Mississippi Mud Chicken (Printable)

Tender chicken baked in a velvety cream sauce with mushrooms, bacon, and bubbly cheese topping.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 2 tablespoons 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 tablespoon 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 with paper towels. Season both sides generously with salt, pepper, and smoked paprika.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until golden brown. Remove chicken to a plate and set aside.
04 - Add chopped bacon to the same skillet. Cook until crispy, about 5 to 6 minutes. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
05 - Add sliced mushrooms to the skillet. Sauté for 3 to 4 minutes until softened and lightly browned. Add minced garlic and cook for 1 minute until fragrant.
06 - Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Stir in heavy cream and Worcestershire sauce. Simmer for 2 to 3 minutes until sauce thickens slightly.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over each piece of chicken. Top evenly with cooked bacon, sharp cheddar cheese, and mozzarella cheese.
08 - Transfer skillet to the preheated oven. Bake uncovered for 15 to 18 minutes until chicken reaches an internal temperature of 165°F and cheese is melted and bubbly.
09 - Remove from oven and sprinkle with sliced green onions and chopped parsley. Serve hot.

# Expert Tips:

01 -
  • The sauce alone is worth making—creamy, smoky, and impossibly rich
  • Everything cooks in one pan, which means less cleanup and more flavor
  • It transforms simple chicken breasts into something that feels restaurant special
02 -
  • An ovenproof skillet is non-negotiable here—transferring to a baking dish loses all those pan drippings that make the sauce extraordinary
  • Do not rush the sear step, because that browning on the chicken translates directly into deeper flavor in the final sauce
03 -
  • Let the chicken rest for 5 minutes before serving so those juices redistribute back through the meat
  • If the sauce seems too thick after baking, stir in a splash more warm broth before serving

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