Kirbie's Cravings

Crunchy Baked Parmesan Chicken Bites

close-up photo of a chicken bite being dipped in sauce

These chicken pieces are coated in a panko bread crumb and Parmesan cheese mix and baked until crunchy. They are a tasty bite, especially when dipped into a side of marinara sauce.
photo of a bowl of crispy chicken bites

I have been obsessed with baking panko breadcrumb coated chicken. I love how crispy the chicken turns out without having to fry it. Inspired by Gimme Some Oven’s Parmesan Baked Chicken Nuggets, I decided to mix some Parmesan into my panko breading to create these crunchy baked Parmesan chicken bites.

I’ve discussed this before, but want to mention again, that I really prefer to use Kikkoman brand of panko breadcrumbs. I like the finer texture and find that they also brown more evenly in the oven.

photo collage of a package of panko and a handful of panko breadcrumbs
overhead photo of panko in a food processor
Because the panko bread crumbs were mixed with finely ground cheese, the coating didn’t brown quite as evenly as I would have liked, but they still tasted really good. I especially liked how they tasted once dipped in marinara sauce because it reminded me of the classic baked Parmesan chicken of a chicken bite sitting in sauce

If you like this recipe you might like my Honey Mustard Pretzel Chicken Bites, too.

Crunchy Baked Parmesan Chicken Bites

Servings: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Appetizer, Main Dishes
Cuisine: American
These chicken pieces are coated in a panko breadcrumb and Parmesan cheese mix and baked until crunchy. They are a tasty bite, especially when dipped into a side of marinara sauce.


  • 1 lb boneless chicken thighs cut into 1-inch pieces (see note)
  • 1 cup panko bread crumbs (see note)
  • 1 cup finely ground Parmesan cheese (see note)
  • 1 extra large egg whisked
  • marinara sauce for dipping


  • Preheat oven to 400°F. Add panko and cheese to a large bowl and then mix together until thoroughly combined. 
  • Dip chicken pieces in egg and then roll in breadcrumb mixture until fully coated and place on a baking sheet lined with parchment paper. Repeat until all chicken is coated. 
  • Bake for about 20-25 minutes until chicken coating is a dark golden brown and crunchy. Serve with marinara sauce.


  • I like chicken thighs for this recipe because they have a lot of flavor, but you can also use chicken breasts if that's what you have on hand.
  • I like to use Kikkoman brand panko breadcrumbs because they brown evenly. I shared a photo of the packaging in the blog post.
  • I used shredded Parmesan cheese and put it through a food processor until the crumbs were the same size as the panko breadcrumbs.
  • The nutrition estimate does not include the marinara dipping sauce.


Serving: 0.25of recipe, Calories: 405kcal, Carbohydrates: 32.2g, Protein: 39g, Fat: 12.8g, Saturated Fat: 5.4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4.2g, Cholesterol: 167.4mg, Sodium: 678.3mg, Fiber: 1.2g, Sugar: 1.9g, Vitamin A: 250IU, Calcium: 310mg, Iron: 2.7mg, Net Carbs: 31g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

8 comments on “Crunchy Baked Parmesan Chicken Bites”

  1. My  mouth is watering!!  I’d probably eat a whole plate of these with both marinara and ranch 🙂

  2. It’s hard to believe that these chicken nuggets are baked and not fried! Love the recipe, I must try it. Thanks for sharing!

  3. Decades ago, (before ‘boneless wings’, ‘chicken fingers’ or ‘nuggets’ were invented), my standard dish to take over to someone with an illness, sick family member or funeral was Parmesan chicken.  A very easy, different and so tasty main part of a meal. I guess I associated it with sadness and haven’t made it in a while, but if it ever gets cool outside again, I’ll be cooking inside and this recipe sounds even easier.  Thanks. 

    • I made these on the one day we got a slight break in the heat wave. Now I’ll have to wait until the next break to turn the oven on again.

  4. These do sound pretty good . I made shrimp the same way with the panko bread crumbs and fish but never baked chicken with it .. I do not know how I never tried it but thank you for sharing this wonderful easy recipe . I already know it is going to taste wonderful .. also if i may suggest.. serve with sweet chili sauce which is now available everywhere … mix it with mayo and paprike and you have a very tasty sauce known as bang bang sauce to some .. very yummy 

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