Mississippi Mud Chicken (Print Version)

Boneless chicken baked in a creamy, smoky cheddar sauce with smoked paprika and a touch of cayenne.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables & Aromatics

02 - 1 small onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1/2 cup red bell pepper, diced
05 - 2 green onions, sliced (for garnish)

→ Sauce & Dairy

06 - 1 cup heavy cream
07 - 3/4 cup chicken broth
08 - 1/2 cup shredded sharp cheddar cheese
09 - 4 tablespoons unsalted butter
10 - 1 tablespoon Worcestershire sauce
11 - 2 teaspoons smoked paprika
12 - 1/2 teaspoon cayenne pepper, adjust to taste
13 - Salt and freshly ground black pepper to taste

→ For Garnish

14 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 375°F (190°C).
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, freshly ground black pepper, and smoked paprika.
03 - In a large ovenproof skillet over medium-high heat, melt 2 tablespoons of butter. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove chicken and set aside on a plate.
04 - Reduce heat to medium. Add remaining 2 tablespoons of butter to the skillet. Add chopped onion, diced red bell pepper, and minced garlic. Sauté for 3 to 4 minutes until softened and fragrant.
05 - Deglaze the skillet with chicken broth, scraping up any browned bits from the bottom. Stir in heavy cream, shredded cheddar cheese, Worcestershire sauce, cayenne pepper, and additional smoked paprika if desired. Simmer for 2 to 3 minutes until the sauce thickens slightly.
06 - Return seared chicken breasts to the skillet, spooning the sauce generously over the top of each piece.
07 - Transfer the skillet to the preheated oven. Bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
08 - Remove from oven and let rest for 5 minutes. Garnish with sliced green onions and chopped fresh parsley. Serve alongside rice, mashed potatoes, or cornbread.

# Expert Advice:

01 -
  • That sauce is the kind of thing you will want to put on everything from rice to a spoon.
  • It looks like you spent hours but the oven does most of the heavy lifting.
  • The smoky heat is completely in your control so everyone at the table is happy.
02 -
  • Do not skip deglazing the pan because those brown bits are where the deepest flavor hides and you will taste the difference.
  • Let the sauce simmer long enough to thicken before adding the chicken back or it will be runny and sad at the table.
03 -
  • Pound the chicken to an even thickness before searing so nothing dries out while you wait for the thick part to cook through.
  • Shred your own cheese from a block because the pre shredded stuff has coatings that prevent it from melting smoothly into the sauce.

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