Crunchy Cheesy Chicken and Broccoli Nuggets
These crunchy, cheesy chicken and broccoli nuggets are flavorful bites perfect for kids and made with already-cooked chicken. Ideal for weeknight dinners, lunchboxes, or party platters.
Ingredients
Main Ingredients
- 1 cup cooked chicken, shredded Rotisserie or leftover roasted chicken works best
- 1 cup broccoli, finely chopped Stem and florets, finely chopped
- 1/2 cup breadcrumbs Use panko for extra crunch
- 1/4 cup grated Parmesan cheese Add a little extra for a cheesier flavor
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 large egg, beaten Binds the mixture
- Salt and pepper to taste
- Olive oil for cooking Light drizzle for browning
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine shredded chicken, finely chopped broccoli, breadcrumbs, Parmesan, garlic powder, and onion powder. Toss to distribute ingredients evenly.
- Add the beaten egg and season with salt and pepper. Stir until the mixture is well combined and holds together when pressed. If it’s too loose, add a tablespoon or two more breadcrumbs.
- Shape the mixture into small nugget forms (about 1–1.5 tablespoons each) and arrange them on the prepared sheet with a little space between each.
- Lightly drizzle or brush the tops with olive oil to encourage browning.
Cooking
- Bake for 15–20 minutes, turning once halfway through, until the nuggets are golden and cooked through. (They should reach 165°F / 74°C internally if you want to check.)
- Allow to cool slightly for a few minutes before serving so they firm up.
Notes
For dairy-free, omit Parmesan and add extra breadcrumbs or nutritional yeast. For gluten-free, use gluten-free breadcrumbs or crushed rice crackers. Serve with classic dips like honey mustard or ranch.