Quick, crispy, and cheesy—these low carb chicken nuggets are baked in the oven and made with canned chicken for the easiest meal ever.

1 (12.5 oz) can chicken breast, drained

1 large egg

⅓ cup shredded mozzarella

3 Tbsp grated parmesan

Optional seasoning: garlic powder, black pepper, smoked paprika (no added salt recommended)

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Preheat oven to 425°F. Line a baking sheet with parchment paper.

Drain canned chicken thoroughly. Use a fine mesh strainer and press out excess moisture using your fingers.

In a medium bowl, combine the drained chicken, egg, shredded mozzarella, grated parmesan, and seasoning (avoid adding salt).

Form mixture into bite-sized nuggets using about 1 heaping tablespoon each (yields approx. 12 nuggets).

Place on the prepared baking sheet.

Bake for 18–22 minutes, flipping halfway through cooking for even browning.

Serve warm with your favorite dipping sauce (e.g., sugar-free BBQ or ranch).

Use a 12.5 oz can of chicken for best results. If using a smaller 10 oz can, reduce the cheese slightly.

Ray’s No Sugar Added BBQ sauce and ranch are great dipping options.

These nuggets are great for meal prep and reheat well in a toaster oven or air fryer.