Description
Parmesan Cloud Chicken Bombs are a delightful dinner option featuring juicy, seasoned ground chicken formed into bite-sized bombs, baked to golden perfection, and smothered in a creamy, cheesy Parmesan and mozzarella sauce. This comforting and flavorful dish combines crispy exterior with moist, tender interiors, perfect for family meals or entertaining guests.
Ingredients
Scale
Chicken Bombs
- 500 g (1 lb) ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 Tbsp fresh parsley, chopped
- 1 tsp onion powder
- ½ tsp paprika
- Salt, to taste
- Black pepper, to taste
Cheesy Sauce
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1½ cups milk
- ¾ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Pinch of nutmeg
- Salt and black pepper, to taste
Instructions
- Prepare Chicken Mixture: In a large bowl, combine ground chicken, egg, panko breadcrumbs, ½ cup grated Parmesan, minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix thoroughly until well combined to ensure even flavor distribution.
- Form Chicken Bombs: Lightly moisten your hands and roll the chicken mixture into golf-ball-sized bombs, approximately 12 to 18 in total. Place them evenly spaced on a parchment-lined baking sheet to prevent sticking during baking.
- Bake Chicken Bombs: Preheat your oven to 400°F (200°C). Bake the chicken bombs for 20-25 minutes, or until they turn golden brown and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked and safe to eat.
- Prepare Cheesy Sauce Base: While the bombs are baking, melt unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux, which will thicken the sauce. Gradually whisk in milk, stirring continuously until the sauce is smooth and begins to simmer, thickening to a creamy consistency.
- Finish Cheesy Sauce: Remove the saucepan from heat. Stir in the ¾ cup grated Parmesan, shredded mozzarella, salt, pepper, and a pinch of nutmeg. Continue stirring until the cheeses are completely melted and the sauce is smooth and creamy. Adjust seasoning to taste.
- Serve: Once the chicken bombs are fully cooked, transfer them to a serving dish. Pour the warm, cheesy sauce generously over the bombs to create a ‘cloud’ effect. Garnish with extra fresh parsley if desired, and serve immediately for best flavor and texture.
Notes
- Ensure the internal temperature of the chicken bombs reaches 165°F (74°C) to ensure safety.
- To prevent sticking, use parchment paper or a silicone baking mat on the baking sheet.
- For an extra crispy exterior, broil the bombs for 1-2 minutes at the end of baking but watch closely to avoid burning.
- You can substitute panko breadcrumbs with gluten-free breadcrumbs to make this recipe gluten-free.
- The cheesy sauce can be prepared in advance and gently reheated before serving.
- For a lower-fat option, use low-fat milk and reduce the cheese quantity slightly.
