Ranch Crack Chicken Stuffed Naan (Printable Version)

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

# The Ingredients 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

→ Assembly

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

# Step-by-Step Instructions:

01 - In a mixing bowl, combine shredded chicken, ranch dressing, garlic powder, onion powder, dried dill, and black pepper. Mix thoroughly 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 cheddar cheese, crumbled bacon bits, and fresh chives.
04 - Top each filled naan with remaining naan, buttered side facing outward, creating 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 3-4 minutes per side, pressing gently, until golden brown and cheese melts. Repeat with second naan.
06 - Let cool slightly, then cut each sandwich into wedges. Serve warm.

# Additional Tips::

01 -
  • It feels indulgent and fancy but comes together faster than ordering takeout.
  • The garlic butter on the naan creates a golden crust that crackles when you bite into it.
  • Leftovers reheat beautifully in a skillet without getting soggy.
  • Kids and adults both devour it, no complaints, no leftovers.
02 -
  • If your skillet is too hot, the naan will burn before the cheese melts, medium heat is your friend.
  • Press gently while grilling, too much pressure squeezes out the filling and makes a mess.
  • Let them rest for a minute after cooking so the cheese sets slightly and doesn't ooze everywhere when you cut.
03 -
  • Use a cast iron skillet if you have one, it gives the naan an even, restaurant quality char.
  • Shred your own cheese instead of buying pre-shredded, it melts better and tastes fresher.
  • If the naan is too large for your skillet, cut each stuffed sandwich in half and grill in batches.
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