Baked Chicken Nuggets


Chicken nuggets that are still perfectly golden, full of flavor and deliciously crisp without being fried! These chicken nuggets will impress both young and old alike.

They are the best chicken nuggets I’ve ever had, and I couldn’t believe they were healthy! I love how healthier things can actually taste better than their less healthy opponent. This recipe is true proof of that.

This is another Pinterest find (I did change up a few things), it is one of my new favorite recipes. It’s quick, it’s incredibly easy and it’s a crowd pleaser. Chicken nuggets aren’t just for kids, adults and kids alike will immediately fall in love with these baked chicken nuggets after just one bite. Enjoy!

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Baked Chicken Nuggets

Chicken nuggets that are still perfectly golden, full of flavor and deliciously crisp without being fried! These chicken nuggets will impress both young and old alike.

Servings: 3
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 lb boneless , skinless chicken breasts (about 2 medium), diced into bite size pieces
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/4 cup Italian seasoned bread crumbs , white or wheat (I used white)
  • 1/4 cup Panko bread crumbs
  • 3 Tbsp finely grated Parmesan cheese*
  • 1/2 tsp dried parsley
  • Salt and freshly ground black pepper , to taste
  • Olive Oil Spray


  1. Preheat oven to 425 degrees. Spray a shallow 13 x 9 baking dish (I used a small cookie sheet) generously with olive oil spray. Pour 1 Tbsp extra virgin olive oil into a small mixing bowl. In a separate mixing bowl whisk together Italian seasoned bread crumbs, Panko bread crumbs, Parmesan cheese, parsley, salt and pepper. 
  2. Place chicken pieces into olive oil and toss chicken to evenly coat. Drop oil coated chicken, working with about 5 pieces at a time, into bread crumb mixture and coat each side (I kind of pressed the pieces into the bread crumbs to get more to stick). 
  3. Place all of the coated chicken pieces onto oil coated baking sheet then sprinkle remaining bread crumb mixture over chicken pieces. Spray top of chicken pieces with olive oil spray.
  4.  Bake in center of preheated oven for 10 minutes, then remove from oven, rotate chicken pieces to opposite side and bake an additional 5 minutes (I moved the oven rack up a few and broiled mine during the last about 1.5 minutes to get a more golden crust, if doing this DO NOT walk away from the oven, keep a very close eye on it). Serve warm with ketchup, barbecue sauce or honey mustard for dipping, if desired.
  5. Recipe Source: adapted from

Recipe Notes

*this is one recipe I pulled out the Kraft pre-grated Parmesan cheese in the shaker bottle. Just be sure to break up any clumps before whisking it in. They add an ingredient to keep the cheese from caking but mine always ends up caking together into little clumps anyway. You could use freshly grated Parmesan as well. Update 6/7/12: someone mentioned in a comment below that the freshly grated Parmesan was better than the pre-grated Parmesan, I trust that opinion because fresh is always better but if you're in a rush the pre-grated powdered stuff works okay too.

Course: Main Course
Cuisine: American
Keyword: Chicken Nuggets
Author: Jaclyn


  • Rajesh Kumar: I make the same thing, but don’t bake it for anywhere near as long. Ten minutes on one side, turn over, and five on the other. Make sure to spray some veg spray before baking, and when you turn them over. In my experience, the short baking time guarantees that they will be really moist. June 5, 2015 at 2:15am Reply

  • Kristen: These were awesome – crispy, flavorful and healthy. Thanks for the recipe! April 2, 2013 at 11:17am Reply

    • Jaclyn: Glad you thought so! Thanks for your comment Kristen! April 2, 2013 at 6:42pm Reply

  • june gillies: I tried these nuggets and my husband can’t wait until we have them again. I wasn’t crazy about them, but if he loves them, he’ll get them! March 24, 2013 at 6:15pm Reply

  • 45 Healthy Recipes for the New Year.: […] Cream Balsamic Reduction Dip by Averie Cooks 29) Healthy Fettuccine Alfredo by Pinch of Yum 30) Baked Chicken Nuggets by Cooking Classy 31) Low Fat Banana Bread Pumpkin Muffins by Love From the Oven 32) Tofu Lettuce […] February 20, 2013 at 2:32pm Reply

  • Jocelyn: These are really tasty! To make them crispier, I baked mine on a wire rack (coated with cooking spray) set on a cookie sheet. Thanks so much! January 11, 2013 at 8:25pm Reply

    • Jaclyn: Genius idea, that’s how I cook bacon. Thanks for the tip and comment! January 12, 2013 at 10:15am Reply

  • Jaclyn: Anonymous – sorry I just got home and noticed your comment, anyway these are best served warm out of the oven. The topping does tend to soften once refrigerated as left overs. Hope you enjoy/enjoyed! August 10, 2012 at 10:41pm Reply

  • Anonymous: These look so good! I plan to make it for a small get together this evening, can I make it say..2-3 hours in advance..will it be still crisp or can it be reheated without compromising on the taste ..Please reply..Thanks in advance.
    Your ardent follower! August 10, 2012 at 11:29am Reply

  • Jaclyn: Anonymous 1 – coconut does sound delish with this, mmm and it would become nice and toasted in the oven. I love coconut!
    Anonymous 2 – I’m so happy to hear you thought so =)! Good to now that fresh Parmesan was better since I’ve only tried the kraft. More often then not I use fresh Parmesan in recipes so it would make sense that it would be better =). Thanks for the info and thanks so much for your comment! June 7, 2012 at 10:09pm Reply

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