There’s so much more to The Magnolia State than the Mississippi River, we know that. Discoveries, famous talking heads, and interesting inventions… which are all very cool! But right now, we’re fixated on this Mississippi Chicken! It’s buttery, tangy, and just a little salty. We can’t stop thinking about all the ways we could eat it too. Wow, this Mississippi Chicken is truly mesmerizing. We can’t wait ’til you try it!

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  • 2 pounds chicken breasts, skinless and boneless
  • 1 (1-ounce) package dry ranch dressing mix
  • 1 (16-ounce) jar sliced pepperoncini peppers, drained and liquid reserved
  • 4 tablespoons unsalted butter, sliced


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Season the chicken breasts with the ranch seasoning mix and place them in the bottom of a large Dutch oven.

Step 3 –Place the pepperoncini peppers, the butter, and 1/2 cup of the reserved pepper juice over the chicken breasts.

Step 4 –Cover the Dutch oven and bake the chicken breasts until they reach an internal temperature of 165 degrees F, about 1 hour 30 minutes.

Step 5 –Let the chicken mixture stand for 5 minutes.

Step 6 –Shred the chicken breasts in the juices using two forks.

Step 7 –Serve.