Mozzarella & Ranch Chicken Bombs Recipe

Introduction

These Mozzarella & Ranch Chicken Bombs are a flavorful and cheesy twist on classic stuffed chicken. Each breast is filled with a creamy, savory ranch and cheese mixture, then seared and baked to juicy perfection. It’s a simple yet impressive dish perfect for any night of the week.

Ingredients

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 cup shredded mozzarella cheese
• 4 oz cream cheese, softened
• 1 tablespoon ranch seasoning mix (store-bought or homemade)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (for cooking)
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Carefully cut a pocket into each chicken breast using a sharp knife, making sure not to slice all the way through.
2. Step 2: In a medium bowl, mix together the shredded mozzarella, cream cheese, ranch seasoning, garlic powder, and onion powder until smooth and creamy.
3. Step 3: Spoon the cheese mixture evenly into each chicken breast pocket. Secure the openings with toothpicks if needed, then season the outside with salt and black pepper.
4. Step 4: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until golden and crisp.
5. Step 5: Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is melted.
6. Step 6: Remove toothpicks, garnish with chopped parsley if desired, and serve hot for a juicy, cheesy meal.

Tips & Variations

• Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.
• Try adding chopped cooked bacon or jalapeños to the filling for extra flavor and heat.
• For a lower-carb option, serve the chicken with steamed vegetables or a fresh salad instead of carbs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Be careful not to overcook when reheating to keep the chicken juicy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts to ensure even cooking and to be able to cut the pocket safely.

What can I substitute for ranch seasoning?

You can make your own ranch seasoning with dried herbs like dill, parsley, garlic powder, onion powder, and a pinch of salt, or use your favorite seasoning blend instead.

Mozzarella & Ranch Chicken Bombs Recipe

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★★★★★

4.7 from 112 reviews

Mozzarella & Ranch Chicken Bombs are juicy boneless chicken breasts stuffed with a creamy blend of mozzarella, cream cheese, ranch seasoning, garlic, and onion powder. Searing the stuffed chicken on the stovetop locks in flavors and creates a golden crust before finishing in the oven for a bubbly, melty center. This easy-to-make, flavorful dish is perfect for a comforting weeknight dinner that feels indulgent yet simple.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 tablespoon olive oil (for cooking)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Filling

• 1 cup shredded mozzarella cheese
• 4 oz cream cheese, softened
• 1 tablespoon ranch seasoning mix (store-bought or homemade)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Garnish

• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Prep the Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through, creating space to hold the filling.
2. Make the Filling: In a medium bowl, combine shredded mozzarella, softened cream cheese, ranch seasoning mix, garlic powder, and onion powder. Stir well until smooth and evenly combined.
3. Stuff the Chicken: Spoon the cheese mixture evenly into the pockets of each chicken breast. Secure with toothpicks if needed to keep filling inside. Season the outside of the chicken breasts with salt and black pepper.
4. Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2–3 minutes per side until golden brown and crisp to lock in flavors.
5. Bake: Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the filling is melted and bubbly.
6. Serve: Remove toothpicks from the cooked chicken. Garnish with chopped fresh parsley for color and serve hot for a delicious, cheesy meal.

Notes

• Use a meat thermometer to ensure chicken is fully cooked to 165°F (74°C).
• To avoid spillage, secure chicken pocket openings tightly with toothpicks.
• Feel free to customize the filling by adding cooked bacon bits or chopped jalapeños for extra flavor.
• Oven-safe skillet is recommended for easy transfer from stovetop to oven—cast iron works great.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.

Keywords: mozzarella stuffed chicken, ranch chicken bombs, cheesy stuffed chicken breasts, baked chicken recipe, easy dinner recipe