Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This baked crack chicken breast is one of the best chicken dishes you’ll ever make. Insanely delicious, creamy, and packed with cheese and bacon! Not to mention, low carb and keto-friendly, too!
Ingredients
4 slices thick-cut bacon, diced
CHICKEN:
4 (1 lb., total) boneless, skinless chicken breasts, pounded to 1/4” thickness
1 tbsp vegetable oil
1 tbsp butter
1/2 tsp smoked or sweet paprika
1/2 tsp garlic powder
salt and fresh ground pepper, to taste
RANCH CREAM CHEESE:
1/4 tsp onion powder
4 oz. cream cheese – softened
1/2 tsp dried chives
1/4 tsp dried dill weed
4 oz. shredded cheddar cheese, white or yellow – I use a little of both
1/4 tsp garlic powder
GARNISH:
sliced green scallions
chopped fresh parsley
How to make Baked Crack Chicken Breasts
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish and set aside.
Step 2: Heat a large skillet over medium-high heat. Add the diced onion and cook until crispy. Set the bacon aside when done but do not discard the bacon grease.
Step 3: Drizzle vegetable oil in the same skillet. In the meantime, pound the chicken to a 1/4 inch thickness and sprinkle with salt, pepper, garlic powder, and paprika. To the hot oil, add the chicken breasts and cook for about 2 to 3 minutes or until golden brown. If your skillet isn’t big enough, you can sear the chicken breasts in batches.
Step 4: Turn the chicken breasts over. Add the butter to the skillet and continue to cook the other side for another 3 minutes. When done, take the chicken out of the skillet and transfer it to the prepared baking dish. Set aside.
Step 5: Place the cream cheese, garlic powder, onion powder, dill weed, and chives in a small bowl. Mix well until combined. Adjust the seasoning according to taste or stir in 1 tbsp of store-bought ranch seasoning.
Step 6: Top the chicken breasts with about 2 tbsp cream cheese mixture, then spread well to coat each chicken breast. Top each with half of the bacon and sprinkle with shredded cheese.
Step 7: Place in the preheated oven and bake for about 15 minutes, uncovered, or until the chicken is completely cooked and the cheese is lightly browned and melted.
Step 8: Serve the baked cracked chicken breasts immediately garnished with the rest of the bacon, fresh parsley, and scallions. Enjoy!
Notes:
WW FREESTYLE POINTS: 13
Use low-fat cheddar and light cream cheese to decrease the FREESTYLE POINTS DOWN TO 8-points.
TO FREEZE CRACK CHICKEN:
To a large freezer bag or airtight container, transfer the completely cooled rack chicken and freeze for up to 3 months.
Thaw in the fridge overnight before reheating.
Nutrition Facts:
Amount Per Serving (6 oz.), Calories 492, Calories from Fat 333, 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%
Ingredients
- 4 slices thick-cut bacon, diced
- CHICKEN:
- 4 (1 lb., total) boneless, skinless chicken breasts, pounded to 1/4” thickness
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1/2 tsp smoked or sweet paprika
- 1/2 tsp garlic powder
- salt and fresh ground pepper, to taste
- RANCH CREAM CHEESE:
- 1/4 tsp onion powder
- 4 oz. cream cheese - softened
- 1/2 tsp dried chives
- 1/4 tsp dried dill weed
- 4 oz. shredded cheddar cheese, white or yellow - I use a little of both
- 1/4 tsp garlic powder
- GARNISH:
- sliced green scallions
- chopped fresh parsley
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish and set aside.
Step 2: Heat a large skillet over medium-high heat. Add the diced onion and cook until crispy. Set the bacon aside when done but do not discard the bacon grease.
Step 3: Drizzle vegetable oil in the same skillet. In the meantime, pound the chicken to a 1/4 inch thickness and sprinkle with salt, pepper, garlic powder, and paprika. To the hot oil, add the chicken breasts and cook for about 2 to 3 minutes or until golden brown. If your skillet isn’t big enough, you can sear the chicken breasts in batches.
Step 4: Turn the chicken breasts over. Add the butter to the skillet and continue to cook the other side for another 3 minutes. When done, take the chicken out of the skillet and transfer it to the prepared baking dish. Set aside.
Step 5: Place the cream cheese, garlic powder, onion powder, dill weed, and chives in a small bowl. Mix well until combined. Adjust the seasoning according to taste or stir in 1 tbsp of store-bought ranch seasoning.
Step 6: Top the chicken breasts with about 2 tbsp cream cheese mixture, then spread well to coat each chicken breast. Top each with half of the bacon and sprinkle with shredded cheese.
Step 7: Place in the preheated oven and bake for about 15 minutes, uncovered, or until the chicken is completely cooked and the cheese is lightly browned and melted.
Step 8: Serve the baked cracked chicken breasts immediately garnished with the rest of the bacon, fresh parsley, and scallions. Enjoy!
Notes
WW FREESTYLE POINTS: 13 Use low-fat cheddar and light cream cheese to decrease the FREESTYLE POINTS DOWN TO 8-points. TO FREEZE CRACK CHICKEN: To a large freezer bag or airtight container, transfer the completely cooled rack chicken and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
