Baked Crack Chicken (Printable)

Crispy bacon and cheddar-topped chicken with creamy ranch cheese coating.

# What You’ll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1 cup shredded cheddar cheese

→ Vegetables & Aromatics

04 - 2 green onions, thinly sliced

→ Seasonings

05 - 1 packet (1 oz) ranch seasoning mix
06 - 1/2 tsp garlic powder
07 - 1/4 tsp black pepper

→ Toppings

08 - 6 slices bacon, cooked and crumbled
09 - 2 tbsp chopped fresh parsley (optional)

# How-to Steps:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a medium bowl, combine the softened cream cheese, ranch seasoning mix, garlic powder, and black pepper. Mix until smooth.
03 - Arrange the chicken breasts in the prepared baking dish. Spread the cream cheese mixture evenly over each piece.
04 - Sprinkle shredded cheddar cheese over the chicken, then top with crumbled bacon.
05 - Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
06 - Remove from oven, let rest for 5 minutes. Garnish with sliced green onions and fresh parsley before serving.

# Expert Advice:

01 -
  • The ranch and cream cheese mixture creates this velvety sauce that seeps into every crevice of the chicken while it bakes
  • You get that crispy salty punch from bacon without standing over a frying pan watching it carefully
02 -
  • Don't skip the resting time after baking or all those juices will run out onto your cutting board instead of staying in the meat
  • The cream cheese thickens as it cools so serve this straight from the oven for the best texture
03 -
  • Line your baking dish with foil for the easiest cleanup ever
  • Let the cream cheese sit out for at least an hour so you avoid any lumpy spots in your sauce

Go back