Mississippi Mud Chicken (Print Version)
Chicken breasts in a smoky bacon-mushroom cream sauce; hearty, earthy, and ready in about 50 minutes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
02 - 6 slices bacon, chopped
→ Vegetables
03 - 8 ounces cremini or button mushrooms, sliced
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced (for garnish)
→ Sauces & Dairy
07 - 1 cup heavy cream
08 - 1/2 cup chicken broth
09 - 1 cup shredded sharp cheddar cheese
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon cayenne pepper (optional, for heat)
12 - Salt and black pepper, to taste
13 - 1 tablespoon fresh parsley, chopped (for garnish)
# Directions:
01 - Preheat oven to 375°F.
02 - In a large oven-safe skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
03 - Season chicken breasts with salt, pepper, and smoked paprika. Place in the skillet and sear for 3 to 4 minutes per side until golden brown. Remove and set aside; the chicken will finish cooking in the oven.
04 - In the same skillet, add the diced onion and sliced mushrooms. Sauté for 5 minutes until softened. Add the minced garlic and cook for 1 additional minute.
05 - Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Stir in the heavy cream and bring to a gentle simmer. Add the shredded cheddar cheese and stir until fully melted and smooth. Return the cooked bacon to the pan and stir to combine.
06 - Place the seared chicken breasts back into the skillet, nestling them into the sauce. Spoon the sauce over the top of each breast to coat evenly.
07 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F.
08 - Remove from the oven and garnish with sliced green onions and chopped fresh parsley. Serve immediately while hot.
# Expert Tips:
01 -
- That creamy bacon mushroom sauce tastes like it took hours but the whole thing comes together in under an hour.
- It reheats beautifully so you can make it on Sunday and enjoy it through Wednesday without losing any of that rich flavor.
02 -
- Do not skip searing the chicken before baking because that crust locks in moisture and adds flavor the oven alone cannot achieve.
- Let the sauce simmer for a full two minutes before adding cheese so it reduces slightly and thickens properly instead of turning watery.
03 -
- Start the bacon in a cold pan and render it slowly because high heat makes bacon curl and cook unevenly before the fat has a chance to properly release.
- Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute instead of running out onto your plate when you cut into it.