Ranch Crack Chicken Stuffed Naan (Printable version)

Crispy grilled naan stuffed with seasoned chicken, cheese, and bacon for a savory handheld meal.

# What you need:

→ Chicken Filling

01 - 2 cups cooked chicken breast, shredded
02 - 3 tablespoons ranch dressing
03 - 1/2 teaspoon garlic powder
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon smoked paprika
06 - 1/2 cup cooked bacon bits, approximately 6 slices

→ Cheese

07 - 1 1/2 cups shredded cheddar cheese

→ Naan

08 - 4 large garlic naan breads, store-bought or homemade

→ For Grilling

09 - 2 tablespoons unsalted butter, softened

# Steps to follow:

01 - In a mixing bowl, combine shredded chicken, ranch dressing, garlic powder, black pepper, smoked paprika, and bacon bits. Mix until chicken is evenly coated.
02 - Lay out naan breads. Spread chicken mixture evenly over one half of each naan. Top with shredded cheddar cheese.
03 - Fold each naan over to create a half-moon shape, pressing gently to seal the edges.
04 - Brush the outside of each stuffed naan with softened butter.
05 - Heat a large skillet or grill pan over medium heat. Cook each stuffed naan 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
06 - Remove from heat and let cool slightly. Cut into wedges and serve warm.

# Expert tips:

01 -
  • It tastes like indulgent pub food but comes together in under 40 minutes with minimal effort.
  • The crispy-outside-melty-inside texture keeps people coming back for more.
  • You can prep the filling ahead and just grill when hunger strikes.
02 -
  • Don't skip the medium heat setting; high heat will char the outside before the cheese melts, leaving you with a crispy shell and cold filling.
  • If your naan is straight from the fridge, let it sit at room temperature for a few minutes so it's easier to fold without cracking.
03 -
  • Make the filling ahead of time and store it in the fridge for up to two days, so assembly and grilling takes just minutes when you need dinner fast.
  • If you want extra indulgence, add a thin schmear of cream cheese on the naan before spreading the chicken filling for an even richer texture.
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