Mississippi Mud Chicken (Print)

Succulent chicken baked in creamy mushroom sauce with bacon and melted cheese for an indulgent family dinner.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp smoked paprika
05 - 2 tbsp olive oil

→ Sauce & Toppings

06 - 6 strips bacon chopped
07 - 1 cup cremini or button mushrooms sliced
08 - 3 cloves garlic minced
09 - 1 cup heavy cream
10 - ½ cup low-sodium chicken broth
11 - 1 tbsp Worcestershire sauce
12 - 1 cup shredded sharp cheddar cheese
13 - ½ cup shredded mozzarella cheese
14 - 2 green onions sliced
15 - ¼ cup fresh parsley chopped

# How To Make It:

01 - Preheat oven to 375°F.
02 - Pat chicken breasts dry and season both sides with salt, pepper, and smoked paprika.
03 - In a large ovenproof skillet, heat olive oil over medium-high heat. Sear chicken breasts for 3–4 minutes per side until golden. Remove to a plate.
04 - In the same skillet, add chopped bacon. Cook until crispy; remove and set aside, reserving about 1 tbsp bacon fat in the skillet.
05 - Add mushrooms to the skillet. Sauté 3–4 minutes until softened. Add garlic and cook 1 minute more.
06 - Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and Worcestershire sauce. Simmer 2–3 minutes to thicken slightly.
07 - Return chicken to the skillet and spoon sauce over each piece. Top with cooked bacon, cheddar, and mozzarella cheese.
08 - Transfer skillet to the oven and bake uncovered for 15–18 minutes, until chicken is cooked through (internal temp 165°F) and cheese is melted and bubbling.
09 - Sprinkle with green onions and parsley before serving.

# Expert Advice:

01 -
  • The sauce alone is worth making—it transforms plain chicken into restaurant quality comfort food
  • Everything cooks in one skillet which means less cleanup and more flavor absorbed from those browned bits
  • That cheesy, bubbling topping makes even the most picky eaters suddenly interested in dinner
02 -
  • Use a skillet that can go from stove to oven—check if your handle is oven safe first
  • Let the chicken rest at room temperature for 20 minutes before cooking for even results
  • The sauce thickens as it stands so do not over-reduce it in the pan
03 -
  • Pat chicken really dry with paper towels for the best golden sear
  • Let the skillet get properly hot before adding the chicken
  • Use an instant read thermometer to avoid overcooking

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