Description
Buffalo Ranch Cornbread-Stuffed BBQ Chicken Bombs are irresistible, combining juicy chicken breasts with a flavorful cornbread filling and a tangy BBQ glaze.
Ingredients
- 6 boneless, skinless chicken breasts (about 6 oz each)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp olive oil
- 1 box (8.5 oz) cornbread muffin mix
- 1 large egg
- ⅓ cup milk
- ½ cup shredded cheddar cheese
- 2 tbsp melted butter
- 2 tbsp chopped green onions
- ¼ cup buffalo wing sauce
- ¼ cup ranch dressing
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- ½ cup barbecue sauce
- 2 tbsp buffalo wing sauce
- 1 tbsp honey
- 2 tbsp chopped fresh parsley (optional)
- 2 tbsp sliced green onions (optional)
- Extra ranch dressing for drizzling (optional)
Instructions
- Prepare the cornbread. Preheat the oven according to the cornbread mix instructions. In a bowl, combine the cornbread mix, egg, milk, melted butter, cheddar cheese, and green onions. Bake in a small greased baking dish according to the package directions, until cooked through. Let cool completely, then crumble into small pieces.
- Make the buffalo ranch filling. In a mixing bowl, combine the softened cream cheese, ranch dressing, buffalo wing sauce, mozzarella cheese, and crumbled cornbread. Stir until evenly combined. Refrigerate for 10–15 minutes to make the filling easier to handle.
- Prepare the chicken. Preheat the oven to 375°F. Lightly grease a baking dish. Place each chicken breast on a cutting board and carefully cut a deep pocket into the side, being careful not to cut all the way through.
- Season the chicken. Mix the smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning over the chicken breasts, including the insides of the pockets.
- Stuff the chicken. Divide the cornbread mixture evenly among the six chicken breasts. Fill each pocket without overstuffing. Secure the openings with toothpicks if needed.
- Arrange and bake. Place the stuffed chicken breasts in the prepared baking dish. Brush lightly with olive oil and bake uncovered for 25–35 minutes, depending on thickness.
- Prepare the BBQ glaze. While the chicken bakes, whisk together the barbecue sauce, buffalo wing sauce, and honey in a small bowl.
- Glaze the chicken. Brush the sauce generously over the chicken during the final 10–15 minutes of cooking. Continue baking until the thickest part of each chicken breast and the center of the filling reach 165°F.
- Rest and garnish. Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove any toothpicks. Garnish with chopped parsley or green onions and drizzle with ranch dressing if desired.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- Feel free to customize the filling with additional ingredients like jalapeños for extra heat.
- These can be made ahead of time and reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg