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Baked Crack Chicken Breasts | Chicken Breast Recipes
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Baked Crack Chicken Breasts

17 17 17
WW Freestyle: 13
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Baked Crack Chicken Breasts, also referred to as Ranch Chicken with Bacon, is a delicious and creamy dish loaded with cheese and bacon. 
Course: Dinner
Cuisine: American/Southern
Servings: 4 serves
Calories: 492

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 1/4-inch thickness
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked or sweet paprika

FOR THE RANCH CREAM CHEESE

  • 4- ounces cream cheese, softened
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried dill weed
  • 1/2 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 400F.
  • Lightly grease a 9x13 baking dish with cooking spray and set aside.
  • Set a large skillet over medium-high heat and add in 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 1/4-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 skillet isn't big enough - and cook chicken breasts for 2 to 3 minutes, or until golden brown.
  • Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.
  • Remove chicken breasts from skillet and arrange in 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. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.
  • 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 bacon and add on top of the cream cheese.
  • 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

WW FREESTYLE POINTS: 13 
REDUCE your FREESTYLE POINTS DOWN TO 8-points by using low fat cheddar and light cream cheese. 
 
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.
Nutrition Facts
Baked Crack Chicken Breasts
Amount Per Serving (6 ounces)
Calories 492 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 19g95%
Cholesterol 155mg52%
Sodium 570mg24%
Potassium 548mg16%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 1g1%
Protein 35g70%
Vitamin A 1330IU27%
Vitamin C 5.4mg7%
Calcium 243mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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