Ranch Crack Chicken Stuffed Naan

# What You'll 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

→ For Grilling

09 - 2 tablespoons unsalted butter, softened

# Cooking Steps:

01 - In a mixing bowl, combine shredded chicken, ranch dressing, garlic powder, black pepper, smoked paprika, and bacon bits. Mix until well coated.

02 - Lay out the naan breads. On one half of each naan, evenly spread the chicken mixture. Top with shredded cheddar cheese.

03 - Fold the naan over to create a half-moon shape, pressing gently to seal.

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 and the cheese is melted.

06 - Remove from heat, let cool slightly, then cut into wedges. Serve warm.

# Expert Advice:

01 -

You get that crispy-on-the-outside, melty-on-the-inside texture that makes people keep reaching for more.
It's ready in under an hour, perfect for when you're tired but want to impress someone.
Leftovers reheat beautifully, so meal prep actually works here.

02 -

Medium heat is your friend here; too high and the outside burns before the cheese inside melts, which I learned the hard way on my first try.
Softened butter spreads so much better than cold butter, and it crisps the naan evenly rather than leaving greasy patches.

03 -

If your naan is thick, you can butterfly it slightly to create more surface area for filling, which also helps it cook more evenly.
Pressing gently with your spatula while grilling helps the cheese melt faster and the naan crisp up without falling apart.