1 ½poundsboneless, skinless chicken breasts, cut into 1-inch cubes
nonstick cooking spray or olive oil spray
½cupmarinara sauce, for dipping (optional, or sauce of your choice)
Preheat oven to 400°F. Coat a rimmed baking sheet with foil (for easier clean-up). Place a wire rack coated lightly with nonstick spray on the baking sheet.
In a small shallow dish, combine the flour, salt, and pepper. Lightly beat the eggs in a separate small shallow dish. In a third shallow dish, mix together the bread crumbs, Parmesan, and garlic powder.
Dredge the chicken pieces in the flour, followed by the beaten eggs, and then the bread crumb mixture, coating each chicken piece as evenly as possible.
Arrange the coated chicken pieces in a single layer on the wire rack. Spray lightly with oil.
Bake until the chicken is cooked through, 16 to 18 minutes, or until internal temperature reaches 165°F.
Serve marinara sauce for dipping, if desired.
Nutrition information is calculated for 6 nuggets and does not include dipping sauce.
Wrap leftover chicken nuggets and store in the refrigerator for up to 4 days, or in the freezer for up to one month. Reheat in a toaster oven or air fryer for 5 minutes or until heated through.