These juicy chicken bombs are exactly what I go for when I need a high-protein, satisfying bite. Packed with gooey mozzarella in the center and seasoned ground chicken on the outside, they’re perfect as a main dish or even a hearty snack. Whether I bake them in the oven or toss them into the air fryer, they come out golden, flavorful, and irresistibly cheesy.
Why You’ll Love This Recipe
I love how these chicken bombs check so many boxes. They’re high in protein, low in carbs (especially if I use almond flour), and kid-friendly. The gooey cheese center is such a fun surprise, and the seasoning adds just enough kick to make every bite exciting. I can also make them ahead and freeze for busy days, which makes life a lot easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g ground chicken
150 g mozzarella cheese, cut into small cubes
1 large egg
½ cup breadcrumbs (or almond flour for lower carb)
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt & pepper to taste
Olive oil or cooking spray (for baking or air-frying)
Directions
I start by preheating my oven to 200 °C (390 °F) or my air fryer to 190 °C (375 °F).
In a large bowl, I mix the ground chicken, egg, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper until fully combined.
I divide the mixture into equal portions and flatten each one in my hand. Then, I place a cube or two of mozzarella in the center and wrap the chicken around to form a sealed ball.
I line a baking sheet with parchment or prep my air fryer basket, then place the chicken bombs in. A light spray of olive oil helps them get that crispy finish.
If baking, I cook them for about 20–25 minutes, flipping halfway through. For air frying, I cook them for 15–18 minutes, shaking or turning once.
I let them rest for a few minutes before serving to keep the cheese from burning my mouth—totally worth the wait.
Serving Size: 1 bomb (approx. 250 kcal, 25–30 g protein)
Variations
I like to switch things up sometimes:
Cheese options: Swap mozzarella with cheddar, gouda, or low-moisture mozzarella to minimize leaks.
Spicy twist: I add chili flakes or a diced jalapeño for some heat.
Fresh herbs: Basil, oregano, or parsley go great in the mix.
Mini version: Make them smaller for party appetizers or kids’ lunch boxes.
Keto-friendly: I use almond flour instead of breadcrumbs for a lower-carb version.
Storage/Reheating
Fridge: I store leftovers in an airtight container for up to 3 days.
Freezer: I assemble them raw, freeze on a tray until solid, then store in freezer bags.
Reheating: From the fridge, I reheat in the oven or air fryer at 180 °C (350 °F) for 8–10 minutes. From frozen, I add an extra 5–8 minutes to the cook time.
FAQs
How do I keep the mozzarella from leaking out?
I make sure the cheese is fully enclosed in the chicken and use low-moisture mozzarella when I want to reduce leakage.
Can I make these chicken bombs ahead of time?
Absolutely. I often prep and freeze them raw. They cook beautifully straight from the freezer.
Are these good for meal prep?
Yes. I make a batch at the start of the week and store them in the fridge. They reheat quickly and stay juicy.
What can I serve with chicken bombs?
I usually pair them with a salad, roasted veggies, or even dip them in marinara sauce for extra flavor.
Can I use turkey instead of chicken?
Definitely. Ground turkey works just as well and offers a similar lean, high-protein result.
Conclusion
These juicy chicken bombs are one of my go-to recipes when I want something that’s both comforting and nutritious. They’re easy to make, endlessly customizable, and packed with flavor. Whether I’m feeding my family or just meal-prepping for the week, they always hit the spot.
Juicy chicken bombs stuffed with mozzarella cheese for a high protein, satisfying meal or snack.
Ingredients
500 g ground chicken
150 g mozzarella cheese, cut into small cubes
1 large egg
½ cup breadcrumbs (or almond flour for lower carb)
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt & pepper to taste
Olive oil or cooking spray (for baking or air‑frying)
Instructions
Preheat your oven to 200 °C (390 °F) or preheat your air fryer if using one.
In a bowl, combine ground chicken, egg, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Mix well until everything is evenly distributed.
Divide the chicken mixture into equal portions. Flatten each portion in your hand, place a cube (or two) of mozzarella in the center, then wrap the chicken around to seal the cheese inside, forming a ball.
Place the balls on a baking sheet lined with parchment or in the air fryer basket. Lightly coat them with olive oil or cooking spray.
If baking: bake for about 20‑25 minutes, turning halfway through, until cooked through and golden brown. If air‑frying: cook at 190 °C (375 °F) for about 15‑18 minutes, shaking or turning once, until outside is crisp and inside reaches safe temperature.
Let rest a few minutes so the cheese inside sets a bit before serving (avoid burns!).
Notes
You can substitute mozzarella with low‑moisture mozzarella to reduce liquid leakage.
For extra flavor, add fresh herbs like basil or oregano to the chicken mix.
Make them ahead of time and freeze: assemble, freeze on a tray until firm, then store in freezer bags. Reheat from frozen adding a few extra minutes.
