Parmesan Chicken Nuggets Recipe
Parmesan Chicken Nuggets Recipe photo by Taste of Home

Parmesan Chicken Nuggets Recipe

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4.5 14 19
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My 3-year-old is going through a stage where he'll eat only chicken nuggets and French fries. I like to make these golden nuggets for him so I know what he's eating. They're so good, we like them, too! —Amanda Livesay, Mobile, Alabama
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1/4 cup butter, melted
  • 1 cup panko (Japanese) bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • Marinara sauce, optional

Nutritional Facts

6 nuggets (calculated without marinara) equals 191 calories, 9 g fat (5 g saturated fat), 67 mg cholesterol, 309 mg sodium, 5 g carbohydrate, trace fiber, 20 g protein.


  1. Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.
  2. Place in a single layer on two 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired.
    Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through.
    Yield: 8 servings.
Originally published as Parmesan Chicken Nuggets in Simple & Delicious April/May 2013, p30

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Reviewed May. 2, 2016

"Very tasty! The panko crumbs made the nuggets really crispy. Definitely a keeper!"

Reviewed Jan. 25, 2016

"Very good and quick. Used boneless strips. Served with chunky salsa"

Reviewed Dec. 8, 2015

""Soo yummieee

i recently found one of best recipe site for all type of chicken recipes""

Reviewed Aug. 27, 2015

"Everyone in my family loved it. Keeper."

Reviewed Aug. 22, 2015

"I made these tonight. They were easy and delicious. My kids and husband asked for seconds! I did need to double the butter and I doubled the kosher salt and they had great flavor. My nuggets only needed 12 minutes (flipped them after 6). If I had cooked them longer they would have likely been dry. My family dipped them in honey mustard dressing. So yummy! I will definitely make these again."

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