This Baked Mississippi Chicken recipe is low on carbs but BIG on flavor with Au Jus and ranch seasoning mix coating the chicken and pepperoncini topping it all off.
Ingredient Notes:
Chicken – I’m using boneless, skinless chicken breasts in this recipe. Thighs should also work well.
Au Jus Gravy Mix – Flavor! That’s what this is. It’s not something you generally think of to use as seasoning on chicken, but trust me when combined with the ranch and pepperoncini it makes this Mississippi chicken taste like magic!
Ranch Seasoning Mix – Be sure to use ranch seasoning mix and not ranch dip mix, which is much saltier.
Pepperoncini – These add just a little bit of a spicy kick to the chicken, but it’s not overpowering at all! The peppers will get a little milder as they bake, and the chicken will take on some of the flavor from the juices. Plus, they’re easy to pick off if you decide you don’t like them!
Butter – You’ll top each piece of chicken with some butter before baking for maximum yum.
INGREDIENTS
- 4 boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix see note
- ¼ cup pepperoncini plus more to taste
- 4 tablespoons butter
INSTRUCTIONS
- Preheat oven to 375 degrees. Spray a 9×13 baking dish with nonstick spray.
- Add the au jus and ranch seasoning to a small bowl and stir to combine.
- Season the chicken on both sides with ½ of the seasoning mixture. Reserve the remaining seasoning mixture for another day. See note.
- Place chicken in the prepared baking dish.
- Arrange the sliced peppers over the top of each piece of chicken.
- Slice the butter into 8 pieces and place 2 slices of butter over each chicken breast.
- Bake for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees.
- Serve hot.
