Baked Crack Chicken Breasts

If you're searching for a simple yet incredibly flavorful chicken recipe, look no further than these Baked Crack Chicken Breasts. This dish is your secret weapon for busy weeknights, delivering maximum taste with minimal effort, making it a truly indispensable addition to your recipe repertoire.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Bacon Added Time 5

Total Time 40

Servings: 4 chicken breasts

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless, skinless chicken breasts about 3-4 medium breasts
8 ounces cream cheese softened
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
to taste salt
to taste freshly ground black pepper
1 cup shredded cheddar cheese or a cheddar blend
4-6 slices cooked bacon crumbled

Equipment

9x13-inch baking dish
Medium Bowl

Method

Begin by preheating your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of butter.
Trim any excess fat from the chicken breasts. If your chicken breasts are very thick, you can pound them slightly to an even thickness. This helps them cook more uniformly. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
to taste salt, to taste freshly ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1.5 lbs boneless, skinless chicken breasts
In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and well combined. This creates the luscious base for our "crack" topping.
8 ounces cream cheese, 1/2 cup sour cream, 1/4 cup mayonnaise
Evenly spread the cream cheese mixture over the seasoned chicken breasts in the prepared baking dish, ensuring each piece is well-coated.
1.5 lbs boneless, skinless chicken breasts, 8 ounces cream cheese, 1/2 cup sour cream, 1/4 cup mayonnaise
Sprinkle the shredded cheddar cheese evenly over the cream cheese mixture on top of each chicken breast.
1 cup shredded cheddar cheese, 1.5 lbs boneless, skinless chicken breasts, 8 ounces cream cheese, 1/2 cup sour cream, 1/4 cup mayonnaise
Place the baking dish in the preheated oven. Bake for 25-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cheese should be melted and bubbly, with a slightly golden hue.
During the last 5 minutes of baking, or immediately after removing from the oven, sprinkle the crumbled cooked bacon over the top of the chicken. This adds that irresistible salty crunch.
4-6 slices cooked bacon
Let the Baked Crack Chicken Breasts rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Serve hot.

Notes

Allow the cooked chicken to cool completely before storing. Stored in the refrigerator, Baked Crack Chicken Breasts will stay fresh for up to 3-4 days. For longer storage, wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen Baked Crack Chicken Breasts can be kept for up to 2-3 months. Reheat refrigerated portions in an oven-safe dish at 350°F (175°C) for about 15-20 minutes, or until heated through. Gently reheat in a skillet over medium-low heat, adding a splash of water or broth if needed. For frozen portions, thaw in the refrigerator overnight before reheating.