Description
Mississippi Mud Chicken is the easiest weeknight comfort dinner: chicken baked or slow-cooked with ranch seasoning, au jus mix, butter, and pepperoncini for a tangy, buttery gravy you’ll want on everything.
Ingredients
2 to 2 1/2 lb boneless, skinless chicken breasts or thighs
1 packet ranch seasoning mix (about 1 oz / 28 g)
1 packet au jus gravy mix (about 1 oz / 28 g)
8 tablespoons unsalted butter (1/2 cup / 113 g), cut into chunks
6–10 pepperoncini peppers
2–4 tablespoons pepperoncini brine
1/2 cup chicken broth (optional, helpful for oven method)
Chopped parsley or chives (optional, for serving)
Instructions
1. Oven Method: Preheat oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish (or use a large oven-safe skillet).
2. Arrange chicken in an even layer in the dish.
3. Sprinkle ranch seasoning and au jus mix evenly over the chicken.
4. Add pepperoncini peppers around the chicken and drizzle in 2–4 tablespoons pepperoncini brine.
5. Scatter butter chunks over the top. (Optional: pour 1/2 cup chicken broth around the edges for extra sauce.)
6. Bake uncovered for 35–45 minutes, depending on thickness, until chicken is cooked through and tender.
7. Rest 5 minutes, then spoon the buttery gravy over the chicken. Shred in the pan for a saucier result, or slice and serve.
8.
9. Slow Cooker Method: Add chicken to slow cooker. Sprinkle ranch seasoning and au jus mix over the top.
10. Add pepperoncini peppers and 2–4 tablespoons brine. Place butter chunks on top (no stirring needed).
11. Cook on LOW 4–6 hours or HIGH 2–3 hours, until tender and cooked through.
12. Shred chicken in the slow cooker for extra-saucy results, or lift out to slice and spoon sauce over.
Notes
Slice thick chicken breasts in half lengthwise so they cook evenly and stay juicy.
Start with less pepperoncini brine—add more at the end if you want extra tang.
For thicker gravy: after baking, remove chicken and simmer sauce 3–5 minutes, or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and heat until glossy.
Creamy variation: stir in 2–4 oz (60–115 g) cream cheese at the end until melted.
Storage: refrigerate with sauce up to 4 days. Freeze cooled chicken with sauce up to 3 months; thaw overnight and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking (Oven) / Slow Cooker
- Cuisine: American (Southern-inspired)
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A