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Baked Chicken Nuggets

Here’s a recipe that is popular with kids. You’ll want to make a double batch of these tasty home-made treats because guaranteed to have your family asking for more!
Serves: 4


Baked Chicken Nuggets

4 skinless, boneless chicken breasts
2 eggs, beaten
1 tbsp water
¾ cup bread crumbs
¾ cup grated Parmesan cheese
¼ tsp salt
1 tsp dried thyme
1 tbsp dried basil

Apricot Zing Dunking Sauce

1 cup apricot jam or peach jam
¼ cup prepared mustard
½ tsp garlic powder

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 400°F (200°C).

  2. Cover a baking sheet with aluminum foil or parchment paper and spray with non-stick cooking spray.

  3. Trim any excess fat from chicken breasts, and cut into 1½ inch (4 cm) pieces. In a medium bowl, beat together eggs and water. Place chicken pieces in egg mixture, stirring to coat.

  4. In a medium bowl, combine the bread crumbs, cheese, salt, thyme and basil. Mix well. Pour this mixture into a large re-sealable plastic bag. Using a slotted spoon to let extra egg mixture drain, transfer chicken pieces, a few at a time, from the egg mixture into the bag. When all chicken pieces have been transferred, close the bag and shake it until all pieces are well-coated with the bread crumb mixture. Discard leftover egg and coating mixtures.

  5. Place coated chicken pieces on prepared baking sheet. Bake in preheated oven for 10 minutes, turn the pieces, and bake another 10 minutes. Nuggets should reach an internal temperature of 165°F (74°C).

  6. Whisk all sauce ingredients together and top with parsley or curled green onion tails to garnish.

  7. Serve nuggets warm, with Apricot Zing Dunking Sauce.