Baked Crack Chicken Breasts, also referred to as Ranch Chicken with Bacon, is a delicious and creamy dish loaded with cheese and bacon.
Servings : 4 serves
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

▢4 slices thick cut bacon, diced
▢1 tablespoon vegetable oil
▢1 tablespoon butter
▢4 (1-pound, total) boneless skinless chicken breasts, pounded to ¼-inch thickness
▢salt and fresh ground pepper, to taste
▢½ teaspoon garlic powder
▢½ teaspoon smoked or sweet paprika
▢4 ounces cream cheese, softened
▢¼ teaspoon garlic powder
▢¼ teaspoon onion powder
▢¼ teaspoon dried dill weed
▢½ teaspoon dried chives
▢4 ounces shredded cheddar cheese, white or yellow – I use a little of both
▢chopped fresh parsley
▢sliced green scallions


Preheat oven to 400˚F.
Lightly grease a 9×13 baking dish with cooking spray and set aside.
Set a large skillet over medium-high heat and add the diced bacon; cook until crispy.
Remove bacon from skillet and set aside. Don’t discard bacon fat.
Return skillet to heat and add vegetable oil to the remaining bacon fat.
Pound chicken breasts to a ¼-inch to ½-inch thickness and season with salt, pepper, garlic powder, and paprika.
Add chicken breasts to the hot oil – you may have to do this in batches if the skillet isn’t big enough – and cook chicken breasts for 2 to 3 minutes or until golden brown on the bottom.
Flip over the chicken breasts, add butter, and continue to cook for 2 more minutes or until browned.
Remove chicken breasts from the skillet and arrange them in the previously prepared baking dish. Set aside.
In a small bowl, combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. See notes.
Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
Take half of the diced bacon and add on top of the cream cheese over each chicken breast.
Sprinkle shredded cheese over the chicken breasts.
Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
Remove from oven.
Garnish with remaining bacon, fresh parsley, and scallions.
You can substitute the garlic powder, onion powder, dill weed, and chives with 1 Tablespoon of store-bought ranch seasoning mix.
Keep leftovers tightly covered and store in the fridge for 2 to 3 days.
Serving: 5 ounces | Calories: 524 kcal | Carbohydrates: 4 g | Protein: 37 g | Fat: 40 g | Saturated Fat: 18 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 13 g | Trans Fat: 0.2 g | Cholesterol: 161 mg | Sodium: 668 mg | Potassium: 585 mg | Fiber: 0.3 g | Sugar: 1 g | Vitamin A: 1347 IU | Vitamin C: 6 mg | Calcium: 244 mg | Iron: 1 mg | Net Carbs: 4 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.