Mississippi Mud Chicken (Printable)

Tender chicken baked in a velvety cream sauce with bacon, mushrooms, and a cheesy golden topping.

# What You'll 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 and season both sides with salt, pepper, and smoked paprika.
03 - In a large ovenproof skillet, heat olive oil over medium-high heat. Sear chicken breasts for 3–4 minutes per side until golden. Remove to a plate.
04 - In the same skillet, add chopped bacon. Cook until crispy; remove and set aside, reserving about 1 tablespoon bacon fat in the skillet.
05 - Add mushrooms to the skillet. Sauté 3–4 minutes until softened. Add garlic and cook 1 minute more.
06 - Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and Worcestershire sauce. Simmer 2–3 minutes to thicken slightly.
07 - Return chicken to the skillet and spoon sauce over each piece. Top with cooked bacon, cheddar, and mozzarella cheese.
08 - Transfer skillet to the oven and bake uncovered for 15–18 minutes, until chicken is cooked through (internal temp 165°F) and cheese is melted and bubbling.
09 - Sprinkle with green onions and parsley before serving.

# Expert Hacks:

01 -
  • The sauce comes together with just five ingredients but tastes like it simmered all afternoon
  • Everything cooks in one skillet, meaning maximum flavor and minimum cleanup
  • The combination of crispy bacon, melted cheese, and creamy sauce makes every bite feel like a special occasion
02 -
  • The cream sauce will thicken as it bakes, so don't worry if it looks slightly thin when you first pour it in
  • Let the chicken rest for 5 minutes after baking so the juices redistribute and the sauce sets up slightly
  • Cast iron skillets work beautifully here, but any oven-safe pan will do the job perfectly
03 -
  • Room temperature chicken sears more evenly, so take it out of the fridge 20 minutes before cooking
  • A meat thermometer takes all the guesswork out of knowing when the chicken is perfectly done
  • Grate your own cheese from blocks rather than using pre-shredded bags for the smoothest melting

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