Ranch Crack Chicken Stuffed Naan (Printable)

Crispy garlic naan stuffed with ranch chicken, cheddar and bacon

# What You'll Need:

→ Ranch Crack Chicken

01 - 2 cups cooked chicken breast, shredded
02 - 1/3 cup ranch dressing
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon dried dill
06 - 1/4 teaspoon black pepper

→ Filling

07 - 1 cup sharp cheddar cheese, shredded
08 - 6 slices cooked bacon, crumbled
09 - 2 tablespoons chopped fresh chives, optional

→ Assembly

10 - 4 large garlic naan
11 - 2 tablespoons unsalted butter, melted
12 - 2 cloves garlic, finely minced
13 - 1/4 teaspoon salt

# Method:

01 - In a mixing bowl, combine the shredded chicken, ranch dressing, garlic powder, onion powder, dried dill, and black pepper. Mix until evenly coated.
02 - Lay out the naan breads. In a small bowl, mix the melted butter with minced garlic and salt. Brush one side of each naan with the garlic butter.
03 - On the unbuttered side of two naan, evenly spread the ranch chicken mixture. Sprinkle with cheddar cheese, bacon bits, and chives if using.
04 - Top each with the remaining naan, buttered side out, to create two large stuffed sandwiches.
05 - Heat a large nonstick skillet or grill pan over medium heat. Place one stuffed naan in the pan and cook for 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted. Repeat with the second stuffed naan.
06 - Let cool slightly, then cut each into wedges. Serve warm.

# Expert Pointers:

01 -
  • It's ready in 35 minutes but tastes like you spent an hour in the kitchen showing off.
  • The crispy-outside, creamy-inside texture hits different when you grill it just right, and people always ask for seconds.
  • Bacon, ranch, and cheese together means nobody's ever disappointed by what's inside.
02 -
  • Don't skip the resting step after grilling or you'll bite into a cheese explosion—it only takes two minutes and it makes the eating experience so much cleaner.
  • Medium heat is non-negotiable because higher temperatures will char the outside before the cheese melts, and you'll end up with a crunchy shell and cold filling inside, which I learned the hard way on my first attempt.
03 -
  • Press down gently with your spatula in the last thirty seconds of cooking each side—this encourages the cheese to melt and creates a better seal so nothing leaks out when you cut into it.
  • Buy pre-crumbled bacon from the store if you're short on time, or cook extra bacon on Sunday so you have it on hand for quick meals all week long.
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