Keto Mississippi Chicken is a rich, savory low-carb dinner made with tender chicken, butter, ranch seasoning, and tangy pepperoncini peppers. This easy keto chicken recipe delivers bold Southern-style comfort food flavor with no pasta, rice, or flour—perfect for weeknight dinners or meal prep.

About This Recipe

Keto Mississippi Chicken is a low-carb version of the classic American Mississippi chicken recipe that became popular for its bold flavor and simple ingredients. This keto-friendly version keeps everything people love about the original—juicy chicken, rich butter, ranch seasoning, and tangy pepperoncini—without adding any high-carb sides or thickeners.

The chicken slowly cooks in a seasoned butter sauce, allowing it to become incredibly tender and easy to shred. Ranch seasoning provides savory depth, while pepperoncini peppers add a mild heat and bright tang that cuts through the richness. The combination creates a balanced, crave-worthy flavor that feels indulgent without being heavy.

Unlike many creamy keto chicken dishes, Mississippi chicken relies on butter and natural juices rather than cream or cheese. This keeps the texture rich but clean, making it a great option if you want something bold without a heavy sauce. The sauce thickens naturally as it cooks and coats the chicken instead of turning watery.

This recipe is ideal for meal prep, busy weeknights, or family dinners. It reheats extremely well and can be served in multiple ways—over cauliflower rice, with roasted vegetables, or on its own. Keto Mississippi Chicken is simple, reliable, and packed with classic American comfort food flavor.

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Why You’ll Love This Recipe

• Bold, savory Mississippi flavor
• No cream, cheese, or flour
• Minimal ingredients
• Extremely tender chicken
• Great for meal prep
• Reheats well
• Naturally keto and low carb

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Ingredients

• 2 lb boneless, skinless chicken breasts
• ½ cup (1 stick) butter, sliced
• 1 packet ranch seasoning mix (keto-friendly)
• ½ cup pepperoncini peppers
• ¼ cup pepperoncini juice
• ½ tsp black pepper

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Instructions

1. Place chicken breasts in a large skillet, Dutch oven, or baking dish.
2. Sprinkle ranch seasoning evenly over the chicken.
3. Add butter slices on top of the chicken.
4. Scatter pepperoncini peppers over everything and pour in pepperoncini juice.
5. Add black pepper.
6. Cover and cook on low heat for 30–35 minutes on the stovetop or bake covered at 375°F for 45 minutes.
7. Shred chicken directly in the pan using two forks.
8. Stir well to coat the chicken in the sauce.
9. Simmer uncovered for 5–10 minutes until slightly thickened.

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Nutrition (per serving)

• Calories: ~420
• Fat: ~30 g
• Protein: ~36 g
• Net Carbs: ~3 g

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FAQ

• Is Mississippi chicken spicy?
  No. Pepperoncini add tang, not strong heat.
• Can I use chicken thighs?
  Yes. Thighs work very well and add extra richness.
• Is this recipe creamy?
  No. It’s buttery and savory, not cream-based.
• Does it freeze well?
  Yes. Cool completely and freeze in portions. 

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Variations & Substitutions

• Use chicken thighs instead of breasts
• Add extra pepperoncini for more tang
• Use homemade ranch seasoning
• Cook in a slow cooker on LOW for 6–7 hours

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Serving Suggestions

• Serve over cauliflower rice
• Pair with roasted green beans
• Enjoy on its own

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Creamy Onion Chicken Bake
• Keto Lemon Butter Chicken & Green Beans

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