Creamy Keto Crack Chicken (Print Version)
# Ingredients:
→ Proteins
01 -
2 lbs boneless, skinless chicken breasts
02 -
8 slices thick-cut bacon
→ Dairy and Sauces
03 -
8 oz full-fat cream cheese, softened
04 -
1 cup shredded sharp cheddar cheese
05 -
1/2 cup sour cream
→ Seasonings
06 -
1 packet (or 1 tbsp) ranch dressing mix
07 -
1 tsp garlic powder
08 -
1 tsp onion powder
09 -
Salt and pepper to taste
→ Garnish
10 -
Fresh chives or parsley, finely chopped (optional)
# Instructions:
01 -
Set oven temperature to 375°F (190°C) to prepare for baking.
02 -
Place bacon slices in a cold skillet, cook over medium heat until crispy, approximately 8-10 minutes, turning occasionally. Drain on paper towels and crumble once cooled.
03 -
Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.
04 -
In a medium bowl, combine softened cream cheese, sour cream, ranch dressing mix, and half of the shredded cheddar cheese. Mix thoroughly until smooth and homogenous.
05 -
Place seasoned chicken breasts evenly in a 9x13-inch baking dish. Spread creamy ranch mixture over each breast, ensuring full coverage. Top with crumbled bacon followed by the remaining shredded cheddar cheese.
06 -
Bake uncovered for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden and bubbly.
07 -
Allow to rest for 5 minutes post-baking. Sprinkle finely chopped fresh chives or parsley over the top before serving.
# Notes:
01 -
Start cooking bacon in a cold pan to ensure even fat rendering and crispiness. Soften cream cheese prior to mixing for a smooth sauce. Use a meat thermometer to verify the chicken is fully cooked to 165°F. Resting the chicken after baking improves juiciness. For moister chicken, tent with foil for the first 15 minutes of baking, then remove foil to allow cheese to crisp.