Perfect for parties, weeknight dinners, or even a quick savory snack, these Melted Mozzarella & Ranch Chicken Bombs are the kind of dish that satisfies both cravings and crowds. With a crunchy, golden exterior and a molten, cheesy chicken center, every bite packs a delightful punch of flavor. The use of ranch dressing infuses the filling with tangy, herby notes, which marry beautifully with the gooey mozzarella and seasoned chicken.
These bombs are incredibly simple to prepare, using refrigerated dough as a shortcut to fluffy, flaky perfection. The filling—just four main ingredients—comes together in minutes and is easy to customize depending on what you have in your fridge. This makes them a great last-minute option for entertaining or just when you’re short on time but still want something hot and homemade.
Kids love the cheesy, pull-apart appeal, while adults appreciate the comforting flavor combination of ranch, chicken, and melted mozzarella. Whether you serve them as a snack, appetizer, or main course with a side salad, they’re bound to disappear fast from the table.
Best of all, they reheat wonderfully and can even be prepped ahead. Just assemble, freeze, and pop in the oven when ready. A quick brush of melted butter adds a glossy finish and rich flavor, while optional parsley gives a touch of freshness and color.
Servings and Timing:
- Serves: 6–8
- Ready in: 35 minutes
Ingredients:
- 2 cups cooked shredded chicken
- 1/2 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1 can refrigerated biscuit dough or crescent dough
- 2 tbsp melted butter
- Optional: chopped parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, ranch dressing, garlic powder, and mozzarella cheese until well mixed.
- Separate the dough into individual pieces and flatten each into a round disk.
- Place a generous spoonful of the chicken mixture in the center of each round.
- Fold the dough over the filling, pinch edges together tightly to seal, and form into a ball.
- Arrange the sealed balls seam-side down on the prepared baking sheet.
- Brush the tops with melted butter to help with browning and flavor.
- Bake in the preheated oven for 15–18 minutes, or until the bombs are golden and the filling is hot and bubbling.
- Garnish with chopped parsley if desired and serve immediately while hot.
Variations:
- Bacon Ranch Bombs: Add a spoonful of cooked crumbled bacon into each bomb before sealing for a smoky twist.
- Spicy Kick: Stir a tablespoon of hot sauce or a pinch of cayenne pepper into the chicken mixture.
- Different Cheese: Swap mozzarella for pepper jack or cheddar for a new flavor profile.
- Vegetarian Option: Replace chicken with sautéed mushrooms or a meat-free chicken substitute.
Tips:
- Use rotisserie chicken for a faster prep.
- Make sure edges are sealed tightly to prevent the filling from leaking during baking.
- Let the bombs cool slightly before serving—they’ll be very hot inside.
- These freeze well after baking; reheat in the oven or air fryer for a crispy texture.
- Serve with a side of ranch or marinara for dipping.
