Print

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.

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

  1. Preheat the oven: Set your oven to 200°C (400°F) to prepare for baking the chicken bombs.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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