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Parmesan Chicken Puffs

A light and airy finger food with chicken and Parmesan cheese. Great with or without a dipping sauce
Parmesan Chicken Puffs

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Servings: 5
Total Time: 1 hour
Recipe by: Frankie


10 to 12 ounce boneless skinless chicken breast
2 TBSP olive oil
1 TBSP unsalted butter
1 cup chicken broth
1 cup flour
1/4 tsp cayenne pepper
1/2 tsp garlic powder
4 large eggs
1/2 cup fresh grated Parmesan cheese
salt & pepper


1. Season the chicken breast generously with salt and pepper.

2. Melt the butter with the oil in a non-stick skillet over medium heat. Place the chicken in the pan and cover, cook the chicken about 6 minutes per side (depending on the thickness of your chicken breast) or until cooked through.

3. When cool, Finely dice the chicken and set aside.

4. In a medium saucepan bring the chicken broth to a boil over medium heat. Take off the heat and stir in the flour, cayenne, and garlic powder until a big clumpy ball is formed. Set aside and let cool for 5 minutes.

5. Add the flour ball to a bowl and beat in the eggs until well combined (using a stand mixer is the easiest way). Stir in the chicken and Parmesan cheese until well incorporated.

6. Preheat the oven to 450°F and lightly oil a baking sheet.

7. Using a Tablespoon, scoop a heaping amount of the dough mixture onto the greased baking sheet and form into balls (they won't be perfect balls so don't worry). Repeat with the remaining mixture, spacing the balls about 1 inch apart (you should have between 16 and 20 balls).

8. Bake in the preheated oven for 15 to 17 minutes or until bottoms are golden brown.

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Parmesan Chicken Puffs

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