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Mississippi Chicken

Tender chicken breasts simmered in a tangy, buttery sauce loaded with pepperoncini peppers and capers for a Southern-inspired main dish ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts (about 6 ounces each)
  • 4 tablespoons unsalted butter
  • 1 cup pepperoncini peppers plus 1/2 cup pepperoncini juice
  • 1/4 cup capers drained
  • 4 cloves garlic minced
  • 1 medium onion sliced into rings
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 cup low-sodium chicken broth
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large skillet or Dutch oven
  • Meat thermometer
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels, then season both sides with salt, black pepper, and garlic powder.
  2. Place each breast between plastic wrap and gently pound to about 3/4-inch thickness for even cooking.
  3. Heat the butter in a large skillet over medium-high heat until foaming, about 2 minutes.
  4. Add chicken and sear 4–5 minutes per side until golden brown; transfer to a plate.
  5. In the same skillet, sauté minced garlic and sliced onion for 2–3 minutes until softened.
  6. Stir in pepperoncini peppers, pepperoncini juice, and capers; cook 1 minute to release flavors.
  7. Pour in chicken broth, scraping up browned bits. Return chicken to the skillet, reduce heat to medium-low, and simmer 12–15 minutes, or until internal temperature reaches 165 °F (74 °C).
  8. Taste the sauce and adjust seasoning if needed. Sprinkle chopped parsley over the top and serve hot with your favorite sides.

Notes

For extra heat, increase cayenne pepper or add a dash of hot sauce when adding the broth. Leftovers reheat beautifully and taste even better the next day.