Mississippi Chicken and Potatoes Recipe
This Mississippi Chicken and Potatoes recipe combines juicy chicken breasts with flavorful ranch and au jus seasoning, tangy pepperoncini peppers, and tender baby potatoes for a delicious one-pan meal that’s easy to make and perfect for a comforting dinner.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Ingredients for Mississippi Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 5–6 pepperoncini peppers (plus 2 tablespoons juice)
Ingredients for Potatoes:
- 1 1/2 lbs baby potatoes (halved)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare Potatoes: Toss baby potatoes with olive oil, garlic powder, and black pepper. Spread them in a 9×13-inch baking dish.
- Layer Chicken: Place chicken breasts on top of the potatoes.
- Add Seasoning: Sprinkle ranch and au jus mix over the chicken.
- Top with Peppers: Add pepperoncini peppers on each chicken piece and drizzle pepper juice over the top.
- Add Butter: Place butter slices over the chicken.
- Bake: Cover with foil and bake for 45 minutes. Uncover and bake for 15–20 more minutes until chicken is cooked and potatoes are tender.
- Rest and Serve: Let it rest for 5 minutes before serving.
Notes
- This dish can also be slow-cooked on low for 6–7 hours.
- For best results, use Yukon gold or red potatoes.
- Feel free to add green beans or carrots for extra veggies.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2 g
- Sodium: 940 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg