Preheat the oven to 400°F (200°C) or the air fryer to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them until about ½ inch thick. This ensures even cooking and makes them easier to roll.

In a small bowl, combine shredded mozzarella cheese, softened cream cheese (if using), and a pinch of ranch seasoning. Stir until smooth and well-combined.

Place a generous spoonful of the cheese mixture in the center of each flattened chicken breast. Roll the chicken around the filling, tucking the edges inward to fully enclose the cheese. Secure with toothpicks or cooking twine.

Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with ranch seasoning, garlic powder, smoked paprika, salt, and pepper. Roll each chicken bomb in flour, dip in egg, then coat thoroughly in the seasoned breadcrumb mixture.

Place the breaded chicken bombs on the prepared baking sheet. Lightly brush or drizzle them with olive oil or melted butter for added crispiness.

Bake in the preheated oven for 25–30 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Alternatively, air fry for 18–22 minutes, flipping halfway through for even crisping.

Remove from the oven or air fryer and let rest for 2–3 minutes. Remove toothpicks or twine before serving. Garnish with freshly chopped parsley and serve warm.