Mississippi Chicken

Mississippi Chicken
prep 10 minscook 40 minstotal 50 mins
author kimber

yield 8 servings

This Mississippi Chicken is quick, easy, and delicious!  It is packed with bold ranch flavor and the tangy flavor of banana peppers combined perfectly to cover the tender chicken.  This can go from the fridge to the oven in as little as 10 minutes for a simple week night meal.


  • 2 lbs boneless, skinless chicken breast
  • 1 tbsp ranch seasoning (see note)
  • 1 jar (16 oz) banana peppers, drained
  • 2 tbsp butter
  • 1 cup monterey jack cheese, shredded


Preheat the oven to 375˚F.

Lay the chicken in the  bottom of a large casserole dish so that it is flat and not overlapping.  Sprinkle the ranch seasoning over the top of the chicken. Next spread the banana peppers over the ranch seasoning.  Then top the banana peppers with pats of butter.  Top it all evenly with the shredded cheese.

Bake on the middle rack in the oven for 30-40 minutes or until the chicken is cooked through (165˚F internal temperature.

Serve hot over rice, cauli rice, sauteed greens, or with your favorite sides. Enjoy!

I use either Hidden Valley Ranch seasoning or homemade ranch seasoning.  If you are gluten free make sure to use homemade ranch seasoning.

If your chicken breasts are thick, you may want to slice them in half lengthwise so that they are half as thick.  This will help them cook more quickly and evenly.
You can also use chicken tenderloins, chicken thighs or other cuts, however the cook time may change.

Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe.  I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.

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