Parmesan Cloud Chicken Bombs with Creamy Parmesan Sauce Recipe
These Parmesan Cloud Chicken Bombs are juicy, flavorful ground chicken meatballs baked to golden perfection and smothered in a rich, creamy Parmesan and mozzarella sauce. Served over buttery mashed potatoes or cauliflower purée and garnished with fresh herbs, this comforting dish combines tender chicken with luscious cheese sauce for a satisfying family meal or special occasion dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: 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, grated
- ½ cup mozzarella, shredded
- Salt, pepper, and a pinch of nutmeg, to taste
To Serve and Garnish
- Mashed potatoes or cauliflower purée
- Fresh thyme or parsley
- Olive oil or butter, for finishing
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) to ensure it’s hot and ready for baking the chicken bombs.
- Prepare the Chicken Mixture: In a large bowl, combine the ground chicken, egg, panko breadcrumbs, grated Parmesan, minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix gently until just combined to keep the meatballs tender and not dense.
- Shape and Bake: Form the mixture into medium-sized balls, approximately the size of golf balls. Place them spaced evenly on a parchment-lined baking tray. Bake in the preheated oven for 20 to 25 minutes until they are golden brown and fully cooked through.
- Make the Parmesan Sauce: While the chicken bombs bake, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute to create a roux. Gradually add the milk while whisking constantly, allowing the sauce to thicken. Stir in the grated Parmesan, shredded mozzarella, salt, pepper, and a pinch of nutmeg until the sauce is creamy and smooth.
- Bake with Sauce: Once the chicken bombs are done baking, transfer them into a small casserole dish. Pour the prepared Parmesan sauce evenly over the top. Place the dish under the broiler for 3 to 5 minutes, just until the sauce bubbles and turns slightly golden.
- Serve: Spoon a generous portion of mashed potatoes or cauliflower purée onto plates or bowls. Place the Parmesan Cloud Chicken Bombs on top and drizzle with additional sauce from the casserole. Garnish with fresh thyme or parsley and a drizzle of olive oil or a small pat of butter for added richness.
Notes
- Use panko breadcrumbs if possible for extra light and airy chicken bombs.
- You can substitute milk with half-and-half or cream for a richer sauce.
- For a low-carb option, serve over cauliflower purée instead of mashed potatoes.
- Do not overmix the chicken mixture to keep the bombs tender and fluffy.
- The broiling step adds a beautiful golden top to the sauce, but watch closely to avoid burning.
Keywords: Parmesan chicken bombs, baked chicken meatballs, creamy cheese sauce, comfort food, mashed potatoes, easy dinner recipe
