Parmesan Cloud Chicken Bombs Recipe

Introduction

Parmesan Cloud Chicken Bombs are tender, flavorful chicken meatballs baked to golden perfection and smothered in a rich, creamy Parmesan sauce. This comforting dish pairs beautifully with mashed potatoes or cauliflower purée for a satisfying meal any night of the week.

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, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, parsley, onion powder, paprika, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture.
3. Step 3: Shape the mixture into medium-sized balls, about golf ball size, and place them on a parchment-lined baking tray. Bake for 20–25 minutes, until golden and cooked through.
4. Step 4: While the chicken balls bake, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
5. Step 5: Gradually pour in the milk while whisking constantly until the sauce is smooth and slightly thickened. Stir in Parmesan, mozzarella, salt, pepper, and a pinch of nutmeg until creamy and velvety.
6. Step 6: Transfer the baked chicken balls into a small casserole dish and pour the Parmesan sauce over the top. Broil for 3–5 minutes, until the sauce is bubbling and lightly golden.
7. Step 7: Serve the chicken bombs over a generous spoonful of mashed potatoes or cauliflower purée. Drizzle with any extra sauce and garnish with fresh thyme or parsley.

Tips & Variations

• For extra flavor, try adding a teaspoon of Italian seasoning or crushed red pepper flakes to the chicken mixture.
• Using half-and-half or cream instead of milk will make the sauce richer and more indulgent.
• Panko breadcrumbs create a lighter texture, but regular breadcrumbs can be used if preferred.
• Serve with roasted vegetables for a complete meal.

Storage

Store leftover chicken bombs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through, stirring the sauce to maintain its creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great substitute and will work well with the seasoning and sauce in this recipe.

How can I make this recipe gluten-free?

Replace breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour blend for the sauce roux to make the dish gluten-free.

Parmesan Cloud Chicken Bombs Recipe

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★★★★★

4.7 from 50 reviews

Parmesan Cloud Chicken Bombs are deliciously tender ground chicken meatballs baked to golden perfection and smothered in a creamy Parmesan and mozzarella sauce. Served over creamy mashed potatoes or cauliflower purée and garnished with fresh herbs, this comforting dish combines savory herbs, cheesy richness, and a light, fluffy texture for a crowd-pleasing meal.

• Author: Logan
• 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

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

Parmesan Sauce

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

To Serve

• Mashed potatoes or cauliflower purée
• Fresh thyme or parsley (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking the chicken bombs.
2. Mix Ingredients: In a large bowl, gently combine ground chicken, egg, breadcrumbs, grated Parmesan, minced garlic, chopped fresh parsley, onion powder, paprika, salt, and pepper. Be careful not to overmix to maintain a light texture.
3. Shape and Bake: Form the mixture into medium-sized balls, about the size of a golf ball. Place them on a parchment-lined baking tray and bake in the preheated oven for 20–25 minutes until golden brown and cooked through.
4. Make the Sauce Roux: Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux, which will thicken the sauce.
5. Prepare Sauce: Gradually add milk to the roux while whisking constantly to avoid lumps. Cook until the sauce is smooth and slightly thickened. Stir in Parmesan, mozzarella, salt, pepper, and a pinch of nutmeg until creamy and velvety.
6. Broil with Sauce: Transfer the baked chicken bombs into a small casserole dish and pour the creamy Parmesan sauce evenly over them. Place the dish under a broiler for 3–5 minutes until the sauce is bubbling and slightly golden on top.
7. Serve: Spoon mashed potatoes or cauliflower purée onto serving plates. Top with the chicken bombs and extra sauce. Garnish with fresh thyme or parsley and a drizzle of olive oil or butter for added richness.

Notes

• For extra richness, use half-and-half instead of milk in the sauce.
• Panko breadcrumbs help create a lighter texture in the chicken bombs.
• You can substitute mashed cauliflower for a lower-carb option.
• Watch carefully during broiling to prevent burning the sauce.
• Fresh herbs like thyme or parsley enhance the presentation and flavor.

Keywords: Parmesan chicken, chicken bombs, baked chicken meatballs, creamy Parmesan sauce, comfort food, easy dinner recipe