If you’re craving pure comfort food with minimal fuss, Mississippi Chicken and Potatoes is about to claim a spot in your weeknight dinner rotation. This savory superstar features juicy chicken baked with tender potatoes, a buttery ranch-and-au-jus sauce, and briny pepperoncini peppers for a tangy twist. Every bite is packed with flavor, and the recipe’s simplicity guarantees you’ll enjoy all the goodness without hours in the kitchen. If you adore easy meals that practically cook themselves and leave only one pan to wash, Mississippi Chicken and Potatoes was absolutely made for you!

Mississippi Chicken and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because each ingredient pulls its weight, either in adding bold flavor, perfect tenderness, or vibrant color. Gather these staples and you’re halfway to making an irresistible pan of Mississippi Chicken and Potatoes.

Chicken breasts or thighs: Pick your favorite! Thighs offer more juiciness, while breasts stay lean and soak up the zesty flavors.
Ranch seasoning mix: This classic seasoning brings a cool, herby note that’s simply addictive.
Au jus gravy mix: Delivers rich, savory depth and helps create that craveable sauce in the bottom of the pan.
Unsalted butter: A stick of butter melts over the top, making everything moist and decadent—don’t skimp here!
Pepperoncini peppers and juice: These pickled gems add a gentle, tangy heat that makes Mississippi Chicken and Potatoes so unique.
Baby potatoes: Halved for even roasting, they soak up all the flavors and end up deliciously creamy inside.
Olive oil: A drizzle ensures the potatoes turn golden and flavorful.
Garlic powder: Just a sprinkle gives both chicken and potatoes a subtle aromatic backbone.
Black pepper: Gives a touch of warmth and completes the seasoning mix.

How to Make Mississippi Chicken and Potatoes

Step 1: Prep the Potatoes

Start by preheating your oven to 375°F (190°C). In a big mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, and black pepper until evenly coated. This step guarantees each potato roasts up golden and flavorful on the bottom of your baking dish.

Step 2: Layer Up the Baking Dish

Transfer the seasoned potatoes into a 9×13-inch baking dish, spreading them out in an even layer. Then nestle your chicken breasts (or thighs) right on top. This arrangement lets all those savory chicken juices trickle down over the potatoes as everything bakes—so good!

Step 3: Season and Top

Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken and potatoes. Lay the pepperoncini peppers on top of the chicken (don’t be shy!), then drizzle a couple of tablespoons of pepperoncini juice all over for extra punch. Finally, slice your stick of butter and dot the pieces around so they melt into every nook and cranny.

Step 4: Bake Covered, Then Uncovered

Cover your baking dish tightly with foil and bake for 45 minutes. This helps everything steam together, ensuring the chicken stays juicy and the potatoes get a head start on softening. After 45 minutes, remove the foil and bake for 15–20 more minutes. This uncovered time lets the sauce reduce a little and gets the potatoes tender and golden while the top of the chicken browns perfectly.

Step 5: Rest and Serve

Let your Mississippi Chicken and Potatoes rest for about 5 minutes after you pull them from the oven. This short pause helps all those buttery, tangy juices settle—not to mention makes it easier to serve everything up in neat, delicious portions.

How to Serve Mississippi Chicken and Potatoes

Garnishes

Top your Mississippi Chicken and Potatoes with an extra sprinkle of fresh chopped parsley or chives for a pop of color and herby freshness. If you like a hit of acidity, a few more sliced pepperoncini peppers or a squeeze of lemon just before serving make the flavors come alive.

Side Dishes

This dish is a meal in itself, but you can round things out with crisp steamed green beans, sautéed spinach, or even a simple green salad. If you’re craving even more comfort, add a slice of crusty bread to sop up that incredible sauce—your taste buds will thank you!

Creative Ways to Present

For a fun family-style presentation, serve the chicken and potatoes straight from the baking dish at the table and let everyone dig in. Or, for dinner parties, lay the chicken pieces atop a pile of potatoes in individual shallow bowls, drizzle with the pan juices, and crown with extra peppers and fresh herbs for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Mississippi Chicken and Potatoes into an airtight container and keep them in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even better for a quick next-day lunch or easy heat-and-eat dinner.

Freezing

You can absolutely freeze this dish! Let the Mississippi Chicken and Potatoes cool completely, package in a freezer-safe container, and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator before reheating to preserve the best texture.

Reheating

For best results, reheat your leftovers in a 350°F oven, covered, until hot throughout (about 20–25 minutes). If you’re in a hurry, the microwave works too—add a splash of chicken broth to keep everything juicy and heat in 1-minute bursts until warmed through.

FAQs

Can I use bone-in chicken pieces?

Absolutely! If you prefer, swap in bone-in thighs or drumsticks—just add a little extra baking time to make sure they cook through. The bones add even more flavor to the Mississippi Chicken and Potatoes.

What’s the best kind of potato to use?

Baby gold or red potatoes hold their shape and have creamy insides, making them perfect for this recipe. If you only have russets, peel and cut them in chunks, and keep an eye on texture—they can get a little softer.

Can I add vegetables besides potatoes?

Definitely! Carrots, green beans, or bell peppers make great additions when layered in with the potatoes. Not only do they soak up that tangy sauce, but they also bring extra color and nutrition to your Mississippi Chicken and Potatoes.

Will it work in a slow cooker?

Yes—Mississippi Chicken and Potatoes is slow cooker magic! Layer everything the same way, cover, and cook on low for 6–7 hours. It’s the perfect hands-off meal for busy weekdays.

Is this dish spicy?

No need to worry—it’s flavorful, not hot! Pepperoncini peppers lend tang and zing rather than real heat. If you love things spicy, swap in a few hot peppers or add red pepper flakes to kick up the Mississippi Chicken and Potatoes.

Final Thoughts

Mississippi Chicken and Potatoes is truly one of those recipes you’ll make again and again—the kind you file under “seriously good and seriously easy.” If you’re ready for a one-pan dinner that sings with comfort and bold flavors, give this a try soon. I just know it’ll win hearts around your table!

Mississippi Chicken and Potatoes Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Mississippi Chicken and Potatoes recipe combines juicy chicken breasts with flavorful ranch and au jus seasoning, tangy pepperoncini peppers, and tender baby potatoes for a delicious one-pan meal that’s easy to make and perfect for a comforting dinner.

Ingredients

Scale

Ingredients for Mississippi Chicken:

4 boneless, skinless chicken breasts (or thighs)
1 packet ranch seasoning mix
1 packet au jus gravy mix
½ cup unsalted butter (1 stick)
5–6 pepperoncini peppers (plus 2 tablespoons juice)

Ingredients for Potatoes:

1 ½ lbs baby potatoes (halved)
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon black pepper

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C).
Prepare Potatoes: Toss baby potatoes with olive oil, garlic powder, and black pepper. Spread them in a 9×13-inch baking dish.
Layer Chicken: Place chicken breasts on top of the potatoes.
Add Seasoning: Sprinkle ranch and au jus mix over the chicken.
Top with Peppers: Add pepperoncini peppers on each chicken piece and drizzle pepper juice over the top.
Add Butter: Place butter slices over the chicken.
Bake: Cover with foil and bake for 45 minutes. Uncover and bake for 15–20 more minutes until chicken is cooked and potatoes are tender.
Rest and Serve: Let it rest for 5 minutes before serving.