EASY MOZZARELLA RANCH CHICKEN BOMBS

Craving something unbelievably cheesy, savory, and bursting with flavor? These Mozzarella Ranch Chicken Bombs are the answer, packing juicy chicken, creamy ranch, and gooey mozzarella into every single bite! Get ready to experience a taste explosion that’s surprisingly simple to create, and I promise, everyone will be begging for the recipe!

The Star Players: Gathering Your Ingredients

For the Chicken Bombs:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 (1 oz) package dry ranch dressing mix
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup cooked bacon, crumbled (about 6 slices)
• 1/4 cup chopped fresh chives or green onions
• Optional: 1/4 teaspoon garlic powder
• Optional: 1/4 teaspoon onion powder

For Breading (Optional, but Recommended!):

• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Cooking:

• Vegetable oil, for frying (or cooking spray for baking)

Let’s Talk Substitutions and Swaps

Sometimes, you gotta work with what you’ve got, right? Don’t worry; these Mozzarella Ranch Chicken Bombs are pretty flexible.

• Chicken: Chicken thighs work too! Just make sure they are boneless and skinless. They’ll add a richer flavor.
• Ranch Dressing Mix: If you can’t find the dry mix, use about 1/2 cup of your favorite prepared ranch dressing in the filling, but reduce the cream cheese slightly to avoid it being too runny.
• Mozzarella: Any good melting cheese will do in a pinch – Monterey Jack, Colby Jack, or even provolone.
• Bacon: Turkey bacon is a great leaner option, or skip it altogether if you’re not a bacon fan (though, who isn’t?!). A little sprinkle of smoked paprika can give you a similar smoky flavor.
• Herbs: Fresh dill or parsley can replace the chives or green onions.
• Breading: If you’re avoiding gluten, use gluten-free all-purpose flour and gluten-free breadcrumbs. Crushed pork rinds also make an amazing low-carb breading!

Getting Down to Business: Step-by-Step Instructions

Step 1: Prep the Chicken and Ranch Mixture

1. In a large bowl, combine the chicken cubes with the dry ranch dressing mix, garlic powder and onion powder (if using). Toss to coat evenly.

Step 2: Making the Creamy Filling

1. In a separate bowl, beat the softened cream cheese until smooth.
2. Stir in 1/2 cup of the mozzarella cheese, the cooked bacon, and the chopped chives or green onions. Mix well until everything is evenly distributed.

Step 3: Assembling the Chicken Bombs

1. Take a small handful of the cream cheese mixture and form it into a ball. You should be able to get about 20-24 balls.
2. Now, grab a piece of chicken and flatten it slightly. Wrap the chicken around the cream cheese ball, completely encasing it. Don’t worry if it’s not perfect – just make sure the cream cheese is mostly covered.
3. Repeat with the remaining chicken and cream cheese mixture.

Step 4: Breading the Bombs (Optional, But Delicious!)

1. Set up your breading station: Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs mixed with salt and pepper in a third.
2. One at a time, dredge each chicken bomb in the flour, then dip it in the egg, and finally coat it thoroughly with the panko breadcrumbs. Make sure the breadcrumbs are nicely packed on.

Step 5: Cooking – Two Ways!

Frying:

1. Pour about 1/2 inch of vegetable oil into a large skillet or pot. Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of breadcrumb in – it should sizzle gently and turn golden brown in about 30 seconds.
2. Carefully place the chicken bombs in the hot oil, being careful not to overcrowd the pan. Fry for about 5-7 minutes, turning occasionally, until the chicken is cooked through and the breading is golden brown and crispy.
3. Remove the chicken bombs from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Baking:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Place the breaded chicken bombs on the prepared baking sheet. Spray generously with cooking spray.
3. Bake for 20-25 minutes, or until the chicken is cooked through and the breading is golden brown. Flip halfway through for even browning.

Step 6: The Grand Finale – Cheese Time!

1. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the cooked chicken bombs.
2. If baking, return the baking sheet to the oven for another 2-3 minutes, or until the cheese is melted and bubbly. If frying, you can place the fried chicken bombs under the broiler for a minute or two, watching carefully to prevent burning.

Step 7: Serve and Enjoy!

1. Let the Mozzarella Ranch Chicken Bombs cool slightly before serving. Garnish with extra chopped chives or green onions, if desired.
2. Serve them warm with your favorite dipping sauces – extra ranch dressing, honey mustard, or even a spicy sriracha mayo are all amazing choices.

Troubleshooting Tips and Tricks

• Cream Cheese Too Soft? If your cream cheese is too soft, it will be hard to form the balls. Pop it in the fridge for 15-20 minutes to firm up slightly.
• Chicken Not Sticking? Make sure your chicken is dry before wrapping it around the cream cheese. A little pat with a paper towel can help.
• Breading Falling Off? Press the breadcrumbs firmly onto the chicken bombs. Make sure the egg coating is even, as this is what helps the breadcrumbs adhere.
• Chicken Cooking Unevenly? If frying, maintain a consistent oil temperature. If baking, flip the chicken bombs halfway through to ensure even browning.
• Cheese Not Melting? Broiling for a short time at the end will help melt the cheese quickly, but watch carefully to prevent burning!

Serving Suggestions: Make it a Meal!

These Mozzarella Ranch Chicken Bombs are fantastic as an appetizer, but they can also be the star of a complete meal!

• Side Dishes: Serve them with a fresh salad, roasted vegetables (broccoli, Brussels sprouts, or carrots are great), or mashed potatoes.
• Sliders: Use them as a filling for mini sliders with Hawaiian rolls and a drizzle of ranch dressing.
• Pasta: Toss them with your favorite pasta and a creamy Alfredo sauce.
• Pizza Topping: Chop them up and use them as a delicious and unique pizza topping!

Storing and Reheating

• Storing: Leftover Mozzarella Ranch Chicken Bombs can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but the breading may become a little soggy. For best results, reheat in an air fryer to re-crisp the breading.

Explore More Chicken Creations!

If you’re loving this chicken recipe, be sure to check out some of my other favorites! For a set-it-and-forget-it meal, the Ranch Chicken Crock Pot is always a winner. If you’re craving something crispy and cheesy, you will love the Oven-baked Crispy Parmesan Chicken or the Crispy Parmesan Chicken. For a comforting and creamy dish, try the Crockpot Chicken Tortellini or the Creamy Low Carb Chicken Casserole. There’s a chicken dish for every craving!

Final Thoughts: You’ve Got This!

These Mozzarella Ranch Chicken Bombs might seem a little involved, but trust me, they’re totally worth the effort. The combination of flavors and textures is simply irresistible. So gather your ingredients, put on some music, and get ready to create a dish that will impress everyone you share it with! And remember, even if they don’t turn out perfectly the first time, they’ll still be delicious. Happy cooking!