Ranch Crack Chicken Stuffed Naan (Printable)

Crispy garlic naan stuffed with ranch chicken, cheddar, and bacon for a melty, savory handheld meal.

# 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

# How To Make It:

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 the garlic butter mixture.
03 - On the unbuttered side of two naan, evenly spread the ranch chicken mixture. Sprinkle with cheddar cheese, bacon bits, and chives if desired.
04 - Top each filled naan with remaining naan, buttered side facing outward, creating 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 3 to 4 minutes per side, pressing gently, until golden brown and cheese melts. Repeat with second stuffed naan.
06 - Allow to cool slightly, then cut each sandwich into wedges. Serve warm.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means weeknight dinner or unexpected guests are suddenly manageable.
  • The combination of ranch, bacon, and sharp cheddar hits that savory-creamy note that your brain keeps asking for more of.
  • Grilling it in a skillet gives you that golden, slightly crispy exterior while keeping everything molten and cheesy inside.
02 -
  • The heat has to stay at medium, not high, or your naan will char before the cheese melts inside, leaving you with a burnt disappointment.
  • Don't skip brushing the outside of the naan with garlic butter, because that's what gives you the restaurant-quality golden crust that makes this feel like more than it actually is.
03 -
  • If your naan is thick and chewy rather than thin and airy, cut it in half horizontally before filling it, because thickness can prevent even cooking.
  • Press down gently as the sandwich grills, which helps the cheese distribute evenly and creates better contact with the pan for that golden crust.
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