Easy Homemade Broccoli Cheddar Chicken Nuggets
These easy homemade broccoli cheddar chicken nuggets are a fun twist on my broccoli cheddar chicken burgers. They’re a great way to sneak veggies and protein into your family’s diet without sacrificing the flavor! Plus, you only need a few simple ingredients to pull this recipe together.
Enjoy these homemade chicken nuggets with your favorite dipping sauce. Ketchup, BBQ, or honey mustard would all taste great. You can also serve them over a salad or tucked inside of a wrap if you’re feeling creative. Baked to golden brown perfection, you are going to fall in love with these easy homemade chicken nuggets.
About Smart Chicken
After nine years without eating meat, I started eating chicken again because of Smart Chicken. Organic Smart Chickens are exclusively fed a certified organic, certified non-GMO diet, and are never given antibiotics, hormones, or animal by-products.
Every chicken is free to roam, with access to outdoor pastures. Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience. The result is the best-tasting, highest-quality fresh chicken on the market.
This post is sponsored by Smart Chicken. While I was compensated for my time, all opinions are my own.
Ingredients Needed for Homemade Broccoli Cheddar Chicken Nuggets
Ground Chicken – For this recipe, you’ll need one pound of Smart Chicken’s ground chicken. I was able to get 12-14 nuggets from this recipe. Bake for 25-30 minutes. Smaller nuggets may require less time. No matter what size, you’ll want the internal temperature to reach 165 degrees to ensure doneness.
Cooked Broccoli – You’ll need cooked and finely chopped broccoli for this recipe. Make sure you only use the florets, no stems. Cook the broccoli according to the package. If you decide to boil the broccoli, make sure it’s well drained before chopping it. Pat it dry with a paper towel to absorb all excess moisture. You do not want to add wet broccoli to your mixture.
Cheese – You’ll need shredded mild cheddar cheese and grated parmesan cheese for this recipe.
Spices – Season your ground chicken mixture with garlic powder, paprika, kosher salt and black pepper.
Olive Oil – Adding extra virgin olive oil to the chicken mixture will keep the chicken moist and flavorful.
Breading – Combine plain and panko breadcrumbs for the perfect outer crust. The panko adds an extra layer of crispiness that’s hard to resist.
Frequently Asked Questions FAQ’s
Can I boil the broccoli florets? Yes, you can boil the broccoli until soft, but make sure it is well dried before chopping it. You do not want to add soggy or wet chopped broccoli to the mixture. Also, be sure to remove the stems, florets only.
Can I make smaller nuggets? Yes, cooking time will vary based on size of the nuggets.
How do you shape the nuggets? It is very important that nuggets are the same size, shape and thickness. This will allow for even cooking for all of the nuggets.
Why do you lightly wet your hands with water when forming the nuggets? Lightly wetting your hands with water will prevent the chicken mixture from sticking to your hands.
My ground chicken is still slightly frozen, is that ok? NO! Even slightly frozen ground chicken holds a lot of moisture which will ruin the nuggets. They will be soggy versus crispy.
What type of baking tray should I use? Use a full sheet pan lined with parchment paper for these nuggets. You want to make sure there is enough room between the nuggets so the hot air can circulate and cook them faster! No overlap!
How to Make Broccoli Cheddar Chicken Nuggets
Preheat the oven to 375 degrees. Line a baking tray with parchment paper. Set aside. Combine the plain and panko breadcrumbs in a bowl. Set aside.
In a separate mixing bowl, combine the ground chicken, finely chopped cooked broccoli florets, shredded mild cheddar cheese, garlic powder, paprika, kosher salt, black pepper, grated parmesan cheese, and extra virgin olive oil into a mixing bowl. Mix until well combined.
Lightly wet your hands with water and form the nuggets. Lightly wetting your hands prevents the chicken from sticking to your fingers. It is very important that nuggets are the same size, shape and thickness. This will allow for even cooking for all of the nuggets. Once the nuggets are formed, run them through the breading station, making sure they are well coated on both sides. Place the breaded nuggets on the prepared baking tray. Lightly spray the nuggets with avocado oil cooking spray.
Bake for 25-30 minutes flipping halfway through. You might need to give the second side a gentle spray with avocado oil cooking spray too. Broil the nuggets for 1-2 minutes for some extra color and crispiness.
Please note** smaller nuggets may require less cooking time. The internal temperature should hit 165 degrees to ensure doneness. Once cooked through, remove from the oven and enjoy with your favorite dipping sauce.
Storage
Store leftover nuggets in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Looking for more recipes? Try my Juicy Chicken Burgers and Big Mac Style Chicken Burger Bowl.
Easy Homemade Broccoli Cheddar Chicken Nuggets
Equipment
- 2 mixing bowls one for chicken, one for breading
- 1 baking tray lined with parchment paper
Ingredients
Broccoli Cheddar Chicken Nuggets
- 1 lb. ground chicken, Smart Chicken
- ¾ cup broccoli florets, cooked and chopped small, make sure the broccoli is fully dry, not wet. Florets only
- ½ cup mild cheddar cheese, finely shredded
- 2 tablespoons parmesan cheese, grated
- 1.5 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ¼ – ½ teaspoon kosher salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Breading
- ¼ cup plain breadcrumbs
- ¼ cup panko breadcrumbs
Instructions
- Preheat the oven to 375 degrees. Line a baking tray with parchment paper. Set aside. Combine the plain and panko breadcrumbs in a bowl. Set aside.In a separate mixing bowl, combine the ground chicken, finely chopped cooked broccoli florets, shredded mild cheddar cheese, garlic powder, paprika, kosher salt, black pepper, grated parmesan cheese, and extra virgin olive oil into a mixing bowl. Mix until well combined.Bake for 25-30 minutes flipping halfway through. You might need to give the second side a gentle spray with avocado oil cooking spray too. Broil the nuggets for 1-2 minutes for some extra color and crispiness. Please note** smaller nuggets may require less cooking time. The internal temperature should hit 165 degrees to ensure doneness. Once cooked through, remove from the oven and enjoy with your favorite dipping sauce.
- In a separate mixing bowl, combine the ground chicken, finely chopped cooked broccoli florets, shredded mild cheddar cheese, garlic powder, paprika, kosher salt, black pepper, grated parmesan cheese, and extra virgin olive oil into a mixing bowl. Mix until well combined.
- Lightly wet your hands with water and form the nuggets. Lightly wetting your hands prevents the chicken from sticking to your fingers. It is very important that nuggets are the same size, shape and thickness. This will allow for even cooking for all of the nuggets. Once the nuggets are formed, run them through the breading making sure they are well coated on both sides. Place the breaded nuggets on the prepared baking tray. Spray the nuggets lightly with avocado oil cooking spray.
- Bake for 25-30 minutes flipping halfway through. You might need to give the second side a gentle spray with avocado oil cooking spray too. Broil the nuggets for 1-2 minutes for some extra color and crispiness.**Please note** smaller nuggets may require less cooking time. The internal temperature should hit 165 degrees to ensure doneness. Once cooked through, remove from the oven and enjoy with your favorite dipping sauce.
16 Comments on “Easy Homemade Broccoli Cheddar Chicken Nuggets”
I really want to try this recipe but I can’t have gluten, do they have to be breaded? Gluten panko crumbs a kinda expensive.
They hold up better when breaded!
These truly were easy! My toddler loved them and ate so many. Half i did with broccoli and half with grated carrots. Couldn’t taste the veggies at all.
So glad you enjoyed them!
Just made these and the recipe made 20 nuggets. I cooked them for 35 min at 350F. They came out so moist and delicious. I just hope my 2 year old likes them as much as I did.
I am so glad you enjoyed them!
I made this recipe for me but it was very well received by 2 of my kiddos!! We dipped in our favorite ranch. Will be on repeat for sure!!
Thank you for the review! So glad you enjoyed!!
I make these all the time! I’m surprised there aren’t more reviews. My son loves them- one of the old things he eats. They come together easily and bake perfectly.
I make these all the time! I’m surprised there aren’t more reviews. My son loves them- one of the old things he eats. They come together easily and bake perfectly.
thank you for the review!
Parts of it came out raw even after 35 min in the oven at 375.
Hi Jessie, with all due respect, I am not sure how that’s possible. Was your broccoli wet? I don’t understand how it was uncooked after all that time in the oven.
Also, curious how many nuggets you made? Where they large or medium in size? Also, were they evenly formed or shaped?
I’m hoping to be able to freeze these for quick lunches! Any thoughts or tips?
I haven’t tried freezing them, but I’d make sure they are in an airtight bag and separated so they don’t stick together.