Baked Parmesan Chicken Bombs
Baked Parmesan Chicken Bombs are warm, cheesy, and comforting bites filled with flavorful ground chicken, garlic, and Parmesan, all enveloped in a crispy exterior.
Ingrédients
For the Chicken Bombs
- 1 lb ground chicken Make sure it's thawed if previously frozen.
- 1 large egg Acts as a binder.
- 0.75 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese Plus additional for the sauce.
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
For the Creamy Sauce
- 3 tablespoons butter For making the roux.
- 2 tablespoons all-purpose flour
- 1.5 cups milk or half-and-half Use unsweetened plant milk for dairy-free.
- 0.5 cup grated Parmesan cheese For the sauce.
- 0.5 cup shredded mozzarella cheese
- 1 pinch nutmeg Adds warmth to the sauce.
For Serving
- Mashed potatoes or cauliflower purée For serving.
- Fresh parsley or thyme For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the ground chicken, egg, panko, 0.5 cup Parmesan, garlic, parsley, onion powder, paprika, salt, and black pepper until just combined.
- Shape the mixture into golf-ball-sized balls and place them on the prepared baking sheet, ensuring adequate space between them.
Cooking
- Bake the chicken bombs for 20 to 25 minutes, until golden brown and the internal temperature reaches 165°F (75°C).
- While they are baking, melt the butter in a saucepan over medium heat and whisk in the flour to create a roux.
- Gradually whisk in the milk and cook until the sauce thickens, then stir in the 0.5 cup Parmesan and mozzarella until melted. Add a pinch of nutmeg and season with salt and pepper.
- Once the chicken bombs are baked, transfer them to a baking dish and pour the creamy sauce over them.
- Broil for 3 to 5 minutes until bubbly and lightly golden.
Serving
- Serve warm over mashed potatoes or cauliflower purée and garnish with fresh herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze before adding sauce for up to 2 months. To reheat, bake at 350°F (175°C) for 15-20 minutes.