Melted Mozzarella & Ranch Chicken Bombs Recipe

Prep Time 20 mins

Cook Time 25 mins

Rest Time 5 mins

Total Time 50 mins

Cooking Method: Air Fryer, Baking

Cuisine: American

Courses: Dinner, Lunch, Snacks

Difficulty: Beginner

Cooking Temp: 200 C

Servings: 4

Best Season: All Seasons

Description

These Melted Mozzarella & Ranch Chicken Bombs are the perfect blend of juicy chicken, gooey mozzarella, and creamy ranch wrapped in a crispy golden coating. Each bite bursts with flavor — tender chicken seasoned with ranch spices, filled with melted cheese, and baked (or air-fried) to perfection. This easy, crowd-pleasing meal is perfect for weeknights, parties, or game-day snacks!

Ingredients

For the Chicken Bombs:

4 medium chicken breasts (boneless, skinless)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp ranch seasoning mix (dry)
1 tbsp olive oil

For the Filling:

1 cup shredded mozzarella cheese
2 tbsp cream cheese (softened)
1 tbsp ranch dressing
½ tsp dried parsley

For the Coating:

½ cup all-purpose flour
2 large eggs (beaten)
1 ½ cups breadcrumbs (plain or panko)
½ tsp ranch seasoning (optional, for flavor boost)

For Garnish (optional):

2 tbsp melted butter (for brushing before baking)
Chopped fresh parsley
Extra ranch dressing (for dipping)

Instructions

Prepare the Chicken

1
Place the chicken breasts on a cutting board and carefully slice each one in half horizontally to create thinner cutlets. Lightly pound with a meat mallet until even thickness. Pat dry with paper towels.

Season the Chicken

2
Rub both sides of each chicken piece with olive oil. Mix together salt, pepper, garlic powder, onion powder, paprika, and ranch seasoning. Sprinkle evenly over all chicken pieces and set aside.

Make the Filling

3
In a small bowl, combine shredded mozzarella, cream cheese, ranch dressing, and dried parsley. Mix until smooth and creamy. This will form the gooey, cheesy center of your chicken bombs.

Stuff the Chicken

4
Place about 1 tablespoon of the cheese filling in the center of each chicken piece. Roll up tightly from one end to the other, tucking the sides in slightly to seal the filling. Use toothpicks if needed to hold the rolls in place.

Coat the Chicken Bombs

5
Set up three shallow bowls — one with flour, one with beaten eggs, and one with breadcrumbs mixed with a pinch of ranch seasoning. Dredge each rolled chicken piece first in flour, then dip in egg, and finally coat with breadcrumbs until evenly covered.

Bake or Air Fry

6
To Bake: Preheat oven to 200°C. Arrange coated chicken bombs on a parchment-lined baking tray. Lightly brush each with melted butter for extra crispiness. Bake for 22–25 minutes, or until golden brown and cooked through (internal temperature should reach 75°C).
7
To Air Fry: Preheat air fryer to 190°C. Lightly spray the basket with oil, place the chicken bombs in a single layer, and air fry for 18–20 minutes, flipping halfway through.

Rest and Serve

8
Remove toothpicks and let the chicken rest for 5 minutes before serving. This helps the cheese filling settle and keeps the coating crisp.

Garnish and Enjoy

9
Drizzle or serve with extra ranch dressing and a sprinkle of chopped parsley. Serve warm with salad, mashed potatoes, or roasted veggies.

Note

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to keep the coating crispy.
Freezing: You can freeze the unbaked chicken bombs for up to 2 months. Bake directly from frozen at 190°C for 30–35 minutes.
Variation: Replace mozzarella with cheddar or pepper jack for a different flavor twist.
Health Tip: For a lighter version, skip the breadcrumbs and bake directly after seasoning — you’ll get a cheesy, protein-packed low-carb meal.

Keywords: easy chicken dinner, mozzarella stuffed chicken, ranch chicken recipe, crispy chicken bombs, oven baked chicken

Read it online: https://petitepanini.com/recipe/melted-mozzarella-ranch-chicken-bombs-recipe/