Melted Mozzarella & Ranch Chicken Bombs
These gooey chicken bombs are stuffed with mozzarella, ranch-seasoned filling, and crispy bacon. Baked until melty and golden, they’re a fast, flavor-packed comfort food favorite.
Equipment
- Mixing bowl
- Baking Dish
- Toothpicks
- Plastic Wrap & Meat Mallet
- Basting Brush
Ingredients
For the Chicken Bombs
- 2 boneless, skinless chicken breasts pounded to 1/4 inch thickness
- 1 cup mozzarella cheese shredded or torn fresh
- 1 packet ranch seasoning divided
- 6 slices bacon cooked and crumbled, divided
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish and set aside.
- Place each chicken breast between plastic wrap and pound to about 1/4-inch thick. Season both sides with salt, pepper, and half of the ranch seasoning.
- In a bowl, mix mozzarella, remaining ranch seasoning, and half of the crumbled bacon.
- Spoon the cheese mixture into the center of each flattened chicken breast. Fold or roll the chicken over the filling and secure with toothpicks.
- In a small bowl, combine olive oil, garlic powder, and Italian seasoning. Brush over each chicken bundle.
- Place chicken in the baking dish. Top with remaining bacon and bake for 25–30 minutes until chicken is cooked through and cheese is melty.
- For a golden top, broil the chicken bombs for 2–3 minutes at the end of baking.
Notes
Don’t overstuff or the cheese may leak during baking. Chill assembled chicken bombs for 15–20 minutes before baking for better shape. Substitute thighs if desired (adjust cook time).