These Melted Mozzarella & Ranch Chicken Bombs are a mouthwatering combination of juicy chicken breasts, melty mozzarella, and flavorful ranch seasoning. Coated in a crispy breadcrumb crust, these cheesy chicken bombs are sure to be a hit at dinner! Perfect for a family meal or party snack.
4 boneless, skinless chicken breasts
1 packet (1 oz) ranch seasoning mix
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
4 mozzarella cheese sticks (or 1 cup shredded mozzarella)
1/2 cup plain or Italian-style breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons melted butter or olive oil
Fresh parsley for garnish (optional)
Preheat Oven:
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
Prepare the Chicken:
Pound the chicken breasts to an even thickness using a meat mallet. Season both sides with ranch seasoning, garlic powder, paprika, salt, and pepper.
Stuff with Cheese:
Place a mozzarella stick (or 1/4 cup shredded cheese) in the center of each chicken breast. Roll or fold the chicken around the cheese and secure with toothpicks if needed.
Coat in Breading:
In a shallow bowl, mix breadcrumbs and Parmesan cheese. Brush the chicken bombs with melted butter or olive oil, then roll in the breadcrumb mixture until evenly coated.
Bake:
Place the chicken in the prepared baking dish. Bake for 25–30 minutes, or until the chicken is golden, crispy, and cooked through (internal temp should be 165°F). For extra crispiness, broil for the last 2 minutes.
Serve:
Remove toothpicks and garnish with chopped parsley. Serve hot with a side of ranch dressing, mashed potatoes, or a crisp salad.
For an extra crispy finish, broil the chicken bombs during the last 2 minutes of baking.
You can swap out mozzarella for other cheeses, like cheddar or provolone, depending on your preference.
For a lighter option, you can substitute breadcrumbs with a low-carb alternative, like almond flour.