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Parmesan Chicken Nuggets Recipe

Parmesan Chicken Nuggets Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Parmesan Chicken Nuggets

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Reviewed Jun. 13, 2016

"Very easy recipe... and Delish!"

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."

Reviewed Dec. 21, 2014

"My toddlers love them. Easy to make and it is healthier than frozen meals."

Reviewed Aug. 17, 2014

"Yeah ,its a good recipe"

Reviewed Jul. 24, 2014

"These were ok. They dont' get very crispy, so I had to broil them a little. They could use a little more seasoning."

Reviewed Oct. 7, 2013

"Quick and easy. I would like to add if a kid is hungry enough he will eat a variety of things. Only serving what they think is all they will eat is a big mistake. Makes for a picky eater that is a pain for anyone stuck with cooking for them the rest of their life. I use pickey loosely because it gives the impression of a person with a palate for good food, wihich of course is just the opposite."

Reviewed Jun. 9, 2013

"Chicken was dry and tasteless - I even put some Italian seasoning and a little garlic powder in to kick it up - almost made it for company last week - so glad I didn't!"

Reviewed May. 8, 2013

"These are really yummy!! Good for 2, 3, 6, 30, 65 and even 70 year olds. Quick and easy with a lot more flavor than most nuggets."

Reviewed Apr. 11, 2013

"So Good"

Reviewed Apr. 8, 2013

"These were so easy and so good. I have a grandson who is allergic to poultry. I think I will try these with pork. Then he can also have Nuggets."

Reviewed Apr. 2, 2013

"I've made this recipe twice since receiving Simple and Delicious magazine. My husband just raved about it. I definitely will make these again."

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