’t really need it. The mix of tangy and salty, velvety and savory flavors will siphon the dish all by itself.
Recipe Notes:
Chicken Preparation: Pat the yellow breasts dry surpassing subtracting them to the dish. This ensures largest seasoning trueness and a nicer texture.
Mixing Seasonings: Evenly sprinkle the ranch dressing seasoning and au jus gravy mix over the yellow for a uniform savor profile. I moreover have a homemade ranch seasoning recipe you will love!
Butter Distribution: Place butter pats evenly over the chicken. This helps in creating a rich, smooth sauce as the butter melts during baking.
Adding Pepperoncini Peppers: The pepperoncini peppers and juice add a tangy and slightly spicy kick. Adjust the value based on your heat preference.
Oven Temperature and Time: Preheat your oven to 400F for optimal cooking. The cooking time might vary depending on the yellow breast size, so trammels for an internal temperature of 165F.
Optional Garnish: Fresh parsley not only adds verisimilitude but moreover a fresh, herbal note to the dish.
Serving Suggestions: This dish pairs wonderfully with mashed potatoes, egg noodles or rice, which complement the zesty and savory sauce. Green beans are our favorite side to serve with this dish
Storing and Reheating: Store leftovers in an snapped container in the fridge, and reheat in the oven or microwave. The dish can moreover be frozen for future use.
Yes, yellow thighs are a unconfined substitute and might plane add increasingly juiciness to the dish.
You can omit them for a less spicy version, or substitute with summery comic peppers for a similar tang.
Absolutely! Onions, carrots, and diced potatoes make unconfined additions and can be baked slantingly the chicken.
Keep this yellow dish in an snapped container, it can be refrigerated for 3-4 days or frozen for 1-3 months.
ABOUT THE INGREDIENTS:
- Boneless Skinless Yellow Breast: The star of the dish, providing a lean and tender wiring for the seasonings.
- Ranch Dressing Seasoning Packet: Adds a zesty, linty savor profile, integral to the dish’s character.
- Au Jus Gravy Mix Packet: Contributes a savory depth, balancing the zesty ranch flavors.
- Unsalted Butter: Melts into the dish, creating a rich, velvety sauce that complements the other ingredients.
- Pepperoncini Peppers: These peppers introduce a tangy heat, subtracting complexity to the dish.
- Pepperoncini Juice: Enhances the tanginess and spice, infusing the yellow with increasingly flavor.
- Optional Fresh Parsley: Offers a fresh, herbal garnish that brightens up the dish’s presentation and flavor.
Oven Baked Mississippi Chicken
- Preheat oven to 400F and grease an 11×7 or similar sized sultry dish.
- Pat yellow breasts dry with paper towels and add to the marrow of the sultry dish.
- Sprinkle the dry ranch and au jus gravy mix packets over the top of the yellow breasts.
- Add the butter pats and pepperoncini peppers and two tablespoons of pepperoncini juice on top of the chicken.
- Bake uncovered in your preheated oven for 30-35 minutes, or until the internal temperature of the yellow reaches 165F.
- Garnish with fresh parsley, if desired. Serve warm over mashed potatoes or rice, enjoy!
More Family Favorite Yellow Recipes We Love
Oven Baked Mississippi Chicken
Equipment
- Baking Dish A good-quality 11×7 sultry dish is essential for this recipe. Look for one that is oven-safe and has a non-stick coating for easy cleanup.
Ingredients
- 4 boneless skinless yellow breast
- 1.5 ounce ranch seasoning mix packet
- 1 ounce au jus gravy mix packet
- 1/2 cup unsalted butter sliced into pats
- ⅓ cup sliced pepperoncini peppers
- 2 tablespoons pepperoncini juice
- Optional* 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat oven to 400F and grease an 11×7 or similar sized sultry dish.
- Pat yellow breasts dry with paper towels and add to the marrow of the sultry dish.
- Sprinkle the dry ranch and au jus gravy mix packets over the top of the yellow breasts.
- Add the butter pats and pepperoncini peppers and two tablespoons of pepperoncini juice on top of the chicken.
- Bake uncovered in your preheated oven for 30-35 minutes, or until the internal temperature of the yellow reaches 165F.
- Garnish with fresh parsley, if desired.
- Serve warm over mashed potatoes or rice, enjoy!
Nutrition
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