Description
Parmesan Cloud Chicken Bombs are creamy, comforting chicken balls baked to golden perfection and topped with a luscious Parmesan and mozzarella sauce. This easy-to-make dish combines tender ground chicken with flavorful herbs and spices, ideal for busy weeknights or special gatherings. Served over mashed potatoes or cauliflower purée and garnished with fresh herbs, it’s a deliciously indulgent meal that satisfies every bite.
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
For Serving and Garnish
- Mashed potatoes or cauliflower purée
- Fresh thyme or parsley for garnish
- Olive oil or butter (optional, for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) to ensure the chicken bombs bake evenly to a golden finish.
- Prepare the Chicken Mixture: In a large bowl, gently combine ground chicken, egg, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix just until combined to keep the mixture tender.
- Shape the Chicken Bombs: Form the mixture into medium-sized balls about the size of golf balls. Arrange them on a parchment-lined baking tray ready for baking.
- Bake the Chicken Bombs: Bake for 20–25 minutes until golden brown and cooked thoroughly, releasing a wonderful aroma.
- Make the Parmesan Sauce: While baking, melt butter in a saucepan over medium heat. Whisk in flour and cook for about one minute to make a roux. Gradually whisk in milk until smooth and slightly thickened. Stir in Parmesan, mozzarella, salt, pepper, and nutmeg until creamy and velvety.
- Combine and Broil: Transfer baked chicken bombs to a small casserole dish, pour the Parmesan sauce over them, and broil for 3–5 minutes until the sauce is bubbling and lightly golden on top.
- Serve and Garnish: Spoon mashed potatoes or cauliflower purée onto plates, top with the chicken bombs, drizzle with extra sauce, and garnish with fresh herbs and a touch of olive oil or butter. Enjoy immediately!
Notes
- Use half-and-half instead of milk for a richer Parmesan sauce.
- Mix the chicken ingredients gently to prevent tough texture in the bombs.
- Feel free to add fresh herbs like basil or oregano to the chicken for added flavor complexity.
- Use gluten-free breadcrumbs to make the recipe suitable for gluten-sensitive diets.
- Shape the chicken balls evenly using a cookie scoop for uniform cooking.
- The chicken bombs can be shaped ahead and refrigerated for up to a day before baking, remembering to adjust baking time if cold.
