Parmesan Cloud Chicken Bombs Recipe
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.
- 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
Find it online: https://cheflenacooks.com/parmesan-cloud-chicken-bombs-recipe/
