If you’re looking for a high-protein, cheesy comfort meal that’s easy to prepare and incredibly satisfying, these Chicken Mozzarella Bombs are the perfect choice. Made with shredded chicken breast and loaded with melted mozzarella, this recipe delivers a crispy golden exterior and a gooey, cheesy center in every bite.
Perfect for meal prep, low-carb diets, or a protein-packed dinner, these chicken bombs are simple, flavorful, and crowd-pleasing.
Why You’ll Love This Recipe
- High in protein
- Family-friendly
- Great for meal prep
- Low-carb friendly option
- Crispy outside, melty inside
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup mozzarella cheese, shredded
- ¼ cup grated Parmesan cheese
- 1 egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- ½ cup shredded mozzarella (for topping)
How to Make Chicken Mozzarella Bombs
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
2. Prepare the Mixture
In a large bowl, combine shredded chicken, mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Mix until well combined.
3. Shape the Bombs
Divide the mixture into equal portions and shape into compact balls or oval patties.
Place them evenly spaced on the prepared baking tray.
4. Add Cheese Topping
Sprinkle additional shredded mozzarella over each piece for a cheesy crust.
5. Bake
Bake for 20–25 minutes, or until golden brown and the cheese on top is bubbly and slightly crisp.
6. Optional Broil
For extra browning, broil for 2–3 minutes at the end.
Nutrition Estimate (Per Serving – Approx. 1 Bomb)
- Calories: ~210 kcal
- Protein: ~22g
- Carbohydrates: ~2–3g
- Fat: ~12g
(Values may vary depending on cheese used.)
Tips for Best Results
- Use freshly shredded chicken breast for better texture.
- Don’t overmix to keep the bombs tender.
- Let them rest 5 minutes after baking to firm up.
- Serve with marinara sauce, garlic yogurt sauce, or a fresh salad.
Storage & Meal Prep
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer to maintain crispness.
- Freeze for up to 1 month and reheat from frozen.