INGREDIENTS
- 4 boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix see note
- ¼ cup sliced pepperoncini peppers plus more to taste
- 4 tablespoons unsalted butter
INSTRUCTIONS
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Preheat oven to 375 degrees. Spray a 9×13 baking dish with nonstick spray.
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Add the au jus and ranch seasoning to a small bowl and stir to combine.
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Season the chicken on both sides with ½ of the seasoning mixture. Reserve the remaining seasoning mixture for another day. See note.
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Place chicken in the prepared baking dish.
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Arrange the sliced peppers over the top of each piece of chicken.
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Slice the butter into 8 pieces and place 2 slices of butter over each chicken breast.
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Bake for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees.
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Serve hot.
TIPS & NOTES:
Be sure to use the ranch seasoning mix and not the ranch dip mix, as the seasoning is less salty than the dip.
We find it too salty to use the full amount of seasoning on just 4 chicken breasts. You could double the rest of the recipe and use all of the seasoning or store the seasoning in an air tight jar for next time.