Parmesan Cloud Chicken Bombs Recipe

Introduction

Parmesan Cloud Chicken Bombs are a deliciously tender and cheesy dish that’s perfect for a comforting dinner. These golden chicken meatballs baked to perfection and smothered in a rich Parmesan sauce will quickly become a family favorite.

Ingredients

• 500 g (1 lb) ground chicken
• 1 egg
• ½ cup breadcrumbs (panko preferred)
• ½ cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 Tbsp fresh parsley, chopped
• 1 tsp onion powder
• ½ tsp paprika
• Salt and pepper, to taste
• 2 Tbsp butter (for sauce)
• 2 Tbsp flour (for sauce)
• 1½ cups milk (or half-and-half for extra richness)
• ¾ cup Parmesan, grated (for sauce)
• ½ cup mozzarella, shredded (for sauce)
• Salt, pepper, and a pinch of nutmeg (for sauce)
• Mashed potatoes or cauliflower purée (for serving)
• Fresh thyme or parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 200°C (400°F).
2. Step 2: In a large bowl, gently combine ground chicken, egg, breadcrumbs, Parmesan, garlic, parsley, onion powder, paprika, salt, and pepper without overmixing.
3. Step 3: Shape the mixture into medium-sized balls, about the size of a golf ball, and place them on a parchment-lined baking tray.
4. Step 4: Bake the chicken balls for 20–25 minutes until golden brown and cooked through.
5. Step 5: Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to make a roux.
6. Step 6: Gradually whisk in milk until the sauce is smooth and thickened. Stir in Parmesan, mozzarella, salt, pepper, and nutmeg until creamy.
7. Step 7: Transfer the baked chicken bombs into a small casserole dish and pour the Parmesan sauce over them. Broil for 3–5 minutes until the sauce bubbles and turns lightly golden.
8. Step 8: Serve the chicken bombs on top of mashed potatoes or cauliflower purée, drizzle with extra sauce, and garnish with fresh thyme or parsley.

Tips & Variations

• Try using half-and-half instead of milk for a richer, creamier sauce.
• Use panko breadcrumbs for extra crunch in the chicken bombs.
• For a low-carb version, serve with cauliflower purée instead of mashed potatoes.
• Add a pinch of chili flakes to the chicken mix for a mild heat boost.
• You can prepare the chicken bombs ahead and freeze before baking for easy, ready-to-go meals.

Storage

Store leftover chicken bombs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. If frozen, thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat?

Yes, ground turkey or pork can be used as an alternative, though cooking times may vary slightly. Adjust seasoning to taste.

How do I prevent the chicken bombs from drying out?

Be careful not to overmix the meat mixture and avoid overbaking. The cheese and sauce also help keep them moist and flavorful.

Parmesan Cloud Chicken Bombs Recipe

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★★★★★

4.7 from 67 reviews

Parmesan Cloud Chicken Bombs are tender, flavorful baked chicken meatballs enriched with a creamy Parmesan and mozzarella sauce. These bite-sized delights combine ground chicken with garlic, herbs, and spices, baked to golden perfection, then finished under the broiler with a rich, cheesy sauce. Served over mashed potatoes or cauliflower purée and garnished with fresh herbs, this comforting dish is perfect for a cozy dinner with a touch of elegance.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken Bombs

• 500 g (1 lb) ground chicken
• 1 egg
• ½ cup breadcrumbs (panko preferred)
• ½ cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 Tbsp fresh parsley, chopped
• 1 tsp onion powder
• ½ tsp paprika
• Salt and pepper, to taste

For the Parmesan Sauce

• 2 Tbsp butter
• 2 Tbsp flour
• 1½ cups milk (or half-and-half for extra richness)
• ¾ cup Parmesan cheese, grated
• ½ cup mozzarella, shredded
• Salt, pepper, and a pinch of nutmeg, to taste

For Serving and Garnish

• Mashed potatoes or cauliflower purée
• Fresh thyme or parsley
• Olive oil or extra butter (optional, for drizzling)

Instructions

1. Preheat the Oven: Set your oven to 200°C (400°F) to preheat while you prepare the chicken mixture.
2. Prepare the Chicken Mixture: In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix gently until just combined to keep the meatballs tender without overworking the mixture.
3. Form and Bake Chicken Bombs: Shape the mixture into medium-sized balls roughly the size of golf balls. Place them evenly spaced on a parchment-lined baking tray and bake for 20 to 25 minutes, until they are golden brown and cooked through.
4. Make the Parmesan Sauce: While the chicken bakes, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 1 minute to create a roux, which will thicken the sauce.
5. Add Milk and Cheese: Gradually whisk in milk, stirring constantly until the sauce is smooth and slightly thickened. Stir in the grated Parmesan, shredded mozzarella, salt, pepper, and a pinch of nutmeg. Continue stirring the sauce until it becomes creamy and velvety.
6. Broil the Chicken Bombs with Sauce: Transfer the baked chicken bombs into a small casserole dish. Pour the prepared Parmesan sauce evenly over the top. Place under the broiler for 3 to 5 minutes, or until the sauce is bubbly and the top is lightly golden.
7. Serve: Spoon a generous portion of mashed potatoes or cauliflower purée onto serving plates. Place the Parmesan cloud chicken bombs on top and drizzle with any extra sauce from the casserole. Garnish with fresh thyme or parsley and a drizzle of olive oil or butter, if desired, for added richness.

Notes

• For a richer sauce, use half-and-half or cream instead of milk.
• Using panko breadcrumbs helps keep the chicken bombs light and fluffy.
• Make sure not to overmix the chicken mixture to avoid dense meatballs.
• You can substitute cauliflower purée for mashed potatoes for a lower-carb option.
• If you don’t have a broiler, finishing the dish in a hot oven for a few minutes will also work.

Keywords: Parmesan chicken balls, baked chicken recipe, creamy chicken meatballs, chicken with cheese sauce, easy chicken dinner