Introduction

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

A white bowl holds a base layer of creamy white mashed potatoes with a soft, smooth texture. On top, there are five round golden-brown meatballs with a crispy, browned crust. One meatball is split open, showing melted, gooey white cheese inside, oozing out and mixing with chopped green herbs sprinkled over the dish. The meatballs are garnished with finely chopped green herbs, and a small sprig of fresh green thyme rests on the top meatball. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat oven to 200°C (400°F). In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, parsley, onion powder, paprika, salt, and pepper. Mix gently until just combined—avoid overworking the mixture.
Step 2: 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.
Step 3: Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
Step 4: Gradually pour in 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.
Step 5: Transfer the baked chicken balls into a small casserole dish and pour the Parmesan sauce over them. Broil for 3–5 minutes until the sauce is bubbling and slightly golden on top.
Step 6: Spoon mashed potatoes or cauliflower purée onto plates. Place the chicken bombs on top and drizzle with extra sauce. Garnish with fresh thyme or parsley and a touch of olive oil or butter if desired.

Tips & Variations

Use panko breadcrumbs for a lighter texture in the chicken bombs.
Swap ground chicken for ground turkey or a mix of chicken and pork for different flavor.
For a spicier kick, add a pinch of chili flakes or cayenne pepper to the chicken mixture.
Serve with steamed vegetables for a balanced meal.
Substitute milk with half-and-half or cream for an extra rich sauce.

Storage

Store leftover chicken bombs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring the sauce occasionally to maintain creaminess. Avoid overheating to prevent drying out the chicken.

How to Serve

A close-up view of five browned meatballs with a crispy, golden crust, sitting on a bed of smooth, creamy mashed potatoes in a white bowl. One meatball is cut open, revealing melted, gooey cheese oozing out. The meatballs and cheese are sprinkled with finely chopped green herbs, and a small sprig of fresh thyme is placed on top for garnish. The mashed potatoes have a soft, thick texture, and some brown sauce is visible around the edge. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken bombs ahead of time?

Yes, you can shape the chicken bombs and refrigerate them for up to 24 hours before baking. Just bring them to room temperature before cooking for even baking.

What can I use instead of mashed potatoes?

Cauliflower purée is a great low-carb alternative and pairs wonderfully with the creamy Parmesan sauce. You could also try mashed sweet potatoes or rice.

Parmesan Cloud Chicken Bombs Recipe

Print Recipe

★★★★★

4.5 from 88 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. These bite-sized delights, infused with garlic, herbs, and spices, are served atop velvety mashed potatoes or cauliflower purée, making for a comforting and elegant meal.

Author: Lena
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Fat

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 the oven: Set your oven to 200°C (400°F) to get it ready for baking the chicken bombs.
Mix the chicken mixture: In a large bowl, gently combine the ground chicken, egg, breadcrumbs, Parmesan cheese, minced garlic, chopped fresh parsley, onion powder, paprika, salt, and pepper. Mix just until combined to avoid a dense texture.
Shape and bake: Form the mixture into medium-sized balls, about the size of a golf ball, and place them on a parchment-lined baking tray. Bake for 20 to 25 minutes until they turn golden and are cooked through.
Prepare the sauce roux: While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux that will thicken the sauce.
Make the creamy Parmesan sauce: Gradually whisk in the milk, continuing to stir until the sauce is smooth and slightly thickened. Add grated Parmesan, mozzarella, salt, pepper, and a pinch of nutmeg. Stir continuously until the sauce becomes creamy and velvety.
Combine and broil: Transfer the baked chicken bombs to a small casserole dish. Pour the warm Parmesan sauce evenly over the top. Place under the broiler for 3 to 5 minutes until the sauce bubbles and turns lightly golden.
Serve: Spoon a generous portion of mashed potatoes or cauliflower purée onto each plate. Place the Parmesan Cloud Chicken Bombs on top and drizzle with any extra sauce. Garnish with fresh thyme or parsley and a light drizzle of olive oil or butter for added richness.

Notes

For extra richness, use half-and-half instead of milk in the sauce.
Do not overmix the chicken mixture to keep the meatballs tender and light.
Panko breadcrumbs contribute to a lighter texture; regular breadcrumbs can be used but may produce denser bombs.
Broiling at the end gives the sauce a beautiful golden crust—watch closely to avoid burning.
Mashed cauliflower is an excellent low-carb alternative to mashed potatoes.

Keywords: Parmesan chicken bombs, baked chicken meatballs, creamy chicken bake, easy chicken dinner, comfort food, cheesy chicken recipe, mashed potato topping