Ingredients:

  • large boneless, skinless chicken breasts or thighs (about 6 oz/170g each)
  • Tablespoon Olive Oil or Neutral Cooking Oil
  • Tablespoons Unsalted Butter, cut into cubes
  • packet (1 oz/28g) Dry Ranch Seasoning Mix
  • packet (1 oz/28g) Au Jus Gravy Mix
  • drained whole Pepperoncini Peppers
  • /4 cup drained Peppadew Peppers (optional)
  • /2 cup Chicken or Vegetable Broth (low sodium preferred)
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Pat chicken pieces completely dry using paper towels and season lightly with salt and pepper.
  2. Briefly sear chicken in an oven-safe baking dish with 1 tablespoon of oil over medium-high heat for 2 minutes per side until lightly golden. Remove chicken and set aside.
  3. Arrange the butter cubes evenly across the bottom of the baking dish. Sprinkle the Ranch seasoning mix and Au Jus mix directly over the butter and the bottom of the dish.
  4. Arrange the pepperoncini peppers and Peppadew peppers amongst the seasoning mixture.
  5. Nest the seared chicken pieces on top of the seasoning base. Pour the 1/2 cup of broth around the chicken pieces (avoiding pouring directly over the top).
  6. Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  7. Remove the foil. Continue baking for another 5–10 minutes until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce has slightly thickened into a rich gravy.
  8. Let the Easy Mississippi Chicken rest for 5 minutes before serving, spooning the delicious pan juices generously over the top.