Parmesan Cloud Chicken Bombs: A Creamy Delight Awaits!
Introduction
I stumbled on Parmesan Cloud Chicken Bombs one rainy afternoon when I wanted something cozy, cheesy, and quick after a long day of grocery runs and homework help. The aroma of melting Parmesan and garlic filled my kitchen like a warm blanket, and my kids came running before I even called them.
I started with a simple idea: make a light, pillowy chicken bite stuffed with creamy cheese that would feel indulgent but not heavy. The first bite crispy edges, fluffy interior, and the rich Parmesan tang sealed it for our family.
This recipe quickly became our weeknight comfort food and a party favorite. If you want a similar twist on simple poultry dishes, try my take on a BBQ twist with the BBQ chicken skewer salad recipe which inspired some of the flavor pairings here.
Why Make This Recipe
Parmesan Cloud Chicken Bombs are special because they balance creamy and airy textures with bold, savory flavor. They are:
- Fast to prepare for busy weeknights.
- Lighter than heavy fried chicken yet still satisfying.
- Kid-friendly and elegant enough for guests.
- Easy to adapt for low-carb or gluten-free diets.
These little clouds of chicken bring comfort without a lot of fuss, and they store and reheat well.
Ingredients You’ll Need
For the Chicken Bombs
- 1 pound (450 g) ground chicken (preferably 93% lean) fresh for best texture
- 1 large egg, lightly beaten
- 1/2 cup finely grated Parmesan cheese (about 50 g) use freshly grated for best flavor
- 1/3 cup plain cream cheese, softened (about 75 g) full fat gives creamier interior
- 1/4 cup finely chopped green onions (scallions)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup almond flour or panko (for binding) almond flour for low-carb, panko for crispier exterior
For the Parmesan Coating
- 1 cup finely grated Parmesan cheese (about 100 g)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- Pinch of salt and pepper
Optional Dipping Sauce
- 1/2 cup plain Greek yogurt or sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper to taste
Notes on ingredients: Use fresh Parmesan and fresh garlic powder rather than blends for a cleaner, sharper flavor. Ground chicken can be swapped for ground turkey if preferred.
How to make Parmesan Cloud Chicken Bombs: A Creamy Delight Awaits!
Step 1: Preheat and prepare
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a shallow bowl combine the Parmesan coating ingredients and set aside.
Step 2: Make the filling
- In a medium bowl, combine ground chicken, beaten egg, 1/2 cup Parmesan, cream cheese, green onions, garlic powder, onion powder, salt, pepper, and almond flour or panko.
- Use a fork or your hands to mix until just combined. The mixture should be moist but hold together. If too wet, add 1 tablespoon more almond flour or panko; if too dry, add a splash of milk or an extra tablespoon of cream cheese.
Step 3: Shape the bombs
- Using a 1.5 tablespoon scoop or your hands, form the mixture into evenly sized balls (about 1.25 to 1.5 inches in diameter). You should get roughly 18–20 bombs.
- Roll each ball lightly in your palms to achieve a smooth surface.
Step 4: Coat for crunch and flavor
- Roll each chicken ball in the Parmesan coating mixture, pressing gently so some coating adheres. A thin, even layer is ideal; too much can burn.
Step 5: Bake to golden perfection
- Place the coated balls on the prepared baking sheet at least 1/2 inch apart.
- Bake at 400°F (200°C) for 15–18 minutes, turning the pan once halfway through for even browning.
- Visual cues: The exterior should be golden with specks of toasted Parmesan and the internal temperature should read 165°F (74°C) with an instant-read thermometer. The texture inside will be tender and slightly springy.
Step 6: Rest and serve
- Let the bombs rest 3 minutes on the baking sheet before transferring to a serving platter. This helps them set and keeps the filling creamy.
Tips & Recipe Variations
- Use an instant-read thermometer to ensure proper doneness; 165°F (74°C) is the target.
- For extra browning, finish with a quick broil for 1–2 minutes watching carefully.
- To make this gluten-free: use almond flour throughout instead of panko.
- To make vegetarian: swap ground chicken for mashed firm tofu mixed with a tablespoon of chickpea flour and an extra egg substitute; note texture will be different.
- To make dairy-free: use dairy-free cream cheese and nutritional yeast in place of Parmesan, but keep in mind the flavor will be different.
- Make-ahead: Form and coat the balls, then freeze on a baking sheet until solid. Transfer to a freezer bag and bake from frozen at 400°F (200°C) for 20–25 minutes.
- Storage and reheating: Refrigerate leftovers up to 3 days. Reheat in a 350°F (180°C) oven for 8–10 minutes to restore crispness, or microwave briefly for a softer result.
How to Serve
- Serve warm with the optional tangy yogurt-Dijon dip or a simple marinara for a Mediterranean twist.
- Pair with a crisp green salad, roasted asparagus, or garlic mashed cauliflower for a lighter plate.
- For parties, arrange on a platter with lemon wedges and extra chopped parsley for color.
- Presentation tip: stack a few on a shallow bowl of dip and sprinkle with extra grated Parmesan and chopped green onions.
- Serving size: plan on 4–6 bombs per person as an appetizer, 7–10 as a light main with sides.
- Nutrition note: approximate calories per bomb vary by ingredients, roughly 80–120 kcal depending on flour choice and cheese amounts.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Form and coat the bombs, then refrigerate up to 24 hours before baking. For longer storage, freeze on a sheet and transfer to a bag for up to 3 months.
Q: Can I freeze the leftovers?
A: Absolutely. Freeze fully cooked bombs in a single layer until solid, then store in an airtight container for up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes.
Q: What can I use instead of cream cheese?
A: Use ricotta for a lighter texture or mascarpone for extra richness. For dairy-free options, use a plant-based cream cheese.
Q: How do I prevent the dish from becoming watery?
A: Avoid overmixing and make sure cream cheese is well incorporated but not melted. If the mixture seems loose, add a tablespoon of almond flour or panko to absorb excess moisture.
Q: Can I make these spicy?
A: Yes. Add 1/4 teaspoon cayenne or a spoonful of finely chopped pickled jalapeno to the filling for heat.
Review
“These Parmesan Cloud Chicken Bombs are pure comfort. The outside is satisfyingly crisp and the inside is dreamy and cheesy. They disappeared at my family game night and earned an instant spot in my weeknight rotation.” – A happy home cook
Conclusion
I hope these Parmesan Cloud Chicken Bombs bring as much warmth and joy to your table as they have to mine. They are an easy, adaptable recipe that elevates simple ingredients into something memorable. If you enjoy discovering fun, new food ideas and reviews that spark mealtime creativity, you might like this round-up of fair-food discoveries: Minnesota State Fair food reviews and new bites. Please try the recipe, leave a comment with your favorite variation, and share a photo if you make them.
Parmesan Cloud Chicken Bombs
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a shallow bowl combine the Parmesan coating ingredients and set aside.
- In a medium bowl, combine ground chicken, beaten egg, 1/2 cup Parmesan, cream cheese, green onions, garlic powder, onion powder, salt, pepper, and almond flour or panko.
- Use a fork or your hands to mix until just combined. The mixture should be moist but hold together. If too wet, add 1 tablespoon more almond flour or panko; if too dry, add a splash of milk or an extra tablespoon of cream cheese.
- Using a 1.5 tablespoon scoop or your hands, form the mixture into evenly sized balls (about 1.25 to 1.5 inches in diameter). You should get roughly 18–20 bombs.
- Roll each ball lightly in your palms to achieve a smooth surface.
- Roll each chicken ball in the Parmesan coating mixture, pressing gently so some coating adheres.
- A thin, even layer is ideal; too much can burn.
- Place the coated balls on the prepared baking sheet at least 1/2 inch apart.
- Bake at 400°F (200°C) for 15–18 minutes, turning the pan once halfway through for even browning.
- The exterior should be golden with specks of toasted Parmesan and the internal temperature should read 165°F (74°C) with an instant-read thermometer.
- Let the bombs rest 3 minutes on the baking sheet before transferring to a serving platter.
Notes
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