This baked chicken crack recipe is positively crave-worthy and so easy to make.
Shredded chicken is baked in a seasoned cream cheese sauce and topped with melty cheddar cheese, bacon bits, and green onions for the perfect low-carb dish.
Crave-Worthy Chicken Crack
- Flavor: Creamy, savory, and flavorful keto crack chicken is slightly tangy with a hint of spice.
- Prep note: Prep this oven-baked chicken crack recipe in advance and serve it hot or cold.
- Budget tip: Use store-brand cream cheese and cheddar to save money, and stock up on items when on sale.
- Time-Saving Tip: Use rotisserie chicken and mix directly with the seasoning and cream cheese.
- Serving suggestions: Serve as a main dish over cauliflower rice, in lettuce wraps, as a spread, or as a dip with veggies.
Ingredients
Chicken: Use boneless chicken breasts with or without the skin. Cutlets or single-portion thighs can also be used. This is a great way to use leftover shredded chicken or even ground beef.
Sauce: The cheesy sauce is what makes this dish so crave-worthy. Use full-fat cream cheese and cheddar. Stir in some blue cheese, Cotija, or Swiss for a new pop of flavor. Fire up the sauce and stir in some zesty southwest seasoning, or Buffalo sauce.
Variations for Every Craving
Stir in some sliced black olives, chopped spinach, kale, or chopped broccoli or cauliflower florets. Make more cheese sauce by mixing in some heavy whipping cream so the dish stays extra creamy. Make it spicy and add in some sliced jalapenos or green chilis.
How To Make Crack Chicken
- Place seasoned chicken breasts in a casserole dish (full recipe below).
- Add water and vinegar, cover, and bake for 20 minutes.
- Blend cream cheese with seasonings, pour over chicken, cover and bake.
- Shred chicken and top with bacon, cheddar cheese, and green onions.
- Broil until the cheese is melted.
Secrets for Success
For the best results, start with room-temperature cream cheese for quicker blending. If time permits, grate the cheddar from a block since packed shredded cheese contains anti-caking agents that prohibit the best melting qualities.
Creamy Chicken Crack Leftovers
Keep leftover baked chicken crack in a covered container in the refrigerator for up to 3 days or freeze in zippered bags for up to two months. Thaw overnight in the refrigerator and reheat in the microwave or cover with foil and reheat in the oven. Add leftovers to keto Buffalo chicken dip, or salsa chicken and create a whole new meal.
More Creamy Chicken Favorites
Did you enjoy this Baked Chicken Crack Recipe? Leave a comment and rating below.
Crack Chicken Casserole
Equipment
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 ½ pounds chicken breast
- 1 tablespoon dried chives
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ¾ teaspoon dried dill
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 1 ½ tablespoons apple cider vinegar
- ¼ cup water
- 8 ounces cream cheese cut into cubes
- 4 slices bacon cooked crisp and crumbled
- 1 ½ cup shredded cheddar
- 1 green onion thinly sliced
Instructions
- Preheat oven to 400°F. Cover the bottom of a 9×13 baking dish with a small layer of olive oil.
- Lay the chicken across the bottom of the dish. Set aside.
- Combine dried chives, garlic powder, onion powder, dried dill, crushed red pepper flakes, black pepper, and salt. Sprinkle half the seasoning mixture on top of the chicken, and reserve the remaining half for later.
- Add apple cider vinegar and water to the baking dish, cover with foil and bake for 20 minutes.
- Stir together the cream cheese and reserved seasoning mix. Remove baking dish from oven and top chicken with cream cheese mixture.
- Cover the dish with foil again and bake for another 20 minutes.
- Remove the dish from the oven and use 2 forks to shred the chicken
- Top the chicken with bacon, cheddar cheese, and green onion.
- Broil for 1-2 minutes or until cheese is melted.
Notes
- For extra cheese sauce add some heavy whipping cream
- Give it a spicy kick with sliced jalapenos or green chilis.
- To keep chicken juicy, cover with foil.
- Try sprinkling crushed pork rinds on top before broiling for an extra crispy topping.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze in a zippered bag with the date labeled on the outside for up to 2 months.
- Thaw in the refrigerator and reheat in the oven covered with foil.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe inspired by The Keto Queens
I just made this recipe and it is really yummy I served it with Brussels Sprouts.
So happy you are enjoying this recipe, Margie!