Mississippi Mud Chicken Creamy Smoky (Print View)

Smoky, creamy Southern chicken simmered in cheddar-Worcestershire sauce; ready in under an hour.

# What You 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 (optional, 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

# How-To Steps:

01 - Preheat oven to 375°F (190°C).
02 - Pat chicken breasts dry and season both sides with salt, 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 3–4 minutes per side until golden brown. Remove and set aside.
04 - Reduce heat to medium. Add remaining 2 tablespoons of butter to the skillet. Sauté onion, red bell pepper, and garlic for 3–4 minutes until softened.
05 - Deglaze the skillet with chicken broth, scraping up browned bits. Stir in heavy cream, cheddar cheese, Worcestershire sauce, cayenne pepper, and additional smoked paprika if desired. Simmer for 2–3 minutes until slightly thickened.
06 - Return chicken breasts to the skillet, spooning sauce over the top. Transfer to the oven and bake for 20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
07 - Remove from oven and let rest for 5 minutes. Garnish with green onions and fresh parsley. Serve with rice, mashed potatoes, or cornbread.

# Expert Hints:

01 -
  • The sauce alone will make you want to ditch every other chicken recipe you own because it hits that magical balance of smoky, creamy, and tangy all at once.
  • It feels like a Sunday supper kind of dish but comes together fast enough for a random Tuesday when you need something comforting.
02 -
  • Do not skip the resting step because cutting into the chicken immediately lets all those juices run out and you end up with dry meat swimming in sauce instead of juicy meat complemented by it.
  • If your sauce seems too thin after baking just put the skillet back on the stovetop for a minute at medium heat and it will tighten up beautifully.
03 -
  • Let the cream come closer to room temperature before adding it to the hot skillet because cold cream can cause the butter to seize and break the sauce.
  • Always taste the sauce for salt and cayenne before the chicken goes back in because adjusting after baking is much harder and the flavors concentrate in the oven.

Go Back