Irresistible Baked Crack Chicken Breasts
These Baked Crack Chicken Breasts are a ridiculously easy and flavorful dinner. Tender, juicy chicken is smothered in a creamy, cheesy, bacon-y sauce that everyone will love. This simple recipe is guaranteed to become a family favorite.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Whisk or electric mixer
- Aluminum foil (optional)
- Meat thermometer
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt to taste
- Pepper to taste
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- 1 packet ranch dressing mix dry
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ¼ cup chopped green onions optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a small bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Rub the mixture evenly over both sides of the chicken breasts.
- In a large mixing bowl, beat the softened cream cheese and mayonnaise together until smooth and creamy. An electric mixer makes this step super easy, but a whisk works just fine too!
- Add the ranch dressing mix and stir until well combined.
- Stir in the shredded cheddar cheese, crumbled bacon (save a little for topping!), and green onions (if using).
- Place the seasoned chicken breasts in the prepared baking dish.
- Evenly spread the cream cheese mixture over the top of each chicken breast, ensuring they are fully covered.
- Sprinkle the remaining crumbled bacon over the top.
- Bake for 30-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If the topping starts to brown too quickly, you can loosely cover the dish with aluminum foil for the last 10-15 minutes of baking.
- Let the chicken rest for a few minutes before serving. This helps the juices redistribute, resulting in a more tender and flavorful chicken breast.
Notes
Don't overcook the chicken; use a meat thermometer to ensure perfect doneness. Soften the cream cheese for a smooth and creamy topping. Customize your cheese with pepper jack, Monterey Jack, or a blend of cheddar and mozzarella. Add a pinch of red pepper flakes for a little kick. Crispy bacon is key; cook your bacon until it's nice and crispy before crumbling. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through, or in the microwave. For a keto-friendly version, use full-fat mayonnaise and low-carb cheese. Pair with keto-friendly sides like cauliflower rice or zucchini noodles.