These homemade Baked Chicken Nuggets are made with bite-size pieces of chicken breast coated in a crispy combination of breadcrumbs, panko, and Parmesan. They’re baked instead of fried, ready in under 30 minutes, and perfect for an easy, high-protein lunch or family-friendly dinner.
Healthy Baked Chicken Nuggets
These were one of Madison’s favorite lunches when she was growing up, and they’re still one of the easiest ways to turn chicken breast into something everyone will love. Unlike my Chicken Nuggets, which are made with ground chicken and hidden cauliflower, these baked nuggets start with chunks of boneless chicken breast. Toss them with olive oil, coat them in seasoned breadcrumbs, panko, and Parmesan, then bake until golden and crisp. If you want them even crispier, try my Air Fryer Chicken Nuggets, which use the same type of chicken breast pieces.
Why These Baked Chicken Nuggets Work
I’ve been making these baked chicken nuggets for years, and they were always one of Madison’s favorite lunches when she was growing up. They’re made with real pieces of chicken breast instead of ground chicken and baked rather than deep-fried.
- Made with chicken breast: These nuggets use bite-size pieces of boneless, skinless chicken breast rather than ground chicken. So much quicker!
- Crispy without frying: Panko and a light coating of olive oil help the breading turn golden in the oven.
- Egg-free: Olive oil makes the crumbs stick, so there’s no need for an egg wash.
- High in protein: Each serving has 26 grams of protein and fewer than 200 calories.
- Kid-friendly: They’re easy to eat, pack in a lunchbox, and pair with practically any dipping sauce.
- Ready in 30 minutes: The chicken cooks quickly at a high temperature, making these great for busy days.
Ingredients You Will Need
Here’s everything you need to make these easy baked chicken nuggets. See recipe card below for exact measurements.
- Chicken Breast: Cut boneless, skinless chicken breasts into evenly sized, bite-size pieces so they cook at the same rate. Chicken tenderloins also work well.
- Salt and Pepper: The seasoned breadcrumbs and Parmesan already add plenty of flavor, so the chicken only needs simple seasoning.
- Olive Oil: The olive oil helps the breadcrumb coating stick without using eggs.
- Seasoned Breadcrumbs: I use whole-wheat Italian-seasoned breadcrumbs, but regular or gluten-free breadcrumbs will also work.
- Panko: Adds a lighter, crispier texture to the coating.
- Parmesan: Adds savory flavor. Omit it to make the nuggets dairy-free.
- Olive Oil Spray: Helps the baked chicken nuggets turn golden and crispy in the oven.
How to Make Baked Chicken Nuggets
Here’s the step-by-step directions for making baked chicken nuggets. See recipe card below for printable directions.
- Bake: Arrange the nuggets on the prepared pan without crowding them and spray the tops lightly with oil. Bake for 8 to 10 minutes, flip, and bake for another 4 to 5 minutes, or until golden and cooked through.
- Prep: Preheat the oven to 425°F and spray a baking sheet with olive oil.
- Cut the chicken: Cut the chicken breasts into small, evenly sized pieces.
- Prepare the breading: Combine the breadcrumbs, panko, and Parmesan in a shallow bowl.
- Coat the chicken: Season the chicken with salt and pepper, then toss it with olive oil. Coat a few pieces at a time in the breadcrumb mixture.
- Bake: Arrange the nuggets on the prepared pan and lightly spray the tops with olive oil. Bake for 8 to 10 minutes, flip, and bake for another 4 to 5 minutes, until golden and cooked through.
Tips for Crispy Baked Chicken Nuggets
- Cut the chicken into evenly sized pieces so they cook at the same rate.
- Choose organic chicken when possible, and trim any excess fat before cutting.
- The type of baking pan you use can affect the results.
- An aluminum sheet pan works best for evenly browned, crispy nuggets; nonstick pans don’t brown them as well.
- Spray the pan with olive oil to prevent sticking and lightly spray the tops to help the coating crisp.
- Leave space between the nuggets so they roast rather than steam. Flip them halfway through baking so both sides brown evenly.
- Avoid overbaking, which can dry out the chicken breast.
Variations
- Gluten-free: Use gluten-free seasoned breadcrumbs and gluten-free panko.
- Dairy-free: Omit the Parmesan and add a little extra seasoned panko.
- Chicken thighs: Substitute boneless, skinless chicken thighs for juicier, darker meat.
- Chicken tenders: Slice the chicken into longer strips and add a few minutes to the cooking time.
- Different seasonings: Add garlic powder, onion powder, paprika, or dried Italian herbs if using plain breadcrumbs.
- Air fryer: Follow my separate Air Fryer Chicken Nuggets
Lunchbox Tips
When Madison was younger, I often made a batch at night and packed the nuggets in her lunchbox the next day. She enjoyed them cold, but you can also warm them in the morning and pack them in a preheated insulated food jar. Add an ice pack if serving them cold. Double the recipe for several lunches, or halve it if you need fewer servings.
What to Serve with Chicken Nuggets
There are so many ways to serve these baked chicken nuggets. Here are some of my favorites:
- Dip: Serve them with your favorite dipping sauce for an easy lunch or family-friendly dinner. Ketchup, BBQ sauce, ranch, honey mustard, are all great options.
- Make it a meal: Top a salad with them for a satisfying lunch.
- Raw Veggie Sticks: Cut up some cucumbers, carrots, celery, etc as a healthy no-cook side.
- Breaded veggies: Once I’m in breading mode, I usually make breaded zucchini or eggplant sticks and bake them all at the same time.
- Classic fast food sides: They’re also excellent with french fries, broccoli, macaroni and cheese, or biscuits.
Storage and Reheating
- Refrigerate: Store cooked chicken nuggets in an airtight container for up to four days.
- Freeze: Let the nuggets cool completely, then freeze them in a single layer before transferring them to a freezer-safe container. Freeze for up to three months.
- Reheat: Reheat in a 375°F oven or air fryer until hot and crispy. The microwave works but will soften the breading.
More Chicken Recipes
More Chicken Breast Recipes
If you’re looking for more easy chicken breast recipes, try these next:
- Baked Chicken Parmesan
- Chicken Piccata
- Skillet Chicken Cordon Bleu
- Chicken and Broccoli Stir-Fry
- Broccoli and Cheese Stuffed Chicken
- You can find even more healthy dinner ideas in my complete collection of chicken breast recipes.
Baked Chicken Nuggets
Ingredients
- 16 ounces boneless and skinless chicken breasts, from 2 large breasts
- 1/2 teaspoon kosher salt, and black pepper, to taste
- 2 teaspoons olive oil
- 6 tablespoons whole wheat Italian seasoned breadcrumbs, or gluten-free crumbs
- 2 tablespoons panko, or gluten-free panko
- 2 tablespoons grated parmesan cheese
- olive oil spray
Instructions
- Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
- Cut the chicken into small bite sized pieces.
- Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
- Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
- Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
- Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked through.
Last Step:
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Frequently Asked Questions
Are baked chicken nuggets healthy?
These nuggets are made with lean chicken breast and baked with olive oil rather than deep-fried. Each serving has 26 grams of protein, fewer than 200 calories, and only 8 grams of carbohydrates.
How long do you bake chicken nuggets at 425°?
Bake the nuggets for 8 to 10 minutes, flip them, and continue baking for another 4 to 5 minutes. The exact time will depend on the size of the chicken pieces.
Can I make chicken tenders?
If you want to make chicken tenders, cut the breasts into long strips and bake them for a few extra minutes.
Can I make these chicken nuggets gluten-free?
Yes. Replace both the seasoned breadcrumbs and panko with gluten-free versions.
Can I make this recipe with shrimp?
Yes. Use one pound of extra large shrimp. The baking time should be about the same, but keep an eye on them so they don’t overcook.
Are these chicken nuggets egg-free?
Yes. Olive oil helps the breading adhere to the chicken, so no eggs are necessary.