Ranch Crack Chicken Stuffed Naan (Print View)

Crispy naan stuffed with ranch chicken, bacon, and melted cheddar, grilled to golden perfection.

# Components:

→ 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

# Directions:

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 -
  • Crowd-Pleaser: The classic combination of ranch, bacon, and cheddar is always a hit with kids and adults alike.
  • Quick Prep: Using store-bought garlic naan and pre-cooked chicken makes this a perfect 40-minute weeknight meal.
  • Satisfying Texture: The contrast between the crispy, buttered exterior and the melted, savory center is perfection.
02 -
  • Don't Overfill: Be careful not to overstuff the naan so that it can be folded and flipped easily in the pan.
  • Room Temp Butter: Using softened butter ensures a thin, even coat which results in a perfectly uniform golden-brown crust.
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