Ranch Crack Chicken Stuffed Naan (Printable Version)

Garlic naan filled with ranch chicken, cheddar, and bacon, grilled to perfection for a savory fusion delight.

# The Ingredients 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, store-bought or homemade

→ For Grilling

09 - 2 tablespoons unsalted butter, softened

# Step-by-Step Instructions:

01 - In a mixing bowl, combine shredded chicken, ranch dressing, garlic powder, black pepper, smoked paprika, and bacon bits. Mix thoroughly until all components are evenly coated.
02 - Lay out the naan breads. Spread the chicken mixture evenly on one half of each naan, then 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 generously with softened butter.
05 - Heat a large skillet or grill pan over medium heat. Cook each stuffed naan for 2 to 3 minutes per side, pressing gently, until golden brown and the cheese is completely melted.
06 - Remove from heat and let cool slightly. Cut into wedges and serve warm.

# Additional Tips::

01 -
  • It comes together in less time than ordering takeout and tastes like you planned it all week.
  • The garlic naan gets crispy on the outside while staying pillowy enough to hold all that cheesy, ranch loaded chicken without falling apart.
  • You can use up leftover chicken, rotisserie, or even meal prep protein and it still feels like a treat.
  • Kids and adults both demolish these, which means one dinner that actually makes everyone happy.
02 -
  • Do not skip the butter on the outside or your naan will taste flat and pale instead of crispy and golden.
  • If your skillet is too hot, the outside will burn before the cheese melts, so keep it at medium and be patient.
  • Press gently while grilling so the naan stays sealed but does not squish out all the filling.
03 -
  • Use day old naan if you have it because it is sturdier and less likely to tear when you fold and flip it.
  • If you are feeding a crowd, assemble them ahead and grill them right before serving so they come out hot and crispy.
  • A cast iron skillet gives you the best crispy crust, but any heavy bottomed pan works if you do not crank the heat too high.
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