Ranch Crack Chicken Stuffed Naan (Printable version)

Golden grilled naan filled with creamy ranch chicken, melted cheddar, and bacon

# What you 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

→ Assembly

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

# Steps to follow:

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.
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 3-4 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 tips:

01 -
  • It comes together in under 40 minutes, which means you can satisfy a serious craving without spending your whole evening cooking.
  • The combination of creamy ranch, crispy bacon, and melted cheddar creates this addictive flavor bomb that tastes way more complicated than it actually is.
  • You can prep the chicken mixture ahead of time and assemble everything right before grilling, making it perfect for quick weeknight dinners or casual entertaining.
02 -
  • Don't skip pressing the naan gently while it grills—this helps the cheese melt evenly and creates better contact with the pan for that golden crust, rather than leaving it untouched and hoping for the best.
  • If your pan is too hot, the outside will brown before the cheese inside has time to melt, so medium heat is genuinely the sweet spot here, even though it feels like you should crank it higher.
03 -
  • Shredding your own cooked chicken gives you way better texture than pre-shredded, but rotisserie chicken is genuinely the move if you want convenience and actual flavor depth.
  • The key to cheese that melts perfectly is pressing gently with your spatula while grilling—it creates contact with the pan that helps everything melt evenly instead of just the top layer getting warm.
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