Baked Crack Chicken is cheesy, creamy, packed with bacon and ranch, and totally low carb. It’s an easy, crowd-pleasing weeknight dinner!
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If there’s one thing everyone should be able to agree on it’s that ranch, bacon, and cheddar belong together…
Add some chicken and asdfasdfcream cheese and you’ve got a dinner that basically named itself: Crack Chicken!
This is one of those low carb recipes you serve every week not just because it’s easy but because everyone at the table eats it without question. They just dig in and ask for seconds!
Also? One pan. No extra mess and no weird ingredients. Just pure comfort food! Try out our crack chicken soup too!
♥ 3 Reasons You’ll Love This Baked Crack Chicken:
Cheesy, creamy, savory perfection. Seriously. Every bite is full of flavor!
It’s a weeknight wonder. Minimal prep, maximum payoff.
Low carb without feeling like it. With all that cheesy bacon-loaded goodness and no weird substitutions you won’t even notice it’s low carb!
Swaps & Tips:
- All the cheese: We like shredded cheddar but you can swap in Monterey Jack or pepper jack for a twist, or use any mixture you like!
- Use a meat thermometer: Chicken should always reach at least 165 degrees. Don’t overcook though to keep it tender and juicy!
- Double the topping: If you’re feeding cheese lovers, no judgment. Go for it.
- Pound the chicken: Not required but it does help it to cook more evenly and it tenderizes it a bit too.
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
Serving Suggestions:
This baked crack chicken is totally satisfying all by itself but if you want a little something on the side you’ve got lots of options!
- We like it best with veggies such as with roasted broccoli, cauliflower, or zucchini. Our parmesan roasted green beans work too!
- Pair with a fresh green salad tossed in keto ranch dressing or blue cheese dressing.
- Spoon it over roasted cauliflower rice to soak up all that cheesy ranch goodness.
Storage:
Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: The chicken can be reheated in the oven or microwave until warm.
Freezer: Let it cool completely before transferring to a freezer safe container or bag. Thaw overnight before reheating in the oven!
MORE LOW CARB CHICKEN RECIPES!
- Mayo Parmesan Chicken
- Monterey Chicken
- Baked Mississippi Chicken
- Air Fryer Chicken Thighs
- Cilantro Lime Chicken
- Keto Chicken Parmesan
Baked Crack Chicken
Ingredients
- 4 boneless, skinless chicken breasts about 1 1/2 pounds
- 1 packet ranch seasoning divided
- 6 ounces cream cheese room temperature
- 3/4 cup shredded cheddar divided
- 4 slices bacon cooked and crumbled
- 2-3 green onions chopped
Instructions
- Preheat the oven to 375 degrees. Spray a 9×13 baking dish with non-stick spray.
- Pound out the chicken breasts to an even thickness and arrange them in a single layer in the baking dish.
- Lightly season both sides of the chicken with around a teaspoon of the ranch powder.
- Add the cream cheese, ½ cup of cheddar, and half of the chopped bacon to a small bowl with the remaining ranch seasoning. Stir well to combine.
- Spread the cream cheese mixture evenly over the top of the chicken. Sprinkle with the remaining cheddar.
- Bake uncovered for 30 minutes or until chicken reaches 165 degrees internally.
- Remove the chicken from the oven and sprinkle on the remaining bacon and green onions.
- Serve hot.
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