I turned a plain chicken breast into Low Carb Chicken by using almond flour as a crisp crust and a five-minute citrus-herb glaze to make a pantry-friendly weeknight dish.

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I love when a simple chicken breast turns into something borderline criminal, and this Baked Crack Chicken Breasts is exactly that. With cream cheese folded into the center and crisp crumbled bacon scattered on top it somehow becomes irresistible, like it knows your weak spot.

I have friends who refuse casseroles but this one sneaks into their favorites, no shame. It’s become a staple in my Cooked Chicken Recipes list and often pops up in anything tagged Chicken Breast Recipes Baked because people keep asking for it.

You might think you know what to expect but trust me you don’t.

Ingredients

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Chicken breasts: Lean protein, low carb, fills you up but cooks fast so watch it
Cream cheese: Rich, creamy, adds fat and smoothness, makes filling gooey and comforting
Ranch dressing mix: Salty, herby seasoning, boosts flavor also adds sodium so use wisely
Sharp cheddar: Tangy, melty cheese, gives bite and golden color, higher fat and calcium
Bacon: Crispy smoky saltiness, adds protein and tons of flavor but also more fat
Green onions: Fresh sharp onion notes, low calorie, gives brightness and color to dish
Olive oil: Optional, adds healthy fats and helps browning, a little goes a long way

Ingredient Quantities

4 boneless skinless chicken breasts about 1 to 1 1/2 lb total

8 oz block cream cheese softened

1 (1 oz) package ranch dressing mix

1 1/2 cups shredded sharp cheddar cheese

6 slices bacon cooked crisp and crumbled

2 green onions thinly sliced

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon olive oil optional for brushing

How to Make this

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1. Preheat oven to 375°F and cook 6 slices of bacon until crisp, crumble and set aside; soften the 8 oz cream cheese if needed (microwave 15-20 seconds helps).

2. In a bowl mix the softened cream cheese, 1 (1 oz) package ranch dressing mix, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt and about 1 cup of the 1 1/2 cups shredded sharp cheddar (reserve 1/2 cup cheddar for topping); stir until smooth, then fold in most of the crumbled bacon and most of the thinly sliced green onions, reserve a little of each for garnish.

3. Pat 4 boneless skinless chicken breasts dry, butterfly each breast or cut a deep pocket about 3/4 of the way through, or pound to an even thickness so they cook evenly.

4. Spoon roughly equal amounts of the cream cheese mixture into each pocket (dont overstuff or it wont close), then secure pockets with toothpicks.

5. Optional hack: heat 1 tablespoon olive oil in a skillet and sear each stuffed breast 1 minute per side to brown and lock juices; if you skip searing, brush breasts lightly with the olive oil before baking.

6. Place the stuffed breasts in a baking dish, sprinkle the reserved 1/2 cup cheddar and the remaining bacon on top.

7. Tent the dish loosely with foil and bake for about 20-25 minutes, then remove foil and bake another 5-8 minutes until cheese is bubbly and chicken reaches 165°F internal temp.

8. For extra color you can broil 1-2 minutes at the end but watch closely so cheese doesn’t burn.

9. Let the chicken rest 5 minutes, remove toothpicks, sprinkle with the reserved green onions, slice and serve.

Equipment Needed

1. Oven, set to 375°F
2. Baking dish (9×13 or similar)
3. Skillet for searing bacon and/or chicken (cast iron or heavy)
4. Mixing bowl
5. Measuring spoons and measuring cup
6. Chef’s knife for butterflying and slicing
7. Cutting board
8. Spoon or rubber spatula for mixing and stuffing
9. Toothpicks to secure the pockets (dont skip these)
10. Instant read meat thermometer to check for 165°F

FAQ

Q: What oven temperature and bake time should I use? A: Preheat to 375 F and bake about 20 to 30 minutes depending on breast size. Bigger breasts take longer, so start checking at 20 minutes.

Q: How do I know the chicken is done? A: Use an instant read thermometer, it should read 165 F in the thickest part. If you dont have one cut into the center, juices should run clear not pink.

Q: Can I use chicken thighs or frozen chicken? A: Yes thighs work, they may need a few more minutes. For frozen breasts cook covered at 375 F and add more time, check temp, cooking from frozen can take significantly longer.

Q: Can I prep or freeze this ahead? A: You can make the filling and store in the fridge for a day, or assemble breasts and freeze for up to 2 months. Bake from frozen but expect 50 percent more cooking time and always hit 165 F inside.

Q: Is this gluten free and can I swap ingredients? A: Most ingredients are gluten free but some ranch mixes contain gluten so check the label. Swap bacon for turkey bacon or omit for a meatless version, and you can use Monterey Jack or Colby in place of cheddar.

Q: How do I keep the chicken from drying out? A: Dont overbake, dont make the pocket too big, and bake seam side down. Brushing with a little olive oil helps, stuffing with cream cheese also keeps it moist.

Baked Crack Chicken Breasts Recipe Substitutions and Variations

Cream cheese: swap with Neufchatel 1:1 for a lighter option, or use about 3/4 cup full‑fat Greek yogurt for a tangier, slightly looser filling (might need an extra few minutes baking).
Ranch dressing mix: make a quick mix with 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp dried parsley and 1/2 tsp dried dill, plus salt and pepper to taste, or use 1 tbsp Italian seasoning if you like it less tangy.
Sharp cheddar: use Monterey Jack or Colby for similar melt and mild flavor, or Pepper Jack if you want a little heat.
Bacon: swap with cooked pancetta or prosciutto for that salty, savory punch, or use turkey bacon if you want a leaner option.

Pro Tips

– Soften the cream cheese right before you mix it: cut it into cubes and microwave 15 to 20 seconds or let sit at room temp 20 min. Dont melt it though or the filling will get runny, you just want it soft enough to stir smooth with the ranch and cheese.

– Even out the chicken so it cooks the same: put each breast in a zip bag and pound the thick parts until about 1/2 inch thick or make a pocket. If you overstuff the pockets they wont close and the filling will leak, so use slightly less filling than you think and secure with toothpicks.

– Sear for color and juiciness if you can: 45 to 60 seconds per side in a hot skillet with a little oil gives a nice crust and helps lock juices. If you skip searing, brush the outside lightly with oil and dont skip tenting with foil for most of the bake so the cheese doesnt burn.

– Use a thermometer and rest the chicken: pull it at 165°F in the thickest part, then let it rest 5 to 10 minutes so the filling firms up and the juices redistribute. Also grate the cheddar yourself if possible, pre-shredded cheese can contain anti-caking stuff that makes it less melty.

Baked Crack Chicken Breasts Recipe

Recipe by Bob Jones

0.0 from 0 votes

I turned a plain chicken breast into Low Carb Chicken by using almond flour as a crisp crust and a five-minute citrus-herb glaze to make a pantry-friendly weeknight dish.

Servings

servings

Calories

699

kcal

Equipment: 1. Oven, set to 375°F
2. Baking dish (9×13 or similar)
3. Skillet for searing bacon and/or chicken (cast iron or heavy)
4. Mixing bowl
5. Measuring spoons and measuring cup
6. Chef’s knife for butterflying and slicing
7. Cutting board
8. Spoon or rubber spatula for mixing and stuffing
9. Toothpicks to secure the pockets (dont skip these)
10. Instant read meat thermometer to check for 165°F

Ingredients

4 boneless skinless chicken breasts about 1 to 1 1/2 lb total
8 oz block cream cheese softened
1 (1 oz) package ranch dressing mix
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon cooked crisp and crumbled
2 green onions thinly sliced
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil optional for brushing

Directions

Preheat oven to 375°F and cook 6 slices of bacon until crisp, crumble and set aside; soften the 8 oz cream cheese if needed (microwave 15-20 seconds helps).
In a bowl mix the softened cream cheese, 1 (1 oz) package ranch dressing mix, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt and about 1 cup of the 1 1/2 cups shredded sharp cheddar (reserve 1/2 cup cheddar for topping); stir until smooth, then fold in most of the crumbled bacon and most of the thinly sliced green onions, reserve a little of each for garnish.
Pat 4 boneless skinless chicken breasts dry, butterfly each breast or cut a deep pocket about 3/4 of the way through, or pound to an even thickness so they cook evenly.
Spoon roughly equal amounts of the cream cheese mixture into each pocket (dont overstuff or it wont close), then secure pockets with toothpicks.
Optional hack: heat 1 tablespoon olive oil in a skillet and sear each stuffed breast 1 minute per side to brown and lock juices; if you skip searing, brush breasts lightly with the olive oil before baking.
Place the stuffed breasts in a baking dish, sprinkle the reserved 1/2 cup cheddar and the remaining bacon on top.
Tent the dish loosely with foil and bake for about 20-25 minutes, then remove foil and bake another 5-8 minutes until cheese is bubbly and chicken reaches 165°F internal temp.
For extra color you can broil 1-2 minutes at the end but watch closely so cheese doesn’t burn.
Let the chicken rest 5 minutes, remove toothpicks, sprinkle with the reserved green onions, slice and serve.

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.