Introduction

Parmesan Cloud Chicken Bombs are tender, flavorful bites of ground chicken baked to perfection and topped with a creamy, cheesy sauce. This comforting dish pairs beautifully with mashed potatoes or cauliflower purée for a satisfying meal that’s easy to prepare.

The dish shows a white bowl filled with a smooth, creamy layer of mashed potatoes at the bottom, topped with five golden brown meatballs that have a crispy, browned texture. One meatball is split open, revealing melted, gooey cheese oozing out. The meatballs and cheese are sprinkled with finely chopped green herbs, giving a fresh contrast to the warm brown and creamy white colors. At the top, fresh green herbs add a final touch. The bowl sits 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 your oven to 200°C (400°F).
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 to keep the mixture tender.
Step 3: Shape the mixture into medium-sized balls, about the size of a golf ball, and place them on a parchment-lined baking tray.
Step 4: Bake for 20–25 minutes until the chicken bombs are golden and cooked through.
Step 5: While the chicken is baking, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
Step 6: Gradually whisk in the milk, stirring constantly until the sauce is smooth and slightly thickened.
Step 7: Add Parmesan, mozzarella, salt, pepper, and a pinch of nutmeg to the sauce. Stir until it becomes creamy and velvety.
Step 8: Transfer the baked chicken bombs into a small casserole dish and pour the Parmesan sauce evenly over them.
Step 9: Broil the dish for 3–5 minutes until the sauce bubbles and develops a slight golden color on top.
Step 10: Serve the chicken bombs over a generous portion of mashed potatoes or cauliflower purée. Drizzle with extra sauce and garnish with fresh thyme or parsley.

Tips & Variations

For an extra creamy sauce, use half-and-half or a mix of cream and milk instead of just milk.
Feel free to add finely chopped spinach or sun-dried tomatoes into the chicken mixture for added flavor and texture.
Use gluten-free breadcrumbs or almond flour if you prefer a gluten-free version.
Leftover sauce can be mixed into the mashed potatoes for richer flavor.

Storage

Store leftover chicken bombs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk to loosen the sauce if needed.

How to Serve

A close-up of four golden-brown baked meatballs with a slightly crispy top, sitting on a creamy bed of smooth white mashed potatoes. The meatballs show some bits of herbs and spices on their surface, with a slight glistening from sauce. The mashed potatoes underneath look soft and fluffy, with a few green chopped herbs sprinkled on top for color contrast. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat?

Yes, you can substitute ground turkey or chicken thighs if preferred. Keep in mind that darker meat may have a richer flavor and slightly different cooking times.

Can these be frozen?

Absolutely. Freeze baked chicken bombs without sauce in a single layer on a tray, then transfer to a freezer-safe container. Freeze the sauce separately in a sealed container. Thaw overnight in the fridge before reheating.

Parmesan Cloud Chicken Bombs Recipe

Print Recipe

★★★★★

4.8 from 71 reviews

Parmesan Cloud Chicken Bombs are tender, flavorful chicken meatballs baked to golden perfection and smothered in a rich, creamy Parmesan and mozzarella cheese sauce. Served over comforting mashed potatoes or cauliflower purée and garnished with fresh herbs, this dish offers a delightful blend of Italian-inspired flavors and comforting textures perfect for a satisfying weeknight dinner.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-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 cheese, 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)
Olive oil or butter (optional, for finishing)

Instructions

Preheat the oven: Set your oven to 200°C (400°F) to prepare for baking the chicken bombs.
Prepare the mixture: In a large bowl, gently combine ground chicken, egg, breadcrumbs, grated Parmesan, minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix just until combined to keep the texture tender.
Shape and bake: Form the mixture into medium-sized balls, roughly the size of golf balls, and arrange them on a parchment-lined baking tray. Bake for 20 to 25 minutes, or until the chicken bombs are golden brown and cooked through.
Make the Parmesan sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour to create a roux and cook for one minute. Gradually add milk, whisking constantly until the sauce is smooth and slightly thickened.
Incorporate cheeses and seasoning: Stir in grated Parmesan, shredded mozzarella, salt, pepper, and a pinch of nutmeg. Continue stirring until the sauce becomes creamy and velvety.
Bake with sauce: Transfer the baked chicken bombs to a small casserole dish and pour the prepared Parmesan sauce evenly over them. Place under the broiler for 3 to 5 minutes until the sauce is bubbly and lightly golden on top.
Serve and garnish: Spoon mashed potatoes or cauliflower purée onto plates. Place the Parmesan cloud chicken bombs on top, drizzle with extra sauce, and garnish with fresh thyme or parsley and a drizzle of olive oil or butter for extra richness.

Notes

Use panko breadcrumbs for a lighter, crispier texture inside the chicken bombs.
Mix the chicken mixture gently to avoid a dense texture.
Half-and-half can be used in the sauce for a richer, creamier consistency.
For a low-carb option, serve with cauliflower purée instead of mashed potatoes.
Broiling the chicken bombs with sauce last ensures a deliciously golden, bubbly topping.
Fresh herbs such as thyme or parsley add brightness and a fresh finish.

Keywords: Parmesan chicken bombs, baked chicken meatballs, creamy Parmesan sauce, comfort food, easy chicken recipe, mashed potatoes meal, Italian-inspired dinner