Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Anything with bacon and cheese is paradise! This baked crack chicken is a family favorite. Packed with bacon, cheese, chicken, and more. Creamy and overly delicious, you’ll want this over and over again!
Ingredients
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4 slices thick-cut bacon, diced
CHICKEN:
4 (1 lb., total) boneless, skinless chicken breasts, pounded to 1/4” thickness
1 tbsp butter
1 tbsp vegetable oil
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 garlic powder
4 oz. cream cheese, softened
1/4 tsp onion powder
4 oz. shredded cheddar cheese, white or yellow – I use a little of both
1/4 tsp dried dill weed
1/2 tsp dried chives
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: Cook the diced bacon in a large skillet over medium-high heat until crispy. Set the bacon aside when done, but do not discard the bacon grease.
Step 3: Add the vegetable oil to the same skillet with the rest of the bacon grease and return the skillet to the heat.
Step 4: To about 1/4-inch thickness, pound the chicken breasts and season with salt, pepper, garlic powder, and paprika. To the hot oil, add the chicken breasts (in batches if the pan is not big enough) and sear for about 2 to 3 minutes until golden brown. Turn the chicken breasts to the other side. Add butter to the pan and continue to cook for another 3 minutes. Transfer the chicken breasts when done to the prepared baking dish and set aside.
Step 5: Place the cream cheese, garlic powder, onion powder, dill weed, and chives in a small bowl. Mix well and adjust the seasonings according to taste.
Step 6: Spoon about 2 tbsp cream cheese mixture on each chicken breast, spreading evenly to coat the surface of the chicken breast. Top with half of the bacon and sprinkle with shredded cheese.
Step 7: Place in the preheated oven and bake for about 15 minutes, uncovered, until the chicken is completely cooked and the cheese has melted and lightly brown.
Step 8: When done, remove from the oven and serve right away garnished with the rest of the bacon, some fresh parsley, and scallions. Enjoy!
Notes:
WW FREESTYLE POINTS: 13
Use a low-fat cheddar and light cream cheese to decrease the FREESTYLE POINTS DOWN TO 8-points.
TO FREEZE CRACK CHICKEN:
Cool the cracked chicken completely and place it in a large freezer bag or airtight container. Freeze for up to 3 months.
Thaw the frozen crack chicken in the fridge overnight, then reheat.
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 5.4 mg7%, 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 butter
- 1 tbsp vegetable oil
- 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 garlic powder
- 4 oz. cream cheese, softened
- 1/4 tsp onion powder
- 4 oz. shredded cheddar cheese, white or yellow - I use a little of both
- 1/4 tsp dried dill weed
- 1/2 tsp dried chives
- 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: Cook the diced bacon in a large skillet over medium-high heat until crispy. Set the bacon aside when done, but do not discard the bacon grease.
Step 3: Add the vegetable oil to the same skillet with the rest of the bacon grease and return the skillet to the heat.
Step 4: To about 1/4-inch thickness, pound the chicken breasts and season with salt, pepper, garlic powder, and paprika. To the hot oil, add the chicken breasts (in batches if the pan is not big enough) and sear for about 2 to 3 minutes until golden brown. Turn the chicken breasts to the other side. Add butter to the pan and continue to cook for another 3 minutes. Transfer the chicken breasts when done to the prepared baking dish and set aside.
Step 5: Place the cream cheese, garlic powder, onion powder, dill weed, and chives in a small bowl. Mix well and adjust the seasonings according to taste.
Step 6: Spoon about 2 tbsp cream cheese mixture on each chicken breast, spreading evenly to coat the surface of the chicken breast. Top with half of the bacon and sprinkle with shredded cheese.
Step 7: Place in the preheated oven and bake for about 15 minutes, uncovered, until the chicken is completely cooked and the cheese has melted and lightly brown.
Step 8: When done, remove from the oven and serve right away garnished with the rest of the bacon, some fresh parsley, and scallions. Enjoy!
Notes
WW FREESTYLE POINTS: 13 Use a low-fat cheddar and light cream cheese to decrease the FREESTYLE POINTS DOWN TO 8-points. TO FREEZE CRACK CHICKEN: Cool the cracked chicken completely and place it in a large freezer bag or airtight container. Freeze for up to 3 months. Thaw the frozen crack chicken in the fridge overnight, then reheat.
