Baked Crack Chicken Breasts is creamy and cheesy on the outside, tender and juicy on the inside! Addictingly delicious, it is loaded with flavors and is super easy to make!
In this ultimate dish, the combination of cheese, ranch, and bacon complements the rather bland white meat. And since I used the oven for this, the whole thing was simple. I just assembled everything and threw it in the oven and that’s it!
Baked Crack Chicken Breasts
Baked Crack Chicken Breasts, also referred to as Ranch Chicken with Bacon, is a delicious and creamy dish loaded with cheese and bacon.
- Prep Time: 10 Mins
- Cook Time: 20 Mins
- Total Time: 30 Mins
- Yield: 4 Servings 1x
Ingredients
- 4slices thick cut bacon, diced
FOR GARNISH
- chopped fresh parsley
- sliced green scallions
FOR THE CHICKEN
- 1/2teaspoon garlic powder
- 1/2teaspoon smoked or sweet paprika
- 1tablespoon vegetable oil
- 1tablespoon butter
- 4(1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- salt and fresh ground pepper,to taste
FOR THE RANCH CREAM CHEESE
- 4-ounces cream cheese, softened
- 1/2teaspoon dried chives
- 1/4teaspoon garlic powder
- 1/4teaspoon onion powder
- 1/4teaspoon dried dill weed
- 4ounces shredded cheddar cheese, white or yellow – I use a little of both
Instructions
-
Preheat oven to 400F.
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Lightly grease a 9×13 baking dish with cooking spray and set aside.
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Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.
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Remove bacon from skillet and set aside. DON’T discard bacon fat.
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Return skillet to heat and add vegetable oil to the remaining bacon fat.
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Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
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Add chicken breasts to the hot oil – you may have to do this in batches if skillet isn’t big enough – and cook chicken breasts for 2 to 3 minutes, or until golden brown.
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Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.
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Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.
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In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.
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Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
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Take half of the bacon and add on top of the cream cheese.
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Sprinkle shredded cheese over the chicken breasts.
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Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
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Remove from oven.
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Garnish with remaining bacon, fresh parsley, and scallions.
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Serve.
Notes
HOW TO FREEZE CRACK CHICKEN
- Transfer cooled crack chicken to a large freezer bag or airtight container. Store in the freezer for up to 3 months.
- When ready to serve, remove from freezer the night before and let thaw in the fridge overnight.
- Reheat and serve