By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 24
67 cal · 45 min
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.
Comments
Every ingredient is a staple at all major Charlotte chains, and the per-serving cost is low—chicken breast is reasonably priced at Harris Teeter or Food Lion, and panko and Parm are pantry items most households already stock. The stated 45 minutes is honest: it accounts for prep (breading 24 nuggets takes time), baking, and cooling, though you could move faster on an assembly line. This is a forgiving weeknight dish that reheats well in a 350-degree oven and scales beautifully for family meal prep; the main drawback is that breading two dozen nuggets is tedious rather than complex, so it's best suited to batch cooking rather than a spontaneous dinner."
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