Description
These Chicken Parmesan Biscuit Bombs are a fun, handheld twist on the classic Italian dish, filled with saucy chicken, melty mozzarella, and Parmesan cheese, all wrapped in flaky buttermilk biscuit dough. Perfect for snacks, lunches, or family dinners.
Ingredients
- 1 1/4 cups chopped rotisserie chicken
- 1/4 cup shredded Parmesan cheese
- 1 1/2 cups tomato basil pasta sauce
- 1 can (16.3 oz) refrigerated buttermilk biscuits (8-count)
- 4 slices mozzarella cheese (0.8 oz each), quartered
- 1 tablespoon melted butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
Instructions
- Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, mix chopped rotisserie chicken, Parmesan cheese, and 1/2 cup of the tomato basil pasta sauce.
- Separate the biscuits and let rest for 5 minutes. Carefully split each biscuit to form a deep pocket, keeping the bottom and sides intact.
- Insert two quartered pieces of mozzarella into each pocket. Add just under 1/4 cup of the chicken mixture into each and gently press to fit.
- Seal the dough around the filling to form a ball. Place seam-side down on the baking sheet.
- Combine melted butter with garlic powder and Italian seasoning. Brush tops of biscuit bombs with seasoned butter.
- Bake for 19–23 minutes until golden brown and cooked through.
- Warm remaining pasta sauce and serve as a dip alongside the biscuit bombs.
Notes
- Add chopped basil or parsley for extra freshness.
- Swap in marinara or arrabbiata sauce for different flavor profiles.
- Use shredded mozzarella if preferred over slices.
- Add ricotta for a creamier filling.
- To air fry, cook at 325°F for 10–14 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit bomb
- Calories: 290
- Sugar: 4g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 35mg
