Homemade Chicken Nuggets + veggies
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Crispy, oven-baked homemade chicken nuggets served with a colorful side of tender steamed veggies.
These crispy, oven-baked homemade chicken nuggets provide all the fun of fast food with wholesome, quality ingredients. Paired with a colorful side of tender steamed vegetables, it's a guaranteed family hit.
🥄 Ingredients
- 🫗 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized nugget pieces
- 🫗 1 cup panko breadcrumbs mixed with 1/2 tsp garlic powder, paprika, and salt
- 🫗 1/4 cup milk and 1 large egg (beaten)
- 🫗 1/3 cup all-purpose flour
- 🫗 2 cups mixed vegetables (broccoli florets and sliced carrots)
- 🫗 1 tablespoon olive oil (for drizzling)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly misting with oil.
Set up a three-bowl breading station: flour in the first, beaten egg and milk mixture in the second, and seasoned panko breadcrumbs in the third.
Dredge each chicken piece lightly in flour, dip into the egg wash, and coat thoroughly in the breadcrumbs, placing them on the baking sheet. Drizzle lightly with olive oil.
Bake the nuggets for 15 minutes until golden and crispy (internal temp 165°F), and serve warm alongside freshly steamed broccoli and carrots.
⚠️ Common Mistakes
- ✕
Skipping the flour step, which causes the egg wash and breadcrumbs to slide right off the chicken pieces.
- ✕
Overbaking the bite-sized chicken pieces, leading to dry meat.
- ✕
Crowding the baking sheet so the nuggets steam instead of crisping up.
🔄 Variations
Serve with a side of mild honey mustard or ketchup for dipping.
Add a tablespoon of grated parmesan cheese into the breadcrumb mix for extra flavor.
Substitute sweet potato wedges for the vegetable side if preferred.
🧊 Storage
- 📦
Store leftover cooked nuggets in an airtight container in the refrigerator for up to 3 days.
- 📦
Reheat in a 375°F oven for 6-8 minutes to restore crispness.
- 📦
Freezes exceptionally well unbaked for up to 2 months.
💡 Chef Tips
Baking instead of deep-frying keeps these nuggets wonderfully crispy while cutting down significantly on mess and excess oil.
Cut chicken pieces into uniform sizes to ensure they cook evenly in the oven.
Steam the vegetable side just until tender-crisp to preserve vibrant color and nutrients.
❓ FAQ
Can I use ground chicken to make these nuggets? A
Yes, you can shape seasoned ground chicken into nugget shapes, though cut chicken breast pieces offer a wonderful tender texture.
Are these nuggets freezer-friendly? A
You can freeze the breaded raw nuggets on a tray, then store them in a bag to bake straight from frozen (adding 3-5 extra minutes to bake time).
What vegetables work best? A
Broccoli florets, sliced carrots, or green beans are classic, kid-friendly favorites that steam quickly.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →