We’re all about easy, kid-friendly meals that can be whipped up quickly after a day of camp or pool. These baked chicken nuggets take just about 20 minutes to come together, and can be made with gluten-free breadcrumbs for food allergies or sensitivities. Throw leftovers over a salad the next day for a simple lunch. Thanks to Elizabeth Lim, the mom behind The Beach Cities Moms for sharing this instant family favorite!
Baked Chicken Nuggets
- 2 Tablespoon olive oil or avocado oil
- 2 Tablespoons butter, melted
- ¾ cup panko bread crumbs
- ¼ cup grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 pound boneless skinless chicken breast, cut into 1 ½” cubes
- sea salt and black pepper
- suggested dipping sauces: ketchup, honey mustard, ranch, BBQ sauce
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Whisk together the butter and oil in a small bowl or shallow pan.
- Combine panko, parmesan, garlic powder, paprika, in a small bowl or shallow pan.
- Sprinkle chicken lightly with salt and pepper. Dip the chicken cubes into the butter/oil mixture until well coated, and then into the panko mixture until well coated.
- Place the coated chicken cubes on the baking sheet and repeat with the remaining chicken.
- Bake for 15-20 minutes, until cooked through, flipping the nuggets halfway through to prevent them from getting soggy on the bottom.
- Serve immediately with desired dipping sauce.
Teresa Dinneen is a mom of two who lives with her husband and kids in Redondo Beach, CA. She’s also a professional organizer and stylist who works with a team of five to simplify her clients’ homes, and lives, and along the way shares her secrets on her...
This Creamed Corn Pasta with Zucchini and Basil is the perfect end of summer recipe, packing in all that seasonal produce into a pasta dish that is both kid-friendly and vegetarian. If your family loves it so much you want to make it all winter long, just sub...
Cookies for breakfast? Why not, when they're filled with fiber and protein-rich almond flour and free of added sugars like these. This recipe from our food contributor Kathleen Ashmore is a perfect "Back to School" choice—make them on a Sunday for a grab-and-go...