Chicken Bacon Ranch Phyllo Bites are a quick and easy appetizer that’s loaded with chicken, cheese, crispy bacon and ranch seasoning all wrapped in crunchy baked phyllo sheets!
WHAT MAKES THIS RECIPE STAND OUT
- It’s incredibly simple to make. Like you really can’t mess it up, the most work you’ll have to do is cut up and cook the bacon. Minimal effort but maximum flavor!
- The texture! The crispy, savory creamy combo is amazing! Oh and the drizzle of hot honey on top really balances all of the flavors out. *so good*.
- The Chicken Bacon Ranch Phyllo Bites are truly a stress free appetizer. You can even prep pretty much all of the ingredients in advance so all you’d have to do is pop out the phyllo sheets the day of baking and you’re all set.
- You can feed a large crowd and not spend a ton on ingredients.
QUICK TIP
- Use softened cream cheese. Like do not skip this step. Room temp cream cheese is significantly easier to mix than cold cream cheese.
- Make sure you let your Phyllo sheets slightly come to room temp. Work quickly so that they don’t get too soft and begin to tear (they are thin). However, don’t get alarmed if you end up tearing a few pieces because it won’t make or break your bites because you are going to be using several sheets anyway. You’ll be totally fine!
- Mis en Place (everything in its place) is very important here for the reasons stated above. Make sure the filling is prepared, the pan is greased, the oven is preheated and you are ready to go!
- It’s important to cook the bacon just until crisp, so that it stays nice and crispy when baked in the phyllo sheets and doesn’t become chewy. Be careful not to burn the bacon either because things can definitely escalate quickly. Lol
- Make sure you only add the filling to one side of the phyllo sheet and roll because it will be enough after baking. Trust me.
- Add a drizzle of oil on top right before baking the bites so the tops don’t just burn.
FAQ
CAN I MAKE THIS AHEAD OF TIME?
Yes, you can pretty much cook the bacon and prepare the filling ahead of time and place it in the fridge when ready to cook.
CAN I USE ROTISSERIE CHICKEN?
Eh, you can if you are in a pinch but I don’ t recommend it. I have found that the texture of Rotisserie Chicken is much softer than pan seared chicken or roasted chicken cut up into chunks. I tested this theory when I made several different chicken salads and some dips and it just doesn’t come out the same in my opinion. However, feel free to test it out and let me know in the comments!
HOW DO I STORE THESE PHYLLO BITES?
Once cooled, they can be stored in an airtight container or large ziploc bag in the fridge for up to 3ish days.
More Appetizers!
- Ranch Chicken Bites
- Smoked Potato Skins
- Chipotle Mango Jerk Wings
- Chicken Bacon Bites
- Bacon Cheeseburger Bites
Questions about these Chicken Bacon Ranch Phyllo Bites? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Chicken Bacon Ranch Phyllo Bites
Ingredients
- 1 lb Bacon
- 1 Chicken Breast (Thin Sliced)
- 2 8oz Packs Plain Cream Cheese, Room Temperature
- ½ Cup Shredded Cheddar Cheese
- 1 Pack Ranch Seasoning Mix
- 18 Phyllo Sheets, Thawed just until room Temperature
- Garlic Powder, as needed
- Onion Powder, as needed
- Smoked Paprika, as needed
- Kosher Salt and Black Pepper, as needed
- Avocado Oil, as needed
Instructions
- Preheat the oven to 375°F and grease a 12 cup muffin pan with avocado oil and set aside.
- Cut the bacon into small pieces and cook in a skillet over medium heat until crispy. Remove from the pan and set aside on a paper towel to cool.
- Season the chicken breast with garlic powder, kosher salt, black pepper, onion powder, and smoked paprika. Cook over medium heat, flipping once, until fully cooked and the internal temperature reaches 165°F. Remove from heat, let rest slightly, then chop into small pieces and set aside.
- In a large bowl, add the room-temperature cream cheese. Stir in the cooled cooked bacon, chopped chicken, shredded cheddar cheese, and ranch seasoning packet. Mix until fully combined.
- Roll out 7 sheets of phyllo dough on top of one another. Spread a thinish strip of the chicken bacon ranch filling along the short edge of the top sheet. Roll all sheets together tightly until fully rolled, then slice into 1–1½ inch pieces. Repeat this process with 7 more sheets, then 4 sheets.
- Place the sliced phyllo rolls into the muffin cups, cut-side up. Lightly drizzle avocado oil over the tops.
- Bake at 375°F for about 20 minutes until the phyllo is golden brown and crispy on top. Let cool, then remove from the pan.
- Drizzle with hot honey, garnish with fresh chives. Enjoy!
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