Print

Parmesan Cloud Chicken Bombs Recipe

Print Recipe

★★★★★

5 from 55 reviews

Parmesan Cloud Chicken Bombs are tender, flavorful ground chicken meatballs baked to golden perfection and smothered in a rich, creamy Parmesan and mozzarella sauce. Served over a bed of comforting mashed potatoes or cauliflower purée, these savory bites make a delightful, hearty meal garnished with fresh herbs for a touch of freshness.

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

For Serving & Garnish

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

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking the chicken bombs evenly.
  2. Mix Ingredients: In a large bowl, combine the ground chicken, egg, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix gently to combine without overworking the mixture to keep the texture tender.
  3. Shape and Bake: Form the mixture into medium-sized balls about the size of golf balls. Arrange them on a parchment-lined baking tray to prevent sticking. Bake in the preheated oven for 20–25 minutes until the bombs are golden brown and fully cooked through.
  4. Make the Parmesan Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute to form a roux, which will thicken the sauce.
  5. Add Milk and Cheese: Slowly pour in the milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens slightly. Stir in grated Parmesan, shredded mozzarella, salt, pepper, and a pinch of nutmeg until fully melted and smooth.
  6. Broil with Sauce: Transfer the baked chicken bombs into a small casserole dish and pour the creamy Parmesan sauce over them. Place under the broiler for 3–5 minutes until the sauce is bubbling and lightly golden on top.
  7. Serve: Spoon a generous portion of mashed potatoes or cauliflower purée onto each serving plate. Place the Parmesan chicken bombs on top, drizzle with extra sauce from the casserole, and garnish with fresh thyme or parsley. Optionally, drizzle a bit of olive oil or butter for extra richness.

Notes

  • For a richer sauce, use half-and-half instead of milk.
  • Do not overmix the chicken mixture to keep the texture light and tender.
  • Panko breadcrumbs provide a lighter texture but regular breadcrumbs can be used.
  • Using fresh herbs like parsley and thyme adds brightness and freshness to the dish.
  • Mashed cauliflower is a great low-carb alternative to mashed potatoes.

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

Find it online: https://amayaharis.com/parmesan-cloud-chicken-bombs-recipe/