Ranch Crack Chicken Stuffed Naan (Printable Version)

Garlic naan stuffed with ranch chicken, cheddar, and bacon, grilled until crispy and golden.

# 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

# Cooking Steps:

01 - In a mixing bowl, combine shredded chicken, ranch dressing, garlic powder, onion powder, dried dill, and black pepper. Mix until evenly coated.
02 - Lay out naan breads. In a small bowl, mix melted butter with minced garlic and salt. Brush one side of each naan with the garlic butter mixture.
03 - On the unbuttered side of two naan, evenly spread the ranch chicken mixture. Sprinkle with shredded cheddar cheese, crumbled bacon bits, and chives if desired.
04 - Top each filled naan with remaining naan, buttered side facing outward, 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 fully melted. Repeat with remaining stuffed naan.
06 - Allow to cool slightly, then cut each sandwich into wedges. Serve while warm.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you spent hours in the kitchen.
  • The crispy edges, melted cheese, and creamy ranch chicken filling hit that perfect balance between comforting and indulgent.
  • One pan, minimal cleanup, and it works for weeknight dinners or casual game day hangs.
02 -
  • Don't rush the cooking temperature—medium heat is your friend here, because a too-hot pan will char the outside before the cheese melts inside.
  • Fresh minced garlic in the butter makes an enormous difference compared to garlic powder; it creates that aromatic, golden exterior that people notice immediately.
03 -
  • Make the ranch chicken mixture ahead of time and store it in the fridge for up to two days; assembly and grilling takes just minutes when you're ready to eat.
  • For a spicy version, add sliced jalapeños or a pinch of cayenne to the chicken mixture, or layer thin jalapeño slices in the filling before sealing.
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