Our stuffed chicken recipes have been some of the most popular recipes here on That Low Carb Life ever since we started sharing recipes here. I mean, I’m not surprised…what’s not to love about chicken stuffed with cheesy goodness?!
Our spinach stuffed chicken and asparagus stuffed chicken are a couple of personal favorites, but we thought we’d try something a little different this time around!
We took a little inspiration from our Instant Pot Mississippi Pot Roast and Mississippi Chicken and turned it into a decadent, cheesy stuffed chicken recipe that’s bursting with flavor thanks to the au jus, ranch seasoning, and pepperoncini peppers. This one is definitely going to be a new favorite in many houses!
And don’t worry – those pepperoncini peppers are more tangy and zippy than spicy. Yes, there’s a little kick, but nothing my family can’t handle.
👩🍳 Ingredient Notes:
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Chicken Breast – You’ll need four chicken breasts about 6oz. each. Don’t use the thin sliced breasts for this recipe or you won’t be able to stuff the chicken.
Au Jus Gravy Mix – Look for the packets of gravy mix in the store. You will only need half of the mix.
Ranch Seasoning Mix – Be sure to use the ranch seasoning mix and not the ranch dip mix, as the seasoning is less salty than the dip. We find it too salty to use the full amount of the ranch and au jus seasoning mix on just 4 chicken breasts. You could double the rest of the recipe and use all of the seasoning or store the seasoning in an air tight jar for next time. It keeps well!
Cheese – We’re using both cream cheese and Monterey jack for extra creamy goodness.
Mayonnaise – Not to worry, mayo haters. This doesn’t taste like mayonnaise after mixing it with the other ingredients. Be sure to use real mayo and not Miracle Whip, though.
Pepperoncini Peppers – Pepperoncini peppers aren’t very spicy, but for a more mild flavor use banana peppers. The spicy flavor it does add goes perfectly with the creamy and savory flavors in this Mississippi stuffed chicken! We also like to top the chicken with a few pepperoncini rings before serving, but that’s optional!
You can’t beat the seasoning mix in this recipe for flavor! It really does make incredibly savory and wonderful tasting chicken. And it works great on beef or pork too!
The pepperoncini adds just a little bit of spice to the stuffed chicken that gets balanced out by the creamy cheese. It’s so flavorful!
INGREDIENTS
- 4 chicken breasts about 6 ounces each
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- 4 ounces cream cheese room temperature
- ¼ cup shredded monterey jack cheese
- 2 tablespoons mayonnaise
- ⅓ cup chopped pepperoncini peppers see notes
- 4 tablespoons butter
INSTRUCTIONS
- Preheat oven to 375 degrees. Spray a 9×13 baking dish with non-stick spray.
- Place the chicken breasts on a cutting board. Use a sharp knife to cut a deep pocket into the side of each chicken breast.
- Add the au jus gravy and ranch seasoning to a small bowl and stir together. Sprinkle half of the seasoning mix over the chicken, rubbing it in to fully coat the chicken. Reserve the other half for another use. See notes.
- In a small bowl, stir together the cream cheese, monterey jack, mayonnaise, and chopped peppers until well combined.
- Spoon the cream cheese mixture into the pocket you cut into the chicken.
- Place the chicken in the prepared baking dish and top each piece with 2 thin slices of butter.
- Bake, uncovered, for 25-30 minutes or until the chicken is cooked through.
- Top with additional pepperoncini pepper rings before serving, if desired.
