Baked Crack Chicken Breasts, also referred to as Ranch Chicken with Beaverbrook, is a scrumptious and creamy dish loaded with cheese and bacon. Hard to believe that Crack Chicken is likewise Low Carb and Keto-Friendly!
WHAT IS CRACK CHICKEN?
Crack Chicken is a deliciously creamy mixture of fowl, bacon, cream cheese, and ranch seasoning. This circle of relatives-friendly, make-ahead meal is a great weeknight dinner, however also ideal for a weekend crowd.
HOW TO MAKE BAKED CRACK CHICKEN BREASTS
- We begin with frying our bacon till crispy.
- Remove cooked bacon from skillet. Keep bacon grease in the skillet and upload the bird breasts to cook just until browned on each aspects; approximately 2 to 3 mins in keeping with side. When executed, transfer hen breasts to a baking dish.
- Prepare the cream cheese by using including a tablespoon of ranch seasoning to it. I make my personal ranch seasoning, but you may additionally use keep-offered. Mix it up nicely after which unfold a pair tablespoons of the cream cheese combination on pinnacle of each chook breast.
- Top with cooked bacon and cheese; bake in a 400F preheated oven for 15 minutes, or until fowl is cooked through.
- Remove from oven and serve.
- All in all, you will need approximately 30 minutes from begin to finish.
Besides, how can all of us now not need this? Starting with the fact that it’s made with crispy bacon and ranch flavored cream cheese, and finishing with the reality that it’s going to have that golden, melty cheese on pinnacle. ALSO, LOW CARB and KETO.
Friends, git ‘er finished!
MAKE AHEAD CRACK CHICKEN
Assemble the entirety inside the baking dish, however don’t bake. Cover with plastic wrap and refrigerate for 1 to two days.
Remove wrap and bake as directed.
HOW TO FREEZE CRACK CHICKEN
Transfer cooled crack chook to an hermetic container. Store in the freezer for up to three months.
When equipped to serve, get rid of from freezer the night earlier than and let thaw inside the refrigerator overnight.
Reheat and serve.
▢4 slices thick cut bacon, diced
FOR THE CHICKEN
▢1 tablespoon vegetable oil
▢1/2 teaspoon smoked or sweet paprika
▢1 tablespoon butter
▢1/2 teaspoon garlic powder
▢4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
▢salt and fresh ground pepper, to taste
FOR THE RANCH CREAM CHEESE
▢1/4 teaspoon garlic powder
▢1/2 teaspoon dried chives
▢4 ounces shredded cheddar cheese, white or yellow – I use a little of both
▢1/4 teaspoon onion powder
▢1/4 teaspoon dried dill weed
▢4- ounces cream cheese, softened
▢chopped fresh parsley
▢sliced green scallions
Preheat oven to 400F.
Lightly grease a 9×13 baking dish with cooking spray and set aside.
Set a massive skillet over medium-high warmth and upload in diced bacon; cook dinner until crispy.
Remove bacon from skillet and set aside. DON’T discard bacon fats.
Return skillet to warmness and add vegetable oil to the ultimate bacon fats.
Pound fowl breasts to a 1/four-inch thickness and season with salt, pepper, garlic powder, and paprika.
Add fowl breasts to the recent oil – you may must try this in batches if skillet isn’t always big enough – and cook chicken breasts for two to three mins, or till golden brown.
Flip over the fowl breasts, upload butter, and retain to cook for 3 extra mins.
Remove fowl breasts from skillet and arrange in previously organized baking dish. Set apart.
In a small bowl integrate cream cheese, garlic powder, onion powder, dill weed, and chives; blend until thoroughly blended. Taste for seasonings and modify therefore. *You can also simply stir in 1 tablespoon of shop-sold ranch seasoning.
Top every fowl breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of every bird breast.
Take half of of the bacon and add on pinnacle of the cream cheese.
Sprinkle shredded cheese over the fowl breasts.
Bake, exposed, for 15 minutes, or until hen is cooked thru and cheese is melted and lightly browned.
Remove from oven.
Garnish with remaining bacon, fresh parsley, and scallions.