Mississippi Mud Chicken

Why You’ll Love This Recipe

I love how this dish brings together bold, comforting flavors with minimal effort. The creamy ranch tang melds with smoky BBQ, sharp cheddar, and crunchy onions on juicy chicken breasts. It delivers a hearty, satisfying meal that feels both indulgent and easy—perfect for weeknight dinners or feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless chicken breasts

• ½ cup ranch dressing

• 1 cup shredded cheddar cheese

• ½ cup barbecue sauce

• 1 cup crispy fried onions (store‑bought)

From similar recipes I consulted:

• Salt & pepper

• Optional: garlic powder, smoked paprika

Directions

1. Season and prep: I preheat the oven to 375 °F. I season chicken breasts with salt, pepper, and optional garlic powder or smoked paprika.

2. Coat with sauces: I brush each breast with BBQ sauce, then spoon ranch dressing over the top to coat evenly.

3. Top it off: I sprinkle shredded cheddar over each chicken breast.

4. Bake: I transfer the chicken to a baking dish and bake uncovered for 25–30 minutes, until chicken is cooked through (internal temperature 165 °F) and cheese is bubbly.

5. Add onions: When it’s just out of the oven, I immediately top each breast with crispy fried onions so they stay crunchy.

6. Serve: I let it rest for a few minutes before slicing and serving hot.

Servings and Timing

• Servings: 4

• Prep time: ~10 minutes

• Cook time: 25–30 minutes

• Total time: ~40 minutes

Variations

• I swap chicken breasts for thighs or tenders for more flavor.

• I mix pepperoncini slices into the BBQ‑ranch layer for tangy heat.

• I replace cheddar with pepper Jack or smoked Gouda for a twist.

• I add a drizzle of honey BBQ sauce before baking for added sweetness.

• I stir garlic powder or a bit of ranch seasoning mix into the sauce mix for deeper flavor.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I bake at 350 °F for 10–15 minutes until warmed through; the onions stay crispier this way compared to microwaving.

FAQs

1. Can I prep this ahead?

Yes—I assemble the chicken, sauce, and cheese, then cover and refrigerate before baking. Add crispy onions just before serving to keep them crunchy.

2. Can I substitute store-bought crispy onions?

Absolutely—that’s what I use. Make sure to add them fresh out of the oven for maximum crunch.

3. How spicy is it?

This version is mild. For more heat, I stir diced jalapeños or pepperoncini into the sauce layer.

4. Can I use Greek yogurt instead of ranch?

Yes—greek yogurt mixed with ranch seasoning adds creaminess with tang.

5. How do I know when chicken is done?

I use a meat thermometer to check for an internal temperature of 165 °F in the thickest part of the breast.

Conclusion

My Mississippi Mud Chicken brings together bold BBQ and ranch flavors, gooey cheddar, and crunchy onions for a dish that’s indulgent, flavorful, and surprisingly simple. I love how fast it comes together and how well it please everyone. It’s become a favorite in my kitchen—and I hope it does the same for you!