We turned everyone’s favorite pot roast into a delicious chicken dinner! Au jus seasoning and ranch mix make the perfect seasoning for this Mississippi Stuffed Chicken – stuffed with cream cheese and pepperoncini!
Our stuffed chicken recipes have been some of the most popular recipes here on That Low Carb Life ever since we started sharing recipes here. I mean, I’m not surprised…what’s not to love about chicken stuffed with cheesy goodness?!
We took a little inspiration from our Instant Pot Mississippi Pot Roast and Mississippi Chicken and turned it into a decadent, cheesy stuffed chicken recipe that’s bursting with flavor thanks to the au jus, ranch seasoning, and pepperoncini peppers. This one is definitely going to be a new favorite in many houses!
And don’t worry – those pepperoncini peppers are more tangy and zippy than spicy. Yes, there’s a little kick, but nothing my family can’t handle.
👩🍳 Ingredient Notes:
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Chicken Breast – You’ll need four chicken breasts about 6oz. each. Don’t use the thin sliced breasts for this recipe or you won’t be able to stuff the chicken.
Au Jus Gravy Mix – Look for the packets of gravy mix in the store. You will only need half of the mix.
Ranch Seasoning Mix – Be sure to use the ranch seasoning mix and not the ranch dip mix, as the seasoning is less salty than the dip. We find it too salty to use the full amount of the ranch and au jus seasoning mix on just 4 chicken breasts. You could double the rest of the recipe and use all of the seasoning or store the seasoning in an air tight jar for next time. It keeps well!
Cheese – We’re using both cream cheese and Monterey jack for extra creamy goodness.
Mayonnaise – Not to worry, mayo haters. This doesn’t taste like mayonnaise after mixing it with the other ingredients. Be sure to use real mayo and not Miracle Whip, though.
Pepperoncini Peppers – Pepperoncini peppers aren’t very spicy, but for a more mild flavor use banana peppers. The spicy flavor it does add goes perfectly with the creamy and savory flavors in this Mississippi stuffed chicken! We also like to top the chicken with a few pepperoncini rings before serving, but that’s optional!
- You can’t beat the seasoning mix in this recipe for flavor! It really does make incredibly savory and wonderful tasting chicken. And it works great on beef or pork too!
- The pepperoncini adds just a little bit of spice to the stuffed chicken that gets balanced out by the creamy cheese. It’s so flavorful!
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.
🐔 How To Cook Stuffed Chicken Breast:
- Prepare – To get started you’ll preheat your oven and spray a 9×13 baking dish with some non-stick spray. The chicken needs to be prepared for stuffing so use a cutting board and a sharp knife to cut a pocket into the side of each chicken breast. Be sure to cut the pocket deep into the chicken so the stuffing doesn’t all leak out as it bakes.
- Season – Combine the ranch and au jus seasoning and sprinkle HALF of the mixture over the chicken. Reserve the other half for next time.
- Mix – To prepare the creamy, cheesy stuffed chicken filling you’ll start by adding the room temperature cream cheese to a small bowl with the shredded Monterey Jack, mayonnaise, and chopped pepperoncini peppers! Stir all that together until it is well combined.
- Stuff – You can now start stuffing the chicken with the filling. Spoon the mixture into each pocket that you cut into the sides of the seasoned chicken breast until they are full.
- Bake – Place the stuffed chicken breasts into the prepared baking dish and top each piece of chicken with two thin slices of butter. It’ll add even more flavor as it melts and the chicken cooks in it. Bake the chicken uncovered for 25 to 30 minutes or until it has cooked through. Use a meat thermometer to be sure it has reached a safe temp of at least 165 degrees!
- Serve – When it has finished baking you can serve the chicken while it’s hot! We like to top it with some more pepperoncini for extra flavor, but that’s up to you. This chicken will go well with just about any low carb side dish too!
Cutting the pocket into the chicken sounds a little daunting, but it’s quite easy. Lay the chicken flat on a cutting board and place the palm of your hand flat on top of the chicken. Use your dominant hand to slice into the chicken horizontally with a sharp knife. Make sure the pocket is nice and deep, cutting nearly all the way through the chicken so that you have plenty of space for the filling.
You can keep any leftovers in an airtight container in the fridge for about 3 to 4 days. The chicken can be quickly reheated in the oven.
Someone in Mississippi came up with this recipe using a pot roast and it became a huge hit. I just mixed things up and used chicken in place of beef. It’s the mix of ranch seasoning and au jus gravy mix that, along with the pepperoncini, that adds so much of the flavor. Stuffing it with cream cheese doesn’t hurt either.
You’ll only need half of the seasoning mix for this recipe so if you don’t plan on doubling it you can save the seasoning for use in a different recipe. And good news, I’ve got more Mississippi chicken and beef recipes for you to try: My Instant Pot Mississippi Pot Roast makes just about the most flavorful and savory beef ever! And this Mississippi Pork Roast isn’t too bad either!
🍗 More Stuffed Chicken Recipes:
- Air Fryer Stuffed Chicken Breast
- Lasagna Stuffed Chicken
- Broccoli and Cheese Stuffed Chicken
- Pizza Stuffed Chicken
- BBQ Ranch Stuffed Chicken Breast
- Buffalo Ranch Stuffed Chicken
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- 4 chicken breasts, about 6 ounces each
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- 4 ounces cream cheese, room temperature
- ¼ cup shredded monterey jack cheese
- 2 tablespoons mayonnaise
- ⅓ cup chopped pepperoncini peppers, see notes
- 4 tablespoons butter
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
- Place the chicken breasts on a cutting board. Use a sharp knife to cut a deep pocket into the side of each chicken breast.
- Add the au jus gravy and ranch seasoning to a small bowl and stir together. Sprinkle half of the seasoning mix over the chicken, rubbing it in to fully coat the chicken. Reserve the other half for another use. See notes.
- In a small bowl, stir together the cream cheese, monterey jack, mayonnaise, and chopped peppers until well combined.
- Spoon the cream cheese mixture into the pocket you cut into the chicken.
- Place the chicken in the prepared baking dish and top each piece with 2 thin slices of butter.
- Bake, uncovered, for 25-30 minutes or until the chicken is cooked through.
- Top with additional pepperoncini pepper rings before serving, if desired.
Be sure to use the ranch seasoning mix and not the ranch dip mix, as the seasoning is less salty than the dip.
We find it too salty to use the full amount of seasoning on just 4 chicken breasts. You could double the rest of the recipe and use all of the seasoning or store the seasoning in an air tight jar for next time.
Pepperoncini peppers aren’t very spicy, but for a more mild flavor use banana peppers.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 32gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 107mgSodium: 1277mgCarbohydrates: 4gNet Carbohydrates: 4gFiber: 0gSugar: 1gProtein: 43g
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