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Baked Crack Chicken
Alice

Baked Crack Chicken Recipe

Baked Crack Chicken is a quick, creamy, bacon-studded keto bake that checks the boxes: bold flavor, simple prep, and low net carbs (~4.4 g per serving). It’s the perfect weeknight indulgence that still fits a healthy, low-carb lifestyle.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Protein-rich dinner
Cuisine: American, Comfort Food, Keto-Friendly
Calories: 699
Ingredients Method

Ingredients
  

  • 680 g 1.5 lb boneless, skinless chicken breasts (approx. 4 medium)
  • 227 g 8 oz full-fat cream cheese, softened
  • 12 g 2 tbsp ranch seasoning (or homemade blend)
  • 113 g 1 cup shredded sharp cheddar, divided (56 g + 57 g)
  • 72 g cooked bacon crumbled (about 6 slices)
  • 2 tbsp sliced green onions for garnish
  • Salt & pepper to taste
  • Optional: ½ tsp smoked paprika or pinch red pepper flakes

Method
 

  1. Preheat the oven to 375°F / 190°C. Lightly grease a 9×13-inch baking dish.
  2. Pat 680 g chicken breasts dry and place them in a single layer in the dish. Season lightly with salt, pepper, and smoked paprika if using.
  3. In a mixing bowl, beat 227 g softened cream cheese until smooth. Stir in 12 g ranch seasoning and 56 g shredded cheddar until fully incorporated. The mixture should be creamy and spreadable.
  4. Spread the cream-cheese mixture over each chicken breast evenly. Use an offset spatula for even coverage.
  5. Sprinkle the remaining 57 g shredded cheddar over the top, then scatter 72 g crumbled bacon across the dish. Press lightly so toppings adhere.
  6. Bake uncovered 25–30 minutes, or until chicken reaches 165°F / 74°C internal temperature. If you want a browned top, broil for 45–90 seconds, watching carefully.
  7. Remove from oven and rest 5 minutes. Garnish with 2 tbsp sliced green onions and serve over cauliflower rice, steamed greens, or in lettuce wraps.