Pin It Indulge in the ultimate fusion of comfort and convenience with this Ranch Crack Chicken Stuffed Naan. This recipe takes juicy shredded chicken, infuses it with zesty ranch seasoning and smoky bacon, then nests it inside a warm, buttery garlic naan. It’s a savory, irresistible dish that is grilled to golden perfection, offering a satisfying crunch in every bite.
Pin It Whether you're looking for a quick weeknight dinner or a unique appetizer for your next gathering, these stuffed naans deliver bold American fusion flavors. The garlic notes from the naan perfectly complement the creamy ranch chicken filling, making every wedge a delicious experience.
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: Prepare 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
- Fold the naan over to create a half-moon shape, pressing gently to seal.
- Step 4: Butter
- 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: Serve
- Remove from heat, let cool slightly, then cut into wedges. Serve warm.
Zusatztipps für die Zubereitung
To ensure even browning and melting, press the naan gently with a spatula while it cooks in the skillet. If your naan is thick, you can cover the pan with a lid for a minute to help the cheese melt faster without burning the bread.
Varianten und Anpassungen
For a spicy kick, add sliced jalapeños to the chicken filling before folding. If you're looking for a lighter option, substitute turkey bacon for the regular bacon bits.
Serviervorschläge
Serve these warm wedges with a side of extra ranch dressing for dipping. They also pair wonderfully with a crisp side salad or fresh vegetable sticks.
Pin It This Ranch Crack Chicken Stuffed Naan is a savory masterpiece that brings together the best of American flavors and soft, aromatic garlic bread. Simple to make yet incredibly satisfying, it's a dish that will have everyone reaching for seconds.
Recipe FAQs
- → Can I use homemade naan instead of store-bought?
Absolutely! Homemade naan works beautifully and can add extra freshness. Just ensure it's cooked through before stuffing and grilling. Store-bought naan offers convenience while still delivering excellent results.
- → How do I store and reheat leftovers?
Store cooled stuffed naan in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes per side, or place in a 350°F oven for 8-10 minutes until heated through and crispy again.
- → Can I make these ahead of time?
You can assemble the stuffed naan up to 24 hours in advance and refrigerate before cooking. Brush with butter just before grilling. They're best enjoyed fresh from the pan, but prepping ahead makes mealtime much easier.
- → What can I serve with stuffed naan?
These satisfying stuffed naan work well as a complete meal on their own. For a lighter option, serve with a fresh green salad, cucumber raita, or roasted vegetables. Extra ranch dressing on the side makes for a perfect dipping sauce.
- → Can I make this vegetarian?
Yes! Substitute the chicken with crumbled paneer, diced roasted vegetables, or black beans. Use vegetarian bacon bits or omit entirely. The ranch seasoning and cheese provide plenty of savory flavor even without meat.
- → What's the best way to shred chicken for this filling?
Use two forks to shred cooked chicken breast while it's still warm for easier pulling. Rotisserie chicken works perfectly for convenience, or poach boneless chicken breasts in seasoned broth until fully cooked, then shred.