Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish with cooking spray.

1. Prepare the chicken mixture.In a large bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, paprika, onion powder, salt, black pepper, and chopped parsley. Mix gently until the ingredients are evenly combined. Avoid overmixing to keep the chicken tender.
2. Make the cheesy filling.In a small bowl, stir together the softened cream cheese and garlic powder until smooth. Keep the mozzarella cubes nearby so you can fill the chicken bombs easily.
3. Shape the chicken bombs.Divide the chicken mixture into approximately 12 equal portions. Flatten each portion in your palm, add a small amount of the cream cheese mixture and one mozzarella cube to the center, then carefully wrap the chicken around the filling. Roll each portion into a ball, making sure the cheese is completely sealed inside.
4. Prepare the Parmesan coating.In a shallow bowl, mix the Parmesan cheese, panko breadcrumbs, and Italian seasoning. In a separate small bowl, combine the melted butter and olive oil.
5. Coat the chicken bombs.Brush each ball lightly with the butter mixture, then roll it in the Parmesan breadcrumb mixture. Press gently so the coating sticks. Arrange the chicken bombs on the prepared baking sheet, leaving space between each one.
6. Bake until golden.Place the tray in the oven and bake for 20–25 minutes, depending on the size of the chicken bombs. Turn them carefully halfway through cooking if you want more even browning. The chicken should reach an internal temperature of 165°F (74°C), measured in the center of the meat.
7. Prepare the garlic butter.While the chicken bombs bake, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for about 30–60 seconds until fragrant. Stir in the parsley and Parmesan cheese, then remove from the heat.
8. Add the finishing touch.Once the chicken bombs are cooked, brush them lightly with the garlic butter sauce. For an extra golden crust, broil them for 1–2 minutes, watching closely to prevent burning.
9. Serve warm.Let the chicken bombs rest for 3–5 minutes before serving. Sprinkle with extra Parmesan and fresh parsley, then pair with marinara sauce, ranch dressing, or a creamy garlic dip.