Ranch Crack Chicken Stuffed Naan (Print Version)

Golden grilled naan stuffed with ranch chicken, cheddar, and crispy bacon for a satisfying fusion handheld.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • Ready in 35 minutes total, which means dinner happens before the hangry hour hits.
  • The ranch seasoning keeps everything moist and flavorful without drowning it, unlike some chicken dishes that turn into cardboard.
  • Bacon and cheddar make everything taste like comfort, while the grilled naan exterior gets this incredible crispy-chewy contrast.
02 -
  • Don't skip the resting time after grilling or the filling will leak out when you cut; even 60 seconds makes the difference between a clean cut and a mess.
  • If your pan is smoking or the butter is browning too fast, your heat is too high—medium is really the sweet spot, not medium-high.
03 -
  • Use a pastry brush for the garlic butter instead of a knife—it coats more evenly and you'll get that golden, crispy exterior instead of spotty browning.
  • Press gently on the naan while it grills so the cheese makes contact with the hot pan and melts faster, but not so hard that you squeeze the filling out.
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