Spicy Mississippi Chicken
70% authentic · American
A fiery twist on the classic, this Spicy Mississippi Chicken incorporates diced jalapeños and a touch of cayenne pepper for an added kick, while retaining the signature creamy, savory sauce.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Chicken thighs, bone-in, skin-on3 lbs
- Dry ranch seasoning mix1 oz packet
- Dry au jus gravy mix1 oz packet
- Cream cheese, softened8 oz
- Butter2 tbsp
- Fresh jalapeños, finely diced1-2
- Cayenne pepper1/4 tsp (or to taste)
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 350°F (175°C).
- 2
Season chicken thighs generously with salt and pepper.
- 3
Melt butter in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs until golden brown on all sides.
- 4
Remove chicken from skillet and set aside.
- 5
In the same skillet, whisk together the dry ranch seasoning mix and dry au jus gravy mix.
- 6
Add softened cream cheese, diced jalapeños, and cayenne pepper to the skillet. Stir until mostly melted and combined.
- 7
Return the chicken thighs to the skillet, nestling them into the sauce.
- 8
Cover the skillet and transfer to the preheated oven. Bake for 2 to 2.5 hours, or until chicken is very tender and easily shreds.
- 9
Remove chicken from the sauce. Shred the chicken using two forks, then return it to the sauce to coat.
- 10
Serve hot.
