Keto Crack Chicken Lettuce Cups with Bacon and Chives

Why You’ll Love This Recipe

• Ultra-creamy, savory, and satisfying while staying low-carb and keto-friendly.
• One-pan main with make-ahead options for busy weeknights.
• Two easy serving styles: fresh lettuce cups or cozy cauliflower mash.
• Family-pleasing flavors: ranch, cheddar, and crispy bacon.

Grocery List

• Produce: 1 head butter lettuce (or 2 romaine hearts), 1 large head cauliflower (about 6 cups florets), 1 small bunch fresh chives.
• Dairy: 1 (8 oz) block cream cheese, 6 oz sharp cheddar (to shred), butter, heavy cream (for mash).
• Pantry: 2 lb boneless skinless chicken breasts (or thighs), 8 slices bacon, low-sodium chicken broth, avocado oil, ranch seasoning packet or dried herbs/spices to make ranch (parsley, dill, chives, garlic powder, onion powder, salt, black pepper).

Full Ingredients

Keto Crack Chicken

• 8 slices bacon
• 2 lb boneless, skinless chicken breasts (or thighs)
• 1 tbsp avocado oil or 1 tbsp reserved bacon drippings
• 3 tbsp ranch seasoning (store-bought packet, 1 oz, or homemade below)
• 1 cup low-sodium chicken broth
• 8 oz cream cheese, cut into small cubes and softened
• 1.5 cups sharp cheddar, freshly shredded (about 6 oz)
• 2 tbsp fresh chives, finely chopped, plus more to garnish
• Freshly ground black pepper, to taste (salt after tasting; ranch and bacon add salt)

Homemade Ranch Seasoning (sugar-free) — makes about 4 tbsp (use 3 tbsp in recipe)

• 1.5 tbsp dried parsley
• 2 tsp dried dill
• 2 tsp dried chives
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1 tsp fine sea salt
• 1/2 tsp black pepper

To Serve (choose one)

• 12 large butter lettuce leaves (or romaine hearts, trimmed)

Optional Cauliflower Mash

• 6 cups cauliflower florets (about 1 large head)
• 2 tbsp unsalted butter
• 2 tbsp cream cheese
• 2 tbsp heavy cream
• 1/4 tsp fine sea salt, plus pepper to taste

Step-by-Step Instructions

Step 1: Crisp the bacon

Preheat the oven to 400°F (204°C). Arrange the bacon in a single layer on a parchment-lined baking sheet. Bake for 12–15 minutes, until deeply golden and crisp. Transfer to a plate lined with paper towels and crumble once cooled slightly. Reserve 1 tablespoon of bacon drippings for the skillet if you like extra flavor.

Step 2: Season and sear the chicken

Pat the chicken dry. Sprinkle all over with 3 tablespoons ranch seasoning (no extra salt yet). Heat a large, deep skillet over medium-high heat and add 1 tablespoon avocado oil or reserved bacon drippings. Sear the chicken 2–3 minutes per side until lightly browned.

Step 3: Simmer the chicken to 165°F

Pour in 1 cup chicken broth. Bring to a simmer, then reduce to medium-low, cover, and cook 12–15 minutes (10–12 minutes for thighs), until the thickest part of the chicken reaches 165°F (74°C). Transfer the chicken to a cutting board to rest for 5 minutes.

Step 4: Shred the chicken and reduce the skillet juices

Shred the chicken using two forks (or a stand mixer with the paddle, 20–30 seconds). Meanwhile, simmer the skillet juices uncovered for 2–3 minutes until reduced to about 1/3 cup; this concentrates the flavor and keeps the sauce rich without thinning it too much.

Step 5: Make the creamy ranch-cheddar sauce

Lower the heat to low. Add the cubed cream cheese to the reduced juices and whisk until smooth and glossy, 1–2 minutes. Stir in the shredded cheddar until melted. If the sauce seems too thick, whisk in a splash of broth (1–2 tablespoons) to reach a scoopable, creamy consistency.

Step 6: Fold in chicken and bacon

Fold the shredded chicken into the sauce along with 3/4 of the crumbled bacon and 2 tablespoons chopped chives. Warm for 1–2 minutes. Taste and add black pepper and, if needed, a pinch of salt.

Step 7: Make the cauliflower mash (optional) and serve

For mash: Bring 1 inch of water to a boil in a pot fitted with a steamer basket. Steam 6 cups cauliflower florets, covered, for 8–10 minutes until very tender. Drain well, then return to the hot pot for 1 minute to evaporate moisture. Blend or mash with 2 tablespoons butter, 2 tablespoons cream cheese, 2 tablespoons heavy cream, 1/4 teaspoon salt, and pepper to taste, until smooth. To serve: Spoon the creamy chicken into 12 lettuce leaves (about 2 per serving) or over about 2/3 cup cauliflower mash. Top with remaining bacon and a sprinkle of chives.

Pro Tips

• Use block cream cheese and shred your own cheddar for the smoothest, meltiest sauce.
• Reduce the skillet liquid before adding cream cheese to avoid a watery sauce.
• Add salt only after tasting; ranch seasoning and bacon already bring plenty of salt.
• For speed, use pre-cooked shredded rotisserie chicken and 1/2 cup broth; simmer just long enough to melt the cheeses.
• Prefer thighs? They stay juicy and are more forgiving; cook time is slightly shorter.

Variations

• Buffalo Style: Add 1/4 cup hot sauce with the cream cheese. Garnish with extra chives or blue cheese crumbles and serve with celery sticks.
• Jalapeño Popper: Stir in 2–3 fresh jalapeños (seeded and minced) and swap half the cheddar for pepper jack.
• Slow Cooker or Instant Pot: Slow cooker—combine chicken, ranch, and 1 cup broth; cook 3–4 hours on LOW. Shred, stir in cheeses, then bacon and chives. Instant Pot—add chicken, ranch, and 1/2 cup broth; cook 12 minutes on High Pressure, natural release 5 minutes. Shred and finish with cheeses, bacon, and chives.

Storage & Make-Ahead

Refrigerate the chicken mixture in an airtight container for up to 4 days. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently over low heat, stirring often, until hot and creamy; add a splash of broth or cream if needed. Lettuce cups are best assembled just before serving. The cauliflower mash can be made 2 days ahead; reheat covered over low heat with a tablespoon of cream or butter.

Nutrition (per serving)

Approximate for chicken mixture only (1/6 of recipe): 580 calories; 60 g protein; 36 g fat; 4 g total carbs (about 3 g net). Two lettuce cups add roughly 10 calories and under 1 g net carbs. Serving over 2/3 cup cauliflower mash adds about 90–120 calories and 3–4 g net carbs, depending on exact portion and consistency.