This Baked Mississippi Chicken recipe is low on carbs but BIG on flavor with Au Jus and ranch seasoning mix coating the chicken and pepperoncini topping it all off.
Not too long ago I shared our recipe for our Instant Pot Mississippi Pot Roast, which is one of my favorite ways to make a tender pot roast that is packing loads of flavor.
We’ve also made crockpot Mississippi chicken time and time again – either serving it over mashed cauliflower or as a sandwich on one of our keto hamburger buns.
Well, I had planned to make Mississippi chicken the other day but forget to pop it in the crockpot and the insert to my Instant Pot was in the dishwasher – so I got creative and improvised! Enter this Baked Mississippi Chicken!
What is Mississippi Chicken?
Mississippi style chicken is prepared with a mixture of au jus seasoning and ranch seasoning mix and cooked with pepperoncini peppers. The seasoning and peppers adds lots of wonderful flavor to the chicken!
It’s tender, juicy chicken – no special tools needed! And you get all those delicious flavors we’re obsessed with from the au jus mix and ranch seasoning. The pepperoncini softens up nicely and the best part is that it’s super easy to pick those right off before they even make it to the little ones’ plates, if necessary. 😉
This Baked Mississippi Chicken is a definite new favorite in my house and I love how simple it is to prepare with just 5 ingredients.
If you love chicken dinners, try our creamy dijon chicken, keto crockpot bbq chicken, and chicken broccoli alfredo bake next!
This 5 ingredient recipe packs big flavor! Whether you are making Mississippi chicken or pot roast, the au jus gravy mix and ranch seasoning with the pepperoncini is an incredibly tasty combination.
Super quick to prepare and makes a great last minute dinner.
I personally love the pepperoncini and the flavor they add, but I also like that I can just swipe them right off my youngest’s portion and she’ll still get the flavor without seeing the actual peppers and having a freak out. 😉
Ingredient Notes:
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Chicken – I’m using boneless skinless chicken breasts in this recipe. Chicken thighs should also work well.
Au Jus Gravy Mix – Flavor! That’s what this is. It’s not something you generally think of to use as seasoning on chicken, but have a little faith.
Ranch Seasoning Mix – Be sure to use dry ranch seasoning mix and not ranch dip mix, which is much saltier. You probably won’t need to add any salt to this recipe given how much is in the seasoning mixes.
Pepperoncini – These add just a little bit of a spicy kick to the chicken, but it’s not overpowering at all! The peppers will get a little milder as they bake, and the chicken will take on some of the flavor from the juices. Plus, they’re easy to pick off if you decide you don’t like them!
Butter – You’ll top each piece of chicken with some butter before baking for maximum yum.
Step by Step:
Whisk together the dry au jus and ranch seasoning in a small bowl.
Coat both sides of the chicken breasts liberally in the seasoning.
Top each piece of chicken with some of the peppers and a couple pats of butter.
Bake for around 40 minutes or until the chicken has reached an internal temperature of 165 degrees.
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
Use ranch seasoning mix and not ranch dip mix or your seasoning will be overly salty. If you’re concerned that it may still be too salty, use a bit less seasoning than called for and use unsalted butter.
If you love the pepperoncini flavor and spicy heat you can add more of the peppers, or even add a bit of the pepperoncini juice from the jar for the chicken to cook in. That’s lots of flavor!
Serving Suggestions:
This oven baked Mississippi chicken recipe can be served with a variety of sides! Anything that goes well with chicken is going to work here.
Some of our favorite sides include cauliflower rice or mashed cauliflower, which can soak up some of the savory juices!
This cauliflower mac and cheese is another great option!
And don’t forget the green veggies. Some charred green beans or these smashed Brussels sprouts pair well with the chicken and they’re a nutritious option.
Freezing & Storage Instructions:
You can store leftovers of the baked Mississippi chicken in the refrigerator for about 3 to 4 days if it is well sealed.
You can also freeze this chicken for up to a few months. Let it cool completely before storing in a freezer safe bag or container.
FAQs:
Leftover seasoning can be added to a small mason jar or spice jar and saved for the next time you make this recipe. This seasoning blend is also delicious on roasted vegetables or on pot roast.
For this recipe we’re baking the chicken at 375 degrees Fahrenheit. We top the chicken with a bit of butter so it doesn’t dry out and stays juicy when baking. Just make sure the chicken has reached a safe internal temp of 165 degrees before serving!
More Easy Baked Low Carb Recipes:
- Baked Ranch Pork Chops & Green Beans
- Baked Chicken Drumsticks
- Low Carb Buffalo Chicken Meatballs
- Lemon Baked Cod
- Baked Feta Vegetables
- Cheesy Baked Asparagus
Baked Mississippi Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix see note
- ¼ cup sliced pepperoncini peppers plus more to taste
- 4 tablespoons unsalted butter
Instructions
- Preheat oven to 375 degrees. Spray a 9×13 baking dish with nonstick spray.
- Add the au jus and ranch seasoning to a small bowl and stir to combine.
- Season the chicken on both sides with ½ of the seasoning mixture. Reserve the remaining seasoning mixture for another day. See note.
- Place chicken in the prepared baking dish.
- Arrange the sliced peppers over the top of each piece of chicken.
- Slice the butter into 8 pieces and place 2 slices of butter over each chicken breast.
- Bake for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees.
- Serve hot.
Cindy says
What is a substitute for Ranch DIp Mix? Can’t buy that here?
Karly Campbell says
There are lots of homemade versions of the ranch seasoning you could use. It’s basically just a mix of dried spices.
Julie says
Can you prepare it early store it in the fridge and then cook it?
Karly Campbell says
Yep, that should work fine!
Janet says
Made it last night. Smelled heavenly while baking and tasted even better! Hubs rated it a rare very good and said “you can make that again”.
We love missippi roast, brilliant idea to use on chicken! Thanks, Karly.
Karly Campbell says
Love to hear that! Thanks, Janet!
Rebecca says
That was so simple, but amazingly delicious!
Karly Campbell says
Love to hear that! Thanks, Rebecca!