Name: Chicken and Broccoli Nuggets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup cooked chicken, shredded (Rotisserie or leftover roast works great); 1 cup broccoli, finely chopped (Blanched briefly if you prefer softer texture); 1/2 cup breadcrumbs (Use panko for extra crunch or gluten-free breadcrumbs to adapt); 1/4 cup grated Parmesan cheese (Substitute with 1/4 cup cheddar for a different flavor); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 large egg, beaten (For egg-free, try 2 tbsp plain yogurt + 1 tsp ground flax + 2 tbsp water); salt and pepper to taste; Olive oil for cooking (A light drizzle or spray)

I made these chicken and broccoli nuggets on a busy weeknight when the fridge had leftover roast chicken and a head of broccoli about to go limp — they disappeared in no time. These bite-sized nuggets are a crisp, savory way to get protein and veggies into a snack, lunchbox, or light dinner without fuss. If you like compact, kid-friendly bites that reheat well and pair with almost any dipping sauce, this is a keeper; they’re essentially a portable mash-up of chicken parmesan and a vegetable patty. For a heartier weeknight table, I sometimes serve them alongside a quick stir-fry for contrast — try pairing flavors with a simple beef-and-broccoli stir fry to balance the plate: beef and broccoli stir fry.

Why you’ll love this dish

These nuggets are quick, adaptable, and family-friendly. They turn leftover chicken into something exciting, add a green vegetable without fuss, and use pantry staples: breadcrumbs, Parmesan, egg, and simple seasonings. They bake instead of deep-fry, so they’re lighter but still crisp on the outside. Serve them for a casual dinner, as party finger food, or tucked into lunchboxes for school or work.

“Crispy little bites packed with chicken and broccoli — perfect for picky eaters and adults who want something wholesome and fast.” — a weeknight-tested mini-review

They also stretch ingredients (a cup of cooked chicken goes a long way), making this recipe budget-friendly. Because they bake, cleanup is minimal — a plus on busy nights.

How this recipe comes together

This is a straightforward mix-and-shape recipe with three main actions:

Combine: mix shredded cooked chicken with finely chopped broccoli, breadcrumbs, Parmesan, seasonings, and egg so the mixture binds.
Form: shape into small nugget-sized portions and arrange on a baking sheet.
Bake: drizzle with olive oil and bake until golden and cooked through.

Expect about 20–30 minutes total active time if your chicken is pre-cooked (less if you already have shredded chicken). The texture should be moist inside with a lightly crisp exterior.

What you’ll need

1 cup cooked chicken, shredded (rotisserie or leftover roast works great)
1 cup broccoli, finely chopped (blanched briefly if you prefer softer texture)
1/2 cup breadcrumbs (use panko for extra crunch or gluten-free breadcrumbs to adapt)
1/4 cup grated Parmesan cheese (adds savory depth; substitute 1/4 cup cheddar for a different flavor)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 egg, beaten (binds the mixture; for egg-free, try 2 tbsp plain yogurt + 1 tsp ground flax + 2 tbsp water)
Salt and pepper to taste
Olive oil for cooking (a light drizzle or spray)

Notes: If your broccoli is very watery, squeeze out excess moisture before mixing to avoid a loose mixture. If mixture seems too wet, add a tablespoon more breadcrumbs. If it’s too dry, add a splash of milk or an extra beaten egg.

Directions to follow

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the shredded chicken, finely chopped broccoli, breadcrumbs, grated Parmesan, garlic powder, and onion powder.
Add the beaten egg, then season with salt and pepper. Mix until everything is evenly distributed and holds together when pressed.
Shape the mixture into small nugget forms — about 1 to 1.5 tablespoons each — and arrange them on the prepared sheet, leaving a little space between each.
Drizzle the nuggets lightly with olive oil or spray them with cooking spray to promote browning.
Bake for 15–20 minutes, turning once halfway through if you want both sides evenly browned. They’re done when golden and the internal temperature reaches 165°F (74°C).
Let the nuggets cool for a few minutes before serving so they firm up slightly.

Short, active verbs and simple timing make the process quick: mix, shape, drizzle, bake, cool.

Best ways to enjoy it

Dip options: honey-mustard, ranch, marinara, or a spicy sriracha mayo.
Serve as an appetizer with toothpicks and a cooling yogurt-based dip for parties.
For a meal: pair with a tossed green salad, roasted potatoes, or steamed rice and a light sauce. If you want a contrasting plate, serve them alongside a saucy vegetable main like a rich beef-and-broccoli crock pot dish: beef and broccoli crock pot recipe.
Sandwich idea: tuck warm nuggets into slider buns with lettuce and a smear of garlic aioli.

These nuggets are versatile: they look great on a kids’ plate with carrot sticks, or as part of a grown-up tapas-style spread.

Storage and reheating tips

Refrigerator: Store cooled nuggets in an airtight container for 3–4 days.
Freezer: Arrange baked nuggets in a single layer on a tray to freeze for 1–2 hours, then transfer to a freezer bag or container for up to 2–3 months. Freeze uncooked shaped nuggets the same way for easy future bakes.
Reheating: Reheat in a 375°F oven for 8–10 minutes (from refrigerated) or 15–20 minutes (from frozen) until heated through and crisp. An air fryer works well too: 350°F for 5–8 minutes. Avoid microwaving if you want to keep them crisp; if using the microwave, finish in a hot skillet or under the broiler for a minute.
Food safety: Always ensure reheated nuggets reach an internal temperature of 165°F (74°C).

Helpful cooking tips

Finely chop or pulse broccoli in a food processor for uniform texture; briefly blanching the broccoli softens it and reduces moisture.
Use panko crumbs for a lighter, crunchier bite; regular breadcrumbs give denser, meatier nuggets.
If the mixture is loose, let it chill in the fridge for 15–20 minutes — cold mixture binds better and is easier to shape.
To make single-bite snack pieces for kids, roll smaller portions and decrease baking time by a few minutes.
For a crispier finish, broil for 1–2 minutes at the end of baking while watching carefully.

For a crock-pot twist on broccoli-forward mains that pair well with these bites, see this slow-cooked approach: crock pot beef and broccoli.

Creative twists

Cheddar-broccoli: Swap Parmesan for sharp cheddar and add a pinch of smoked paprika.
Buffalo style: Mix in a tablespoon of hot sauce, bake, then toss nuggets in additional buffalo sauce and serve with blue cheese dressing.
Gluten-free: Use gluten-free breadcrumbs or almond meal (note: almond meal yields a denser texture).
Herb-forward: Add chopped fresh parsley, chives, or basil for brightness.
Air-fried: Cook in an air fryer at 380°F for 8–10 minutes for extra crunch with less oil.
Veggie boost: Add a tablespoon of grated carrot or zucchini (squeezed dry) for color and nutrients.

Your questions answered

Q: How long does this take to make from start to finish?
A: If you have cooked chicken on hand, plan 30–40 minutes total (10–15 minutes prep, 15–20 minutes baking). If you need to cook chicken first, add 20–30 minutes for roasting or poaching.

Q: Can I use raw ground chicken instead of shredded cooked chicken?
A: Yes — you can substitute 1 cup raw ground chicken, but adjust breadcrumbs or egg as needed for binding. If using raw, ensure nuggets reach 165°F (74°C) internally and consider adding a touch more breadcrumbs to help them hold shape.

Q: Are these kid-friendly and safe for lunchboxes?
A: Absolutely — they’re bite-sized and usually well-liked by kids. For lunchboxes, refrigerate until packed and include an insulated container if not eaten within a few hours. Keep in mind food safety: perishable items should not sit at room temperature longer than 2 hours.

Q: Can I shallow-fry or deep-fry these instead of baking?
A: Yes, shallow-frying in a skillet with a couple tablespoons of oil yields a crisp exterior faster (2–3 minutes per side). Deep-frying will cook even quicker but adds more oil. Baking is simpler and lighter.

Q: What if the mixture is crumbly and won’t form nuggets?
A: Add a little beaten egg or 1–2 teaspoons of olive oil. Chill the mixture for 15 minutes to firm it up, then shape again.

Conclusion

If you want more variations and inspiration for chicken-and-broccoli bites, check this similar take on Chicken and broccoli nuggets – Ashleigh Cooks. For a cheddar-forward, cheesy spin that’s also crowd-pleasing, see Easy Homemade Broccoli Cheddar Chicken Nuggets – Healthyish ….