There’s something about melted cheese and ranch seasoning that just hits home. Maybe it’s the way mozzarella stretches like silk when you pull a fork through it, or how that tangy ranch spice wakes up every bite. Either way, these Melted Mozzarella & Ranch Chicken Bombs are the kind of meal that makes a regular weeknight dinner feel a little extra special.
They’re juicy, perfectly seasoned, and baked until golden with that satisfying crust you only get from a well-oiled tray and a hot oven. Whether you’re cooking for picky kids, impressing dinner guests, or just craving comfort food without the deep-frying mess this recipe’s your new favorite move.
Ingredients for Melted Mozzarella & Ranch Chicken Bombs
- 1 lb ground chicken
- 1 packet ranch seasoning mix
- 1 large egg
- ½ cup breadcrumbs (use gluten-free if needed)
- 1 cup shredded or sliced mozzarella cheese
- 1 tsp garlic powder
- 2 tbsp chopped parsley (fresh or dried)
- Olive oil or cooking spray
Optional Add-Ons
- ¼ cup grated Parmesan for a richer flavor
- A pinch of red pepper flakes if you like a mild kick
- 1 tbsp mayonnaise for extra moisture in lean chicken
How to Make Ranch Chicken Bombs
Step 1: Mix the Chicken Base
In a large bowl, combine ground chicken, ranch mix, egg, breadcrumbs, and garlic powder. Mix gently with your hands or a spoon until combined — just enough to bring it together. Overmixing can make the texture dense instead of juicy.
Step 2: Shape the Bombs
Scoop out portions about the size of a golf ball. Roll them between your palms and place on a parchment-lined baking sheet, leaving space between each for even browning.
Step 3: Bake Until Golden
Preheat the oven to 400°F (200°C). Lightly brush or spray each bomb with olive oil. Bake for 18–22 minutes, or until the tops look lightly golden and an instant-read thermometer shows 165°F (74°C) inside.
Step 4: Add the Cheese
Remove from the oven and quickly top each with shredded mozzarella. Broil for 1–2 minutes, watching closely until the cheese melts and blisters into perfect, golden bubbles.
Step 5: Garnish & Serve
Sprinkle parsley over the top while the cheese is still molten. Let them rest for a minute — just long enough to hold their shape — and serve warm.
Tips & Tricks for Perfect Chicken Bombs
- Don’t overmix: Mix until combined; otherwise, the texture turns rubbery.
- For crispier edges: Place bombs on a wire rack set over the baking sheet.
- Cheese control: Low-moisture mozzarella gives the cleanest melt and less grease.
- Meal prep tip: Shape the bombs in advance and refrigerate for up to 24 hours before baking.
Pro Tip: Try brushing each bomb with a touch of melted butter and garlic right before broiling. The flavor payoff is wild.
Substitutions & Variations
- Ground Turkey: Works beautifully — leaner and slightly earthier.
- Buffalo Ranch Bombs: Mix in 2 tbsp buffalo sauce and top with blue cheese crumbles.
- BBQ Ranch Bombs: Replace mozzarella with cheddar and drizzle with BBQ sauce before broiling.
- Gluten-Free Option: Use gluten-free breadcrumbs and verify your ranch mix is GF.
- Air Fryer Method: Cook at 375°F for 12–15 minutes, then top with cheese and melt for another 1–2 minutes.
Frequently Asked Questions
Can I freeze these chicken bombs?
Yes — after baking, let them cool, then freeze on a tray before transferring to a sealed bag. Reheat in the oven at 375°F for 20–25 minutes straight from frozen.
What’s the best dipping sauce?
Ranch is the obvious classic, but garlic aioli, marinara, or buffalo sauce all work beautifully.
Can I make them ahead of time?
Absolutely. Prepare and shape the bombs, refrigerate overnight, and bake fresh the next day.
Do they store well?
They keep up to 3 days in the fridge. Reheat at 350°F for about 10 minutes for best texture.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | 27g |
| Carbohydrates | 6g |
| Fat | 16g |
| Fiber | 0.5g |
| Sodium | 520mg |
(Calculated automatically; may vary based on ingredients.)
If there’s one recipe that bridges the gap between comfort food and quick cooking, it’s this one. These Melted Mozzarella & Ranch Chicken Bombs check every craving box cheesy, savory, and deeply satisfying without the guilt of frying. They’re the kind of dish that earns repeat requests at family dinners and disappears faster than you can plate them.
So go ahead, bake up a batch, grab that cheese pull photo, and share it with us. Because honestly, once you make them once, you’ll start finding excuses to make them again.
Melted Mozzarella & Ranch Chicken Bombs – Easy Baked Recipe
Ingredients
- 1 lb ground chicken
- 1 packet ranch seasoning mix
- 1 large egg
- ½ cup breadcrumbs (use gluten-free if needed)
- 1 cup shredded or sliced mozzarella cheese
- 1 tsp garlic powder
- 2 tbsp chopped parsley (fresh or dried)
- Olive oil or cooking spray
Optional Add-Ons
- ¼ cup grated Parmesan for a richer flavor
- A pinch of red pepper flakes if you like a mild kick
- 1 tbsp mayonnaise for extra moisture in lean chicken
Instructions
- Mix the Chicken BaseIn a large bowl, combine ground chicken, ranch mix, egg, breadcrumbs, and garlic powder. Mix gently with your hands or a spoon until combined — just enough to bring it together. Overmixing can make the texture dense instead of juicy.
- Shape the BombsScoop out portions about the size of a golf ball. Roll them between your palms and place on a parchment-lined baking sheet, leaving space between each for even browning.
- Bake Until GoldenPreheat the oven to 400°F (200°C). Lightly brush or spray each bomb with olive oil. Bake for 18–22 minutes, or until the tops look lightly golden and an instant-read thermometer shows 165°F (74°C) inside.
- Add the CheeseRemove from the oven and quickly top each with shredded mozzarella. Broil for 1–2 minutes, watching closely until the cheese melts and blisters into perfect, golden bubbles.
- Garnish & ServeSprinkle parsley over the top while the cheese is still molten. Let them rest for a minute — just long enough to hold their shape — and serve warm.