Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs actually stay even more tender and flavorful—just be sure to keep an eye on baking time since they may cook a bit faster.

The pepperoncini peppers bring more tang than heat, so it’s quite mild as written. Add extra peppers or a pinch of red pepper flakes if you want more kick, or reduce the amount for a tamer result.

What’s the best way to know when the chicken is done?

Use an instant-read thermometer; the chicken is ready when it hits 165°F at the thickest part. This not only ensures safety, but also keeps the meat wonderfully juicy.

Can I make this ahead of time?

Definitely! Assemble everything in the baking dish, cover, and refrigerate for up to a day. When ready, bake as directed; it might need an extra few minutes if placed in the oven cold from the fridge.

Baked Mississippi Chicken Recipe

Description

Baked Mississippi Chicken is a quick and flavorful main-course dish featuring juicy chicken breasts seasoned with ranch, au jus, and pepperoncini peppers. Perfect for busy weeknights, this recipe combines minimal prep with bold, zesty flavors and a buttery, saucy finish. Serve it sliced with fresh herbs for a comforting, crowd-pleasing meal.

Ingredients

Units Scale

Chicken

4 boneless skinless chicken breasts (about 3/4-inch thick; pound to even thickness if needed)

Seasonings

1.5–ounce ranch dressing seasoning packet
1–ounce au jus gravy mix packet

Other

1/2 cup unsalted butter, sliced into 6 to 8 pats
1/3 cup sliced pepperoncini peppers
2 tablespoons pepperoncini juice
Fresh parsley or other fresh herbs, optional for garnish
Salt and pepper, optional and to taste

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Instructions

Prepare the Chicken: Preheat your oven to 400°F (204°C). Spray a baking dish or casserole dish with nonstick cooking spray. Place the chicken breasts in the dish, ensuring they are about 1/2 to 3/4-inch thick. If any piece is too thick, pound the chicken to achieve a uniform thickness for even baking.
Season the Chicken: Evenly sprinkle the ranch dressing seasoning packet over the chicken breasts, followed by the au jus gravy mix. Arrange the pats of butter on top of the chicken.
Add Peppers and Juice: Scatter the sliced pepperoncini peppers over the chicken and drizzle with the pepperoncini juice for a tangy, slightly spicy kick.
Bake: Place the dish in the preheated oven and bake uncovered for about 30 minutes, or until the internal temperature of the chicken registers 165°F (74°C) on an instant-read thermometer. Baking time may vary depending on the thickness of your chicken and your oven—check for doneness and add extra time if needed.
Garnish and Serve: Optionally garnish with chopped fresh parsley or other herbs. Taste the dish and add salt and pepper if desired before slicing and serving.

Notes

Leftovers will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reheat leftovers in the microwave for about 30 seconds, or as needed.
Salt and pepper are optional since the seasoning packets already contain sodium, but can be added to taste.
Pounding the chicken to even thickness helps it cook evenly and prevents dryness.

Nutrition

Serving Size: 1 chicken breast (1/4 of recipe)
Calories: 380
Sugar: 1g
Sodium: 1120mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 34g
Cholesterol: 120mg