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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 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!
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.
Joanie, I’m going to have to report you to the DEA. This dish is sooooo good, it’s addictive. The bacon, cheese chicken go so well together with the parsley and Dill seasoning. I did add some chopped up broccoli leaves and sliced mushrooms. Served it on ziti and Oohed and aahed all through the eating. So simple, after blending everything together in my cast iron fry pan I just put that into the oven
You made me smile with this – I’m so glad you enjoyed it! I love the additions of broccoli leaves and mushrooms, and serving it over ziti sounds wonderful.
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.
I didn’t realize Crack Chicken was a “thing” until after I had put this in the oven and did a little research. Based on similar recipes, I added crushed Ritz cracker crumbs for the last 5 minutes of baking. (After all, this wasn’t supposed to be a diet recipe – it’s indulgent.) I served it on rice and it was delicious. I might use a little less dill next time but the herbs were a great scratch component to the usual ranch dressing mix in other recipes for larger quantities. Will definitely make it again.
I’m so happy you enjoyed it!
Thank you!! Your recipe finder is perfect for trying to avoid left over ingredients going bad. And how to make my own ingredients in small batches eg self rising flour is a game changer for keeping things fresh and saving money. I don’t have food allergies but really need to up my veggie quotient. So keep those recipes coming for making vegetables tasty – you’ll be helping America get healthier too!
We love this feature too! It’s such a great way to make the most of ingredients and reduce waste. I’m so glad you’re finding it useful, and I couldn’t agree more—having small batch staples on hand makes a big difference. I’ll definitely keep the vegetable-focused recipes coming!
Thank you for the simple and delicious recipes. I’m not much of cook. Cooking for one is difficult.
I’m looking forward to not eating the same dish all week.
Thanks
Have not cooked it yet but LOVE the ingredients!!!! One hack is to substitute diced pancetta for bacon. I live alone and do not eat bacon. I can buy a small amount of pancetta and it will last in frig a good while. Also gives a “bacony” flavor. LOVE ONE DISH KITCHEN!!!
Thank you so much – great tip!!
This is a good dish. Maybe a little less dill would be better. I ate it over noodles,, which I rarely eat but it was good. I will probably cook it again & try adjusting the seasonings. It’s way more than one serving so will have it again in a day or so. Thank you for sharing this recipe.
Made the dish last night. Excellent!! It was sooooo good and easy to make. The only thing was, I couldn’t find the temperature to bake it at. I did it at 375 degrees. I have made other recipes from you and have not been disappointed! Thank you so much for the delicious recipes!!!
This is so good I did a double batch so I could take it to work for lunch.
I’m so happy you enjoyed it!
Good recipe.
Thank you!!