Mississippi Mud Chicken (Printable)

Succulent chicken nestled in a creamy sauce loaded with bacon, mushrooms, and melted cheeses.

# 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 Suggestions:

01 -
  • The sauce alone is worth making, thick and velvety and clinging to everything it touches like a warm embrace
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor infusion
  • This is the kind of meal that makes people pause mid conversation and ask, wait, what's IN this
02 -
  • Starting with completely dry chicken is the secret to getting that restaurant quality sear, any moisture will steam instead of crisp
  • The sauce will continue to thicken as it bakes, so don't worry if it looks slightly thin when you first combine everything
03 -
  • A cast iron skillet is my absolute favorite for this recipe, it holds heat so beautifully and creates the most gorgeous crust on the chicken
  • If you don't have an ovenproof skillet, transfer everything to a baking dish before the final step, though you'll miss out on those crispy edges

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