Save Experience a delightful fusion of flavors with this Ranch Crack Chicken Stuffed Naan. This recipe takes soft, garlicky naan and stuffs it to the brim with succulent ranch-seasoned chicken, crispy bacon bits, and a generous layer of melted cheddar cheese for a truly savory treat.
Save Whether you are looking for a quick weeknight dinner or a crowd-pleasing appetizer, these stuffed naan breads are incredibly easy to assemble and grill to golden perfection. The smokiness of the paprika and the richness of the bacon make every bite irresistible.
Ingredients
- Chicken Filling: 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).
- Cheese: 1 1/2 cups shredded cheddar cheese.
- Naan: 4 large garlic naan breads (store-bought or homemade).
- For Grilling: 2 tbsp unsalted butter, softened.
Instructions
- Step 1: Mix Filling
- In a mixing bowl, combine shredded chicken, ranch dressing, garlic powder, black pepper, smoked paprika, and bacon bits. Mix until well coated.
- Step 2: Assemble
- Lay out the naan breads. On one half of each naan, evenly spread the chicken mixture. Top with shredded cheddar cheese.
- Step 3: Fold and Seal
- Fold the naan over to create a half-moon shape, pressing gently to seal.
- Step 4: Butter the Exterior
- Brush the outside of each stuffed naan with softened butter.
- Step 5: Grill
- 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: Slice and Serve
- Remove from heat, let cool slightly, then cut into wedges. Serve warm.
Zusatztipps für die Zubereitung
For the best results, use a heavy skillet or grill pan and press down gently while cooking. This ensures the naan gets a consistent golden-brown crust and the cheddar cheese melts completely to bind the filling.
Varianten und Anpassungen
If you prefer a spicy kick, consider adding sliced jalapeños to the chicken filling. For a lighter version of this dish, you can substitute the traditional bacon with turkey bacon.
Serviervorschläge
Serve these warm wedges with an extra side of ranch dressing for dipping or a fresh garden salad to complement the savory, cheesy flavors of the stuffed naan.
Save These Ranch Crack Chicken Stuffed Naans are a guaranteed hit for anyone who loves bold American fusion flavors. Enjoy the perfect crunch and savory filling in every bite!
Recipe FAQ
- → Can I make these ahead of time?
Yes, you can assemble the stuffed naans up to 24 hours in advance. Store them tightly wrapped in the refrigerator, then cook when ready to eat. They may need an extra minute per side if cooked cold from the fridge.
- → What type of chicken works best?
Shredded rotisserie chicken works perfectly for convenience. Alternatively, poach or bake chicken breasts until cooked through, then shred with two forks. The meat should be tender enough to mix easily with the seasonings.
- → Can I freeze these stuffed naans?
Assemble uncooked stuffed naans and freeze individually on a baking sheet before transferring to a freezer bag. Cook from frozen, adding 2-3 minutes per side. Already cooked naans can be frozen and reheated in a 350°F oven for 10 minutes.
- → What can I substitute for the bacon?
Turkey bacon, pancetta, or even diced ham work well as alternatives. For a vegetarian version, omit the bacon entirely or add crispy fried onions, sun-dried tomatoes, or sautéed mushrooms for extra savory depth.
- → How do I prevent the naan from getting soggy?
Make sure your chicken mixture isn't overly wet—drain any excess liquid before mixing with ranch. Also, avoid overfilling the naan, and press gently when cooking to help the cheese melt without making the bread soggy.
- → Can I bake these instead of grilling?
Yes, bake at 400°F for 12-15 minutes on a parchment-lined baking sheet, flipping halfway through. Brush both sides with butter before baking for similar golden results. The texture will be slightly softer than pan-grilled versions.