Ranch Crack Chicken Stuffed Naan (Print Version)

Golden grilled naan stuffed with ranch chicken, cheddar, and crispy bacon bits.

# What You'll Need:

→ Chicken Filling

01 - 2 cups cooked chicken breast, shredded
02 - 3 tablespoons ranch dressing
03 - 1/2 teaspoon garlic powder
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon smoked paprika
06 - 1/2 cup cooked bacon bits, approximately 6 slices

→ Cheese

07 - 1 1/2 cups shredded cheddar cheese

→ Naan

08 - 4 large garlic naan breads, store-bought or homemade

→ For Grilling

09 - 2 tablespoons unsalted butter, softened

# How-To Steps:

01 - In a mixing bowl, combine shredded chicken, ranch dressing, garlic powder, black pepper, smoked paprika, and bacon bits. Mix until well coated.
02 - Lay out the naan breads. On one half of each naan, evenly spread the chicken mixture and top with shredded cheddar cheese.
03 - Fold the naan over to create a half-moon shape, pressing gently to seal edges.
04 - Brush the outside of each stuffed naan with softened butter.
05 - Heat a large skillet or grill pan over medium heat. Cook each stuffed naan 2 to 3 minutes per side, pressing gently, until golden and cheese is melted.
06 - Remove from heat, let cool slightly, then cut into wedges. Serve warm.

# Expert Advice:

01 -
  • It feels like a restaurant-quality dish, but honestly takes less time than ordering delivery and waiting around.
  • The flavor combination hits every craving at once—creamy, smoky, savory, and just rich enough without being heavy.
  • You can prep the filling in advance and stuff the naan whenever hunger strikes, making weeknight dinners feel effortless.
02 -
  • Don't fold the naan too aggressively or you'll squeeze filling right out the sides—a gentle fold with light pressing is all you need.
  • If your pan is too hot, the outside will char before the cheese melts inside, so medium heat is your friend here, not a raging fire.
03 -
  • Prep the chicken filling the night before and store it in the fridge so you can assemble and cook these in minutes on a busy weeknight.
  • Don't use cold butter straight from the fridge—let it sit out for a few minutes so it spreads smoothly without tearing the delicate naan bread.
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