This Mississippi Chicken Roast is usually made in a slow cooker, but I made mine in the oven — and it came out tender, flavorful, and perfect for serving over mashed potatoes. This version starts with seasoned, seared chicken breasts and finishes in the oven with a rich ranch and au jus gravy sauce and pepperoncini peppers for that signature Mississippi flavor.
This is real comfort food and an easy dinner option when you don’t want to pull out the crockpot.
- Ingredients
- Chicken breasts
- Onion powder
- Garlic powder
- Black pepper
- Old Bay seasoning
- Smoked paprika
- Chili powder
- Vegetable oil
- Unsalted Butter
- Fresh garlic, minced
- Onion, sliced or chopped
- Chicken broth
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- Pepperoncini peppers, drained
- Instructions
- 1. Preheat oven to 400°F.
- 2. Season the chicken breasts generously with onion powder, garlic powder, black pepper, Old Bay seasoning, smoked paprika, and chili powder.
- 3. Heat vegetable oil in a pan over medium-high heat. Sear the chicken on both sides until browned, about 6–8 minutes total.
- 4. Transfer the browned chicken breasts to a baking dish.
- 5. In the same pan, add butter, garlic, and onions. Sauté until softened and lightly browned.
- 6. Pour in chicken broth and let it simmer briefly.
- 7. Stir in the entire packet of au jus gravy mix and the entire packet of ranch seasoning mix, stirring until the sauce thickens slightly.
- 8. Pour the sauce evenly over the chicken in the baking dish.
- 9. Scatter drained pepperoncini peppers throughout the dish.
- 10. Cover tightly with aluminum foil and bake for 1 hour and 30 minutes, until the chicken is very tender.
- 11. Serve over mashed potatoes or with your favorite sides.
