Baked Parmesan Chicken Bombs (Printable Version)
Tender baked chicken balls with Parmesan crust and creamy cheese sauce over mashed potatoes.
# Everything You’ll Need:
→ Chicken Bombs
01 -
1 lb ground chicken
02 -
1 large egg
03 -
0.75 cup panko breadcrumbs
04 -
0.5 cup grated Parmesan cheese
05 -
2 cloves garlic, minced
06 -
2 tablespoons fresh parsley, finely chopped
07 -
1 teaspoon onion powder
08 -
1 teaspoon paprika
09 -
0.75 teaspoon salt
10 -
0.5 teaspoon black pepper
→ Creamy Parmesan Sauce
11 -
3 tablespoons butter
12 -
2 tablespoons all-purpose flour
13 -
1.5 cups milk or half-and-half
14 -
0.5 cup grated Parmesan cheese
15 -
0.5 cup shredded mozzarella cheese
16 -
Pinch of nutmeg
17 -
Salt and pepper, to taste
→ For Serving
18 -
Mashed potatoes or cauliflower purée
19 -
Fresh parsley or thyme, for garnish
# Steps to Cook:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 -
In a large bowl, gently mix ground chicken, egg, breadcrumbs, Parmesan, garlic, parsley, onion powder, paprika, salt, and pepper until just combined.
03 -
Shape mixture into golf-ball-sized balls and place on the prepared baking sheet.
04 -
Bake for 20 to 25 minutes, until cooked through and golden on top.
05 -
While chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth and slightly thickened.
06 -
Stir in Parmesan, mozzarella, nutmeg, salt, and pepper until the sauce is creamy.
07 -
Transfer baked chicken balls to a baking dish, pour sauce over top, and broil for 3 to 5 minutes until bubbly and lightly golden.
08 -
Serve warm over mashed potatoes or cauliflower purée, garnished with fresh herbs.
# Extra Suggestions:
01 -
Avoid overmixing the chicken mixture to maintain tenderness.
02 -
Chill the mixture for 10 minutes if shaping feels sticky.
03 -
Sauce can be prepared ahead and gently reheated with a splash of milk.
04 -
Ground turkey can be used as a substitute if desired.