Prepared Crack Chicken Breasts, additionally alluded to as Ranch Chicken with Bacon, is a scrumptious and velvety dish stacked with cheddar and bacon. Difficult to accept that Crack Chicken is likewise Low Carb and Keto-Friendly!
Break Chicken is a delectably rich blend of chicken, bacon, cream cheddar, and farm flavoring. This family-accommodating, make-ahead feast is an incredible weeknight supper, yet in addition ideal for an end of the week swarm.
Searching for a simple prepared chicken formula? YOU GOT IT! Simply hit print since this split out chicken is the thing that your Monday needs. Need an Instant Pot rendition? Bounce on over to my formula for Instant Pot Crack Chicken.
WHAT in the hell is "Break" Chicken, you inquire? All things considered, as indicated by the internetS, this formula got its name since farm chicken is addictive… simply like break. Essentially what occurred right now that everything great discovered its way in one dish and everybody affirmed.
- 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
- 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.
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