This Easy Baked Crack Chicken is a flavor-packed dish that delivers creamy, cheesy goodness in just 30 minutes. Tender shredded chicken mingles with crispy bacon, melty cheddar, and a tangy ranch-infused cream cheese base for a mouthwatering combination. The golden, bubbly topping adds a satisfying crunch, while the rich, savory flavors make it impossible to stop at just one bite.
Perfect for busy weeknights or casual gatherings, this recipe is as effortless as it is indulgent. The creamy texture contrasts beautifully with the smoky bacon, creating a dish that’s both comforting and crave-worthy. With minimal prep and a quick bake time, you’ll have a crowd-pleasing meal that’s sure to become a family favorite.
Ingredients for Easy Baked Crack Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- Salt and pepper, to taste (optional: add a pinch of onion powder and garlic powder for extra flavor)
- ¾ cup cream cheese, softened (use full-fat for creamier texture)
- ¾ cup shredded cheddar cheese, divided (sharp cheddar works best for bold flavor)
- 5 slices thick-cut bacon, cooked and crumbled, divided (turkey bacon can be used as a lighter alternative)
- 1 ounce dry ranch dressing mix (1 package)
- 4 green onions, thinly sliced (for garnish and added freshness)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Lightly spray the bottom of a 9×13-inch baking pan with non-stick cooking spray.
- Prepare the chicken: Pound the chicken breasts to an even thickness of about ¼ inch. This ensures they cook evenly. Arrange them in a single layer in the prepared baking pan and season generously with salt and pepper (and optional onion and garlic powder).
- Make the cream cheese mixture: In a medium bowl, combine the softened cream cheese, half of the shredded cheddar cheese, half of the crumbled bacon, and the dry ranch dressing mix. Mix until well combined.
- Assemble the dish: Spread the cream cheese mixture evenly over the chicken breasts in the pan. Sprinkle the remaining shredded cheddar cheese on top.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and golden.
- Garnish and serve: Remove the chicken from the oven and top with the remaining bacon crumbles and sliced green onions. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Easy Baked Crack Chicken is a crowd-pleaser on its own, but pairing it with the right sides can take it to the next level. Serve it over a bed of fluffy mashed potatoes or steamed rice to soak up the creamy sauce. For a lighter option, try a crisp green salad or roasted vegetables like broccoli or asparagus. Don’t forget a slice of crusty bread to scoop up every last bit of cheesy goodness!
Make It Ahead: Storage and Reheating Tips
This dish is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350℉ oven for about 10-15 minutes, or until heated through. For a quicker option, microwave individual portions on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
Switch It Up: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the cheddar cheese for pepper jack or mozzarella for a different flavor profile. If you’re short on time, use pre-cooked bacon or even bacon bits. For a spicy kick, add a dash of hot sauce or a sprinkle of crushed red pepper flakes to the cream cheese mixture. Vegetarian? Try substituting the chicken with portobello mushrooms or cauliflower steaks.
Time-Saving Hacks for Busy Cooks
To cut down on prep time, use thin-cut chicken breasts instead of pounding them yourself. You can also prepare the cream cheese mixture a day ahead and store it in the fridge until you’re ready to bake. If you’re really in a rush, skip the bacon crumbles and use pre-cooked bacon strips or even store-bought bacon bits for a quick topping.
Essential Equipment for Success
For this recipe, you’ll need a 9×13-inch baking dish and a meat mallet or rolling pin to pound the chicken evenly. A mixing bowl and spatula will help you blend the cream cheese mixture smoothly. Don’t forget a meat thermometer to ensure the chicken reaches the safe internal temperature of 165℉ before serving.
Easy Baked Crack Chicken
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- salt and pepper to taste
- ¾ cup cream cheese softened
- ¾ cup shredded cheddar cheese divided
- 5 slices thick cut bacon cooked and crumbled, divided
- 1 ounce dry ranch dressing mix 1 package
- 4 green onions thinly sliced
Instructions
- Preheat oven to 400℉.
- Spray bottom of 9×13″ baking pan with non-stick cooking spray.
- Pound chicken breasts until they are about 1/4″ thick (you want them to all be the same thickness so that they finish cooking at the same time).
- Place chicken in a single layer in the baking pan and season with salt and pepper (sometimes I also season the chicken with a little bit of onion powder and garlic powder as well).
- In a medium bowl, mix together the cream cheese, half of the shredded cheddar cheese, half of the bacon crumbles, and the dry Ranch dressing mix.
- Spread the cream cheese mixture evenly over all the chicken breasts in the pan.
- Top the chicken with the remaining shredded cheddar cheese.
- Cook in oven for 20-25 minutes or until chicken is fully cooked (internal temperature of 165℉).
- Remove chicken from oven and top with remaining bacon crumbles and green onion.