Description
This Mississippi Chicken recipe delivers tender, juicy chicken breasts cooked with tangy pepperoncini peppers, ranch seasoning, and butter. It’s an easy one-pot dish perfect for lazy weekends or busy weeknights—made in the Dutch oven or slow cooker.
Ingredients
- 2 tablespoons olive oil
- 1.5 – 2 pounds chicken breast
- 1 (1-ounce) package dry ranch dressing seasoning (or 2 tablespoons homemade)
- 8-ounce jar pepperoncini peppers
- 1/4 cup pepperoncini brine
- 4 tablespoons butter
Instructions
- Stovetop Method:
- Lightly sprinkle each side of the chicken breasts with part of the ranch seasoning.
- Heat olive oil in a Dutch oven over medium heat. Sear chicken on both sides for 2–3 minutes until golden.
- Sprinkle remaining ranch seasoning over chicken. Top with pepperoncini peppers, brine, and butter.
- Cover, reduce heat to low, and simmer for 25–30 minutes. Check regularly and add 1/4 cup broth or water if needed.
- Remove from heat, let cool for 10 minutes, then shred chicken and toss in the sauce.
- Slow Cooker Method:
- Add chicken to a 4–6 quart slow cooker.
- Sprinkle with ranch seasoning, then top with pepperoncini peppers, brine, and butter.
- Cover and cook on low for 6–8 hours or high for 4 hours.
- Let cool 10 minutes, then shred and mix with juices before serving.
Notes
- Serve over mashed potatoes, rice, or on sandwich rolls.
- Use boneless chicken thighs for extra juiciness.
- For less heat, reduce the amount of pepperoncini or rinse before adding.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 220
- Sugar: 0g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 70mg
