Parmesan Cloud Chicken Bombs A Creamy Delight Awaits!
Indulge in the ultimate comfort food with these exquisite Parmesan Cloud Chicken Bombs. Tender, perfectly seasoned ground chicken is shaped into bite-sized spheres, baked to golden perfection, and then gloriously drenched in a velvety, rich Parmesan and mozzarella cheese sauce. Each mouthful is a creamy, savory experience that promises to become a new family favorite, offering warmth and unparalleled flavor.
Prep Time
20 minutes
Cook Time
35-40 minutes
Total Time
55-60 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Unbelievably rich and creamy sauce that perfectly complements the chicken.
- A fantastic comfort food that's surprisingly easy to make for a weeknight.
- Kid-friendly and a guaranteed crowd-pleaser for all ages.
- Versatile and pairs wonderfully with various side dishes.
- Packed with savory flavors and delightful textures in every bite.
Ingredients
- 500 g (1 lb) ground chicken
- 1 egg
- 120 ml (½ cup) breadcrumbs (panko preferred)
- 120 ml (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
- 30 g (2 Tbsp) butter (for sauce)
- 15 g (2 Tbsp) flour (for sauce)
- 360 ml (1½ cups) milk (or half-and-half for extra richness)
- 180 ml (¾ cup) Parmesan, grated (for sauce)
- 120 ml (½ cup) mozzarella, shredded (for sauce)
- Salt, pepper, and a pinch of nutmeg (for sauce)
- Mashed potatoes or cauliflower purée (for serving)
- Fresh thyme or parsley (for garnish)
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. This ensures the chicken bombs cook evenly and prevent sticking, making cleanup effortless.
- In a spacious mixing bowl, combine the ground chicken, one egg, the breadcrumbs (panko is recommended for a lighter texture), 120 ml (½ cup) grated Parmesan cheese, the minced garlic, chopped fresh parsley, onion powder, and paprika. Season generously with salt and freshly ground black pepper to taste. Gently mix all ingredients until they are just combined, being careful not to overwork the mixture, as this can result in tough chicken bombs.
- Using your hands, shape the chicken mixture into uniform, medium-sized balls, roughly the size of a golf ball. Arrange these perfectly formed chicken bombs on the prepared parchment-lined baking tray, ensuring a little space between each one for even cooking. Bake in the preheated oven for 20–25 minutes, or until they are beautifully golden brown on the outside and thoroughly cooked through with an internal temperature of 74°C (165°F).
- While the chicken bombs are baking, begin preparing the luscious Parmesan sauce. In a medium-sized saucepan, melt 30 g (2 Tbsp) of butter over medium heat. Once the butter is completely melted, whisk in 15 g (2 Tbsp) of all-purpose flour. Cook this mixture, known as a roux, for about one minute, continuously whisking, allowing it to gently toast and cook out the raw flour taste without browning too much.
- Gradually pour in the 360 ml (1½ cups) of milk, or half-and-half for an even richer sauce, while vigorously whisking to prevent lumps. Continue whisking until the sauce becomes smooth and begins to thicken slightly. Reduce the heat to low, then stir in the remaining 180 ml (¾ cup) of grated Parmesan cheese and 120 ml (½ cup) of shredded mozzarella. Season the sauce with salt, pepper, and a pinch of nutmeg, which enhances the cheesy flavor beautifully. Stir until both cheeses are fully melted and the sauce is wonderfully creamy and velvety.
- Once the chicken bombs are baked, carefully transfer them from the baking tray into a small casserole dish or an oven-safe serving platter. Evenly pour the prepared creamy Parmesan sauce over the top, ensuring each chicken bomb is generously coated. This layering sets the stage for a delightful golden crust.
- Place the casserole dish under the broiler for 3–5 minutes. Keep a close eye on it during this step, as broilers can vary. The goal is for the sauce to become bubbly, with a beautiful, slightly golden-brown crust forming on top, adding texture and depth of flavor. Remove carefully from the oven.
- To serve, spoon a generous portion of warm mashed potatoes or a light cauliflower purée onto individual bowls or plates. Arrange the glistening Parmesan Cloud Chicken Bombs on top of the purée, and drizzle with any remaining sauce from the casserole dish. Garnish with a sprinkle of fresh thyme or parsley and a tiny touch of olive oil or melted butter for an elevated presentation and added aroma.
Tools You’ll Need
- Large mixing bowl
- Baking tray
- Parchment paper
- Saucepan
- Whisk
- Casserole dish or oven-safe serving platter
- Measuring cups and spoons
- Grater (for cheese)
Essential Success Tips
- Do not overmix the chicken mixture: Overworking the ground chicken can lead to a tough texture. Mix just until combined for tender, juicy chicken bombs.
- Achieve a smooth sauce: When making the roux, ensure the butter and flour cook for a minute to remove raw flour taste. Add milk gradually while whisking vigorously to prevent lumps and create a silky-smooth béchamel base.
- Watch the broiler closely: Broilers can heat intensely and quickly. Stay near the oven and check frequently to achieve a beautiful golden-brown crust without burning the sauce.
- Season in layers: Season the chicken mixture and the sauce separately. This builds depth of flavor and ensures the entire dish is perfectly balanced.
- Serve immediately: For the best experience, serve the Parmesan Cloud Chicken Bombs hot off the broiler when the sauce is at its creamiest and the cheese is still wonderfully bubbly.
Professional Cooking Secrets
- Elevate your roux: For an even richer, nuttier flavor in your sauce, cook the roux for an extra minute or two until it reaches a pale golden color before adding the milk. This deepens the flavor profile significantly.
- Infuse your milk: Gently warm your milk with aromatics like a bay leaf, a slice of onion, and a few peppercorns before adding it to your roux. Strain it out before incorporating for a subtly enhanced, more complex sauce.
- The ultimate cheese pull: If you want an extra-luxurious cheese pull, sprinkle a tiny bit of freshly shredded gruyère or fontina on top of the mozzarella before broiling. These cheeses melt beautifully and add another layer of flavor and texture.
Notes
- Storage: Leftover chicken bombs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to the sauce if it has thickened too much.
- Variations: For a spicier kick, add a pinch of chili flakes to the chicken mixture or the sauce. You can also experiment with different ground meats like turkey or a blend of pork and chicken.
- Serving suggestions: Beyond mashed potatoes, these bombs are excellent with pasta, rice, polenta, or steamed green vegetables like asparagus or broccoli.
Frequently Asked Questions
Can I prepare the chicken bombs in advance?
Yes, you can prepare the chicken bombs up to shaping them and store them raw in the refrigerator for up to 24 hours. Alternatively, bake them fully, let them cool, and then store them for up to 2 days. When ready to serve, prepare the sauce, add the baked chicken bombs, and broil as instructed.
What can I use instead of breadcrumbs?
If you need a gluten-free option, you can substitute the breadcrumbs with an equal amount of almond flour or crushed gluten-free crackers. For a low-carb alternative, finely ground pork rinds can also be used.
My sauce isn't thickening. What should I do?
Ensure your roux (butter and flour mixture) cooked sufficiently and that you allowed the sauce to simmer gently for a few minutes after adding the milk and cheese. If it's still too thin, you can make a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then slowly whisk it into the simmering sauce until it reaches your desired consistency.
Nutrition Facts (Per Serving)
Approximate per serving (1/4 of recipe, without side dish): Calories: 480, Protein: 45g, Fat: 28g, Carbs: 18g, Sodium: 850mg. (Note: Nutritional values are estimates and vary based on exact ingredients and portion sizes.)
Allergy Information
Contains dairy (milk, Parmesan, mozzarella) and gluten (breadcrumbs, flour). For a gluten-free version, use gluten-free breadcrumbs or a suitable alternative, and ensure your flour for the roux is gluten-free (e.g., rice flour or cornstarch).
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