Melted mozzarella & ranch chicken bombs are the kind of cheesy, savory comfort food I crave when I want something fun, hearty, and full of flavor. These stuffed chicken bundles are loaded with gooey mozzarella, creamy ranch seasoning, and wrapped in golden biscuit dough for the perfect bite-sized explosion of flavor. Whether I’m serving them as an appetizer, weeknight dinner, or game day snack, they’re always a hit.
Why You’ll Love This Recipe
I love this recipe because it’s easy, cheesy, and irresistibly good. The ranch seasoning adds zesty flavor to the chicken, the mozzarella melts beautifully into the center, and the buttery biscuit dough bakes up golden and soft on the outside. It’s a fun twist on classic stuffed chicken, and I can prep them ahead or freeze for later. Plus, they’re made with just a few simple ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken breast (shredded or diced)
- Mozzarella cheese (cut into cubes or shredded)
- Ranch seasoning mix
- Refrigerated biscuit dough (like Pillsbury Grands)
- Cream cheese (optional, for extra creaminess)
- Butter (melted)
- Garlic powder
- Optional: chopped parsley, grated Parmesan for topping
Directions
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, I mix the cooked chicken with ranch seasoning, and optionally a bit of cream cheese to bind it and make it creamier.
- I flatten each biscuit dough round slightly, then add a spoonful of chicken mixture and a cube of mozzarella in the center.
- I fold the dough over the filling and pinch to seal, forming a round ball.
- I place the bombs seam-side down on the baking sheet.
- I brush the tops with melted butter mixed with garlic powder, and sprinkle with Parmesan or parsley if I’m feeling fancy.
- I bake for 15–18 minutes, or until golden brown and cooked through.
- I let them cool slightly before serving—careful, the cheese inside will be hot and melty.
Servings and Timing
This recipe makes 8 chicken bombs (1 per biscuit). It takes about 15 minutes to prep and 15–18 minutes to bake, so I have them ready in around 30 minutes.
Variations
- For spice, I stir in a bit of hot sauce or use pepper jack cheese instead of mozzarella.
- I’ve used crescent roll dough or pizza dough when I don’t have biscuits.
- I serve them with extra ranch, marinara, or buffalo sauce for dipping.
Storage/Reheating
Leftovers keep in the fridge for up to 3 days. I reheat them in the oven or air fryer at 350°F for 5–7 minutes to get that crispy outside back. They also freeze well—just wrap individually and bake from frozen at 375°F until hot and melty inside.
FAQs
Can I use raw chicken?
I don’t recommend it for this recipe—cooked chicken is best since the bombs bake quickly and may not fully cook raw chicken in the center.
Can I make these ahead of time?
Yes! I prep and stuff them earlier in the day, then keep them in the fridge until I’m ready to bake.
Can I use shredded cheese instead of cubes?
Yes, shredded mozzarella works just as well—it melts beautifully and fills the center with gooey goodness.
What kind of ranch seasoning should I use?
I use a store-bought ranch packet or make my own with a mix of dried herbs, garlic powder, and onion powder.
Can I serve these as a meal?
Definitely! I pair them with a side salad, roasted veggies, or soup for a complete meal.
Conclusion
Melted mozzarella & ranch chicken bombs are cheesy, savory, and packed with everything I love about comfort food in one delicious bite. They’re easy to make, endlessly customizable, and always disappear fast—whether I’m serving them for dinner, party snacks, or a weekend treat. Once I made them, they became an instant family favorite.
Print
Melted Mozzarella & Ranch Chicken Bombs
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 chicken bombs
- Category: Appetizer, Snack, Dinner
- Method: Baking
- Cuisine: American
Description
These Melted Mozzarella & Ranch Chicken Bombs are stuffed with gooey mozzarella, creamy ranch-seasoned chicken, and wrapped in golden biscuit dough. Baked until perfectly melty and crisp, these ranch chicken bombs are the ultimate comfort food appetizer or weeknight dinner.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 cup mozzarella cheese, cubed or shredded
- 1 (1 oz) packet ranch seasoning mix
- 1 can refrigerated biscuit dough (8-count, like Pillsbury Grands)
- 2 oz cream cheese (optional, for creamier filling)
- 2 tbsp butter, melted
- ½ tsp garlic powder
- Optional: 1 tbsp chopped parsley, 2 tbsp grated Parmesan
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix cooked chicken with ranch seasoning and optional cream cheese.
- Flatten each biscuit round slightly. Add a spoonful of chicken mixture and 1 cube of mozzarella to the center.
- Fold the dough over the filling, pinching edges to seal into a ball.
- Place each ball seam-side down on prepared baking sheet.
- Mix melted butter with garlic powder and brush over the tops of the bombs.
- Sprinkle with Parmesan and parsley if desired.
- Bake for 15–18 minutes, until golden brown and cooked through.
- Let cool slightly and serve warm—careful, the center will be hot and melty.
Notes
- Use rotisserie chicken for extra flavor and faster prep.
- For dipping, serve with ranch, marinara, or buffalo sauce.
- Can substitute biscuit dough with crescent rolls or pizza dough.
