I love how simple and convenient this recipe is. Using canned chicken might sound surprising, but it actually gives the nuggets the perfect texture when mixed with cheese and egg. They come out golden on the outside, tender on the inside, and they’re naturally low-carb too. Whether I’m making lunch for myself or whipping up a high-protein snack, these always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
canned chicken breast (drained)
large egg
shredded mozzarella
grated parmesan
garlic powder and black pepper (optional, but highly recommended)
Directions
I preheat the oven to 425°F and line a baking sheet with parchment paper.
Then I open the canned chicken, drain it well, and use my fingers to press out as much moisture as possible.
In a medium bowl, I mix the chicken with the egg, mozzarella, parmesan, and a dash of garlic powder and black pepper. I skip the salt since the chicken and cheese already bring plenty of flavor.
I shape the mixture into small nuggets using my hands. I go with about a heaping tablespoon per nugget and usually get around 12.
I bake them for 18–22 minutes, flipping once halfway through to get both sides golden and crisp.
Once they’re done, I serve them hot with my favorite dipping sauce—ranch and sugar-free BBQ are my go-tos.
Servings and timing
This recipe makes approximately 12 nuggets, which works out to about 2–3 servings depending on how hungry I am. Total time is just 25 minutes: 5 minutes for prep and 20 minutes for baking.
Variations
Sometimes I add a pinch of smoked paprika or Italian seasoning to switch up the flavor.
If I want extra crunch, I coat the nuggets lightly in crushed pork rinds before baking.
I’ve also added chopped green onions or a bit of hot sauce to the mix for extra zest.
For a dairy-free version, I’ve used dairy-free cheese alternatives with pretty good results.
If I’m making these for kids, I shape them into fun forms or smaller bites.
Storage/Reheating
I store leftover nuggets in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F for 5–7 minutes until they’re hot and crisp again. Microwaving works too, but the texture isn’t quite as crispy. I don’t usually freeze them because they’re best fresh, but they can be frozen in a single layer and reheated later if needed.
FAQs
Can I use freshly cooked chicken instead of canned?
Yes, I’ve shredded cooked chicken breast and used it in place of canned. It works just as well, but I still try to remove as much moisture as possible.
Are these nuggets keto-friendly?
Yes, these are naturally low in carbs thanks to the use of chicken and cheese, making them great for keto or low-carb diets.
What dipping sauces go best with them?
I like ranch, sugar-free BBQ sauce, or even a little honey mustard. They’re pretty versatile, so I switch it up depending on what I have.
Can I air fry these instead of baking?
Absolutely. I’ve made them in the air fryer at 400°F for about 10–12 minutes, flipping halfway through. They come out extra crispy that way.
What kind of canned chicken should I buy?
I usually go for the 12.5 oz cans of chunk chicken breast, like the Costco brand. Just make sure it’s packed in water and fully cooked.
Conclusion
These easy baked chicken nuggets made with canned chicken are a perfect example of how a few pantry staples can turn into something delicious. I love how quick they are to make, how customizable they are, and how they never disappoint when I need a satisfying, protein-packed bite. Whether it’s a snack, lunch, or dinner, these nuggets always come through.
