Go Back
–+ servings
Parmesan Cloud Chicken Bombs

Parmesan Cloud Chicken Bombs That Melt in Your Mouth

Parmesan Cloud Chicken Bombs are a creamy, comforting dish that delivers flavors that melt in your mouth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bombs
Course: Appetizers
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Bombs
  • 500 grams Ground Chicken the essential protein that gives the bombs their tender texture.
  • 1 large Egg binds the mixture together for a firm hold.
  • 100 grams Breadcrumbs uses gluten-free breadcrumbs for gluten-free option.
  • 100 grams Parmesan Cheese delivers a rich, creamy flavor; swap for Pecorino if desired.
  • 2 cloves Minced Garlic adjust quantity based on taste preference.
  • 2 tablespoons Chopped Parsley optional but highly recommended for freshness.
  • 1 teaspoon Onion Powder can easily be substituted with fresh onions.
  • 1 teaspoon Paprika swap for smoked paprika for a unique twist.
  • to taste Salt & Pepper essential seasonings to enhance all the flavors.
For the Creamy Sauce
  • 50 grams Butter the base for your sauce; it brings richness.
  • 50 grams Flour used to create a roux, thickening the sauce.
  • 500 ml Milk you can use dairy-free alternatives if needed.
  • 100 grams Mozzarella Cheese adds extra creaminess to your sauce.
  • a pinch Nutmeg essential for a comforting finish.

Equipment

  • Mixing bowl
  • Baking Tray
  • Saucepan
  • Whisk
  • Meat thermometer

Method
 

Preparation Steps
  1. Preheat your oven to 200°C (400°F).
  2. In a large mixing bowl, combine ground chicken, egg, gluten-free breadcrumbs, and Parmesan cheese along with minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix until just combined.
  3. Form the mixture into golf ball-sized balls and place them on a parchment-lined baking tray.
  4. Bake the chicken bombs for 20-25 minutes until golden brown and firm to the touch.
  5. In a saucepan over medium heat, melt the butter and whisk in flour to create a roux. Gradually add milk, continuously whisking until smooth. Add remaining Parmesan, mozzarella, salt, pepper, and nutmeg, blending until creamy.
  6. Transfer the chicken bombs to a casserole dish, pour the creamy sauce over, and broil for 3-5 minutes until the sauce bubbles and lightly browns.
  7. Serve with creamy mashed potatoes or cauliflower purée, garnished with extra chopped parsley.

Nutrition

Serving: 2bombsCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Avoid overmixing to preserve moisture and tenderness. Use a meat thermometer to ensure chicken reaches 75°C (165°F).

Tried this recipe?

Let us know how it was!