Ranch Crack Chicken Stuffed Naan (Printable Version)

Crispy garlic naan stuffed with ranch chicken, cheddar and bacon

# What 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, 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.
02 - Lay out naan breads. In a small bowl, mix melted butter with minced garlic and salt. Brush one side of each naan with garlic butter mixture.
03 - On the unbuttered side of two naan, evenly spread ranch chicken mixture. Sprinkle with cheddar cheese, bacon bits, and chives if using.
04 - Top each filled naan with remaining 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 second stuffed naan.
06 - Let cool slightly, then cut each sandwich into wedges. Serve warm.

# Expert Advice:

01 -
  • It tastes indulgent but comes together faster than ordering takeout.
  • You'll actually want to make this again because it's impossible to mess up and genuinely crave-worthy.
  • Everyone at your table will ask where you learned to cook like this.
02 -
  • Medium heat is non-negotiable; high heat will scorch the outside before the cheese inside melts, leaving you with a crunchy crust and cold filling.
  • Don't press too hard while cooking or you'll squeeze all the filling out the sides—gentle pressure is enough to help it cook evenly.
03 -
  • Use a nonstick skillet—it makes flipping effortless and prevents sticking even if your butter-to-pan ratio isn't perfect.
  • Fresh minced garlic in the butter makes all the difference between good and memorable; jarred garlic won't give you the same brightness.
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