Mississippi Mud Chicken (Printable Version)
Succulent chicken in creamy mushroom sauce with bacon and melted cheese
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 2 tablespoons 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 tablespoon 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 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden. Remove to a plate.
04 - Add chopped bacon to the same skillet. Cook until crispy; remove and set aside, reserving about 1 tablespoon bacon fat in the skillet.
05 - Add mushrooms to the skillet and 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 temperature 165°F) and cheese is melted and bubbling.
09 - Sprinkle with green onions and parsley before serving.
# Expert Tips:
01 -
- The sauce develops this incredible depth from the bacon drippings that you cannot achieve any other way
- Everything cooks in one skillet which means less cleanup and more flavor
02 -
- Do not crowd the pan when searing the chicken or it will steam instead of getting that gorgeous crust
- Let the sauce simmer for the full 2 to 3 minutes so it thickens enough to cling to every bite
03 -
- Use an ovenproof skillet with high sides so the sauce does not bubble over in the oven
- Shred your own cheese from blocks instead of buying pre shredded bags for better melting