Mississippi Mud Chicken (Printable Version)

Pan-seared chicken in a smoky cheddar-cream sauce with smoked paprika and a touch of cayenne; serves 4.

# What You Need:

→ Chicken

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

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika.
03 - In a large ovenproof skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove the chicken and set aside on a plate.
04 - Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the onion, red bell pepper, and 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 the 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 the chicken breasts to the skillet, spooning the sauce generously over the top. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
07 - Remove from the oven and let rest for 5 minutes. Garnish with sliced green onions and chopped fresh parsley. Serve alongside rice, mashed potatoes, or cornbread.

# Expert Tips:

01 -
  • The sauce tastes like it took hours but comes together in one pan with barely any fuss.
  • That smoked paprika and cayenne combo gives you real Southern depth without needing a grill or a smoker.
02 -
  • Do not skip patting the chicken dry because wet meat steams instead of searing, and you lose that crucial golden crust.
  • Let the sauce simmer those two to three minutes before adding the chicken back, because undercooked flourless cream sauces can break in the oven.
03 -
  • Use an ovenproof skillet from the start so you never have to transfer anything and lose those concentrated pan flavors.
  • Taste the sauce before it goes into the oven because once it bakes, adjusting seasoning becomes much harder.

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