chicken breasts recipe

Instant Pot Crack Chicken is the delicious combination of chicken breasts, cream cheese, crispy bacon, and ranch seasoning mix, all cooked together to create a creamy, cheesy, and one incredibly awesome meal.

Instant Pot Crack Chicken

thick cut bacon, (diced)

olive oil

chicken breasts

paprika

garlic powder

salt and fresh ground pepper, (to taste)

cream cheese, (room temperature)

onion powder

dill weed

chives

salt and fresh ground pepper, to taste

chicken broth

parsley

green scallions

Press the "Sauté" button on the Instant Pot and wait for it to heat up.

Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.

Heat olive oil in the Instant Pot.

Season chicken with paprika, garlic powder, salt, and pepper.

Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.

In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.

On the Instant Pot press "Cancel" to stop sautéing.

Add cream cheese mixture to the Instant Pot.

Pour in the chicken broth.

Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.

Remove lid and transfer chicken to a cutting board to shred it.

Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.

Top with previously prepared bacon, fresh parsley, and scallions.

Serve.

https://www.youtube.com/watch?v=5-b29H2Axs0

Instant Pot Crack Chicken is a delicious combination of chicken breasts, cream cheese, crispy bacon, and ranch seasoning mix, all cooked together to create a creamy, cheesy, and incredibly awesome meal. This creamy crack chicken in the Instant Pot makes an easy low carb, Keto dinner that you’ll go back to again & again. 
RECIPE HERE: https://diethood.com/instant-pot-crack-chicken-recipe/

INGREDIENTS

4 slices thick cut bacon, diced

FOR THE CHICKEN BREASTS
1 tablespoon olive oil
1 pound boneless skinless chicken breasts
1/2 teaspoon paprika
1/2 teaspoon garlic powder
salt and fresh ground pepper, to taste

FOR THE CREAM CHEESE + RANCH SEASONING MIX

8 ounces cream cheese, room temperature
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill weed
1/2 teaspoon dried chives
salt and fresh ground pepper, to taste
1 cup low sodium chicken broth

FOR GARNISH
chopped fresh parsley
sliced green scallions

DIRECTIONS:

Press the "Sauté" button on the Instant Pot and wait for it to heat up.
Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
Heat olive oil in the Instant Pot.
Season chicken with paprika, garlic powder, salt, and pepper.
Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
On the Instant Pot press "Cancel" to stop sautéing.

Add cream cheese mixture to the Instant Pot.
Pour in the chicken broth.
Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.

Remove lid and transfer chicken to a cutting board to shred it.
Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.

Top with previously prepared bacon, fresh parsley, and scallions.
Serve.

INSTANT POT CRACK CHICKEN RECIPE

Baked Crack Chicken Breasts, also referred to as Ranch Chicken with Bacon, is a delicious and creamy dish loaded with cheese and bacon.&nbsp;

Baked Crack Chicken Breasts

vegetable oil

butter

(1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness

cream cheese, (softened)

cheddar cheese, (white

Preheat oven to 400F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.

Remove bacon from skillet and set aside. DON'T discard bacon fat.

Return skillet to heat and add vegetable oil to the remaining bacon fat.

Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.

Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 to 3 minutes, or until golden brown.

Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.

Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.

In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.

Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.

Take half of the bacon and add on top of the cream cheese.

Sprinkle shredded cheese over the chicken breasts.

Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.

Remove from oven.

Garnish with remaining bacon, fresh parsley, and scallions.

https://www.youtube.com/watch?v=p1ELnvoJn48

Baked Crack Chicken Breasts, also referred to as Ranch Chicken with Bacon, is a delicious and creamy dish loaded with cheese and bacon. Hard to believe that Crack Chicken is also Low Carb and Keto-Friendly!
FULL RECIPE: https://diethood.com/baked-crack-chicken-breasts/

INGREDIENTS:

4 slices thick cut bacon, diced
FOR THE CHICKEN
1 tablespoon vegetable oil
1 tablespoon butter
4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
salt and fresh ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked or sweet paprika
FOR THE RANCH CREAM CHEESE
4- ounces cream cheese, softened
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried dill weed
1/2 teaspoon dried chives
4 ounces shredded cheddar cheese, white or yellow - I use a little of both
FOR GARNISH
chopped fresh parsley
sliced green scallions

DIRECTIONS:

Preheat oven to 400F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.
Remove bacon from skillet and set aside. DON'T discard bacon fat.
Return skillet to heat and add vegetable oil to the remaining bacon fat.
Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 to 3 minutes, or until golden brown.

Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.
Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.
In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.

Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.

Take half of the bacon and add on top of the cream cheese.
Sprinkle shredded cheese over the chicken breasts.
Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
Remove from oven.
Garnish with remaining bacon, fresh parsley, and scallions.
Serve.

BAKED CRACK CHICKEN BREASTS

Quick and easy skillet seared chicken topped with a creamy garlic and onions white wine sauce that’s sure to please any crowd!

Skillet Chicken in White Wine Sauce

boneless (skinless chicken breasts)

salt and fresh ground pepper (to taste)

unsalted butter

onion

garlic

dry white wine

thyme

half and half/heavy cream/or evaporated milk

chopped parsley

Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.

Season chicken with salt, pepper and garlic powder.

Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.

Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through.

Remove chicken from skillet to a plate; cover and set aside.

FOR THE CHICKEN

DO NOT wipe the skillet.

Add butter to skillet and melt over medium-high heat.

Add onions and cook for 3 minutes, or until softened.

Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.

Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced.

Stir in thyme and half-and-half.

Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.

Remove skillet from heat.

Garnish with fresh chopped parsley.

FOR THE CREAMY WHITE WINE SAUCE

Tender chicken breasts smothered in a mouthwatering creamy garlic sauce!

Creamy Garlic Sauce Chicken Recipe

(1 pound altogether) boneless, (skinless chicken breasts)

cooking spray

parmesan cheese

Italian Seasoning

basil

sweet paprika

butter, (divided)

chicken

heavy cream

fresh chopped parsley, (for garnish)

Pound the chicken breasts to an even thickness of 1-inch.  Generously spray each chicken breast with cooking spray; set aside.

In a mixing bowl, combine cheese, salt, pepper, Italian Seasoning, basil, parsley, and sweet paprika.  Take the seasoning mixture and rub it all over the chicken breasts.

Heat olive oil with 1 tablespoon butter in a large skillet over medium-high heat.  Add chicken to the hot oil and cook for 5 minutes; flip and continue to cook for 5 more minutes, or until golden brown.  Remove chicken from pan; set aside and keep covered.

Reduce heat to medium and add the remaining butter; let it melt.  Stir in the garlic cloves and cook for 3 to 4 minutes, or until they are lightly browned on the outside. Stir often so you do not burn the garlic.

Add chicken broth or wine to the skillet and let cook for 3 minutes, or until the liquid has reduced.

Stir in the heavy cream and add chicken back into the skillet.  Cook for an additional 5 minutes, or until the sauce is reduced and chicken is cooked through.

Remove from heat.  Garnish with fresh parsley, and serve.

This Cheesy Asparagus Stuffed Chicken takes only 30 minutes to make and&nbsp;it's keto friendly, low carb, and gluten free.

Cheesy Asparagus Stuffed Chicken Breasts Recipe

extra virgin olive oil, (divided)

cayenne pepper

oregano

mozzarella cheese, ((you can use more cheese slices, if you want))

asparagus stalks, (ends trimmed, divided)

lemon juice, (for serving, optional)

Heat 1-1/2 tablespoons extra virgin olive oil in a cast iron skillet over medium-high heat.

In a small mixing bowl combine garlic powder, paprika, cayenne pepper, thyme, oregano, salt and pepper.

Rub the remaining extra virgin olive oil over each chicken breast and season chicken with prepared seasoning rub.

Stuff the chicken breasts with mozzarella slices and asparagus; secure with toothpicks.

Add chicken breasts to the hot oil and cook until seared and golden on all sides; about 4 minutes per side.

Transfer skillet to oven and continue to cook for 12 to 15 minutes, or until chicken is cooked through. Chicken is done when internal temperature reaches 165F.

Remove toothpicks.

Squeeze fresh lemon juice over chicken breasts and serve.

Tender and juicy, perfectly baked chicken breasts! The one and ONLY method and recipe you will need for baked chicken.

Easy Baked Chicken Breast

olive oil cooking spray

(1 pound) boneless, skinless chicken breasts (washed, dried, and trimmed)

garlic, (minced)

salt and fresh ground pepper

(or garlic powder

(or oregano

(or to taste) Italian Seasoning

parchment paper

Lightly grease a 9x13 baking dish with cooking spray.

Arrange chicken breasts in baking dish and rub in the minced garlic over each chicken breast.

Season chicken on both sides with salt, pepper, garlic powder, oregano, and Italian seasoning.

Place a pat of butter over each chicken breast.

Place a sheet of parchment paper over the chicken breasts. Tuck the edges so that it's snug around the chicken.

Bake for 30 to 33 minutes, or until chicken's internal temperature reaches 165F.

Serve right away OR remove from baking dish; let completely cool and keep in the refrigerator for up to 5 days.&nbsp;

https://www.youtube.com/watch?v=2Bi6POlc9Jc

How to make tender and juicy, perfectly baked chicken breasts! One of my favorite chicken recipes and the ONLY method you will need for making baked chicken.

FULL RECIPE HERE: https://diethood.com/easy-baked-chicken-breasts-recipe/

INGREDIENTS

olive oil cooking spray
4 (1 pound total) boneless, skinless chicken breasts (washed, dried, and trimmed)
2 cloves garlic, minced
salt and fresh ground pepper to taste
1/2 teaspoon (or to taste) garlic powder
1/2 teaspoon (or to taste) dried oregano
1/2 teaspoon (or to taste) Italian Seasoning
1 tablespoon butter, cut up into 4 pats
parchment paper

INSTRUCTIONS

Preheat oven to 400F.

Lightly grease a 9x13 baking dish with cooking spray.

Arrange chicken breasts in baking dish and rub in the minced garlic over each chicken breast.

Season chicken on both sides with salt, pepper, garlic powder, oregano, and Italian seasoning.

Place a pat of butter over each chicken breast.

Place a sheet of parchment paper over the chicken breasts. Tuck the edges so that it's snug around the chicken.
Bake for 30 to 33 minutes, or until chicken's internal temperature reaches 165F.

Serve right away OR remove from baking dish; let completely cool and keep in the refrigerator for up to 5 days.

EASY BAKED CHICKEN BREASTS

Simple and easy method for how to make perfectly juicy and deliciously seasoned oven baked chicken breasts.

Juicy Oven Baked Chicken Breasts

(1 pound) boneless, skinless chicken breasts

water (about 90 to 105 degrees Fahrenheit)

salt

salt, ((optional - chicken will have absorbed some of the salt from the salted water))

pepper

rosemary

Preheat oven to 425F.

Place chicken breasts in a large bowl and set aside.

In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours.

In the meantime, prepare the Chicken Seasoning Blend.

Combine salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.

Pour out the salt water and rinse each chicken breasts under cold water; pat dry with paper towels.

Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.

Sprinkle seasoning blend evenly over the chicken breasts on all sides. You don't have to use the entire seasoning blend; use as much as you like.

Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.

For a browned, crispy top, set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.

Remove from oven and transfer chicken breasts to a serving plate.

Let chicken rest for 10 minutes before cutting.

Garnish with fresh chopped parsley and serve.

https://www.youtube.com/watch?v=3IXQO2iuV_w

Simple and easy method for how to make perfectly juicy and deliciously seasoned oven baked chicken breasts. 
Get the recipe: https://diethood.com/oven-baked-chicken-breasts/

INGREDIENTS:

FOR THE CHICKEN BREASTS
4 (1 pound) boneless, skinless chicken breasts
4 cups lukewarm water about 90 to 105 degrees Fahrenheit
1/4 cup salt
1 tablespoon olive oil
CHICKEN SEASONING BLEND
1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water)
1/4 teaspoon fresh ground pepper
1/2 teaspoon smoked or sweet paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried parsley
fresh chopped parsley, for garnish

DIRECTIONS:

Preheat oven to 425F.
Place chicken breasts in a large bowl and set aside.
In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours.
In the meantime, prepare the Chicken Seasoning Blend.
Combine salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
Pour out the salt water and rinse each chicken breasts under cold water; pat dry with paper towels.
Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
Sprinkle seasoning blend evenly over the chicken breasts on all sides. You don't have to use the entire seasoning blend; use as much as you like.
Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
For a browned, crispy top, set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.
Remove from oven and transfer chicken breasts to a serving plate.
Let chicken rest for 10 minutes before cutting.
Garnish with fresh chopped parsley and serve.

JUICY OVEN BAKED CHICKEN BREASTS

These garlic butter pan fried chicken breasts have a light but crisp outside and a tender juicy inside. They&#039;re perfectly seared and delicious served with just about anything!

Garlic Butter Pan Fried Chicken Breasts Recipe

boneless, skinless, chicken breasts

Italian seasoning

½ teaspoon sweet paprika

dry white wine chicken broth

Pound chicken breasts to an even thickness.

Season with salt and pepper.

In a small mixing bowl combine Italian seasoning, paprika, and onion powder; rub chicken breasts with the prepared seasoning.

Heat olive oil in a large 12-inch skillet over medium-high heat.

Add chicken breasts to the hot oil and cook for 6 minutes, undisturbed.

Flip over the chicken breasts and add 1 tablespoon butter; continue to cook for 5 more minutes, or until cooked through. Chicken is done when internal temperature reaches 165˚F.

Remove chicken from skillet and set aside; keep covered.

Reduce heat to medium and add 2 tablespoons butter to the same skillet.

Stir in garlic and cook until fragrant, about 15 seconds.

Add parsley, thyme, and rosemary; cook for 10 seconds.

Pour in wine or chicken broth and scrape up all the browned bits from the bottom of the pan.

Add remaining butter to the skillet and stir until butter is melted.

Return chicken to the pan and cook for a minute or two, or until just heated through.

Spoon sauce over chicken.

Remove from heat.

avocado oil or olive oil

½ teaspoon sweet or smoked paprika

salt and fresh ground black pepper, (to taste)

Press the &quot;Sauté&quot; button on the Instant Pot and wait for it to heat up.

Add the diced bacon and cook for a minute or two or to a desired crispness. Remove from the Instant Pot and set it aside.

Heat the oil in the Instant Pot.

Season the chicken breasts with paprika, garlic powder, salt, and pepper.

In the meantime, place the cream cheese in a mixing bowl and season it with garlic powder, onion powder, dried dill weed, dried chives, salt, and pepper; mix to combine. OR season the cream cheese with 1 tablespoon of store-bought Ranch Seasoning Mix.

On the Instant Pot, press &quot;Cancel&quot; to stop sautéing.

Add the cream cheese mixture to the Instant Pot.

Remove the chicken, and transfer it to a cutting board to shred it with two forks or meat shredder claws.

Top 9 chicken breasts recipe recipes from across the web

The most viewed chicken breasts recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Crack Chicken

Baked Crack Chicken Breasts

Skillet Chicken in White Wine Sauce

Creamy Garlic Sauce Chicken Recipe

Cheesy Asparagus Stuffed Chicken Br...

Easy Baked Chicken Breast

Juicy Oven Baked Chicken Breasts

Garlic Butter Pan Fried Chicken Bre...

Instant Pot Crack Chicken

Top 9 chicken breasts recipe recipes from across the web

The most viewed chicken breasts recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Crack Chicken

Baked Crack Chicken Breasts

Skillet Chicken in White Wine Sauce

Creamy Garlic Sauce Chicken Recipe

Cheesy Asparagus Stuffed Chicken Br...

Easy Baked Chicken Breast

Juicy Oven Baked Chicken Breasts

Garlic Butter Pan Fried Chicken Bre...

Instant Pot Crack Chicken

The most viewed chicken breasts recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine