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a small serving of crack chicken in a red baking dish.
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4.88 from 16 votes

Small Crack Chicken

Rich and creamy crack chicken made with tender chicken, crispy bacon, melted cheese, and a homemade ranch-style seasoning. Perfectly portioned for one or two.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American
Keyword: baked crack chicken, crack chicken, oven baked crack chicken
Servings: 2 servings
Author: Joanie Zisk

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
US - Metric

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 5x5-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 5x5-inch baking dish bakes evenly and gives the perfect portion.
  • Adjust Herbs: Add more or less to suit your taste.
If doubling this recipe, use two 5x5-inch baking dishes, a 6x8-inch baking dish, or a 7x7-inch baking dish.

Nutrition

Serving: 2servings | Calories: 511kcal | Carbohydrates: 5g | Protein: 31g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 145mg | Sodium: 579mg | Potassium: 346mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 1003IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 0.4mg

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