Ranch Chicken With Cream Cheese is an unusual and delicious dish that only takes a few minutes to prepare. The combination of creamy ranch dressing and chicken breast is simply delectable with a hint of garlic that you can’t help but love. Ranch Chicken With Cream Cheese is an unusual twist on the classic chicken recipe. However, I’m confident that this easy to make treat will quickly become one of your favorites.
Ranch Cream Cheese Chicken (Crack Chicken)
This ranch cream cheese chicken recipe has an irresistible topping with bacon and melty cheddar cheese that’s baked to perfection!
You may also like my Bacon Ranch Tortellini, Chicken Bacon Ranch Soup, or Chicken Bacon Ranch Pasta.
Why you’ll love it
When you combine tender chicken, two kinds of cheese, ranch, and bacon, the resulting flavors are something special. It’s probably why this recipe is considered so addictive. I’m not crazy about it being called crack chicken, but it is what it is. 😉 In any case, this bacon ranch chicken is a great weeknight option since it’s simple to prepare and has very few ingredients with a huge flavor payoff!
I’m a big fan of skillet-to-oven recipes. The chicken is pan fried until juicy and golden, and it just goes seamlessly into the oven, making the best hot and bubbly cheese topping. This recipe also happens to work for the keto diet since it’s low carb.
Ingredients for it
- Bacon – it’s easiest to cut into small pieces quickly with kitchen shears
- Chicken – we’re using chicken breasts here
- Garlic powder and pepper – these seasonings infuse flavor right into the chicken
- Cream cheese – full fat Philly is my go-to variety
- Ranch seasoning – for that signature ranch flavor! I use Hidden Valley. If you’re watching your sodium intake, you can always make your own homemade ranch seasoning to control the salt.
- Scallions – these mild green onions bring a pop of freshness
How to make crack chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a skillet, fry the bacon pieces until crispy, and then transfer to a plate, leaving 2 tablespoons of the bacon fat. Sear the chicken for 5 minutes per side.
Meanwhile, add the cream cheese, scallions, ranch seasoning, and half of the bacon to a mixing bowl. Combine with a spoon until smooth.
Spread the cream cheese mixture on top of each piece of chicken, followed by the cheddar cheese.
Top with the rest of the bacon, and bake for 20 minutes or until cooked through!
Can this be made lighter?
- Sure! Use only half the amount of cream cheese and 2 large chicken breasts, and cut them in half lengthwise so you have 4 thinner cutlets.
- You could also use less bacon if you absolutely need to. Just make sure there’s enough that the fat left over is enough to sear the chicken in. I’d recommend at least 3 strips.
Tips for success
- I suggest using an oven-proof skillet for this recipe, but you can use a regular skillet and transfer everything to a baking dish for the oven step if you prefer.
- The recipe will go much smoother if you let the cream cheese soften up first. You can leave it on the counter for an hour, or microwave it until soft.
- If you happen to have some cooked bacon on hand, you can skip the chicken searing step if you wish (like just add it raw straight to a baking dish), but timing will need to be increased to compensate for not searing it in the skillet first.
- Chicken is done when an instant read meat thermometer shows 165F in the thickest part. Its temperature will continue to rise while resting, so if it’s over 160F, you can take it out of the oven and let it rest for 5 minutes or so before eating it.
What to serve with it
- White rice is a simple way to make it a meal. Mashed potatoes would be good too!
- As mentioned above, this is low carb, so it works just fine on its own.
- I also like pairing it with a simple green salad with this creamy balsamic dressing.
Leftovers and storage
- Leftovers will keep in the fridge for 3-4 days in a covered container.
- The best way to reheat it is in the oven so the cheese gets melty again.
- I don’t recommend freezing leftovers since dairy can get a strange texture after thawing.
CROCK POT CREAM CHEESE RANCH CHICKEN
- 4boneless skinless chicken breasts
- 2tablespoons butter, melted
- 1(10 3/4 ounce) can cream of chicken soup
- 8ounces cream cheese, cubed
- 1⁄2cup chicken broth
- 1(1 ounce) package hidden valley ranch dressing mix
- 1⁄4teaspoon minced garlic
- 1dash paprika
- 1⁄8teaspoon dried oregano
- 1⁄4teaspoon dried parsley flakes
- Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
- Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
- Drizzle chicken breasts with 1 tablespoons melted butter.
- Cover and cook on Low for 4 hours.
- Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
- Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
- Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
- Serve over buttered egg noddles.
CREAMY RANCH CHICKEN (CROCK POT OR OVEN)
Today I am sharing another tried and true chicken recipe that was a huge hit with my family, Creamy Ranch Chicken – also known as Cream Cheese Ranch Chicken.
CREAMY RANCH CHICKEN (CROCK POT OR OVEN)
This super easy Creamy Ranch Chicken recipe can be made in the slow cooker or oven! A comfort food meal the whole family will love, sure to be a big hit and new family favorite!
WHAT YOU NEED TO MAKE CREAMY RANCH CHICKEN
chicken breasts, butter, cream of chicken soup, cream cheese, chicken broth, Hidden Valley Ranch Dressing Mix, minced garlic, paprika, dried oregano and dried parsley flakes
HOW TO MAKE CREAMY RANCH CHICKEN IN THE SLOW COOKER/CROCK POT
Lightly spray slow cooker with non-stick cooking spray. Place chicken in a single layer in cooker. Sprinkle chicken breasts with paprika and dry ranch mix, coating chicken evenly then drizzle 1 tablespoon of butter on top. Cook on low for 4 hours.
In a medium saucepan over medium heat, melt remaining tablespoon of butter then add garlic, sauteing lightly. Next add cream of chicken soup, chicken broth, cream cheese, oregano and parsley – mix well over medium heat until heated through. Pour sauce over chicken breasts and cook an additional 1 1/2 to 2 hours on low.
When ready, serve over rice or egg noodles.
I had every intention of making this in the crock pot, but didn’t get it in the slow cooker in time. I decided to go ahead and bake it in the oven instead. The end result was a fantastic dinner that everyone enjoyed…pure comfort food. I served the chicken and sauce over white rice with a side of steamed broccoli. I highly recommend serving broccoli if you decide to make this dish, the combination is wonderful. The recipe on Food.com recommends serving the chicken and sauce over egg noodles. Our youngest has an egg allergy, so I served it over rice and it was delicious.