Can I use chicken thighs instead of chicken breasts in this recipe?

Absolutely! While the recipe calls for chicken breasts, you can easily substitute them with boneless, skinless chicken thighs. Chicken thighs tend to be juicier and more flavorful, and they will work wonderfully in this recipe. Just ensure they’re cooked to an internal temperature of 165°F (75°C) to guarantee they’re fully cooked.

How do I make this recipe ahead of time?

Making Keto Baked Crack Chicken ahead of time is easy! You can prep the chicken, cream cheese mixture, and seasonings earlier in the day or even the night before. Store everything in the fridge, and then bake the chicken as directed when you're ready to serve. This is a great option for busy evenings!

Can I freeze Keto Baked Crack Chicken?

Yes! Keto Baked Crack Chicken can be frozen for up to 3 months. After cooking, allow the chicken to cool, then place it in a freezer-safe container. Be sure to label it with the date for easy reference. To reheat, thaw it overnight in the fridge and reheat in the oven until warmed through.

What are the best side dishes to serve with Keto Baked Crack Chicken?

For a complete low-carb meal, pair Keto Baked Crack Chicken with side dishes like oven-roasted cabbage steaks , cauliflower mashed potatoes , or a fresh green salad . These sides complement the richness of the chicken while keeping the meal keto-friendly.

Keto Baked Crack Chicken – Easy Recipe (Low Carb)

Name: Keto Baked Crack Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (pounded to 1/4-inch thickness); 8 oz cream cheese (softened); 1 packet ranch seasoning mix; 4 oz shredded cheddar cheese; 4 slices bacon (cooked and crumbled); Salt (to taste); Black pepper (to taste); 1/2 teaspoon smoked paprika; 2-3 green onions (sliced)

Description

Keto Baked Crack Chicken is a delicious, low-carb meal made with chicken breasts, cream cheese, ranch seasoning, cheddar cheese, and crispy bacon. It’s simple to make and packed with flavor, perfect for those following a keto diet or anyone who loves creamy, savory dishes.

Ingredients

Scale

4 boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
8 oz cream cheese (softened)
1 packet ranch seasoning mix
4 oz shredded cheddar cheese
4 slices bacon (cooked and crumbled)
Salt (to taste)
Black pepper (to taste)
1/2 teaspoon smoked paprika
2-3 green onions (sliced)

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Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, combine the cream cheese, half of the green onions, and ranch seasoning. Mix until smooth and set aside.
Grease a 9×13-inch baking dish and place the pounded chicken breasts in the dish.
Season the chicken with salt, black pepper, and smoked paprika.
Top each chicken breast with 2 tablespoons of the cream cheese mixture, spreading it evenly.
Bake the chicken in the oven for 12 minutes.
Remove the chicken from the oven and evenly distribute the shredded cheese and crumbled bacon over each breast.
Return the chicken to the oven and bake for an additional 10-15 minutes or until the internal temperature reaches 165°F (75°C).
Remove from the oven and garnish with the remaining green onions before serving.

Notes

You can use chicken thighs instead of chicken breasts for a juicier result.
Pre-cook the bacon ahead of time for added convenience.
Feel free to swap the cheddar cheese with pepper jack or a cheese blend of your choice.
This dish can be made ahead of time and baked when you’re ready to serve.
To store leftovers, refrigerate in an airtight container for up to 3-5 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 448 kcal
Sugar: 1g
Sodium: 1025mg
Fat: 31g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 35g
Cholesterol: 115mg