Parmesan Cloud Chicken Bombs Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking the chicken bombs.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
