I just made Low Carb Chicken that actually tastes like food and now I refuse to serve boring chicken ever again.
I’m obsessed with baked crack chicken breasts because I get salty bacon, tangy ranch vibes and that silky cream cheese melt. I love how a simple Chicken Breast Recipes Baked idea turns boring chicken into something I actually plan my week around.
I enjoy the crunchy top and gooey middle at the same time. It’s loud, messy, and totally not delicate.
But I’m also all in on Low Carb Chicken so I don’t feel like I wrecked anything trying to eat well. Real comfort from real ingredients.
I crave it like weeknight therapy. I will fight anyone for leftovers honestly.
Ingredients
- Basically the meaty base, lean protein that soaks up all the creamy goodness.
- Cream cheese gives rich, silky tang and makes the filling totally dreamy.
- Plus sour cream adds cool tang and keeps the filling pleasantly moist.
- Ranch seasoning brings herby, salty punch you’ll instantly recognize and crave.
- Sharp cheddar adds melty bite and a satisfying sharpness to each forkful.
- Bacon delivers crunchy, smoky saltiness and that can’t-resist savory hit.
- Garlic gives a warm punch and wakes up the whole dish.
- Olive oil helps brown the chicken and adds subtle fruity fat.
- Salt and pepper balance everything, simple staples that make flavors pop.
- Plus green onions add fresh color and a bright, oniony pop.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 pounds)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 (1 ounce) packet ranch seasoning mix
- 1 cup shredded sharp cheddar cheese, divided
- 6 slices bacon, cooked and crumbled
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped green onions, for garnish
How to Make this
1. Preheat oven to 375°F and lightly grease a baking dish. If your chicken breasts are uneven, put them between plastic wrap and gently pound to about 1/2 inch thick so they cook the same.
2. In a bowl, mix the softened cream cheese, sour cream, ranch seasoning, minced garlic, and about half of the shredded cheddar until smooth. Stir in 4 slices of the crumbled bacon, a pinch of salt and some black pepper. Taste it a little, you can add more ranch if it needs more flavor.
3. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
4. Heat the olive oil in a skillet over medium-high heat. Sear the chicken 1 to 2 minutes per side till golden, just to lock in flavor. You dont need to cook it through, just brown it.
5. Place the seared breasts in the prepared baking dish. Spoon the cream cheese mixture evenly over the top of each breast, spreading to cover.
6. Sprinkle the remaining shredded cheddar and the last 2 slices of crumbled bacon over the top.
7. Bake uncovered for 22 to 30 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F. If you want the cheese extra bubbly, switch the oven to broil for 1 to 2 minutes at the end, watch it close though so it dont burn.
8. Remove from oven and let rest 5 minutes to let the juices settle and make slicing easier.
9. Garnish with the chopped green onions and serve. Tip: serve with rice, mashed potatoes, or a simple salad to soak up that creamy sauce.
Equipment Needed
1. Baking dish, lightly greased
2. Plastic wrap (for pounding chicken)
3. Meat mallet or rolling pin to flatten breasts
4. Large mixing bowl for the cream cheese filling
5. Rubber spatula or spoon for mixing and spreading
6. Heavy skillet or frying pan for searing
7. Tongs or spatula for flipping chicken
8. Instant read thermometer to check doneness
9. Cutting board and chef knife for garlic, green onions and bacon
10. Measuring spoons and measuring cup for sour cream, oil and seasonings
FAQ
Baked Crack Chicken Breasts Recipe Substitutions and Variations
- Chicken breasts: use 4 boneless, skinless chicken thighs (same weight) — juicier and a bit more forgiving if you overcook.
- Cream cheese: swap with 1 cup full fat Greek yogurt or 8 ounces Neufchatel for a tangier, lighter filling. It’ll be looser, so press a bit when spreading.
- Ranch seasoning mix: make a quick blend: 1 tbsp dried parsley, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried dill, 1/2 tsp salt and a pinch of black pepper. Tastes fresher and you control the sodium.
- Bacon: sub with cooked pancetta, turkey bacon, or crisped prosciutto for similar savory crunch without pork-bacon flavor if you want something different.
Pro Tips
1) Let the cream cheese come to room temp so it mixes smooth, otherwise you get lumps. If it still seems stiff, zap it 10 seconds in the microwave and stir, dont overdo it.
2) Pound the chicken to even thickness so it cooks in the same time. If one piece is thicker, it will dry out before the others are done.
3) Sear just long enough to brown for flavor, dont try to cook it through. That quick crust locks in juices and gives the finished dish better texture.
4) Taste the filling before you dollop it on the chicken. Ranch mixes vary so you might want a little more or less, and a splash of lemon or a pinch of smoked paprika can brighten it up.
Baked Crack Chicken Breasts Recipe
I just made Low Carb Chicken that actually tastes like food and now I refuse to serve boring chicken ever again.
4
servings
894
kcal
Equipment: 1. Baking dish, lightly greased
2. Plastic wrap (for pounding chicken)
3. Meat mallet or rolling pin to flatten breasts
4. Large mixing bowl for the cream cheese filling
5. Rubber spatula or spoon for mixing and spreading
6. Heavy skillet or frying pan for searing
7. Tongs or spatula for flipping chicken
8. Instant read thermometer to check doneness
9. Cutting board and chef knife for garlic, green onions and bacon
10. Measuring spoons and measuring cup for sour cream, oil and seasonings
Ingredients
4 boneless skinless chicken breasts (about 1 1/2 pounds)
8 ounces cream cheese, softened
1/2 cup sour cream
1 (1 ounce) packet ranch seasoning mix
1 cup shredded sharp cheddar cheese, divided
6 slices bacon, cooked and crumbled
2 cloves garlic, minced
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons chopped green onions, for garnish
Directions
- Preheat oven to 375°F and lightly grease a baking dish. If your chicken breasts are uneven, put them between plastic wrap and gently pound to about 1/2 inch thick so they cook the same.
- In a bowl, mix the softened cream cheese, sour cream, ranch seasoning, minced garlic, and about half of the shredded cheddar until smooth. Stir in 4 slices of the crumbled bacon, a pinch of salt and some black pepper. Taste it a little, you can add more ranch if it needs more flavor.
- Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Sear the chicken 1 to 2 minutes per side till golden, just to lock in flavor. You dont need to cook it through, just brown it.
- Place the seared breasts in the prepared baking dish. Spoon the cream cheese mixture evenly over the top of each breast, spreading to cover.
- Sprinkle the remaining shredded cheddar and the last 2 slices of crumbled bacon over the top.
- Bake uncovered for 22 to 30 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F. If you want the cheese extra bubbly, switch the oven to broil for 1 to 2 minutes at the end, watch it close though so it dont burn.
- Remove from oven and let rest 5 minutes to let the juices settle and make slicing easier.
- Garnish with the chopped green onions and serve. Tip: serve with rice, mashed potatoes, or a simple salad to soak up that creamy sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 325g
- Total number of serves: 4
- Calories: 894kcal
- Fat: 59.9g
- Saturated Fat: 28.4g
- Trans Fat: 0.25g
- Polyunsaturated: 3g
- Monounsaturated: 12.5g
- Cholesterol: 273.5mg
- Sodium: 1389.5mg
- Potassium: 760.5mg
- Carbohydrates: 5g
- Fiber: 0.1g
- Sugar: 2.4g
- Protein: 77.7g
- Vitamin A: 1050IU
- Vitamin C: 0.25mg
- Calcium: 296mg
- Iron: 2.3mg
