Cheesy Broccoli Chicken Nuggets – A Family-Friendly, Flavor-Packed Bite

These nuggets are crispy on the outside, tender in the middle, and loaded with cheesy goodness. They’re a smart way to sneak extra veggies onto the plate without anyone feeling deprived. Think classic chicken nuggets, but juicier, greener, and honestly more satisfying.

Whether you’re cooking for kids or just craving a healthier nugget night, this recipe hits the spot. Serve them with your favorite dipping sauce, and you’ve got a weeknight win.

Cheesy Broccoli Chicken Nuggets - A Family-Friendly, Flavor-Packed Bite

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound ground chicken (preferably a mix of breast and thigh for moisture)
• 1 heaping cup finely chopped broccoli (lightly steamed and well-drained)
• 1 cup shredded cheddar cheese (or a mild blend like cheddar-jack)
• 1 large egg
• 1/2 cup breadcrumbs (plain or panko; plus extra for coating)
• 2 tablespoons grated Parmesan (optional but recommended)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for brushing or spraying)
• Dipping sauce of choice (ranch, honey mustard, BBQ, or marinara)

Method

 

1. Prep the broccoli. Steam broccoli florets until just tender, 3–4 minutes. Pat very dry, then finely chop. Excess moisture can make the mixture loose, so don’t skip drying.
2. Preheat your oven or air fryer. Oven: 400°F (200°C). Line a sheet pan with parchment and lightly oil it. Air fryer: 375°F (190°C), preheat if your model requires it.
3. Build the mixture. In a large bowl, add ground chicken, chopped broccoli, cheddar, egg, 1/2 cup breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper. Mix gently with a fork or your hands until just combined.
4. Adjust texture. If the mixture feels too wet, sprinkle in a bit more breadcrumbs. It should be soft but hold its shape when pressed.
5. Form the nuggets. Scoop about 2 tablespoons of mixture and shape into small oval “nuggets.” For extra crunch, roll lightly in additional breadcrumbs. Place on the prepared pan or air fryer basket.
6. Oil the tops. Brush or spray the nuggets with olive oil. This helps them brown and crisp nicely.
7. Bake or air-fry. Oven: Bake 12–15 minutes, flip, brush with a touch more oil, and bake 6–8 minutes more until golden and cooked through.
8. Air fryer: Cook 8–10 minutes, flip, then another 4–6 minutes. Work in batches if needed.
9. Check doneness. Internal temperature should reach 165°F (74°C). The outside will be golden with some melted cheese peeking out.
10. Rest and serve. Let nuggets sit for 3 minutes so they set. Serve hot with your favorite dip.

Why This Recipe Works

These nuggets combine finely chopped broccoli with ground chicken, which keeps the texture moist and tender. Cheese binds everything and adds savory flavor, so you don’t need deep frying to make them taste indulgent.

Baking or air-frying gives you crisp edges without the grease. The seasoning is simple but balanced, letting the chicken and cheddar shine.

What You’ll Need

• 1 pound ground chicken (preferably a mix of breast and thigh for moisture)
• 1 heaping cup finely chopped broccoli (lightly steamed and well-drained)
• 1 cup shredded cheddar cheese (or a mild blend like cheddar-jack)
• 1 large egg
• 1/2 cup breadcrumbs (plain or panko; plus extra for coating)
• 2 tablespoons grated Parmesan (optional but recommended)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for brushing or spraying)
• Dipping sauce of choice (ranch, honey mustard, BBQ, or marinara)

Step-by-Step Instructions

1. Prep the broccoli. Steam broccoli florets until just tender, 3–4 minutes. Pat very dry, then finely chop.

   Excess moisture can make the mixture loose, so don’t skip drying.

2. Preheat your oven or air fryer. Oven: 400°F (200°C). Line a sheet pan with parchment and lightly oil it. Air fryer: 375°F (190°C), preheat if your model requires it.
3. Build the mixture. In a large bowl, add ground chicken, chopped broccoli, cheddar, egg, 1/2 cup breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.

   Mix gently with a fork or your hands until just combined.

4. Adjust texture. If the mixture feels too wet, sprinkle in a bit more breadcrumbs. It should be soft but hold its shape when pressed.
5. Form the nuggets. Scoop about 2 tablespoons of mixture and shape into small oval “nuggets.” For extra crunch, roll lightly in additional breadcrumbs. Place on the prepared pan or air fryer basket.
6. Oil the tops. Brush or spray the nuggets with olive oil.

   This helps them brown and crisp nicely.

7. Bake or air-fry.
   • Oven: Bake 12–15 minutes, flip, brush with a touch more oil, and bake 6–8 minutes more until golden and cooked through.
   • Air fryer: Cook 8–10 minutes, flip, then another 4–6 minutes. Work in batches if needed.
8. Check doneness. Internal temperature should reach 165°F (74°C). The outside will be golden with some melted cheese peeking out.
9. Rest and serve. Let nuggets sit for 3 minutes so they set.

   Serve hot with your favorite dip.

Storage Instructions

• Refrigerator: Store cooled nuggets in an airtight container for up to 4 days.
• Freezer: Freeze in a single layer on a sheet pan, then transfer to a freezer bag for up to 3 months. Label with the date.
• Reheat: Air fryer at 350°F for 4–6 minutes, or oven at 375°F for 8–10 minutes. Microwaving works in a pinch but won’t be as crisp.
• Meal prep tip: Form the nuggets and freeze them raw.

  Bake from frozen, adding 3–5 minutes to the cook time.

Benefits of This Recipe

• Kid-friendly vegetables: Broccoli blends right into the mix, adding fiber, vitamins, and color without overpowering flavor.
• High protein, satisfying texture: Ground chicken and cheese make these filling and craveable.
• Lighter than takeout: Baking or air-frying means less oil, less mess, and a cleaner finish.
• Budget-friendly: Simple pantry spices and common ingredients keep costs down.
• Flexible for diets: Easy to adapt to gluten-free or low-carb with a few swaps.

Pitfalls to Watch Out For

• Too much moisture: If the broccoli isn’t well-drained, the mixture can be soft. Pat it dry and don’t overdo the cheese.
• Overmixing: Working the mixture too much can make nuggets dense. Mix just until combined.
• Skipping oil: A light brush or spray of oil is key for browning.

  Dry nuggets won’t crisp as well.

• Undercooking or overcooking: Use a thermometer. Pull them right at 165°F for juicy results.
• Crowded pan: Space nuggets out so air can circulate. Overcrowding leads to steaming, not crisping.

Recipe Variations

• Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free cornflakes.

  Check labels on Parmesan and spices.

• Low-carb: Swap breadcrumbs for almond flour or crushed pork rinds. Bake as directed.
• Different cheeses: Try mozzarella for stretch, pepper jack for heat, or smoked gouda for depth.
• Hidden veggie mix: Add finely grated zucchini (well-squeezed) or carrot for extra color and nutrients.
• Spicy kick: Stir in 1/2 teaspoon chili powder or a pinch of cayenne. Serve with sriracha mayo.
• Herb-forward: Add chopped parsley or dill and a squeeze of lemon to brighten the flavor.
• Pan-fried: Shallow-fry in a thin layer of oil over medium heat, 3–4 minutes per side, for extra crunch.