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–+ servings
Parmesan Cloud Chicken Bombs

Creamy Parmesan Cloud Chicken Bombs for Joyful Weeknight Dinners

Parmesan Cloud Chicken Bombs are cheesy, gluten-free bites perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bombs
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Bombs
  • 1 lb Ground Chicken can substitute with ground turkey
  • 1 large Egg can replace with flax egg for egg-free option
  • 1 cup Breadcrumbs use gluten-free for gluten-free option
  • 1 cup Parmesan Cheese substitute with Pecorino Romano for sharper taste
  • 2 cloves Minced Garlic or garlic powder if fresh is unavailable
  • 1/4 cup Chopped Parsley omit for a more straightforward flavor
  • 1 teaspoon Onion Powder can use finely chopped fresh onions as alternative
  • 1 teaspoon Paprika smoked paprika can be used for added flavor
  • to taste Salt & Pepper adjust according to personal preference
For the Creamy Sauce
  • 1/4 cup Butter can be replaced with olive oil for dairy-free version
  • 2 tablespoons Flour can use cornstarch for gluten-free thickener
  • 1 cup Milk almond milk can be used for dairy-free option
  • 1 cup Mozzarella Cheese can swap with any melty cheese like cheddar
  • a pinch Nutmeg omit if not preferred

Equipment

  • Baking tray
  • Mixing Bowl
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. In a large mixing bowl, combine ground chicken, egg, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, onion powder, paprika, salt, and pepper. Mix gently until just combined.
  3. Scoop portions of the chicken mixture and roll into golf ball-sized balls, around 2 inches in diameter. Place on a prepared baking tray.
  4. Bake for 20–25 minutes until golden brown and the internal temperature reaches 74°C (165°F).
  5. In a saucepan, melt butter and whisk in flour to create a roux. Gradually add milk, stirring until thickened. Mix in Parmesan, mozzarella, salt, pepper, and nutmeg until creamy.
  6. Transfer baked chicken bombs to a casserole dish, pour creamy sauce over, broil for 3–5 minutes until bubbling and golden.
  7. Serve over mashed potatoes or cauliflower purée, garnished with herbs and a drizzle of olive oil or melted butter.

Nutrition

Serving: 1bombCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 500mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 250mgIron: 2mg

Notes

Store cooked chicken bombs in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F). Freeze uncooked chicken bombs for up to 3 months.

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