If you’re looking for a hearty and comforting dish made with an instant pot, then this Mississippi chicken recipe is definitely one to try. We slow-cooked shredded chicken in a deeply flavored, slightly sour gravy sauce with pepperoncini, then served it with creamy mashed potatoes for a well-rounded meal.
Ingredients You'll Need
- Chicken Breasts
This recipe calls for skinless boneless chicken breasts, as they have a light taste and can absorb seasonings well. We stir-fry the chicken with garlic, onion, and olive oil, then pull it apart into shreds while cooking with a gravy sauce so that the meat is soft, tender, and flavorful.
And yes, it is the sauce that adds tons of flavor to the chicken. We combine a gravy mix, unsalted butter, Dijon mustard, flour, red wine, water, and some basic spices to create a thick and creamy sauce with a deep and homely taste.
- Mashed Potatoes
We serve our Mississippi chicken with mashed potatoes for a more satiating meal. For other alternatives, you can serve it as a sandwich or over salads.
- Greek Yogurt
Instead of ranch dressing, we opt for plain Greek yogurt as a way to lower the calories but maintain the tart and creamy taste.
Is This Mississippi Chicken Healthy?
Yes, our Mississippi chicken is healthy. Here’s why:
First, the skinless boneless chicken breasts offer an excellent source of lean protein, beneficial for the repairing and building of body muscles. Specifically, one serving of our dish can provide you with an impressive 39.5 grams of protein, up to 79% of the recommended daily intake.
On top of that, the mashed potatoes add extra carbs along with essential vitamins and minerals to our dish.
Overall, with 464 calories per serving, this Mississippi chicken recipe makes a filling dish with a high level of protein. For those on a low-carb diet, feel free to adjust the portion size of the mashed potatoes to suit.
[Video] How to Make
How to Store the Leftovers
You can store the leftover Mississippi chicken in the fridge for up to 1 week and reheat it in the microwave for 1 minute or in a small pot or pan for 5 minutes.
This dish also freezes beautifully. You can keep it in the freezer for around a month and reheat it in the microwave for around 2 to 3 minutes or give it a quick stir-fry until hot and tender.
What to Serve With
Here are some refreshing salad recipes to serve with our hearty Mississippi chicken:
Delicious Recipes You Can Make in an Instant Pot
Drenched in our version of Teriyaki sauce, these chicken chunks are as tender as can be thanks to the Instant Pot. It’s served with some spaghetti, which you can whip up as the Instant Pot takes care of the meat.
If you forgot to defrost the chicken legs, this is the perfect recipe to follow. We steam them in the Instant Pot until they're cooked through (and super juicy), then coat them in hot sauce and bake them until golden brown. Each serving includes two gorgeous chicken legs and a mayo-vinaigrette salad.
Mississippi Chicken Recipe
Today's Mississippi chicken recipe brings back the memories of childhood with shredded chicken slow-cooked in a thick and deeply flavored gravy sauce. The pepperoncini add a sweet and tangy flavor, while the red wine elevates the depth of this homely, cozy Southern dish.
- by Tuyet Pham, Luna Regina, 2023-01-03
- cook TIME 33 mins
- prep TIME 7 mins
- total TIME 40 mins
- COURSE Main Dish
- CUISINE American
- SERVINGS servings
- CALORIES 443 kcal
INGREDIENTS
- 22 oz skinless boneless chicken breast (cut into quarters)
- 4 oz onion (diced)
- 1 oz pepperoncini (sliced)
- 4 fl oz red wine
- 1 1/2 tsp gravy mix
- 1 1/2 tbsp all-purpose flour
- 1 tbsp garlic (minced)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1/4 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Dijon mustard
- 1 cup water
- 2 tbsp cilantro (chopped)
- 2 tbsp parsley (chopped)
- 1 tbsp plain Greek yogurt
- 26 oz potatoes (cubed)
INSTRUCTIONS
Prep:
Slice the chicken breasts into quarters.
Cut the potatoes into cubes: Peel off the skin, cut each potato into halves, then cut each half into quarters.
Remove the stem and cut the pepperoncini into thin slices.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.
Finely chop the parsley.
Finely chop the cilantro.
Cook:
Sauté the garlic and onion in olive oil: Turn on the sauté mode of your instant pot, add 2 tbsp olive oil, 1 tbsp garlic, and 4 oz onion and sauté for 1 minute.
Add the chicken: Add 22 oz chicken breasts and stir-fry for 2 minutes.
Add the gravy mix, butter, and other seasonings: Add 1 1/2 tsp gravy mix, 1 tbsp unsalted butter, 1/4 tsp ground black pepper, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp Dijon mustard. Toss well and stir-fry for 3 minutes.
Add the flour: Add 1 1/2 tbsp all-purpose flour and mix well for 1 minute.
Add the red wine: Add 4 fl oz red wine and cook for 2 minutes.
Add the water and turn to stew mode: Add 1 cup water, close the lid, and turn the stew mode on. Cook for 15 minutes.
Microwave the potatoes: Add 26 oz potatoes to a bowl, cover with plastic wrap, and microwave for 10 minutes or until tender.
Mash the cooked potato.
Shred the chicken and turn to sauté mode: Use two forks to pull the chicken apart, one to stabilize the chicken and the other to tear away the meat. Turn the sauté mode on and cook for 5 minutes.
Add the pepperoncini: Add 1 oz pepperoncini and stir well. Remove from the heat when done.
Garnish and serve: Garnish with 2 tbsp cilantro, 2 tbsp parsley, and 1 tbsp plain Greek yogurt on top. Serve with mashed potatoes.
NUTRITION
Tuyet Pham
Head Chef, Culinary Consultant
Luna Regina
Writer, Author
- ZamskyI just cooked the Mississippi chicken and it was amazing! The combination of ranch dressing, cream cheese, and butter made for a delicious and creamy sauce.