30 Minute Baked Crack Chicken
I have a tried and true recipe that I can always rely on when I need something quick and easy, something that the whole family will love. My baked crack chicken takes 10 minutes to prep and about 20 minutes to cook. It’s juicy, tender, and each bite is loaded with succulent meat, melted cheese, crispy bacon, and flavorful ranch.
It is hard to believe that something so deliciously cheesy and full of flavor only takes about 30 minutes to make. But it’s true. It goes well with so many side dishes from baked potatoes to fried okra. I prefer mine with macaroni and cheese and an effortless green salad. This is the ideal meal for busy weeknights, when you crave somehing cozy, but want to spend minimum time in the kitchen.
Table of contents
As a professional cook, but also as a working mom, I love a good meal that is fuss-free and delectable. Home-cooked meals are a must in our family, and I love how this easy chicken recipe has changed the way I meal plan. The baked chicken breast is tender and juicy on the inside, while cheesy and crispy on the outside! Now, I double the recipe, since the meat is so flavorful; I like having leftovers to add to salads, egg scrambles, and wraps on the following days.
Why you will love this recipe
- The taste is immensely satisfying: If you love cheese and bacon, this recipe will blow you away. Add in the garlic and ranch flavors for something that you will never forget.
- It is so easy to make: Seriously, it is simple. Mix the mayo and ranch in one bowl and the bacon, garlic, and salt in another. Dip the chicken in each one and then bake. Easy peasy!
- It’s versatile: If you don’t like bacon (or cannot eat it) or are not a fan of garlic, leave it out. Your baked chicken breast dinner will still taste incredible.
- It cooks fast: You don’t have to boil or fry anything ahead of time. Just bake the chicken for 20-25 minutes, and you can serve it.
What you will need
- Chicken breasts – I prefer using boneless, skinless chicken breasts because they are easy to prepare. You can also use bone-in chicken with skin or chicken thighs instead of breasts. It is your preference.
- Ranch seasoning – It is hard to describe the flavor of ranch to someone who has never tried it. I would say it is savory and tangy with a milky background. Mixed with mayo, you get a creamy buttermilk flavor with hints of onion, garlic, mustard, chives, and paprika. Try my easy homemade ranch seasoning for this recipe.
- Mayonnaise – Like I said before, I love Miracle Whip, but you can use any mayo that you like. The point is to get something creamy to mix your ranch seasoning with.
- Bacon – I would highly recommend using freshly made crispy bacon that has been blotted to remove the grease. Then, use a food processor to make the bits and save six slices for the topping.
- Garlic – Freshly minced garlic is the best choice for its rich, salty flavor with just a little kick.
- Cheddar cheese – Shred your cheese for the freshest flavor that melts much easier than the bagged stuff.
How to make
Preheat and prep the pan: First, I preheat the oven to 450 degrees F and line a baking sheet with aluminum foil.
Make the bacon mixture: Now, I add one and a half cups of bacon bits, garlic, and salt to a food processor and pulse until minced and mixed. I transfer the mixture into a large shallow dish.
Stir the ranch sauce: Next, I whisk the ranch seasoning into the mayo in a medium bowl until well combined.
Dip and roll: Next, I dip the chicken breasts into the mayonnaise ranch sauce before pressing them into the bacon mixture, ensuring they are well-coated. Then, I put them all on the prepared baking sheet.
Add more: Then, I sprinkle shredded cheese onto the chicken and sprinkle the remaining bacon on top of that.
Bake it: Finally, I bake it for 15 to 20 minutes and let it rest for five minutes before serving.
Expert tip
How to make the juiciest chicken
If you are making chicken and you want it extra juicy, you can always marinate it. You could use salt water with a pinch of sugar, lemon juice, or white wine vinegar. Tenderizing it is another way to ensure it it stays succulent. You could also try searing the chicken before cooking it, it locks in moisture and juices. Finally, always let it rest for at least five minutes before slicing or serving; this allows the juices to redistribute, resulting in a tender chicken.
More tips to consider
- Save time using store-bought bacon bits and pieces instead of making your own.
- Before eating, the internal temperature must be 165 degrees F, as measured with a meat thermometer.
- If you watch fat and calories, you can use Greek yogurt instead of mayo.
- Similarly, turkey bacon would be a healthier choice.
- Remember the five steps to juicy baked chicken every time: tenderize, brine, sear, bake, and rest.
Recipe variations and add-ins:
- Different cheese: You can add more cheese or replace it with something like shredded parmesan, mozzarella, or Monterey Jack. Even better, mix them all!
- Hawaiian crack chicken: If you have a sweet tooth, you will love this dish with chopped pineapple and brown sugar. Don’t worry; it will blend well with the ranch and cheese.
- Spice it up: Spicy food lovers would enjoy hot sauce or salsa on top or red pepper flakes in the ranch sauce.
- Other meat: Instead of chicken, you can make this combo with turkey or pork chops.
- Italian chicken: Add some of my Italian seasoning mixed with mayo. It is also incredible.
Serving suggestions:
There are so many ways to enjoy this cheesy crack chicken. After letting it rest for a few minutes, I serve it with buttery rice or mashed potatoes on the side. A salad is a must, as it cuts the richness of the meal. This savory dinner pairs well with a refreshing cucumber salad or a creamy tomato salad.
My kids always ask for crispy potatoes on the side, or sweet potato fries, usually with this strawberry spinach salad since my little one loves fruits in her salad. If you have leftovers, I highly suggest making a crack chicken Caesar salad or adding slices to a wrap with veggies, cheese, and Ranch dressing to create a crack chicken wrap.
How to store:
- Refrigerate: Place cooled chicken in a sealed container and refrigerate for up to four days.
- Freezing: If you cannot finish your chicken in a few days, wrap it in plastic, place it in a freezer bag, and freeze it for up to three months.
- Defrost: For the best taste and texture, defrost frozen chicken in the fridge the night before serving.
- Reheating: Place chicken in the microwave for 60 to 90 minutes to reheat.
Frequently asked questions
The nicknames come from using the irresistible combo of bacon, cheese, and ranch. It’s so good that once people try it, they always come back for more, making it addictive. Crack is not an ingredient in here, just a playful way of describing how hard it is to stop eating this dish.
Covering the chicken during baking retains moisture and traps steam, resulting in a juicy and tender meat, especially true for lean cuts like chicken breasts. However, since this recipe features chicken covered in bacon and cheese, it acts like a protective shell that locks in moisture. I would not recommend covering it, since you need the bacon on top to stay crispy.
Different cuts and sizes of chicken can be cooked at various temperatures. For example, when making boneless breasts, the best temperature is about 400 to 450 degrees F. But only cook it for 10 to 20 minutes. For a whole chicken, start at 400 degrees F and then reduce it to 350 degrees F after about an hour. Bone-in chicken can be cooked at a lower temperature for a more extended period. The most crucial part is cooking it until it reaches an internal temperature of 165 degrees F.
If you made this recipe and your chicken was dry, you probably cooked it too long. If you tenderized it by flattening it, you have to cut about three to five minutes from the cooking time. Also, check your oven temperature regularly to ensure it is cooking at the right temperature. To make your chicken even juicier, soak it in a brine of salt water with a pinch of sugar for an hour before cooking. You can also sear the outside of the breasts before baking. Always let the meat rest for at least five minutes after cooking.
More delicious chicken recipes:
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30 Minute Baked Crack Chicken
Ingredients
- 4 large chicken breasts
- 1 tablespoon Ranch seasoning
- 1/3 cup mayonnaise
- 1 1/2 cup crispy bacon bits cooked
- 3 cloves garlic minced
- 1/8 teaspoon sea salt
Topping:
- 1 cup cheddar cheese shredded
- 6 bacon slices cooked and chopped
Instructions
- Preheat the oven to 450 degrees F.
- Line a baking sheet with foil and set aside.
- Add 1 1/2 cups of bacon bits to a food processor. Add the garlic and salt and pulse until chopped into small pieces. Transfer the mixture to a large bowl.
- Add the mayonnaise to a medium bowl and mix with Ranch seasoning.
- Dip each chicken breast into the mayo mixture, then roll in the bacon mixture until well coated. Place on the baking sheet. Repeat with the remaining chicken breast.
- Sprinkle with cheddar cheese on top and the remaining bacon.
- Bake for 20 to 25 minutes, until the chicken is fully cooked. The internal temperature should reach 165°F when an instant-read thermometer is inserted into the thickest part of the meat.
- Garnish with chopped parsley and serve.
Video
Notes
How to make the juiciest chicken
If you are making chicken and you want it extra juicy, you can always marinate it. You could use salt water with a pinch of sugar, lemon juice, or white wine vinegar. Tenderizing it is another way to ensure it it stays succulent. You could also try searing the chicken before cooking it, it locks in moisture and juices. Finally, always let it rest for at least five minutes before slicing or serving; this allows the juices to redistribute, resulting in a tender chicken.More tips to consider
- Save time using store-bought bacon bits and pieces instead of making your own.
- Before eating, the internal temperature must be 165 degrees F, as measured with a meat thermometer.
- If you watch fat and calories, you can use Greek yogurt instead of mayo.
- Similarly, turkey bacon would be a healthier choice.
- Remember the five steps to juicy baked chicken every time: tenderize, brine, sear, bake, and rest.