Classic-Swap Mississippi-Style Pepperoncini Chicken

Mississippi pot roast fame gets a weeknight swap: tender bone-in chicken thighs stand in for beef. Ranch seasoning, au jus mix, butter, and tangy pepperoncini braise everything in one pan until the skin crisps and the juices turn bright and savory.

Serves 4 · 10 min prep · 45 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 6g carbs
• 34g fat
• 3g fiber

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Ingredients

• 2 lb bone-in skin-on chicken thighs
• 1 packet (1 oz) ranch seasoning mix
• 1 packet (1 oz) au jus gravy mix
• 8–10 whole pepperoncini peppers
• 1/3 cup pepperoncini brine
• 4 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. 1Pat the chicken thighs completely dry with paper towels and season both sides lightly with garlic powder, onion powder, and black pepper.
2. 2Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
3. 3Place the chicken skin-side down and sear without moving for 5–6 minutes until the skin is deep golden and crisp; flip and sear the other side 3–4 minutes.
4. 4Reduce heat to medium-low. Sprinkle the ranch seasoning and au jus mix evenly over the chicken.
5. 5Tuck the whole pepperoncini peppers the thighs and pour the brine over everything.
6. 6Cut the butter into pats and scatter them across the top of the chicken.
7. 7Cover the pan and simmer gently for 25–30 minutes, basting once halfway, until the chicken reaches 175°F internally and is fall-apart tender.
8. 8Uncover, raise heat slightly, and let the sauce reduce 3–4 minutes until glossy and slightly thickened.
9. 9Taste the sauce and adjust salt if needed; the pepperoncini brine usually provides enough.
10. 10Rest the chicken 5 minutes off heat, then spoon extra sauce and peppers over each portion.
11. 11Garnish with chopped parsley and serve hot with the pan juices for spooning.