Lightened-Up Baked Mississippi Chicken

Thin sliced juicy chicken seasoned perfectly and topped with banana ring peppers, olive oil, and melty pepper jack cheese!

Healthy Mississippi Chicken

So, I think this might be my new favorite baked chicken dish. It’s incredibly easy to throw together, such minimal ingredients, and the flavors are just insane. The chicken is so juicy and moist from the olive oil, the banana peppers give it such a tangy bite, and the melty pepper jack cheese is just the cherry on top of the sundae.

I made this a few weeks ago and instantly added it to my weekly dinner rotation. Most baked Mississippi chicken recipes consist of ranch seasoning mix (typically hidden valley pre-made mix), butter, and monterey jack cheese. I put a twist on this recipe by creating my own homemade ranch-ish seasoning mix and using olive oil instead of butter. I also used pepper jack instead of monterey just because preference. I got both the red banana ring peppers and yellow, but you can use whichever you like/can find!

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Lightened-Up Baked Mississippi Chicken



1.5 lbs thin sliced chicken breast

12 oz. jar of banana ring peppers, drained

2 tbsp olive oil

3/4 cup, shredded pepper jack cheese

1/4 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dill weed

1/2 tsp dried parsley flakes

salt and pepper to taste


Preheat the oven to 375 degrees F.

Arrange chicken breast in a single layer in a casserole dish. Combine salt, pepper, onion powder, garlic powder, dill weed, and parsley flakes. Sprinkle seasonings evenly on top of each chicken breast.

Top with banana ring peppers. Then drizzle with olive oil. 

Bake uncovered for 20-25 minutes (if the chicken is super thin go with 20)

Add pepper jack cheese and return to the oven and bake for about 5 more minutes or until the cheese is melted and the chicken is cooked through.

Serve immediately and enjoy!

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    Recipe rating



    What do you usually pair this with?


    This was delicious! I love the lightened up version of this dish, the seasoning was great! I didn’t use a full jar of peppers, just a few on each chicken breast! Cooked thin breasts 15 minutes then added the cheese!