Oven Baked Creamy Ranch Stuffed Keto Crack Chicken
A creamy ranch and cream cheese stuffed filling topped with melted shredded cheese and crispy bacon that's all keto, low carb and gluten free! Only 3g net carbs per serving in this keto crack chicken baked in the oven.
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Servings: 4 chicken breast
Calories: 541kcal
Ingredients
Crack Chicken
- 2 pounds chicken breast
- 8 ounces cream cheese
- 1 cup shredded cheese
- 6 strips bacon
Ranch Seasoning Mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon dried parsley
Instructions
Prep
- Cut and crisp of bacon, chop and set aside.
- Butterfly chicken breast
- Bring cream cheese to room temperature for easy mixing.
- Split shredded cheese into 1/2 cup portion
Cook
- Preheat oven to 400°F
- In a bowl combine cream cheese, 1/2 cup shredded cheese and ranch seasoning mix together.
- Season chicken breast with salt and pepper on both sides.
- Since you have split the chicken breast, on one side add the cream cheese mix you just made. Fold the other side over and secure with toothpicks. Note: If any cream cheese is left spread it over the top of the chicken after frying but before adding the cheese and bacon on top.
- In a heated frying pan on medium/high heat sear both sides of chicken breast. Just sear them for color don't try to cook them through.
- Place the chicken breast in a pan and cover with 1/2 cup of cheese and chopped bacon. Place in oven uncovered for 20 minutes.
- Remove chicken, chick for doneness and allow to cool. Garnish with scallions and extra bacon.
Nutrition
Serving: 1chicken breast | Calories: 541kcal | Carbohydrates: 3.2g | Protein: 51.2g | Fat: 34.8g | Saturated Fat: 19.2g | Trans Fat: 0.7g | Cholesterol: 189.9mg | Sodium: 711.7mg | Fiber: 1g | Sugar: 2.1g
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