Parmesan Baked Chicken Nuggets
Recipe GLPR183206613c97a6
Crispy, golden baked chicken nuggets coated with toasted panko breadcrumbs and finely-grated Parmesan cheese, seasoned with thyme and herbs. These bite-sized pieces are baked until juicy and tender inside with a crunchy exterior—perfect as an appetizer or snack. Serve warm with your favorite dipping sauce.
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Ingredients
Coarse sea salt, to taste
Freshly cracked black pepper, to taste
1/2 teaspoon dried thyme
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1 cup panko breadcrumbs
1/2 cup finely-grated Parmesan cheese
2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
Directions
Preheat your oven to 400°F.
Spread the panko breadcrumbs evenly on a rimmed baking sheet and toast in the preheated oven until light golden brown, about 5 to 7 minutes. Remove from oven and set aside.
Transfer the toasted panko to a small bowl and add the finely-grated Parmesan cheese and dried thyme. Toss well to combine. Wipe clean the baking sheet and line it with parchment paper. Increase the oven temperature to 450°F.
Place the flour in one shallow dish and the beaten eggs in another. Season the chicken pieces generously with salt and pepper. Working with one piece at a time, coat the chicken in flour, shake off excess, then dip into the beaten egg, and finally roll in the panko-Parmesan mixture, pressing gently to help the coating adhere.
Arrange the coated chicken pieces on the parchment-lined baking sheet in a single layer. Repeat the coating process with all remaining chicken pieces.
Bake at 450°F for 10 to 12 minutes, flipping the nuggets halfway through, until the chicken is cooked through (internal temperature of 165°F when measured with a meat thermometer at the thickest part).
Remove from the oven and serve the chicken nuggets warm with your favorite dipping sauce.
