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Healthy Baked Chicken Nuggets

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Healthy Baked Chicken Nuggets are made with chunks of boneless chicken breasts coated in breadcrumbs and Parmesan cheese and baked until golden.

Healthy Baked Chicken Nuggets are made with chunks of chicken breasts coated in breadcrumbs and Parmesan cheese then baked until golden.

Healthy Baked Chicken Nuggets

What’s more kid-friendly than making homemade chicken nuggets? Even the pickiest kids like them! This easy recipe is perfect for toddlers and adults and so much healthier than frozen chicken nuggets. Plus, it’s a delicious way to use up chicken breasts. You can also try them in the air fryer using this Air Fryer Chicken Nuggets recipe, and if you want a recipe using ground chicken to make it taste more like a fast-food nugget, try these chicken nuggets (with hidden veggies)!

Healthy Baked Chicken Nuggets are made with chunks of chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy homemade chicken recipe for toddlers and adults!

I’ve been making these chicken nuggets for years! They are always so popular, and use real ingredients. No need to deep fry for delicious nuggets, they are baked instead making them healthier and lighter than the ones you buy a t fast food restaurants with no excess oil.

Best Chicken Nuggets for Toddlers and Kids

Kids love finger foods or anything you can eat with toothpicks. When my daughter was younger, I would make her a dish of bite-sized goodies, such as tomatoes, olives, pasta, and these nuggets, and served them with toothpicks. She always cleaned her plate! Give it a try – your kids will be so excited.

If you want to send your kids off to school with healthy lunch, I make a batch at night for Madison’s lunch box. She enjoys them for lunch and doesn’t mind eating them cold. You can double the recipe for lunches throughout the week or make half for fewer servings.


  • Chicken Breasts: I cut up some boneless, skinless chicken breasts into bite-sized pieces. Substitute thighs if you prefer dark meat.
  • Seasoning: I keep it simple with salt and pepper since the seasoned breadcrumbs have extra spices.
  • Olive Oil: These egg-free chicken nuggets are great for anyone with an egg allergy. I use olive oil instead of eggs to get the breadcrumbs to stick to the chicken but swap it for eggs if you prefer them. Vegetable oil or canola oil also works, but I prefer using a healthier oil such as olive oil.
  • Breadcrumbs: I use a combo of seasoned whole wheat breadcrumbs and panko. If you can’t find whole wheat, white is fine. If you don’t have seasoned crumbs, add dried parsley, garlic powder, onion powder, and salt to make your own.
  • Panko: The panko helps gets these nuggets extra crispy. If you want to skip the breadcrumbs, sub extra panko and add the seasonings. You can also make them gluten-free with gluten-free panko.
  • Parmesan Cheese: Omit the grated Parmesan if you’re dairy-free.
  • Cooking Spray: I like to use use olive oil spray with no propellants.

How to Make Healthy Chicken Nuggets at Home

  1. Put the olive oil in one bowl and the breadcrumbs, panko, and parmesan in another.
  2. Season the chicken with salt and pepper, put it in the bowl with the oil, and mix well.
  3. Coat the chicken in the breadcrumb mixture and place it on an oiled baking sheet.
  4. Bake in a 425F preheated oven 12 to 15 minutes, flipping halfway until the crumbs are golden brown.

Helpful Tips

  • Choose organic chicken when possible and trim any excess fat.
  • Baking pans will give you different results. Aluminum pans work the best for evenly browned, crispy nuggets. Nonstick pans don’t work as well.
  • Spray the pan with oil to prevent sticking.

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 these nuggets with ketchup, BBQ sauce, ranch, honey mustard, or whatever other sauce you like.
  • 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.

Most Asked Questions

Are baked chicken nuggets healthy?

Yes, these nuggets are healthy. Since they’re baked with olive oil and not deep fried, they are much lighter than traditional chicken nuggets. One serving has 26 grams of protein, fewer than 200 calories, and only 8 carbs.

How long do you bake chicken nuggets at 425°?
Bake chicken nuggets for 8 to 10 minutes at 425°, turn them over, and cook for 4 to 5 minutes.

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.

How do I make gluten-free chicken nuggets?

For gluten-free nuggets, swap the breadcrumbs and panko with gluten-free breadcrumbs.

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.

How do I reheat chicken nuggets?

I recommend reheating leftovers in the air fryer or oven for the best results, but the microwave works too.

Healthy Baked Chicken Nuggets are made with chunks of chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy homemade chicken recipe for toddlers and adults!

More Chicken Tender and Chicken Nuggets Recipes:

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Healthy Baked Chicken Nuggets

4.72 from 32 votes
Chunks of chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love!
Course: Dinner, Lunch
Cuisine: American
Chunks of chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love!
Total: 30 minutes
Yield: 4 servings
Serving Size: 4 oz chicken


  • 16 ounces chicken breasts, boneless and skinless, 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,


  • 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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Serving: 4 oz chicken, Calories: 188 kcal, Carbohydrates: 8 g, Protein: 26 g, Fat: 4.5 g, Saturated Fat: 1 g, Cholesterol: 57 mg, Sodium: 427 mg, Sugar: 0.5 g


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636 comments on “Healthy Baked Chicken Nuggets”

  1. Absolutely amazing!!! My daughter’s favorite meal is Chick-fil-A nuggets, but she thought these nuggets were just as good! So much healthier for her, cheaper, and easy to make.

  2. I have 4 boneless chicken thighs. Can I use these instead of breasts or will it make a difference in the taste?

  3. Kids and adults alike will love these! I appreciate that you don’t have to dip them in an egg mixture first, it really streamlines the process and makes for less of a mess!

  4. My son adored these! He just turned 4 and helped me pick a ton of recipes from Pinterest. These are the best looking and best tasting breaded chicken I have ever made!

    I did not find them soggy at all. Mine were wonderful and juicy on the inside, and quite crunchy on the outside.

    I misread the recipe and was dunking each piece of chicken (we had grabbed organic thighs) in the oil, and then coating. So we went through a lot more oil, and I think thus ended up with a lot more coating on each nugget, no complaints here 😉

    I had a dark cooking tray, with parchment paper laid down. I also did not have an oil spray, so we skipped that step.

  5. I just made these and they were absolutely delicious!  Thanks for all of your great recipes that have helped me eat healthier and enjoy some of my favourite foods while lowering calories.

  6. After 18 minutes… these were still soggy and not browned for me. I’m sure it’s just me, but is there anything i should try to prevent that next time?

  7. These healthy chicken nuggets are by far the best we have ever tasted! They are way better than any frozen nuggets you might find at the supermarket and they have no questionable ingredients! I used Trader Joe’s All Natural Boneless Skinless Chicken Breasts, which we love, and we have made them three times already! I’m sure they would taste great with good quality chicken breasts from any source, Not only are they perfect for kids but adults love them too! While I would never have eaten a fast food or
    a packaged frozen chicken nugget, I love these and they taste amazing!

  8. Can I weigh out 4 oz for a serving following cooking? Or do I need to weigh it and separate a serving before cooking/while it’s raw? I made this recipe previously and loved it! I’m making it again tonight and just want to make sure I get my servings right!

  9. I used Pheasant breast instead of the chicken…they came delicious…I served a honey/mustard dipping sauce…this is a keeper and will be made often…thanks for sharing the recipe…

  10. I made these last night and they were a big hit. I didn’t have Panko on hand so I just skipped it. The process of mixing the raw chicken with the olive oil in a bowl makes sense! The coating stuck on the each piece nicely and it got crispy!

  11. i usually don’t write reviews, but this tastes better than actual unhealthy chicken nuggets. delicious 

  12. Do you know if these freeze well? I want to make a batch for my picky son and freeze them in individual servings. How long would they last in the freezer?

  13. Hey Gina, I just love the way in which you add the nutrition information at the end of your recipe’s. And can we replace the olive oil spray with coconut oil? Will it affect the taste of the chicken more?

  14. So delicious!! This was my first air fryer recipe and I couldn’t get enough. I had to do 10 minutes at 400 as some of my pieces weren’t done after 8. Other than that, perfection! 

  15. Hi Gina, don’t do WW, but I love your recipes! Can you tell me how long I would have to cook these in an air fryer? A friend got me an Actifry, and so far, I have only used it for French fries. My family tries to eat GF, so, I would love to be able to make chicken nuggets and these sound delicious! I love that I can easily figure out how to make them GF!

  16. My 2 year old LOVED these! We used turkey cutlets instead of chicken. But my picky eater was very happy!

  17. Superb. I’m a novice cooker and this is now my signature dish, lol. I haven’t gotten the panko yet, though. My daughter loves taking them for school lunch.

    1. does she re-heat them or do you heat them in the morning and keep warm in a thermos? If she re-heats, do you change the cooking at all? How long do you re-heat?

  18. Avatar photo
    Karen from Sydney

    It was very tasty, but not a nice crunchy coating. It was a bit soggy. How can I get the coating crispy?

  19. These are my “go to” chicken nuggets. I love them!  Easy and great tasting!  Perfect for kids AND  ADULTS.!  

  20. I’m wanting to make these for a healthy potluck at work. How could I go about keeping these warm until lunchtime?  Thanks!

  21. AIRFRYER UPDATE: used airfryer tonight on nuggets, they were amazing… preheat at 330 degrees; cooked for 10 mins, flipped half way and sprayed olive oil when flipped.

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  27. I couldn’t find the whole wheat crumbs, so I had to use regular. However, I did substitute the olive oil for eggs (since eggs are free on freestyle) and it brought it to 2 points per serving ????????

    Thanks for the recipe!

  28. Love this recipe! easy and delicious!! Have made many times and even made with crushed corn flakes when we were out of bread crumbs-of course the points are all different at that point, but we make Skinnytaste recipes because they taste good and not because we are counting points. Great recipe!

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  31. I made the chicken nuggets and also put some pickles on the baking sheet and they were all sooo good! The pickles of course weren’t exactly like deep fried pickles, but when your counting macros this works!!!!

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    1. Panko are Japanese breadcrumbs. They’re bigger and fluffier than packaged Italian breadcrumbs. They’re used for tempura. 🙂

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  34. How many chicken nuggets would be 4 ounces? Just trying to figure out how many make up 188 calories.

  35. Avatar photo
    Brittany Marques

    I started a diet recently and tried these tonight, they’re delicious! Definitely a hit with my fiancé and I, will be making these again!!

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  38. What brand of parmesean do you use… I’ve used some that have 20 cals for 2TBSP and I’ve also had some that have 110 cals for 2TBSP. It’s a big difference. Please help! 

    1. Off the top of my head, you could increase the panko ratio in the crumb mixture, or you could deep-fry them in oil. I’ve fried chicken bits in my wok for General Tsao’s etc. and they come out pretty crunchy. You can use batter if you do that too; a tempura-style batter would be very crunchy.

      1. Anytime I want crisp in my fry or faux fry I add some corn starch to my breading mixture. A little goes a long way.

  39. Avatar photo
    Erin Daugherty

    If you swapped out egg whites for the olive oil, how would that impact the nutrition facts/ww points?

  40. I would make this again. Trader Joe’s does don’t have Italian crumbs so I put in a tbls of dried oregano, basil and thyme. Turned out good! I like it that it’s healthy w no milk and eggs. Thanks!

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  42. Omg!  These are so easy and delicious!!!  Made them today for a snack during football and they were a hit!   Thank you so much for your great recipes!!!

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  44. Just letting everyone know that I prepped everything as Gina did and then froze them raw. It has been a few days and they come out awesome every time. My babies LOVE them!! I placed them in a sprayed pan and spray the top with a bit of olive oil. I baked at 425 for 8 minutes on each side. You would never know they were frozen! Love this recipe and so does my husband! Im so glad I decided to make a large batch. Quick and easy meal for my twins.

      1. Freeze them in a single layer on a baking sheet, then transfer to a storage container.

  45. Made this tonight and it was amazing! I made them with your chipotle sweet potato fries and my husband and I just loved the dinner.

  46. I sure wish someone would state if they froze these in their raw state. I am about to try since I made a TON!

  47. Oh my and I thought this site was already awesome!!! I’ll never buy nuggets anywhere again! Simple to do and so much better!! I can’t thank my sister enough for turning me onto skinny taste! Keep up the wonderful work and recipes I’m sold for life!!!

  48. These are SO good! I make these all of the time for me and my 3 year old son. We can’t get enough of them 🙂 Thank you for this great recipe!

  49. SO DELICIOUS! I’m a college student and so cooking is a little hard because of the expense, but I had all of this stuff lying around my kitchen (I used breadcrumbs maybe once or twice since I moved in) so it was so cheap and easy! I bulk-made about 7 pounds of this and I’m freezing it to munch on for the next couple of days. Total lifesaver (now I have no excuses for eating breakfast cereal for dinner. Hah!)

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  51. Gina,

    I had planned to try (for my first Skinny Taste recipe) your Skinny Chicken Parmesan from your first book, but for some reason, I was looking up healthy chicken nuggets on Google and came across this recipe. So I decided to try it and WOW! I discovered that I can cook almost as good as my mom.

    Thank you for sharing your ideas for a healthy approach to life; I only wish that I had discovered that back when I was 12 not 52, but it is never too late to turn healthy.

  52. I’ve been making your recipe for these for years now, and tonight I decided to experiment with hot sauce. I cut the chicken in strips instead of nuggets, coated them in this breading, and then tossed them in Buffalo Wing Sauce. The result was AMAZING!!! And the wing sauce only added 30 calories and no carbs! So glad to have this recipe!! 

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  54. Not gonna lie I totally destroy this meals nutritional value by coating in flour > egg wash > then bread crumbs lol

  55. Avatar photo
    Melissa Conflitti

    I love these chicken nuggets! I've made them multiple times as they are so fast and easy to make when you're an on the go college student. My picky eater boyfriend even enjoyed them!!

  56. These were amazing! I prepared them according to the recipe, but froze them instead of baking. Before use, I thawed them for a couple of hours, and then baked them according to the instructions. They turned out great! Much tastier and healthier than anything I could find in the freezer isle.

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  58. Thank you for this chicken nuggets recipe. It will go along way to make my grand kids happy tomorrow. This is great for me because it will help show them that McDonalds menu is not always the best place for chicken nuggets.

  59. These are delicious! My son, a very picky eater , told me they are even better than McDonald chicken nuggets! 😉
    Thank you for recipe. Definitely going to be making again.

  60. Your blog was too good. i really appreciate with your blog.Thanks for sharing.
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  61. As a new wife, it is very difficult to get my "unhealthy" husband to eat anything decent. For the very first time he LOVED my cooking and begged for more meals like this. THANK YOU.

  62. Avatar photo
    Nagit Tarifi

    Look delicious and lovely…Although a well-made nugget may not worth as a gold nugget, it can produce joy of taste that make everybody happy.

  63. Made these gluten free with some bread crumbs I had in the freezer. Doubled the recipe for my family. Good! Will definitely make these again.

  64. Avatar photo
    Chef discounts

    Those look great. I was just thinking of what I would do for dinner. I have some jalapeno cheese slices that I would probably try as well. I want to know how it would turn out if I used those instead of the Parmesan. I may add a sprinkling of differently spiced crumbs in the recipe.

  65. Yes! I make these quite often and no matter how many I make…they get gobbled up. I personally think they are even better the next day. Great in a salad too!

  66. Avatar photo
    Ashley Criste

    i know this post is old but i just tried these out with a toddler i nanny. So simple! Thank you !

  67. made these for the family and they were a hit!! I've been looking to a chicken nugget rec. as my kids love them. I no longer need buy them at the grocer!!! thanks for the amazing recipe!!

  68. These are delicious! For a gluten free version I substituted almond meal for the bread crumbs and it was SO GOOD. I love finding healthy alternatives.

  69. I seem to be working my way through your recipe box and this is another winner! I served your zucchini tots on the side and my husband and son said it was the perfect meal. Thanks!

  70. Avatar photo
    Angela Osorio


    Are the calories listed really for 1/4 bite size piece, cause I had like 10 nuggets and thats like 2310 calories. please clarify.

    1. Angela,

      I’m pretty sure that the nutrition information, including calorie count is for 1/4 of the given recipe. Since I doubled it, I would eat 1/8 of the pieces.



  71. Has anyone ever made these and freeze them for a later time? These are so good! My kids love them and I would love to make some up, bake them, then freeze them. I have done it before with a different recipe and they were real dry when I cooked them from the freezer. Probably cooked them too long! Thanks!

  72. Avatar photo
    Angela Osorio


    Are you saying that the calories listed are for 1/4 of the bite size pieces, because they were so good I ate like 10 and thats like 2310 calories. This cant be right?

  73. My daughter loved these…until we found out she needed to be gluten free. So, I took gluten free rice krispies, crushed them up and added some seasoning and used it for the bread crumbs! Problem solved! So good!!!!

    1. Udis makes lovely gluten free breadcrumbs. seasoned or not. I am GF and my son never notices when I sub what I make for them.

  74. Had these for dinner tonight with the SkinnyTaste Lentil Salad as a side. DELICIOUS!! 🙂 My husband loooved it; he couldn't believe this was actually a healthy dinner.

  75. I made these last night and they were Great! I made your ranch dressing to dip them in. I just pre-ordered your new cookbook that comes out in Oct. 2014. I can't wait to get it! Because i have a "redcard" at Target i got 5% off the order PLUS free shipping!

  76. I made these last night. Huge hit with the 4-year-old. My mom was at my house when I pulled them out of the oven & she tasted them. She like them too. So much healthier than buying them from BK, McD's, etc. And they taste even better!

  77. Can these be made without the panko? I don't have any. Could I possibly just use more bread crumbs?

  78. Can these be made without the panko crumbs? I don't have them at home. I'm wondering if I can just sub more bread crumbs for them?
    Thank you!

  79. Avatar photo
    Julia Al Arab

    OMG! These look so mouthwatering! I can't wait to try this recipe! Thank you for sharing Gina 🙂

  80. This is amazing!! My daughter has an egg allergy and what a wonderful way to make nuggets! She even helped me make them by dipping them in the oil and then the dry crumb mix. My picky 5 year old son loved them, too! Thank you so much for all your wonderful recipes.

  81. I refuse to BUY whole wheat bread crumbs! I save the heels of my whole wheat bread and just food processor them into crumbs and freeze them in a bag so they are ready for use whenever I need them! 🙂 I add Italian seasoning for recipes like this:)

  82. Avatar photo
    Hillary Jacobs

    I made these about a week and a half ago but wasn't crazy about the parmesan and felt like they needed a little bit more flavor to make me truly love them (and I hadn't baked them long enough, so they were lacking the crisp coating that I wanted). Tonight I've modified them to my liking: Omitted the parmesan completely, but added in some ground flaxseed, and two McCormick seasonings (Perfect Pinch Salt Free Garlic & Herb, Perfect Pinch Original Chicken). They were perfect 🙂

  83. Avatar photo
    Lindsay Roland Weisgerber

    BIG FAN! My husband and I both LOVED them…and BONUS they are super quick and easy!

  84. I made this tonight. I added Italian seasoning to the breadcrumbs and it was fantastic! I will be doing this one again for sure!

  85. i think it's all about finding the right bread crumbs.. the chicken nugget turned out ok but I was hoping for something less dry and savory… maybe tweaking the batter from just oil to something else. otherwise, its a great simple recipe that's easy to work with =)

  86. Looks good. Just curious, but how is this only ~8 carbs per serving? The bread crumbs + panko have to be more than that, no?

  87. My boyfriend can be a bit of a picky eater, which makes healthier cooking a bit of a challenge. Your baked chicken nuggets are now his absolute favorite meal. He would eat them every night if he could! I wish I was joking… 🙂 Honestly, thank you so much for the delicious, easy, boyfriend approved recipe! Please keep the great recipes coming!

  88. Avatar photo
    johanna fischer

    Can you freeze these? Do you cook completely and then freeze? If so, how long do they take to defrost/reheat?
    Or freeze before cooking?

  89. I have made these several times (as well as the chicken parm) and mine always come out wet and soggy, with no crispiness… and stuck to the baking sheet, even though I spray it well! thoughts?? I do make sure that I dry them well, but it's just hit or miss.

  90. These were SOOO good! I made them last night for dinner with your recipe for Cauliflower Tots and a side of broccoli and no one would have known that this dinner was as healthy as it was. A big hit that will now become part of our favorites!

  91. These were sooo good. The munchkin loved them. Left out the parmesan cheese, didn't have any. And used homemade panko.

  92. Do these freeze well, so I can stop buying the store bought ones my boys love to heat up when they are hungry?

  93. Do you think I could make these with firm tofu instead of chicken for vegetarians? They look so yummy!

  94. I know this is an older post… But I'd like to add, I love to use ground flaxseed on my chicken nuggets. Well really anything that requires a dry mix.. Turkey meatloaf, chicken Parmesan…. It's a great way to get those omegas…

  95. Avatar photo
    Brenden Melton

    I made these last week. They were very good. I did not use the cheese though. So much healthier than fast food places.

  96. Avatar photo
    Katie Harbolt

    I hope these freeze well, cause I just made a double batch and froze them in a ziplock bag. 🙁 I thought they were under the freezer friendly meals category!

  97. I found this by googling freezer friendly homemade chicken nugget recipes. I found your blog entry discussing once a month mom (oamm). It stated to flash freeze after completing the recipe clear through baking. Then your comments on here say that you've never frozen them before. So has this been tried out and what were the results. I refuse to ever buy chicken nuggets again, so I need to find the best alternate solution.

    1. Avatar photo
      Katie Harbolt

      Yes, that is where I found the recipe too and then I also saw the comment that they were never tried from a frozen state. ha ha! Oops. I did end up flash freezing them as I am making a ton of freezer friendly meals for the upcoming months after I have my baby. 🙂

      Would like to hear suggestions on cooking times from a frozen state!

  98. Make your own whole wheat bread crumbs. I use the heels of light whole wheat bread. Dry them on cookie sheets and then put them through the food processor to break down. You may end up with a few large chunks that won't break down so throw them away. Season with any herbs and/or spices you want. Much less expensive than buying seasoned bread crumbs. Don't know about you, but we usually throw the heels away and this is a great way to use them. Store in air tight container.

  99. If I make these as baked chicken breasts or tenders instead of nuggets, will I need to change the cook time so that they will cook all the way through? Sorry, I'm new to the cooking game!

  100. Avatar photo
    Tanya @ Mom's Small Victories

    Love, love, love this recipe! So easy and quick to make. I will have to find my olive oil mister to give it a little extra browning and crunch but my family of 5 loved these! Thanks for sharing!

  101. Avatar photo
    Annette Lopez

    Just made these for my 2 year old daughter and my 12 year old nephew, they gobbled them up. My nephew said they were better than the "real" chicken nuggets. He also asked me to please give his mom the recipe. Thanks for another great recipe.

  102. Do you spray just the pan with olive oil spray or the tops of the nuggets too? Sry if this is a dumb question!

  103. I never comment, but I have to comment to tell you that my 2 year old who will not try ANYTHING tore these up! THANK YOU!

  104. Love, Love, LOVE!! I just made these for the first time, and the whole family practically inhaled these! Instead of using 2 large chicken breasts I used an equal weight in chicken tenderloins, which made cutting them into nuggets sooo easy. Other than that I followed the recipe exactly (cooking for 10 minutes and then 5), and they were flawless! These seriously taste like they have been fried, even though they are 500x healthier. Thanks for the recipe!

  105. So excited about these! We're having them for dinner, they're in the oven now. Also making your loaded Texas fries with them, so can't wait 🙂 My kids are excited to know that mama is still letting them eat chicken nuggets hehe.

  106. After making Gina's crock pot chicken taco chili, I had an extra chicken breast and decided to make these with it. So glad I did! They were reaaly good…they were crispy and not greasy. Just wish I had more! Will definitely be making these this week!

  107. My wife and I have made these twice and they're awesome. Our five-year-old loves them to. Thanks for a healthy alternative!

  108. When I make homemade chicken nuggets, I just put all my dry breading mixture and seasoning into a ziploc bag, shake to mix well, then add the raw chicken and shake to coat. My chicken is always sticky enough to hold onto the breading on its own. Then I just spray liberally with cooking spray and bake. It may not be quite as crunchy, but it does help cut down on time and energy expended, and it also might help cut down on oil used. I also usually add some ground flax seed and/or wheat germ to the breading to bulk it up and make it a bit healthier, but I'm not sure I've ever tried adding Parmesan to it. And the Panko would definitely add some of that sought-after crunch. I'm definitely going to have to try it.

  109. these were great! though I did not achieve the crispy golden brown, they were great non the less. I served them with your zucchini tots and it was a hit with the whole fam. For an adult version I made mine lemon chicken bites just by squeezing fresh lemon juice on them.

  110. Gina you're awesome!! This is my first recipe from Skinny taste, I saw it this morning and now I'm having it for dinner! It'soooooo good, I didn't use panko, and it's still delicious! We're pairing these with the sweet potato fries. Looking forward to trying more recipes!

  111. Made for dinner…. Added some homemade powdered ranch spices and my husband says he wants them every night! S o moist too! Thnaks

  112. Gina, I can't say thank you enough for all the work you do to give us the awesome recipes on your blog. I look forward to your emails and to Facebook postings. Thanks again.


  113. These are so good!! I added a bit of turmeric for color. My entire family devoured it and asked for more! No more frozen nuggets in this house 🙂

  114. Made these again last night for dinner, but decided to make a Gluten Free version with Almond Meal instead of bread crumbs and panko. Delicious…but for 7pp for about twelve of them instead of 4pp.

  115. very good! didn't use parmesan as i am lactose intolerant and they still came out great! may try italian dressing instead of olive oil next time.. i know they probably won't get as crispy, but we'll see. thanks for the recipe!!

  116. Just made these! They taste great and you're helping me become so much better and actually enjoy cooking. Thank you!!

  117. Made these for dinner with a side of sweet potato wedges and homemade chipotle mayo. Tasted awesome!

  118. I make these all the time and my wife and I love them. A little bit of cayenne pepper takes them to the next level.

  119. This is THE best Healthy Chicken Nugget I have ever had! We pair this with the skinny baked mac 'n cheese for a fun, comfort food dinner…which we start with a nice salad!

  120. Just made these!!
    added them to a salad and it was EXCELLENCE!! they are so lightly breaded! Props!!!

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    maggie sheridan

    Your web site has been such a joy and help to my family! We LOVE these chicken nuggets! Thanks for all you do 🙂

  122. Wowsa. Love this recipe! I used thin chicken that was still a bit frozen, making it really easy to cut into the perfectly sized pieces. I served it as "Chicken Parmesan, Kid-Style." It was the first time my 2-year-old ever ate chicken that I made for him! Thanks, Gina!!!

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    Renovation of Jewels

    Just made these for dinner & they were great!! The kids LOVED them too! Will definitely be making again!

  124. These are delicious.! Thank you so much. I'm such a fan of your site. We love the cuban black beans and cilantro rice and the skinny eggplant parm. I just had to write after we tried this recipe. My husband went back for seconds. That is rare! And my incredibly picky 4 year old son ate these without a peep. I did a happy dance in the kitchen and then calmly came back to the table and acted like it was no big deal, but I cannot thank you enough for giving me another recipe that all 3 of us will eat. Bless you. Thanks for sharing.

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    Philip Taylor

    Took this recipe tonight and rather than nuggets, kept in strips and made buffalo chicken sandwichs out of it with light baby bell cheese and 100 cal bread .. it was delish. a bit higher in cal and fat but for a full meal, worth it!

  126. I made these for my boyfriend tonight by special request. When I was cooking them, it seemed like a lot of work to do when there are so many easy ways to get chicken nuggets, but when we tried them, it was totally worth it!! It is so nice to be able to eat tasty chicken nuggets that are all white meat and not filled with all of the nasty bi-products you get in the commercial brands. I'd like to know if there's a dipping sauce anyone recommends (maybe something like the Polynesian sauce at Chick-fil-a).

  127. These are delicious….sitting at the table with my kids right now and they are really enjoying them. I think I'll make these once a week and use the extras in a salad for dinner. Great recipe!

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    Chelsea Merchant

    I used entirely panko, since that's what I had on hand and then tossed the cooked nuggets in buffalo sauce, they were awesome!

  129. I made this for dinner last night and they were sooo yummy! The kids loved it! I definitely will make this again.


  130. Made these for my (newly) 5 year olds birthday dinner tonight and they were a big hit with everyone (from the 3 1/2 year old to Grandma and Papa). Thanks for the recipe!

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    Dewdrop Gardens

    While searching for low sodium recipes, this one popped up. Strange, because it doesn't give the sodium level in the nutrition guide. I'm looking for recipes to make, freeze and transport to my 87 y.o. MIL a couple hours away. She can't cook for herself anymore. My BIL (her main caregiver) can't be with her all the time to prepare her meals, so I've been cooking & freezing a lot of different foods for her to pop in the microwave when she's hungry.
    I looked up the sodium levels for the ingredients. I think I'll make them with only panko (7% sodium) and the parm (8% sodium)(whole wheat bread has higher sodium) and add Italian spices. Of course, leave out the salt & only use pepper. I'm also thinking of using a bit of Dijon (5% sodium) the olive oil (0% sodium) for more flavour. She is a very picky eater but loves white chicken meat, so I'm really hoping this will help with a few meals.
    I don't like white meat, but I might even try these using thigh meat for my husband and myself…after reading all the rave reviews. Thanks!
    Debbie 🙂

  132. I made these tonight with the Broccoli Orzo recipe. Delicious and easy! I followed the recipe exactly except I used chicken tenders instead of breasts. We dipped them in honey – looking forward to leftovers tomorrow night!

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    Avery and Nathan

    We love these and make them all the time! My toddler calls them "chicken crumb". We don't even use the term "nuggets" b/c I don't want him associating these healthy bites of yummy-ness with the junk that people get from the drive-through. They are truly so much better than any fast food nugget I've ever had! Thanks for creating!

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    whoever said eating needs to be fattening? with recipes like these, eating is not just for the tummy but for the soul indeed! will try this! thanks for sharing! 🙂

  135. These are now a family favorite! We've even experimented with various seasonings in the olive oil and the bread crumb/panko mixture.

  136. Made these for my boyfriend a week ago and we're addicted to them! So quick and easy 🙂 I'm definitely keeping this on my regular recipe rotation!

  137. Really yummy!! Hubby and 4 year old loved them. Success!! This will now be in the regular rotation. Thanks!! 🙂

  138. I have made these once before and my son (9) raved about them. he loved them!! Making them tonight especially for him. My daughter didn't care for them but she is super picky. She would actually rather have the chicken with no breading. She typically picks the breading off at restaurants. I may try to do some very lightly battered for her.

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    Amy Wills Gray

    These were fantastic!!! So easy to make – my kids LOVED them! Ive tried *a lot* of chicken nugget recipes and this by far is the best one out there. They even taste great the next day.

  140. Very delicious! I served mine over pasta, to make a sort of chicken parm. I will be making these again! I did have a hard time finding the whole wheat breadcrumbs, so I just used regular.

  141. this was AWESOME, so much flavor. My 20 month old is usually not a fan of nuggets, but decided to try these. WOW, AWESOME. Will be making more of these. thank you for making healthy eating YUMMY

  142. I just made these and they're amazing! 🙂 I was so impressed and they were really simple! Thanks for all the wonderful recipes, including this one. I'll definitely be making these again. 🙂

  143. Just curious…is there a health benefit to using olive oil instead of a beaten egg as a wash before the breadcrumbs? I've noticed you are pretty religious to the olive oil throughout your reciepes. I would almost think an egg would be better?

    Thanks for the great/easy recipes always!

  144. I just made some of these tonight…they were mmm…mmm…good! Thanks for sharing this recipe!

  145. WOW thanks, my son loves these. even used with a gluten free powdered chicken coating, they came out great.

  146. I found you via pinterest. I tried making these tonight and they were DELICIOUS. I am a complete amateur and even I could do it. Any suggestions on how to make a spicy version? Thanks for making me feel like I can cook!

  147. FYI… it works well to sub almond meal (almond flour) for either panko or bread crumbs. Then, it ends up being less carbs and more protein.

  148. Hi Gina –

    I stumbled across your website when I was on a different diet system, but grew to love your recipes so much that I was inspired to switch to Weight Watchers. I'm not actively trying to lose, just maintain, and your recipes are always delicious. However, I just HAVE to comment on these chicken nuggets – wow! I've made maybe fifteen of your recipes, all delicious, but this one just takes the cake. Better than any fried chicken nugget I've ever had! This will certainly be making weekly appearances in my house. Thanks so much!

  149. Just made a batch of these yesterday, this recipe was such a huge hit, (I froze and then reheated, the breading didnt come off :-), I am making another huge batch this weekend to replace the store bought ones we usually have in our freezer. THANK YOU so much!

  150. Just made these. They were a hit with my picky hubby! He said "Why would anyone buy bags of nuggets when you can make these?!" They are delicious!

  151. I made these again last night for dinner. They are so delicious and so easy. They made my boyfriend and I feel like little kids again. =) I used Italian breadcrumbs instead of whole wheat, which are not quite as healthy, but super delicious. Love this recipe!

  152. Great reciepe. However, instead ofwhole wheat seasoned bread crumbs, I just used whole wheat all purpose flower w/ the panko and oliive oil (no cheese). Still came out delicious and I couldn't help but eat the whole thing by myself!!!

  153. My oven will only heat to about 375 degrees. If it goes over this it shuts off. How long would I need to cook the nuggets for at 375 degrees?

  154. These were fantastic!! No kids, but me and hubby loved them! I'll have to make a double or triple batch next weekend to keep in the freezer. Thanks Gina!!

  155. Hi Gina! I made these tonight, along with your Roasted Parmesan Green Beans, and the whole meal went down a treat with myself, my mum and sister! So tasty!
    Can't wait to make more of your recipes.
    Many many thanks!!

  156. I made these tonight and we really liked them. My husband referred to them as "popcorn chicken". I like that the breading can really be played with. I made it according to the recipe but next time we will probably add other spices to change the flavor. Love that I can feed my family a popular finger food that is healthy!

  157. I keep Kosher, so I can't mix dairy and meat/poultry. Therefore, I can't use the cheese in this recipe; is there a way to make these without the parmesan?


  158. I'm starting to become more interested in cooking since I never really learned. It's even more challenging since my boyfriend is a very picky (snobby) eater. He *LOVED* these and I really enjoyed them! Very easy to make and so quick as well. Great recipe and I'm sure to use this very often!

  159. Thanks Gina! I can't even tell you how often I make these…and for adults. They're delicious! Especially with chili flakes for an extra kick!

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    Lovelyn Orilla

    Wow looks delicious!! have to prepare this recipe for my kid's lunch pack, nust adding the ingredients in my shopping list.

  161. I made these over the weekend and they were SO GOOD and SO EASY! They are crispy and delicious! I'm actually making them again tonight. Thank you for all of the AWESOME, healthy recipes! You've helped make sticking to WW points very easy 🙂

  162. These nuggets are fantastic! They are a great "go to" recipie for chicken that is so easy and fun to make. My (picky) 9 year old daughter LOVES them too!!!!!!! Thanks, Gina!

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    Kristina Unhjem

    These nuggets were a BIG hit at our house. Going in my favorite recipe book. Served over a spinach and strawberry salad with sugar pecans. I found this recipe on PINTEREST. Thanks and Happy Summer from us in Norway. Warmly, Kristina 🙂

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  165. I just made these for lunch today for myself & my 1 year old. We both absolutely loved them! I used Pecorino-Ramano cheese instead of parmesan because I had some freshly grated. I prefer fresh cheese whenever possible and personally like the taste of pec-ram cheese better. But yummy!I used 1 huge chicken breast and just eye-balled the breadcrumbs. They were delicious! & with some bbq sauce..yum. My daughter now looks like a bbq, crumb monster. Thanks for the recipe!

    Brittany from Seattle

  166. I use the end pieces of whole bread.Tear it up into the food processor and toast in the oven until cripy.Homemade bread crumbs that are whole wheat.

  167. This recipe is fantastic!! My husband made these for dinner a couple of nights ago and we ate all of them… He said it was easy, and it was so yummy! Thank you for the great recipe!

  168. These were very tasty! I made them with your mozzarella sticks for my hubby & I for supper with some low fat tuna noodle salad. Delish 🙂

  169. My girls who are famous for not eating anything we make for them LOVED these! Thank you for a healthy take on one of their favorite not-so-healthy (at all) foods.

  170. My very picky children loved these and so did I. Thanks for the much needed healthy version of a family favorite.

  171. My daughters are SO picky and they are (through my own bad influence) big fans of MCnuggets. Trying to eat healthier as a family, we made these on Friday and to my surprise THEY LOVED THEM! These are SO delicious, WAY cheaper than MCnuggets and so much healthier! Thank you!

  172. I am so glad I ran across this recipe! I was looking for a good alternative to the mcnuggets my girls love because I want my whole family eating healthier and these look DELICIOUS. We're making them tonight!

  173. I just made these for lunch…they were awesome!!! Anytime I need a new recipe to try, I visit your website! Thanks for your hard work 🙂

  174. I made these tonight…YUMMY! Thank you so much for this recipe. I have 5 year old twins and this is such a better, healthier option than the Tyson Chicken Nuggets….

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