Mississippi Stuffed Chicken

Our Mississippi Stuffed Chicken is seasoned with au jus and ranch and stuffed with a creamy mixture of cheese and pepperoncini peppers.


  • 4 chicken breasts about 6 ounces each
  • 1 packet au jus gravy mix
  • 1 packet ranch seasoning mix
  • 4 ounces cream cheese room temperature
  • ¼ cup shredded monterey jack cheese
  • 2 tablespoons mayonnaise
  • cup chopped pepperoncini peppers see notes
  • 4 tablespoons butter


  • Preheat oven to 375 degrees. Spray a 9×13 baking dish with non-stick spray.
  • Place the chicken breasts on a cutting board. Use a sharp knife to cut a deep pocket into the side of each chicken breast.
  • Add the au jus gravy and ranch seasoning to a small bowl and stir together. Sprinkle half of the seasoning mix over the chicken, rubbing it in to fully coat the chicken. Reserve the other half for another use. See notes.
  • In a small bowl, stir together the cream cheese, monterey jack, mayonnaise, and chopped peppers until well combined.
  • Spoon the cream cheese mixture into the pocket you cut into the chicken.
  • Place the chicken in the prepared baking dish and top each piece with 2 thin slices of butter.
  • Bake, uncovered, for 25-30 minutes or until the chicken is cooked through.
  • Top with additional pepperoncini pepper rings before serving, if desired.
  • Tips & Notes:

    Be sure to use the ranch seasoning mix and not the ranch dip mix, as the seasoning is less salty than the dip.

    We find it too salty to use the full amount of seasoning on just 4 chicken breasts. You could double the rest of the recipe and use all of the seasoning or store the seasoning in an air tight jar for next time.

    Pepperoncini peppers aren’t very spicy, but for a more mild flavor use banana peppers.


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