Save Experience a flavor explosion with this Ranch Crack Chicken Stuffed Naan. This dish takes juicy shredded chicken, zesty ranch seasoning, and smoky bacon, then stuffs it all inside aromatic garlic naan. It is a perfect savory fusion that is grilled until golden and irresistibly gooey.
Save This recipe is categorized as a medium-difficulty main dish, yielding 4 servings. It is a fantastic option for anyone who loves meat-filled, gluten-rich comfort food with a smoky paprika kick.
Ingredients
- 2 cups cooked chicken breast, shredded
- 3 tbsp ranch dressing
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/2 cup cooked bacon bits (about 6 slices)
- 1 1/2 cups shredded cheddar cheese
- 4 large garlic naan breads (store-bought or homemade)
- 2 tbsp unsalted butter, softened
Instructions
- Step 1
- In a mixing bowl, combine shredded chicken, ranch dressing, garlic powder, black pepper, smoked paprika, and bacon bits. Mix until well coated.
- Step 2
- Lay out the naan breads. On one half of each naan, evenly spread the chicken mixture. Top with shredded cheddar cheese.
- Step 3
- Fold the naan over to create a half-moon shape, pressing gently to seal.
- Step 4
- Brush the outside of each stuffed naan with softened butter.
- Step 5
- Heat a large skillet or grill pan over medium heat. Cook each stuffed naan 2–3 minutes per side, pressing gently, until golden and the cheese is melted.
- Step 6
- Remove from heat, let cool slightly, then cut into wedges. Serve warm.
Zusatztipps für die Zubereitung
For preparation, ensure you have a mixing bowl and a spoon or spatula for the filling. A skillet or grill pan is essential for the golden finish, and a pastry brush helps apply the butter evenly. Always use a sharp knife and cutting board for clean wedges.
Varianten und Anpassungen
If you want a spicy kick, add sliced jalapeños directly to the chicken filling. For those seeking a slightly lighter version, you can substitute the standard bacon with turkey bacon.
Serviervorschläge
Serve these stuffed naans warm with extra ranch on the side for dipping or a fresh side salad. Be aware that this dish contains milk, egg, wheat, soy, and pork; always check labels if using store-bought ingredients.
Save Each serving provides 520 calories, 28g of fat, and a significant 31g of protein, making this Ranch Crack Chicken Stuffed Naan as filling as it is delicious.
Recipe FAQ
- → Can I prepare the chicken filling ahead of time?
Yes, mix the shredded chicken with ranch seasoning and bacon up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to stuff and grill your naan.
- → What's the best way to shred the chicken breast?
Use two forks to pull apart warm, cooked chicken breast against the grain. Warm chicken shreds more easily and absorbs the ranch seasoning better than cold chicken.
- → Can I use homemade naan instead of store-bought?
Absolutely. Homemade garlic naan works beautifully. Just ensure it's cooked through before stuffing, and adjust grilling time slightly since fresh naan may cook faster than packaged varieties.
- → How do I prevent the cheese from leaking during grilling?
Don't overfill the naan, and press the edges firmly to seal. Place the stuffed naan seam-side down first when grilling to help create a seal before flipping.
- → Can I make these vegetarian?
Substitute the chicken with mashed chickpeas or a vegetarian protein alternative, use vegetarian bacon bits, and ensure your ranch dressing is vegetarian-friendly.
- → What's the best way to reheat leftovers?
Reheat in a skillet over medium-low heat for 2-3 minutes per side, or place in a 350°F oven for 8-10 minutes. Avoid microwaving as the naan will become chewy rather than crispy.