Crispy, cheesy, and packed with protein, these Chicken Bacon Bombs are a savory, hand-held meal or appetizer. They feature a flavorful filling of chicken, bacon, and melted cheeses, wrapped in dough or coated in breadcrumbs and baked to perfection[citation:1][citation:2][citation:4].
About This Recipe
This recipe belongs to a category of popular, crowd-pleasing dishes often called “bombs” or “bites.” The core concept involves creating a rich, savory filling that is enveloped in a wrapper and baked or fried until golden[citation:1][citation:4]. The defining ingredients are shredded or diced chicken, crispy bacon, and creamy, melty cheeses, often seasoned with ranch or barbecue flavors[citation:1][citation:3][citation:5]. Versions of this recipe can be found as appetizers for game day, party snacks, or as a fun, high-protein main dish[citation:2][citation:4]. They are known for being indulgent, satisfying, and highly customizable[citation:1].
Why You’ll Love This Recipe
- High in Protein: The combination of chicken, bacon, and cheese makes each serving a substantial source of protein, helping you stay full and satisfied[citation:1].
- Crowd-Pleasing Flavor: The mix of salty bacon, creamy cheese, and savory chicken is universally appealing, making these perfect for gatherings[citation:2][citation:5].
- Versatile for Any Occasion: They work equally well as a party appetizer served with dipping sauces, a snack, or a main dish paired with a fresh salad[citation:1][citation:4].
- Customizable: The recipe can be adapted with different cheeses, spices, cooking methods (baked, fried, or smoked), and dough types to suit your taste[citation:1][citation:5].
Ingredients
The following ingredient list is a composite based on common elements from several popular “Chicken Bacon Bomb” recipes. It yields approximately 15-16 pieces, perfect for 6-8 servings as an appetizer or 4 servings as a main course[citation:2][citation:3][citation:4].
For the Filling:
- Chicken: 2-3 cups cooked, shredded chicken breast or 1 lb boneless, skinless chicken breast[citation:1][citation:2]. (Rotisserie chicken is a great shortcut)[citation:1][citation:4].
- Bacon: 1 cup cooked, crumbled bacon or 8-16 slices[citation:2][citation:3][citation:4].
- Cream Cheese: 8 oz (one block), softened[citation:2][citation:4].
- Shredded Cheese: 1 cup total. Commonly used are cheddar, mozzarella, or a Parmesan blend[citation:1][citation:2][citation:4].
- Seasoning: 1-2 tablespoons of dry ranch seasoning mix OR a blend of garlic powder, onion powder, paprika, salt, and black pepper[citation:1][citation:2][citation:4].
For the Wrapper & Coating:
- Dough (Option 1): 1 can (16.3 oz) refrigerated flaky biscuit dough (8 biscuits) OR 15 thawed frozen dinner rolls (like Rhodes Rolls)[citation:3][citation:4].
- Breadcrumb Coating (Option 2): 1 cup breadcrumbs and 1 beaten egg for a crispy, non-dough exterior[citation:2].
- Bacon Wrap (Optional): Additional 16 slices of bacon for wrapping the assembled bombs[citation:3].
For Serving (Optional):
- Ranch dressing, barbecue sauce, or other favorite dips[citation:1][citation:3].
- Fresh chopped parsley or green onions for garnish[citation:1][citation:4].
Step by Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C)[citation:2][citation:3]. Line a baking sheet with parchment paper or lightly grease it.
- Make the Filling: In a large bowl, combine the softened cream cheese, shredded cheese, crumbled bacon, and seasoning (ranch mix or spice blend). Mix until smooth. Gently fold in the shredded chicken until everything is evenly combined[citation:2][citation:4].
- Prepare the Wrapper:
- If using biscuit/roll dough:Separate the dough. Flatten or press each piece into a 3-4 inch round[citation:1][citation:3].
- If using chicken breast as the wrapper: Carefully cut a horizontal pocket into each chicken breast or pound them flat to about ½-inch thickness[citation:2][citation:5].
- Assemble the Bombs:
- Dough Method: Place 1-2 tablespoons of the chicken-bacon-cheese filling in the center of each dough round. Pull the edges up and around the filling, pinching firmly to seal completely. Place seam-side down on the baking sheet[citation:1][citation:4]. For a bacon-wrapped version, wrap one slice of bacon around each sealed dough ball and secure with a toothpick[citation:3].
- Stuffed Chicken Method: Stuff the filling into the chicken pocket or place it on the pounded chicken. Roll the chicken tightly around the filling. Dip each roll in beaten egg, then roll in breadcrumbs until fully coated[citation:2]. Place seam-side down on the baking sheet. You can also wrap these in bacon before or after breading[citation:5].
- Bake:
- For dough-wrapped bombs: Bake for 15-18 minutes, or until the dough is golden brown and cooked through[citation:1][citation:4]. If they are also bacon-wrapped, they may need a minute or two longer for the bacon to crisp.
- For breaded chicken bombs: Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the breadcrumbs are golden[citation:2].
- Cool and Serve: Let the bombs cool for 2-3 minutes before serving, as the filling will be very hot[citation:1]. Brush dough bombs with melted butter and sprinkle with herbs if desired[citation:4]. Serve warm with your chosen dipping sauces[citation:1][citation:3].
Nutritional Snapshot (Per Serving, Approximate)
Nutritional values can vary greatly based on specific ingredients and portion size. The values below are a general estimate based on similar recipes[citation:1][citation:4].
~220-350
Calories
14-20g
Protein
15-20g
Carbohydrates
11-18g
Total Fat
Note: Using reduced-fat dairy products, leaner bacon, or an air fryer can lower the calorie and fat content[citation:1].
FAQ
Can I make these ahead of time?
Yes, you can assemble the bombs up to a day in advance. Cover them tightly with plastic wrap and store in the refrigerator. Bake just before serving, adding a few extra minutes to the cooking time if needed[citation:4].
What’s the best way to reheat leftovers?
Reheat in an air fryer or a conventional oven at 350°F for 5-10 minutes to restore crispness. The microwave is quick but will make the wrapper or breading soggy[citation:1].
Can I use an air fryer instead of an oven?
Yes. Air fry at 350°F (180°C) for about 10-12 minutes, or until golden brown and heated through, checking halfway through[citation:1].
Are they meant to be served hot or cold?
They are intended to be served hot or warm, right after baking, when the cheese is melted and gooey[citation:4].
You Must Know
- Seal Tightly: The most critical step for dough-wrapped bombs is ensuring the filling is completely sealed inside. Pinch the dough firmly and check for gaps to prevent cheese from leaking during baking[citation:1].
- Don’t Overfill: Use the recommended amount of filling. Overstuffing makes sealing difficult and increases the chance of bursting[citation:1].
- Internal Temperature: If your bombs use raw chicken as the main wrapper, ensure the internal temperature reaches 165°F (74°C) for safe consumption[citation:2][citation:5].
- Ingredient Swaps: This recipe is flexible. You can substitute Greek yogurt for some cream cheese, use turkey bacon, add diced jalapeños, or swap ranch seasoning for a barbecue rub[citation:1][citation:5].
Storage Tips
- Refrigeration: Store leftover cooked bombs in an airtight container in the refrigerator for up to 3-4 days[citation:1][citation:5].
- Freezing: You can freeze either unbaked or baked bombs. For unbaked, assemble them and freeze solid on a tray before transferring to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time. Cooked bombs can also be frozen and reheated. They are best consumed within 1-2 months[citation:5].
- Reheating: As noted in the FAQ, reheating in an oven or air fryer is best to maintain texture[citation:1].