Description
This Lightened-Up Baked Mississippi Chicken delivers all the bold flavors of the original dish with fewer calories and a healthier twist. Perfect for busy weeknights, meal prep, or a satisfying yet guilt-free comfort food dinner, this dish proves that lightened-up doesn’t mean sacrificing taste!
Ingredients
Scale
4 boneless, skinless chicken breasts
1 packet (1 ounce) ranch seasoning mix (or homemade seasoning)
Salt and pepper to taste
4–6 pepperoncini peppers, sliced
½ cup low-sodium chicken broth
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon unsalted butter (or ghee for a dairy-free option)
1 tablespoon olive oil
Instructions
Prep and Season:
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Pat chicken breasts dry, then season both sides with salt, pepper, and ranch seasoning mix.
2. Create the Sauce:
- In a small bowl, whisk together chicken broth, Dijon mustard, white wine vinegar, and melted butter.
- Stir in sliced pepperoncini peppers for extra tang.
3. Bake to Perfection:
- Place chicken breasts in the baking dish and pour the sauce over them.
- Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
4. Serve and Enjoy:
- Let the chicken rest for a few minutes before serving.
- Garnish with extra pepperoncini peppers or fresh herbs, if desired.
Notes
- Substitute chicken thighs for a juicier version.
- Serve over mashed cauliflower, quinoa, or a fresh salad for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For extra heat, add a pinch of red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American