If you’re on a keto journey and constantly craving something rich, creamy, and packed with flavor, then let me introduce you to your new favorite dinner; Keto Crack Chicken. This dish has everything you could ever want: juicy bites of chicken, smoky bacon, melty cheddar cheese, and a creamy ranch-seasoned sauce that pulls it all together.
The best part? It all comes together in one pan. Yep, this is a true weeknight hero minimal ingredients, minimal cleanup, and maximum flavor. Whether you’re feeding picky eaters, hungry teens, or just yourself after a long day, this recipe is a guaranteed hit.
Why Is It Called “Crack” Chicken?
No, there’s nothing illegal in here just dangerously good flavors that make it almost impossible to stop eating. The combination of cream cheese, ranch seasoning, bacon, and cheddar is simply addictive. It’s the kind of recipe that gets rave reviews every time it hits the table.
Plus, it’s naturally low in carbs and high in protein, making it perfect for keto dieters or anyone wanting a more wholesome, satisfying meal without the heavy carbs.
What to Serve with Keto Crack Chicken
This creamy chicken dish is super versatile. Here are some low-carb serving ideas:
- Over cauliflower rice (our favorite!)
- With steamed broccoli or green beans
- Stuffed inside a keto chaffle or low carb tortilla
- Just enjoy it straight from the skillet with a spoon, no judgment!
Can You Make It Ahead?
Absolutely! Keto Crack Chicken is a great option for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well just reheat gently over low heat to keep the sauce creamy.
Ingredients You’ll Need
To make this creamy and cheesy Keto Crack Chicken, here’s what you’ll want to gather:
- Chicken breasts – Boneless and skinless, about 1.5 pounds. You can also use thighs if you prefer darker meat.
- Cream cheese – One block (8 ounces), softened so it melts easily into the sauce.
- Cheddar cheese – Shredded sharp cheddar gives it that bold cheesy kick.
- Bacon – Cooked and crumbled. You’ll want it nice and crispy!
- Ranch seasoning – You can use a store-bought packet or make your own blend for better control over the salt.
- Heavy cream – Just a splash helps loosen the sauce and makes it extra rich.
- Garlic powder & onion powder – For extra depth of flavor.
- Salt and pepper – To taste.
- Green onions or fresh parsley – Totally optional, but great for a pop of color and freshness at the end.
How to Make Keto Crack Chicken (Step by Step)
This recipe is super easy and comes together in under 30 minutes. Here’s how to make it:
1Start with the bacon. Cook your bacon in a large skillet over medium heat until it’s crispy. Once done, transfer it to a paper towel-lined plate to drain, but leave some of the bacon grease in the pan for extra flavor.
2Cook the chicken. Season your chicken breasts with salt, pepper, garlic powder, and onion powder. Add them to the same skillet and cook until golden brown and cooked through—about 5–7 minutes per side depending on thickness. Remove and set aside.
3Make the creamy ranch sauce. In the same skillet, lower the heat and add the softened cream cheese and a splash of heavy cream. Stir until melted and smooth, then mix in the ranch seasoning.
4Add the cheesy goodness. Stir in the shredded cheddar cheese until it’s completely melted and the sauce is velvety smooth.
5Bring it all together. Slice or shred the cooked chicken and return it to the skillet. Toss it in the creamy sauce until well-coated. Then, sprinkle in the crispy bacon bits and give it one final stir.
6Garnish and serve. Top with chopped green onions or parsley if desired. Serve it hot over cauliflower rice, steamed veggies, or just eat it straight with a fork, so satisfying!
Keto Crack Chicken
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil optional, if needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 6 slices bacon cooked and crumbled
- 8 ounces cream cheese softened
- 1/4 cup heavy cream
- 1 ounce ranch seasoning mix store-bought or homemade
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green onions or parsley optional, for garnish
Instructions
- In a large skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving about a tablespoon of bacon grease in the pan.
- Season chicken breasts with garlic powder, onion powder, salt, and pepper. Cook in the same skillet until golden and fully cooked, about 5–7 minutes per side. Remove and slice or shred the chicken.
- Lower the heat, then add the cream cheese and heavy cream to the skillet. Stir until the mixture becomes smooth and creamy.
- Add ranch seasoning and shredded cheddar cheese. Stir until the cheese melts into the sauce.
- Return the cooked chicken to the skillet. Mix well to coat the chicken in the sauce.
- Add the crumbled bacon and stir everything together.
- Garnish with chopped green onions or parsley if desired. Serve hot over cauliflower rice or steamed veggies.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat.
- This dish is perfect for meal prep and can be refrigerated for up to 3 days.
- Want a spicy kick? Add a pinch of red pepper flakes or diced jalapeños.
