Mississippi Mud Chicken (Printable)

Tender chicken baked in a velvety cream sauce with bacon, mushrooms, and a cheesy golden topping.

# What You'll 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 - 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 skillet. 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 creates this incredible velvety texture that coats every single bite of chicken
  • Bacon and mushrooms add these layers of savory depth that make you feel like you're eating restaurant food
  • Everything happens in one skillet, so cleanup is almost suspiciously easy
02 -
  • If your chicken breasts are really thick, pound them to even thickness or they'll dry out before the sauce finishes bubbling
  • Let the chicken rest 5 minutes after baking so all those juices redistribute instead of running onto your plate
03 -
  • Room temperature cream creates a smoother sauce and won't curdle when it hits the hot pan
  • Grate your own cheese instead of buying pre-shredded—it melts so much better

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