Description
This baked crack chicken is creamy, cheesy, and packed with flavor! Made with juicy chicken breasts, ranch seasoning, bacon, and melty cheese, it’s a perfect low-carb dinner or sandwich filling.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 (8-ounce) package cream cheese, softened
- 1 packet (1 ounce) ranch seasoning mix
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions (for garnish)
Instructions
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Preheat Oven:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Prepare the Chicken:
- Place chicken breasts in the baking dish.
- Sprinkle with garlic powder and black pepper.
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Make the Topping:
- In a bowl, mix cream cheese, ranch seasoning, and half of the shredded cheddar cheese until smooth.
- Spread this mixture evenly over the chicken breasts.
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Bake:
- Bake uncovered for 20-25 minutes until chicken reaches an internal temperature of 165°F (75°C).
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Add Bacon & Cheese:
- Remove from the oven and top with crumbled bacon and the remaining cheese.
- Return to the oven for 5 minutes until the cheese is melted and bubbly.
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Garnish & Serve:
- Sprinkle with chopped green onions and serve warm.
- Enjoy as is, over rice, with roasted veggies, or in a sandwich!
Notes
- Use boneless thighs instead of breasts for extra juiciness.
- Make it spicy by adding diced jalapeños or red pepper flakes.
- Low-carb/Keto-friendly! Serve with cauliflower rice or zucchini noodles.