Garlic Parmesan Chicken Biscuit Bombs

Ingredients

• 1 pound Chicken Tenders (cut into bite‑size pieces or shredded)
• 2 tablespoons Vegetable Oil (for sautéing)
• 1 teaspoon Salt (kosher or table salt)
• 1/2 teaspoon Ground Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon All‑Purpose Chicken Seasoning (store‑bought blend)
• 2 Garlic Cloves (minced)
• 1/4 cup Heavy Cream
• 1/4 cup Parmesan Cheese (freshly grated)
• 1/4 teaspoon Paprika (for color only)
• 4 ounces Cream Cheese (room temperature, softened)
• 1/2 cup Mozzarella Cheese (shredded, fresh)
• 8 Canned Refrigerated Biscuits (store‑bought biscuit dough, e.g., Pillsbury)
• 2 tablespoons Unsalted Butter (melted)
• 1/2 tablespoon Garlic Paste (very pungent, use sparingly)
• 1 tablespoon Fresh Parsley (chopped)
• 2 tablespoons Additional Parmesan Cheese (for topping, freshly grated)
• 1 tablespoon Extra Melted Butter (for drizzling after bake)

Instructions

1. Season the Chicken

   Trim the chicken tenders and cut them into bite‑size pieces (or shred). Toss with 2 Tbsp vegetable oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp all‑purpose chicken seasoning until evenly coated.

   Time: PT10M

2. Brown the Chicken

   Heat the skillet over medium‑high heat. Add a small drizzle of oil and once shimmering, add the seasoned chicken in a single layer. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

3. Drain Excess Oil

   Using a slotted spoon, transfer the cooked chicken to a clean bowl, allowing excess oil to drip back into the pan.

   Time: PT2M

4. Toast Garlic

   Reduce the skillet heat to medium‑low. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.

   Time: PT1M

   Temperature: Medium‑low heat

5. Make Parmesan Cream Sauce

   Stir in 1/4 cup heavy cream, 1/4 cup freshly grated Parmesan, and 1/4 tsp paprika. Cook, stirring, for 3 minutes until the sauce thickens and the cheese melts.

   Time: PT3M

6. Cool Sauce Slightly

   Remove the pan from heat and let the sauce cool for about 10 minutes so it’s warm, not hot.

   Time: PT10M

7. Combine Cream Cheese and Mozzarella

   Add the room‑temperature cream cheese (4 oz) to the chicken‑sauce mixture, breaking it up with a spoon until smooth. Then fold in 1/2 cup shredded mozzarella.

   Time: PT2M

8. Prepare Biscuit Dough

   Open the can of refrigerated biscuits. Gently pull each biscuit apart, keeping the edges intact. Set aside.

   Time: PT5M

9. Fill and Seal Biscuits

   Place a generous spoonful of the chicken‑cheese mixture in the center of each biscuit piece, then fold the edges over and pinch tightly to seal, forming a ball. Ensure no filling is exposed.

   Time: PT5M

10. Make Garlic‑Butter Glaze

    In a small bowl, combine 2 Tbsp melted butter, 1/2 Tbsp garlic paste, and 1 Tbsp chopped fresh parsley. Mix well.

    Time: PT2M

11. Brush and Bake

    Arrange the sealed biscuit bombs seam‑side down on a baking sheet. Brush each generously with the garlic‑butter glaze. Bake in a pre‑heated 375°F oven for 15–20 minutes, until golden brown.

    Time: PT18M

    Temperature: 375°F

12. Finish with Extra Cheese and Butter

    Immediately after removing from the oven, sprinkle 2 Tbsp grated Parmesan over the hot biscuits and drizzle with an additional 1 Tbsp melted butter.

    Time: PT2M

13. Serve

    Place the biscuit bombs on a serving platter, drizzle with any remaining Parmesan cream sauce, and garnish with a sprinkle of fresh parsley.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

14 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Tenders: Chicken breast, Cooked rotisserie chicken (shredded)
• Instead of Vegetable Oil: Canola oil, Olive oil (light)
• Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
• Instead of All‑Purpose Chicken Seasoning: Italian seasoning, Paprika + thyme
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Heavy Cream: Half‑and‑half, Whole milk + butter
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Paprika: Smoked paprika (adds flavor)
• Instead of Cream Cheese: Neufchâtel cheese, Greek yogurt (half amount)
• Instead of Mozzarella Cheese: Monterey Jack, Provolone
• Instead of Canned Refrigerated Biscuits: Homemade biscuit dough, Frozen biscuit dough
• Instead of Unsalted Butter: Margarine, Olive oil spray
• Instead of Garlic Paste: Minced fresh garlic (1 clove)
• Instead of Fresh Parsley: Dried parsley (1 tsp)

Equipment Needed

• Skillet
• Slotted Spoon
• Mixing Bowl
• Measuring Cups and Spoons
• Baking Sheet
• Pastry Brush
• Knife
• Cutting Board
• Grater
• Oven

Critical Steps — Do Not Skip

• Season chicken evenly before cooking.
• Drain excess oil after browning the chicken.
• Do not burn the garlic when making the sauce.
• Use room‑temperature cream cheese to avoid lumps.
• Seal the biscuit seams tightly to prevent filling leakage.

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and melt.
• Room‑temperature cream cheese mixes faster and yields a smoother filling.
• If you prefer a spicier kick, add a pinch of cayenne to the seasoning blend.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze unbaked sealed biscuit bombs for up to 1 month; bake from frozen, adding 5‑7 minutes to baking time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Parmesan cream sauce up to step 5 and refrigerate; reheat gently before adding cream cheese.
• Assemble the biscuit bombs, cover, and refrigerate for up to 12 hours before baking.
• The garlic‑butter glaze can be made ahead and stored in the fridge for 2 days.

Frequently Asked Questions