This post may contain affiliate links. Please read our disclosure policy.
This Crack Chicken recipe is an easy meal made with juicy chicken breasts loaded with melty cheese, ranch seasoning, and crispy bacon. This addictive dinner recipe is low-carb AND keto friendly!
Jump To
- Easy Baked Crack Chicken
- Why You’ll Love This Crack Chicken Recipe
- Why Is It Called Cracked Chicken?
- Recipe Ingredients
- How To Make Crack Chicken
- Tips for Success
- Serving Suggestions
- Can I Make Crack Chicken Ahead?
- Storing and Reheating Leftovers
- Common Questions
- More Baked Chicken Recipes
- Crack Chicken Recipe Recipe
Easy Baked Crack Chicken
Looking for a quick and easy baked chicken breast recipe with HUGE flavor? Allow me to introduce you to my BFF, crack chicken.
Cheesy, creamy ranch chicken with bacon is insanely tasty, family-friendly, and perfect to throw in the oven on any given weeknight. This keto crack chicken is low in carbs, too, and so satisfying. It’s exactly what I crave after a long day. And once you learn how to make crack chicken, it’ll be high on your list of cravings, too!
This ranch chicken recipe is one of my all-time favorite ways to cook chicken breasts but if you’re looking for other ideas too, check out these chicken breast recipes – Baked Chicken Breasts, Oven Baked Chicken Breasts, Air Fryer Chicken Breasts, Instant Pot Chicken Breasts, and Stovetop Chicken Breasts.
Why You’ll Love This Crack Chicken Recipe
Quick and easy. All in all, this cheesy baked chicken takes 30 minutes or less from start to finish.
Creamy and cheesy. It doesn’t get better than juicy, golden-baked chicken topped with ranchy cream cheese, melty cheddar, and crispy bacon.
Low-carb and keto-friendly. This baked crack chicken recipe is the perfect easy dinner if you’re looking for something diet-friendly, with flavor that’s through the roof.
Why Is It Called Cracked Chicken?
So, what is crack chicken, you ask? The story goes that “crack” is actually the term for a combination of ingredients: cream cheese, ranch seasoning, cheddar, and bacon. Together, these ingredients taste so good, it’s seriously addictive (take that as you will). They found their way into this chicken recipe and, understandably, we’re all a little obsessed. You’ll also find crack dip, crack pasta, and even crack soup.
Crack chicken is pure comfort food, a lot like my jalapeño popper baked chicken but without the peppers. And you won’t believe how easy this is to make.
Recipe Ingredients
I go over the key ingredients for this cheesy ranch chicken recipe below with some notes on substitutions. Please scroll down to the recipe card for a full list of ingredients and detailed instructions.
- Bacon – I like to buy thick-cut bacon as it dices up nicely. You can make this recipe with turkey bacon if you’d prefer a leaner variety.
- Chicken – Boneless, skinless chicken works best here. I use chicken breasts, but thighs are great, too. If you’re working with larger chicken breasts, pound them to about ¼ inch thick before you start, and trim excess fat.
- Cream Cheese – You can use full-fat or low-fat cream cheese, but you’ll want to use the cream cheese that comes in blocks, rather than the spreadable kind that comes in tubs. Take your cream cheese out of the fridge so that it can soften.
- Ranch Seasoning – I make my own homemade ranch dressing mix with garlic powder, onion powder, dill, and chives. You can also substitute this with a store-bought ranch seasoning mix.
- Cheddar Cheese – Shredded white cheddar, yellow cheddar, or a combination of both.
How To Make Crack Chicken
One bite of this mouthwatering crack chicken recipe, and you’ll see why it deserves the hype. It’s rich, it’s cheesy, and the best part (my favorite part) is that I can devour this keto chicken guilt-free. Come to momma!
- Cook the bacon. First, you’ll fry up the diced bacon to get it nice and crispy. Remove the bacon but leave the bacon grease in the skillet. Because ~flavor~.
- Prep the chicken. Next, season the chicken breasts and then sear them on both sides until browned, and arrange the chicken in a baking dish.
- Add the “crack” ingredients. Combine the ranch seasoning, stirring in the cream cheese, then spread the mixture over the chicken breasts. If it’s too thick and not creamy enough, add a tablespoon of chicken broth to smooth it out. Then, sprinkle on the cooked crispy bacon and top with shredded cheese.
- Bake. Bake the cracked chicken in the oven at 400ºF for 15 minutes, until the chicken breasts are cooked through and everything is melty and golden. And while the chicken cooks, make some zoodles or pasta to go with it. Garnish with fresh parsley or scallions, and serve!
Tips for Success
This baked crack chicken recipe is so simple to make it’s practically guaranteed to come out amazing. Keep these tips in mind:
- Use skinless, boneless chicken. This cuts down on the fat and makes the dish less greasy.
- Use real bacon. Bacon bits tend to taste artificial and make this recipe overly salty. I mean, what’s more tasty than real bacon?! It just takes a few minutes of cooking and crumbling.
- Try a different cheese. In place of cheddar, make it spicy with Pepper Jack, or try another kind of melty cheese like Colby Jack, provolone, or Swiss cheese.
- Don’t overcook. Overcooked chicken will be tough and dry instead of tender and juicy. Make sure that you check the chicken for doneness towards the end of the baking time, as not all ovens bake the same.
- To check that your chicken is done baking, take the temperature with an instant-read thermometer. According to the USDA, chicken is ready when the internal temperature reaches 165ºF.
- Double the recipe. Double the recipe and have leftovers on hand for easy lunches and dinners throughout the week. Crack chicken freezes well, too, see below for details.
- Don’t feel like turning on the oven? Try this recipe as Instant Pot crack chicken or slow cooker crack chicken.
Serving Suggestions
Now that your ranch chicken recipe is baked all golden and cheesy, it’s time to pair it with some tasty side dishes! Turn this ranch chicken into a meal with a side of green vegetables like steamed or roasted broccoli, carrots and green beans, or a baked potato. Shred it and add the chicken in a lettuce wrap or hamburger buns.
Dish up your crack chicken over a bed of fluffy white rice or brown rice (or try a savory rice pilaf). If you’re keeping your meal keto, serve it with cauliflower rice. Round out dinner with a family-sized Caesar salad, a leafy garden salad, or a grilled zucchini salad.
You can also serve keto crack chicken with low-carb keto breadsticks or a side of cloud bread. Fluffy bread is perfect for sopping up the extra melted cheese!
Can I Make Crack Chicken Ahead?
Absolutely. To prepare this crack chicken recipe 1-2 days ahead of time, assemble the chicken and toppings in the baking dish. Cover the unbaked chicken and refrigerate it until you’re ready, then bake as directed in the recipe.
Storing and Reheating Leftovers
Store the leftovers in an airtight container and keep them in the fridge for 2-3 days or freeze your crack chicken for up to 3 months. Defrost overnight in the fridge before reheating.
Reheat the chicken in the microwave or in the oven at 350ºF until hot throughout.
Common Questions
The melted cheese may look a bit liquidy when the crack chicken is just out of the oven. If your crack chicken is too watery (i.e., if you use frozen chicken that isn’t 100% thawed, or the chicken was “plumped” with water), feel free to scoop out the excess liquid with a spoon.
For this crack chicken recipe, you’ll want to bake your chicken breasts uncovered. This allows the cheese to melt and brown.
Yes, but if you’re using frozen chicken breasts or thighs, make sure that the chicken is completely thawed beforehand. Chicken that’s not defrosted will take longer to bake and can make the dish watery.
If your chicken turns out dry, try adding a sauce or gravy to rehydrate it. You can also pair it with mashed potatoes for added richness. Another option is to cut it up and reheat it in your favorite soup or sauce— I like to freeze mine for chicken noodle soup later. And for next time, use an instant-read meat thermometer and pull the chicken when it hits 165˚F to avoid overcooking.
More Baked Chicken Recipes
- Juicy Caprese Baked Chicken
- Baked Lemon Chicken
- Baked Pesto Alfredo Chicken
- Cheesy Chicken Spinach Bake
- Baked Chicken Parmesan
- Italian Dressing Chicken
Pin this now to find it later
Pin It
Crack Chicken Recipe
Ingredients
- 4 slices thick cut bacon, diced
FOR THE CHICKEN
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 4 (1-pound, total) boneless skinless chicken breasts, pounded to ¼-inch thickness
- salt and fresh ground pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon smoked or sweet paprika
FOR THE RANCH CREAM CHEESE
- 4 ounces cream cheese, softened
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried dill weed
- ½ teaspoon dried chives
- 4 ounces shredded cheddar cheese, white or yellow – I use a little of both
FOR GARNISH
- chopped fresh parsley
- sliced green scallions
Instructions
- Preheat oven to 400˚F.
- Lightly grease a 9×13 baking dish with cooking spray and set aside.
- Set a large skillet over medium-high heat and add the diced bacon; cook until crispy.
- Remove bacon from skillet and set aside. Don't discard bacon fat.
- Return skillet to heat and add vegetable oil to the remaining bacon fat.
- Pound chicken breasts to a ¼-inch to ½-inch thickness and season with salt, pepper, garlic powder, and paprika.
- Add chicken breasts to the hot oil – you may have to do this in batches if the skillet isn't big enough – and cook chicken breasts for 2 to 3 minutes or until golden brown on the bottom.
- Flip over the chicken breasts, add butter, and continue to cook for 2 more minutes or until browned.
- Remove chicken breasts from the skillet and arrange them in the previously prepared baking dish. Set aside.
- 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. See notes.
- Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
- Take half of the diced bacon and add on top of the cream cheese over each chicken breast.
- Sprinkle shredded cheese over the chicken breasts.
- Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
- Remove from oven.
- Garnish with remaining bacon, fresh parsley, and scallions.
- Serve.
Notes
- You can substitute the garlic powder, onion powder, dill weed, and chives with 1 Tablespoon of store-bought ranch seasoning mix.
- Keep leftovers tightly covered and store in the fridge for 2 to 3 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Of course there are no carbs in vegetable oil. It’s a fat. The problem with vegetable oil, regardless of what dietary plan you follow, is that it’s high in omega 6, which is inflammatory. You need some, but we get way too much in the standard American diet. Also, polyunsaturated fats (which includes most seed/vegetable oils) oxidize more easily when heated and increase our exposure to free radicals. The best oils to cook with are saturated fats like coconut oil, ghee (aka clarified butter), lard, and tallow. Monounsaturated fats such as extra virgin olive and avocado oil are also good options for cooking. Olive oil is cardio protective, has a high smoke point, and resists oxidation.
Can you put the chicken in the air fryer first instead of pan frying?
Recipe sounds good, but on a Keto diet you do not use vegetable oil!. Never should use Vegetable Oil!!
There are no carbs in 1 tablespoon of veg oil! But yes if on keto avoid. Using all butter might be better for your diet ๐
This is spool great! Flavor is on point and easy to follow. There isn’t a single ingredient in this recipe that I don’t like.
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
I like crack. Oh, do I long for the 80’s.
Love the recipe HATE the name because of its origin. Please stick with ranch chicken.
Grow Up and learn to laugh a little. I bet you are a hoot at parties ๐
Crack is Whack.
But, Keto Crack is Divine!
Cooking in my oven right now.
Smells heavenly, I’m sure it’ll taste just as awesome.
Thank you for such a wonderful recipe.
*switched out the vegetable oil with olive oil. Worked great!
Oh! My favorite is back again!
Making this today! From the comments & just the ingredients, this has got to be good! Can’t wait!
Thank you!
I wanted to get the baking dish you recommend but in the description it says do not use in the oven!
I hope you enjoy it! Thank YOU! ๐
Thank you for the recipe. Looking for a different low carb chicken recipe. I followed to the tee and didn’t change a thing. The recipe was tasty but we felt that it wasn’t one that we could have often because it was very rich. And I realized on a low carb keto diet that rich is what you’re supposed to have but it was just a little too rich for us. Thank you very much for a great recipe we will have it probably once a month.
I am happy you enjoyed it! Thank YOU! ๐
I was cooking it and following it closely and then saw that I seasoned with ranch and added the onion powder and garlic powder as well hopefully wife isnโt to seasoned
I just did it the way you did it and LOVE the extra flavor. Hope yours turned out amazing as well.
Can’t wait to make this! Quick question, I’m assuming the spices equate to ranch seasoning (never thought about what’s in ranch) bso I’m guessing I could just use a packet of ranch seasoning instead? Thank you!
Hi!
Yep, you can use a tablespoon of store-bought ranch seasoning.
This was a huge hit at my house. Even my picky eater toddler loved it.
That’s great! I am very happy you enjoyed this recipe! Thank YOU! ๐
Can I use sour cream instead of cream cheese? Itโs all I have right now and I love this recipe!
Hi!
Yep, I think that would be OK. The taste might be a bit different, of course, but it will definitely work.
Would it still be same oz of sour cream if we use instead of cream cheese?
Yep, about the same amount should work just fine. Keep in mind, the overall taste of the dish might be a bit different than intended per the original recipe.
Delicious a little extra work to complete the steps but if you have the time it is well worth it
I am very happy you enjoyed it! Thank YOU! ๐