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Parmesan Cloud Chicken Bombs Recipe

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★★★★★

4.5 from 87 reviews

Parmesan Cloud Chicken Bombs are tender, flavorful ground chicken meatballs baked to golden perfection and smothered in a creamy, cheesy Parmesan sauce. This comforting dish combines savory herbs and spices with a luscious, velvety topping and pairs beautifully with mashed potatoes or cauliflower purée for a hearty meal that’s perfect for family dinners or special occasions.

Ingredients

Scale

For the 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

For the 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

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

Instructions

  1. Preheat the Oven: Set your oven to 200°C (400°F) and line a baking tray with parchment paper to prepare for the chicken bombs.
  2. Prepare the Meat Mixture: In a large bowl, gently combine the ground chicken, egg, panko breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix just until incorporated to keep the texture light and tender.
  3. Shape and Bake: Form the mixture into medium-sized balls about the size of a golf ball. Place them evenly spaced on the parchment-lined baking tray. Bake for 20 to 25 minutes, or until they are golden brown and cooked through.
  4. Make the Parmesan Sauce: While the chicken bombs bake, melt 2 tablespoons of butter over medium heat in a saucepan. Whisk in 2 tablespoons of flour and cook for 1 minute to make a roux. Gradually add the milk, whisking constantly to ensure a smooth sauce. Cook until it thickens slightly.
  5. Add Cheese and Seasoning: Stir in the grated Parmesan, shredded mozzarella, salt, pepper, and a pinch of nutmeg into the sauce. Continue stirring until the sauce is creamy and velvety smooth.
  6. Broil the Dish: Transfer the baked chicken bombs to a small casserole dish and pour the creamy Parmesan sauce over them. Place the dish under the broiler for 3 to 5 minutes until the sauce bubbles and turns lightly golden on top.
  7. Serve: Spoon a generous portion of mashed potatoes or cauliflower purée onto plates. Top with the Parmesan cloud chicken bombs, drizzle additional sauce on top, garnish with fresh thyme or parsley, and finish with a drizzle of olive oil or butter if desired. Serve hot and enjoy.

Notes

  • Do not overmix the chicken to avoid tough meatballs.
  • Panko breadcrumbs help create a lighter texture, but regular breadcrumbs can be used as a substitute.
  • Use half-and-half instead of milk in the sauce for a richer taste.
  • Broiling time may vary depending on your oven so watch closely to prevent burning.
  • Cauliflower purée is a great low-carb alternative to mashed potatoes.
  • Fresh herbs like parsley or thyme add freshness and aroma to the finished dish.

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

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