Can I make crack chicken ahead of time?

Yes! Assemble the chicken with the cream cheese and toppings, cover, and refrigerate up to a day ahead. Bake when ready to eat.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Yes, this baked crack chicken recipe is low in carbs and high in fat, making it perfect for keto or low-carb diets.

Juicy, creamy Baked Crack Chicken Breasts with ranch, crispy bacon, and cheddar. Keto-friendly and perfect for busy weeknights!

Scale

4 boneless, skinless chicken breasts

8 oz cream cheese, softened

1 cup shredded cheddar cheese

1 oz ranch seasoning mix

1/2 cup cooked bacon, chopped

1/4 cup green onions, sliced (optional)

Salt and pepper, to taste

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1. Preheat oven to 400°F (200°C) and grease a baking dish.

2. Place chicken breasts in the dish and season with salt and pepper.

3. In a bowl, mix cream cheese, ranch seasoning, and half the cheddar.

4. Spread mixture over each chicken breast.

5. Top with remaining cheddar and bacon.

6. Bake for 25–30 minutes until chicken is cooked through.

7. Garnish with green onions if desired. Serve hot.

Use a meat thermometer to ensure chicken reaches 165°F.

Add fresh spinach or broccoli to the baking dish for extra veggies.