If you’ve never had Mississippi pot roast or chicken before, it’s the kind of thing that will win you over fast. Usually slow-cooked in a crockpot, this baked version is one of those “how is this so good with so little effort?” kind of dinners. This recipe takes chicken breasts and four other ingredients that transform in the oven into a rich, buttery, tangy sauce that tastes like it simmered all day. The combination might seem a little odd, but I can promise you it creates a bold, craveable flavor that’s totally unique. This is a one-pan, dump-and-bake kind of dinner, so there’s minimal prep and cleanup, which is always welcome news! It’s the kind of easy weeknight dinner that you don’t have to even think about, and it always disappears quickly.

What Ingredients Do You Need for Baked Mississippi Chicken?

Chicken breasts and four simple things! You’ll need:

• Boneless, skinless chicken breasts. (Yes, thighs would work too.)
• Ranch seasoning mix.
• Au jus gravy mix.
• Butter.
• A jar of sliced pepperoncini peppers.

That’s it!

What are pepperoncini peppers? They’re mild, tangy peppers that add just the right amount of zip without being toospicy. It’s really more about the tang than the spice here, so don’t be afraid to try it.

How do You Make Baked Mississippi Chicken?

This is one of those recipes where the oven does all the heavy lifting; you just layer everything in the pan and let it work its magic.

Start by putting your chicken breasts in a baking dish and seasoning them with salt and pepper. Then, just sprinkle the ranch seasoning and au jus mix evenly over the top… that’s where all that bold, but slow-simmered-style flavor comes from.

Next, slice your butter into pats and lay them right over the chicken. As it bakes, the butter melts down into the seasoning and creates a rich, flavorful sauce.

Scatter the pepperoncinis over the top and then drizzle in a little of the juice for that signature tangy kick. You can adjust the amount depending on how bold you want the flavor and spice. Add a little or add a lot, up to you!

Bake it until the chicken is cooked through, but watch a thermometer not the clock. The time will depend on how thick your chicken is. The end result is tender chicken in a buttery, savory sauce with just the right pop of brightness. There’s really nothing else like it.

Serve it up with mashed potatoes, rice, or even over egg noodles to soak up all that goodness. Trust me, you won’t want to waste a drop!