Ingredients
Scale
The key to this dish lies in selecting the right ingredients that balance richness with tangy brightness. I always look for fresh, quality chicken breasts or thighs—whichever you prefer—and make sure the pepperoncini peppers are crisp and flavorful, not soggy. The ranch seasoning is a shortcut that adds a lovely herbaceous touch, but homemade versions can elevate the dish if you have the time. Butter is, of course, non-negotiable here; it’s what gives Mississippi Chicken that velvety finish that keeps everyone coming back for seconds.
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
- 1 packet (1 oz) ranch seasoning mix (or 2 tablespoons homemade ranch seasoning)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter (cut into small pats)
- 6–8 pepperoncini peppers, with 2 tablespoons of their juice
- 1 cup shredded mozzarella or cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
- Place the chicken breasts in the baking dish. Sprinkle the ranch seasoning, garlic powder, and black pepper evenly over the chicken.
- Top each piece with an even distribution of butter pats. Scatter the pepperoncini peppers around the chicken, then drizzle about two tablespoons of their juice over everything.
- Bake uncovered for 25 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Remove the dish from the oven, sprinkle the shredded cheese evenly over the chicken, and return it to the oven for an additional 5 minutes, or until the cheese has melted and is bubbly.
- Let the chicken rest for a few minutes before serving to allow the juices to settle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
