Keto Crack Chicken Bake

I combined the techniques I use for my easy Chicken Bake dinners with the flavorful sauce from Crack Chicken to create this easy and amazingly delicious Keto Crack Chicken Bake!

Prep Time: 20 MINUTES
Cook Time: 25 MINUTES
Total Time: 45 MINUTES


  •  8 slices thick-sliced bacon
  •  4 boneless, skinless chicken breasts, about 2.5 pounds of chicken
  •  1 1/2 tsp. garlic powder
  •  1 1/2 tsp. onion powder
  •  2 tsp. dried dillweed
  •  3/4 tsp. Beau Monde Seasoning (see notes)
  •  1/4 tsp. black pepper
  •  8 oz. cream cheese
  •  1/2 cup sour cream
  •  1/4 cup mayo
  •  1/2 cup shredded sharp cheddar cheese
  •  1 cup shredded Monterey Jack cheese
  •  3 green onions


  1. Preheat oven to 375F/190C.
  2. Take cream cheese out of the fridge and cut into pieces so it will soften on the counter.
  3. Slice the bacon into thin strips and start cooking it in a large frying pan over medium-high heat. (Choose a pan that’s large enough to hold all the chicken breasts.
  4. While bacon cooks combine Garlic Powder, Onion Powder, Dill Weed, Beau Monde Seasoning, and black pepper to make the seasoning mix
  5. Trim any fat and undesirable parts from chicken breasts and rub the chicken on both sides with the seasoning mix, using about half of the seasoning mix
  6. When bacon is crisp and well-browned, remove it to a paper towel. Reserve 2 tablespoons bacon grease from the pan and discard the rest. (I would wipe out the pan if there are a lot of bacon crumbles.
  7. Heat the bacon grease in the frying pan over medium-high heat, add chicken breasts, and cook until both sides are browned but the chicken isn’t cooked through. (That should only take 2-3 minutes per side.)
  8. When chicken is browned, move it to a cutting board. Cut each piece or chicken into 4 or 5 lengthwise strips, depending on how large the piece is
  9. Spray a 9″ x 13″ casserole dish with non-stick spray and arrange the chicken strips in the dish. (I stagger them so most of the surface of the baking dish is covered.
  10. Put the softened cream cheese in a bowl and microwave 20 seconds, or until it’s quite soft
  11. Chop up half of the cooked bacon so it’s finely crumbled
  12. Mix together the softened cream cheese, crumbled bacon, sour cream, mayo, sharp cheddar cheese, 1/2 cup of the Monterey Jack cheese, and the other half of the seasoning mix
  13. Then spread that mixture over the chicken in the baking dish
  14. Sprinkle over the other 1/2 cup of Monterey Jack cheese
  15. Bake chicken 20-25 minutes, or until it’s bubbling hot and starting to slightly brown on top
  16. While chicken cooks, thinly slice the green onions
  17. When chicken is done, sprinkle with the sliced green onions and the other half of the cooked bacon
  18. Serve hot
  19. This will stay good in the fridge for quite a few days and reheats well. I haven’t frozen any yet, but I am confident it will freeze well, although I can’t imagine most people will have any leftovers to freeze!


If you don’t have Beau Monde Seasoning and don’t want to buy it for this recipe you can definitely season the chicken and the sauce with about 2 tablespoons of Ranch Dressing mix, divided as described.

It’s hard to accurately calculate the amount of fat in this recipe because the bacon fat is mostly discarded. I have adjusted for that the best I could.

This recipe adapted from many Crack Chicken recipes found online and inspired by my easy dinners called Chicken Bakes.

More Keto Recipes For Our Website:

Smoked Salmon and Dill Cream Cheese Bagel Spread

Creamy Broccoli Cheddar Soup

Keto Spanakopita Old fashioned way

Keto 7 Layer Taco Dip


Amount Per Serving: Calories: 736Total Fat: 45gSaturated Fat: 21gUnsaturated Fat: 20.2gCholesterol: 257mgSodium: 879mgCarbohydrates: 5.4gFiber: .4gSugar: 2.5gProtein: 74g