Crack Chicken Recipe

Introduction

Crack Chicken is an irresistible, creamy, and flavorful dish that’s perfect for a comforting weeknight dinner. With tender chicken breasts combined with bacon, cheese, and herbs, this recipe packs a delicious punch that your whole family will love.

Ingredients

• 4 slices thick cut bacon, diced
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 4 boneless skinless chicken breasts (1 pound total), pounded to ¼-inch thickness
• Salt and freshly ground pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon smoked or sweet paprika
• 4 ounces cream cheese, softened
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried dill weed
• ½ teaspoon dried chives
• 4 ounces shredded cheddar cheese (white or yellow, or a mix)
• Chopped fresh parsley, for garnish
• Sliced green scallions, for garnish

Instructions

1. Step 1: In a large skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and drain on paper towels, leaving the bacon fat in the skillet.
2. Step 2: Add the vegetable oil and butter to the skillet with the bacon fat. Once melted and hot, season the chicken breasts with salt, pepper, garlic powder, and paprika. Cook the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove chicken and set aside.
3. Step 3: Lower the heat and add the softened cream cheese, garlic powder, onion powder, dill weed, and chives to the skillet. Stir until smooth and creamy, scraping any flavorful bits from the pan.
4. Step 4: Return the chicken to the skillet and spoon the creamy sauce over each piece. Sprinkle the cooked bacon evenly over the chicken, followed by the shredded cheddar cheese. Cover the skillet briefly to let the cheese melt, about 2-3 minutes.
5. Step 5: Garnish with chopped fresh parsley and sliced green scallions before serving. Enjoy your creamy, savory crack chicken!

Tips & Variations

• Use smoked paprika for a deeper smoky flavor or sweet paprika for a milder taste.
• For extra richness, add a splash of heavy cream when making the sauce.
• Swap cheddar with Monterey Jack or mozzarella for a different cheese twist.
• Serve over rice, pasta, or steamed vegetables to make a complete meal.

Storage

Store leftover Crack Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well for this recipe and offer a juicier, more flavorful alternative. Adjust cooking time accordingly until thighs are cooked through.

Is this recipe freezer-friendly?

While you can freeze cooked Crack Chicken, the cream cheese sauce may separate slightly upon thawing. It’s best to freeze cooked chicken separately and add the sauce fresh when reheating.

Crack Chicken Recipe

Print Recipe

★★★★★

4.5 from 754 reviews

This Crack Chicken recipe is a creamy, flavorful dish featuring tender pounded chicken breasts cooked with crispy bacon, a savory blend of spices, and a rich cheese sauce made from cream cheese and cheddar. It’s topped with fresh parsley and scallions for a burst of freshness, perfect for a comforting dinner.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein and Meat

• 4 slices thick cut bacon, diced
• 4 (1-pound total) boneless skinless chicken breasts, pounded to ¼-inch thickness

Cooking Fats

• 1 tablespoon vegetable oil
• 1 tablespoon butter

Seasonings

• Salt, to taste
• Fresh ground pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon smoked or sweet paprika

Cheese Mixture

• 4 ounces cream cheese, softened
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried dill weed
• ½ teaspoon dried chives
• 4 ounces shredded cheddar cheese (white or yellow)

Garnishes

• Chopped fresh parsley
• Sliced green scallions

Instructions

1. Prepare the bacon and cheese mixture. Dice the thick cut bacon and cook it in a skillet over medium heat until crispy. Remove bacon and set aside, reserving the rendered fat in the pan. In a bowl, mix softened cream cheese, garlic powder, onion powder, dried dill weed, dried chives, and shredded cheddar cheese until well combined.
2. Season the chicken breasts. Pound the chicken breasts to an even ¼-inch thickness for even cooking. Season both sides with salt, fresh ground pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked or sweet paprika.
3. Cook the chicken breasts. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in the skillet with the reserved bacon fat over medium heat. Once hot, add the chicken breasts. Cook each side for about 4-5 minutes until golden brown and cooked through, internal temperature reaching 165°F (74°C). Remove chicken from skillet and keep warm.
4. Combine chicken with cheese mixture and bacon. Reduce heat to low. Return chicken to skillet, spread the cream cheese and cheddar mixture evenly on top of each breast. Sprinkle the crispy bacon pieces over the cheese mixture. Cover the skillet with a lid and cook gently for 3-4 minutes until the cheese has melted and everything is warmed through.
5. Garnish and serve. Remove the lid and sprinkle with chopped fresh parsley and sliced green scallions. Serve immediately while hot and creamy.

Notes

• For best results, use thick cut bacon for more texture and flavor.
• Pounding the chicken to ¼-inch thickness helps it cook evenly and quickly.
• You can substitute smoked paprika with sweet paprika if preferred.
• Use a mix of white and yellow cheddar for a balanced flavor and color.
• Leftovers keep well and can be reheated in a skillet or microwave.
• This recipe pairs well with steamed vegetables, rice, or mashed potatoes.

Keywords: crack chicken, creamy chicken recipe, bacon chicken, cheese chicken dish, easy stovetop chicken