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Mississippi Chicken & Potatoes

Mississippi Chicken & Potatoes: Quick Comfort in Every Bite

Mississippi Chicken & Potatoes is a quick, comforting dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 breasts Chicken Breasts Tender and juicy
  • 2 TBSP Butter For searing
For the Potatoes
  • 4 medium Potatoes Medium or large
  • 2 TBSP Olive Oil For crisping
  • 1 tsp Salt Essential for taste
  • 1 to taste Pepper Adjust to preference
  • 1 tsp Garlic Powder Can substitute with fresh garlic
  • 1 tsp Paprika Smoked paprika for flavor
For the Seasoning
  • 1 TBSP Au Jus Gravy Mix Savory depth
  • 1 TBSP Ranch Seasoning Herby flavor
For Topping
  • 1 cup Shredded Mozzarella Cheese Melts well
  • 1 to taste Pepperoncinis or Banana Peppers Adjust to spice tolerance

Equipment

  • Air Fryer
  • cast-iron skillet

Method
 

Preparation
  1. Wash, peel, and cube the potatoes into bite-sized pieces, then season with olive oil, salt, pepper, garlic powder, and paprika.
  2. Transfer the seasoned potatoes to the air fryer and cook at 400°F for 20 minutes, shaking halfway through.
  3. While potatoes cook, cut chicken into cubes, toss with olive oil, Au Jus gravy mix, and ranch seasoning.
  4. Heat skillet, add butter, then add seasoned chicken and cook for 6-8 minutes until cooked through.
  5. Combine the crispy potatoes with the cooked chicken in the skillet.
  6. Top with mozzarella cheese and pepperoncini; cover or broil for 2-3 minutes until cheese melts.
  7. Serve warm, enjoying the layers of flavor.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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