This baked parmesan chicken chunks recipe is my weeknight answer to the craving for crispy chicken bites without hauling out a fryer or babysitting hot oil. You marinate bite-size chicken pieces in a garlicky herb mixture (so the flavor actually gets into the meat), then toss them in a cheesy parmesan coating that bakes up golden and crunchy around the edges. They land somewhere between grown-up chicken nuggets and party snack chicken bites recipes, which means you can serve them with a salad for a proper chicken dinner recipes moment, or pile them on a platter with dipping sauces and call it a day.
Baked Parmesan Chicken Chunks with Herb Marinade (Crispy, Juicy, No Frying)
Herb-marinated chicken chunks coated in parmesan and panko, baked until crisp and juicy, then finished with a punch of lemon and extra cheese.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Dish
Cuisine American
Rimmed baking sheet half-sheet pan size (about 18 x 13 inch) helps with browning; a smaller pan works but crowding can steam the coating
Wire Rack fits inside the baking sheet to keep the bottoms crisp; if you do not have one, bake directly on parchment and flip the chicken halfway through
Mixing bowls 1 medium bowl for the marinade and 1 shallow bowl for the coating; a pie dish also works for dredging
Microplane or fine grater for lemon zest and finely grating parmesan; pre-grated parmesan works in a pinch but melts differently and can brown faster
Instant-read thermometer best way to avoid dry chicken; cook to 165 f in the thickest piece
For the chicken and herb marinade
- 1.5 pound boneless skinless chicken breast cut into 1 1/2 inch chunks (boneless skinless thigh also works and stays extra juicy)
- 3 tablespoon olive oil or avocado oil
- 1 tablespoon lemon juice fresh squeezed is best
- 1 teaspoon lemon zest optional but adds a bright, restaurant-y finish
- 3 clove garlic grated or finely minced
- 1 teaspoon dijon mustard helps the coating cling and adds gentle tang
- 1 teaspoon dried oregano or italian seasoning
- 1 teaspoon dried thyme or swap in dried rosemary (use 1/2 teaspoon, it is strong)
- 3/4 teaspoon kosher salt if using fine salt, use 1/2 teaspoon
- 1/2 teaspoon black pepper freshly ground if possible
- 1/4 teaspoon crushed red pepper optional for heat
For the parmesan coating
- 1 cup panko breadcrumbs for extra crunch; regular breadcrumbs are finer and less crisp
- 3/4 cup parmesan cheese finely grated; pecorino romano also works but is saltier
- 1 teaspoon smoked paprika or sweet paprika for a milder vibe
- 1/2 teaspoon onion powder optional but adds savory depth
- 1 unit egg beaten (helps the crumbs stick and boosts browning)
- 2 tablespoon all-purpose flour optional but helpful if the chicken is very wet; use rice flour for gluten-free
For baking and finishing
- 2 tablespoon unsalted butter melted, for drizzling (optional but leans into cheesy chicken recipes territory)
- 1 tablespoon chopped parsley optional for freshness
- 1 unit lemon cut into wedges for serving
Prep
Heat the oven to 450 f. Set a wire rack inside a rimmed baking sheet and lightly oil the rack (or line the pan with parchment if you are skipping the rack). High heat is the secret here: it sets the coating fast so you get crisp chicken bites instead of soggy crumbs.
Cut the chicken breast into 1 1/2 inch chunks. Try to keep the pieces similar in size so they finish cooking at the same time. Pat the chicken lightly with paper towel if it is very wet; too much surface moisture can make the coating slide.
Marinate the chicken
In a medium bowl, whisk the olive oil, lemon juice, lemon zest, garlic, dijon mustard, oregano, thyme, salt, black pepper, and crushed red pepper. Add the chicken chunks and toss until every piece looks glossy and seasoned.
Let the chicken sit while you prep the coating, about 10 minutes. This short marinade is not fussy, but it makes the chicken taste like you did more than you did. If you have extra time, you can refrigerate it longer, but bring it back toward room temperature before baking so it cooks evenly.
Coat (messy but worth it)
In a shallow bowl, mix the panko, parmesan, smoked paprika, and onion powder. In a second shallow bowl, beat the egg. If you are using flour, sprinkle it over the marinated chicken and toss to lightly coat; this gives the egg something to grab.
Working piece by piece, dip the chicken into the egg, let the excess drip off, then press firmly into the parmesan-panko mixture. Use your fingers to pack crumbs onto the sides. Transfer the coated chicken to the prepared rack, leaving a little space between pieces for airflow and browning.
Bake until crisp and juicy
Bake for 15 minutes. Rotate the pan, then bake for 10 minutes more. The coating should look deep golden in spots and dry to the touch, not pale and damp.
Check doneness with an instant-read thermometer in the thickest piece; you want 165 f. If the chicken is done but you want more color, you can broil for 2 minutes, watching closely because parmesan can go from browned to bitter quickly.
Finish and serve
If using butter, drizzle the melted butter over the hot chicken right as it comes out of the oven. This is not required, but it gives a little garlic butter chicken energy if you also add an extra pinch of grated garlic or a shake of garlic powder.
Top with chopped parsley and serve with lemon wedges. The lemon squeeze at the end is not just for looks; it cuts the richness and makes the herbs pop. Serve immediately while the coating is at peak crunch.
Pairings
Dipping Sauces (make it a platter)
- Lemony Garlic Aioli: mix mayonnaise with grated garlic, lemon juice, and a pinch of salt.
- Marinara: warm jarred marinara with a splash of water and a pinch of oregano, then use it like mozzarella-stick sauce.
- Honey Mustard: especially good if you used chicken breast, because it adds extra moisture.
Sides for a Real Dinner
- Roasted Broccoli or Broccolini: roast at the same 450 f temp on a second pan; finish with lemon.
- Simple Arugula Salad: arugula, shaved parmesan, olive oil, lemon, and black pepper feels fancy with almost no work.
- Pasta or Rice: toss hot pasta with olive oil, lemon zest, and parsley; or serve these chunks over rice with a drizzle of pan sauce or marinara.
Drinks
- Crisp White Wine: pinot grigio or sauvignon blanc plays nicely with parmesan and herbs.
- Sparkling Water with Citrus: if you are leaning into the snacky chicken bites vibe, bubbles keep it light.
If you are serving these as part of a spread, treat them like the crunchy anchor and add something fresh (salad) plus something saucy (marinara or aioli). That balance keeps the meal from feeling like all crunch, all the time.
FAQs
What cut of chicken is best for this chicken chunks recipe: breast or thigh?
Boneless skinless chicken breast gives you clean, lean chunks that bake quickly and stay tender if you pull them at 165 f. Boneless skinless chicken thigh is more forgiving and stays juicy even if you slightly overbake. Either works; just cut to an even size.
Can I make these into smaller chicken bites for appetizers?
Yes. Cut the chicken into 1 inch pieces and keep the oven at 450 f. They will cook faster, so start checking temperature a few minutes earlier. Smaller pieces also brown faster, so keep an eye on the parmesan near the end.
How do I keep the coating from falling off?
Three things help: pat the chicken dry if it is wet, use the optional light flour dusting, and press the crumbs firmly onto the chicken. Also, do not overcrowd the rack; steam is the enemy of crisp coating.
Can I air-fry these instead of baking?
Yes. Air-fry at 400 f in a single layer until the thickest piece reaches 165 f, shaking once halfway. You may need to work in batches. A light spritz of oil on the coated chicken helps browning.
How do I store and reheat leftovers so they stay crisp?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat on a rack in a 425 f oven until hot and re-crisped. The microwave will warm them, but it softens the coating.
