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This small crack chicken is rich, creamy, and loaded with tender chicken, bacon, and melted cheese. It’s easy to make and perfectly portioned for one or two.
Featured Comment
“I’m in love. This was soooo good and I love that it feeds 1-2! Over pasta it’s a true comfort meal and quick & easy with minimal clean up.”
– Lori
Why You’ll Love This Recipe
- Quick Dinner for One or Two: Ready in about 25 minutes, perfect for a fast weeknight meal.
- Creamy and Flavorful: Rich sauce, crispy bacon, and a homemade ranch-style seasoning blend.
- Easy to Customize: Add toppings like green onions, diced tomatoes, or avocado.
- Made from Scratch: No packaged mixes – just fresh, simple ingredients for the best flavor.
Crack Chicken Casserole has become one of my favorites to make because it’s creamy, cheesy, and so full of flavor.
I love how the tender chicken, crispy bacon, and simple seasoning blend come together in a way that feels comforting yet easy enough for any night of the week. Sometimes I use leftover or rotisserie chicken when I want to save time, but I also enjoy cooking the chicken fresh for this dish.
It’s the kind of recipe that works just as well for a weeknight dinner as it does for game day or when I want something a little extra special.
This baked crack chicken uses one boneless, skinless breast or thigh. For more single serving chicken recipes, try my small sheet pan Greek chicken, chicken Parmesan for one, or my single serve chicken tacos recipe.
Ingredients
If you have any ingredients leftover from this small batch crack chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken Breast: One 4 to 5-ounce boneless, skinless chicken breast or thigh. Leftover chicken can be used in recipes like small chicken and rice casserole, chicken tagine for one, baked buffalo chicken tenders, or my cashew chicken recipe for one.
- Low Sodium Chicken Broth: Gives you control over salt levels. If using regular broth, reduce added salt. Leftover broth works well in soup recipes for one like zuppa Toscana soup for one, single serving potato soup, and my single serve chicken stew recipe.
- Heavy Cream: : Creates a creamy texture that thickens as it cooks. Substitute with half-and-half for a lighter version. Extra cream can be used in crustless quiche Lorraine for one, single serve cheesy baked eggs, creamy vegetable soup for one or my mini French silk pie recipe.
- Cream Cheese: Builds the rich, creamy base of the sauce. Leftovers are great for small batch jalapeño poppers, small batch cheesecake bars, or my small batch oreo balls recipe.
- Cheddar Cheese: Freshly shredded cheddar melts best. Use leftovers in a small broccoli casserole, small batch cheese fondue, or loaded deviled eggs for one.
- Bacon: Brings crunch and smoky flavor. Leftovers can be used in German potato salad for one, single serve coq au vin, or my lentil stew recipe for one.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This creamy crack chicken recipe is easy to customize. Try one of these tasty variations:
- Spicy: Add red pepper flakes or chopped jalapeños.
- Herb: Stir in fresh basil, thyme, or rosemary.
- Cheese Swap: Use mozzarella for stretch, Gouda for smokiness, or blue cheese for bold flavor.
- Bacon-Free: Skip the bacon and add smoked paprika for a smoky taste.
- Mushroom: Sauté 1/4 cup sliced mushrooms and mix them in.
- Vegetable: Add spinach, bell peppers, or sun-dried tomatoes for extra color and nutrition.
How To Make Baked Crack Chicken
These photos and instructions help you visualize how to make this small batch crack chicken casserole. See the recipe box below for ingredient amounts and full recipe instructions.
Note: These instructions include cooking the chicken, but you can also use leftover cooked chicken or rotisserie chicken. If using pre-cooked chicken, skip to Step 4.
- Cook the Chicken: Heat 1/2 tablespoon olive oil in a 10-inch skillet over medium-high heat. Season the chicken with salt and black pepper. Cook for 2 minutes per side, then remove from the skillet. The chicken does not need to be fully cooked yet.
- Sauté Onions and Garlic: Add the remaining olive oil to the skillet. Sauté the onions for 1 minute until translucent, then stir in the garlic and cook for 30 seconds.
- Make the Sauce: Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and simmer for 1 minute. Remove from heat and stir in cream cheese, parsley, dill, garlic powder, onion powder, and the remaining salt until smooth.
- Add Chicken, Cheese, and Bacon: Return the chicken (or add cooked chicken now), half of the shredded cheese, and the bacon to the skillet. Stir to combine.
- Assemble the Casserole: Lightly butter a 5×5-inch baking dish and spread the mixture evenly inside. Top with the remaining cheese. Cover with foil. (Tip: Place the baking dish on a rimmed baking sheet to catch spills.)
- Bake and Serve: Bake covered for 20 minutes. Remove foil, garnish with sliced green onions, and if needed, bake uncovered for 5 more minutes until the cheese is melted. Serve over a bowl of buttered noodles, a single serving of white rice, a small loaf of French bread, or small batch bread rolls.
Expert Tips
- Read First: Review the recipe and Ingredient Notes before starting. Prep ingredients ahead for smoother cooking.
- Even Chicken Pieces: Cut chicken into similar sizes so it cooks evenly.
- Smooth Sauce: Stir cheeses well to avoid lumps.
- Use the Right Dish: A 5×5-inch baking dish bakes evenly and gives the perfect portion.
- Adjust Herbs: Add more or less to suit your taste.
Frequently Asked Questions
It’s a creamy, cheesy baked dish made with chicken, bacon, and a flavorful ranch-style seasoning blend.
Yes, this recipe works with cooked chicken. Just skip the cooking step and add it when combining with the sauce.
Yes, you can assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Store in an airtight container in the fridge for up to 3 days, though it’s best enjoyed fresh.
Reheat in a 350°F oven for about 10-15 minutes or until heated through. If reheating in the microwave, use a microwave-safe dish and heat in short intervals, stirring occasionally.
Yes, just double the ingredient amounts and use a 6×8-inch baking dish, a 7×7 inch baking dish, or two 5×5-inch baking dishes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this mini crack chicken recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Get a Quick Recipe Overview
Small Crack Chicken
Equipment
Ingredients
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt -divided
- ⅛ teaspoon coarsely ground black pepper
- 1 (4 to 5 ounce) boneless, skinless chicken breast -cut into ½ inch pieces
- ¼ cup chopped onions
- 1 clove garlic -minced
- ⅓ cup low sodium chicken broth
- 3 tablespoons heavy cream
- 2 ounces cream cheese
- ½ teaspoon dried parsley flakes
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup shredded cheddar cheese -divided
- 2 strips bacon -cooked and crumbled
- 1 green onion -sliced for topping
Instructions
- Set the oven to 375°F (190°C).
- Heat 1/2 tablespoon olive oil in a 10-inch skillet over medium-high heat. Season the chicken with salt and black pepper. Cook for 2 minutes per side, then remove from the skillet. The chicken does not need to be fully cooked yet.
- Add the remaining olive oil to the skillet. Sauté the onions for 1 minute until translucent, then stir in the garlic and cook for 30 seconds.
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream and simmer for 1 minute.
- Remove from heat and stir in cream cheese, parsley, dill, garlic powder, onion powder, and the remaining salt until smooth.
- Return the chicken, half of the shredded cheese, and the bacon to the skillet. Stir to combine.
- Lightly butter a 5×5-inch baking dish and spread the mixture evenly inside. Top with the remaining cheese. Cover with foil. (Tip: Place the baking dish on a rimmed baking sheet to catch spills.)
- Bake covered for 20 minutes. Remove foil, garnish with sliced green onions, and if needed, bake uncovered for 5 more minutes until the cheese is melted. Serve over noodles, rice, or with French bread.
Notes
- Read First: Review the recipe and Ingredient Notes before starting. Prep ingredients ahead for smoother cooking.
- Even Chicken Pieces: Cut chicken into similar sizes so it cooks evenly.
- Smooth Sauce: Stir cheeses well to avoid lumps.
- Use the Right Dish: A 5×5-inch baking dish bakes evenly and gives the perfect portion.
- Adjust Herbs: Add more or less to suit your taste.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
OMG….This is sooooo good. I didn’t have any dill, so I used basil. It came together very easy and quick; I was able to clear up the dishes while it baked. I’ll be making it again, for sure. Thank you for providing this website! As a 73 year old, I still love to cook, but most recipes make 4-6 servings, way too much for me.
I’m so glad you enjoyed it. Using basil instead of dill is a nice swap, and I love hearing that it came together easily for you. It means a lot to know the recipes are helping you enjoy cooking without ending up with too much food. Thank you for sharing this.