Keto Crack Chicken
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
614 kcal
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Course
Main Course
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Cuisine
American
Keto Crack Chicken
Description
This recipe stuffs chicken breasts, sliced to form pockets, with a mixture of softened cream cheese, sour cream, homemade or store-bought ranch seasoning powder, shredded cheddar cheese, and cooked bacon. The chicken is seasoned with salt and pepper prior to stuffing. Once assembled, the breasts are baked at a high temperature to cook the chicken fully while the filling melts and blends with the meat.
After the initial baking, the chicken is topped with the remaining cheddar cheese and bacon pieces, then returned to the oven briefly to melt the cheese into a bubbly topping. The final garnish of chopped green onions or chives adds freshness and color contrast.
The creamy, tangy filling combined with the smokiness of bacon and savory seasoning creates a deeply flavorful dish. Its relatively short baking time allows the chicken to remain moist while the filling adds richness. Variations include substituting chicken thighs, using different cheese types, or yogurt in place of sour cream.
Careful preparation of the bacon to remove excess fat prevents greasiness in the filling. The recipe notes also advise grating cheese fresh for smoother melting. Overall, this recipe balances indulgence with straightforward cooking steps tailored to a low-carb diet.
Ingredients
- 4 chicken breast about 1 1/2 pounds, skinless and boneless
- ½ teaspoon salt adjust to taste, fine
- ½ teaspoon black pepper freshly ground, adjust to taste, ground
- 8 ounces cream cheese softened (or use cream cheese spread)
- ½ cup sour cream
- 3 tablespoons ranch seasoning 3 tbsp = 1 ounce packet, powder
- 1 ½ cup cheddar cheese divided, shredded
- ¾ cup Bacon chopped or crumbled) divided, cooked
- green onion or chives, to garnish, chopped
Instructions
- In a large bowl, mix well the softened cream cheese, sour cream, ranch seasoning, about 1 cup of shredded cheese and half cup of bacon (reserve remaining for topping).
- Slice the chicken breasts horizontally through the middle, but not all the way. Leave the breast connected to form a "pocket" to stuff with the cream cheese mixture. Season the breasts with salt and pepper.
- Stuff each chicken breast with a generous tablespoon of the cream cheese mix. Place the chicken breasts side by site on the baking pan. Spread the remaining of the cheese mix over the stuffed chicken breasts. Take it into the preheated oven at 410 °F (210 °C) for about 20 minutes until the chicken is fully cooked.
- Remove from the oven, and add the remaining shredded cheese the bacon. Return to the oven and bake a few more minutes until the cheese is fully melted and bubbly.
- Sprinkle chopped chives or green onions and serve immediately.
Notes
- Use homemade or preferred dry ranch seasoning powder for flavor; store-bought packets work as well.
- If sour cream is unavailable, plain full-fat yogurt or Greek yogurt can be substituted.
- Cook bacon until just crisp to remove excess fat, which prevents greasy filling.
- Chicken thighs or tenders may be substituted for breasts if preferred.
- Sharp cheddar works best for flavor; milder cheeses like mozzarella melt creamier but alter taste.
- Freshly grate cheese for smoother melting and creamier texture in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 614kcal | 31% |
| Carbohydrates | 6g | 2% |
| Protein | 45g | 90% |
| Fat | 45g | 69% |
| Fiber | 0.1g | 0% |
| Sugar | 4g | 8% |
| Net Carbohydrates | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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