Description
Melted Mozzarella & Ranch Chicken Bombs are crispy, cheesy chicken breasts coated in a flavorful Parmesan breadcrumb crust, pan-seared until golden, then baked with gooey mozzarella. It’s a bold, crowd-pleasing dish perfect for dinner any night of the week.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Set up three shallow bowls: one with flour, one with whisked eggs and milk, and one with a mix of breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper.
- Dredge each chicken breast in flour, dip in egg mixture, and coat in the breadcrumb-Parmesan mixture, pressing to adhere.
- Heat olive oil in a large skillet over medium heat. Sear chicken for 3–4 minutes per side until golden brown.
- Transfer seared chicken to the prepared baking sheet. Sprinkle mozzarella evenly on top of each piece.
- Bake for 20–25 minutes, until chicken is cooked through (165°F internal temp) and cheese is melted and bubbling.
- Serve hot, optionally garnished with fresh herbs or extra Parmesan. Great with ranch dip on the side.
Notes
- Add red pepper flakes to the breading for heat.
- Stuff with ranch dressing or cream cheese before breading for extra indulgence.
- Use gluten-free breadcrumbs and almond flour for a GF version.
- Swap mozzarella with provolone or pepper jack for a flavor twist.
- Air-fry instead of baking for extra crispness.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 170mg
