Mississippi Mud Chicken
Creamy, juicy, and downright comforting, Mississippi Mud Chicken is a weeknight winner that feels like a warm hug on a plate.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowl
- Meat Thermometer
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts about 6–8 ounces each, patted dry
Sauce
- 1/2 cup ranch dressing room temperature for easy spreading
- 1/2 cup barbecue sauce your favorite variety (sweet or smoky)
- 1 cup shredded cheddar cheese freshly shredded for best melting
Topping
- 1/4 cup crispy fried onions store-bought or homemade, for topping
Seasoning
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Position a rack in the center of the oven and line a baking sheet with parchment or lightly grease a shallow baking dish for easier cleanup.
- Pat each chicken breast dry with paper towels. Season both sides generously with salt and pepper.
- Place the seasoned chicken breasts spaced evenly on the prepared baking sheet or dish.
- In a small bowl, whisk together the ranch dressing and barbecue sauce until smooth and well combined.
- Spoon the ranch-barbecue mixture evenly over each chicken breast, using the back of the spoon to spread it to the edges.
- Generously sprinkle the shredded cheddar cheese over each chicken breast.
- Bake in the preheated oven for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is melted and bubbly.
- Remove from the oven and immediately top each breast with the crispy fried onions. Let the chicken rest 3–5 minutes before serving.
- Serve with your favorite side and enjoy this cheesy, saucy, and crispy comfort food.
Notes
Store leftover chicken in an airtight container in the fridge for up to 3 days. For longer storage, freeze cooked chicken in freezer-safe containers for up to 2 months.