Easy Baked Chicken Nuggets with Canned Chicken – A Comforting Low-Carb Delight

A Nugget Recipe That Changed My Mind About Canned Chicken

I have a confession to make: for years, I turned up my nose at canned chicken.
To me, it always felt like a compromise — a pale imitation of the real, fresh-roasted kind.

But then came the day when I was rushing through a chaotic afternoon.
Dinner plans were out the window, my fridge was looking bleak, and all I had in the pantry was a stack of canned chicken from a bulk store run months earlier.

That’s when I decided to experiment.
No expectations, no pressure — just me, a mixing bowl, and the hope of creating something edible.

What came out of the oven that evening stunned me.
Golden, cheesy, perfectly seasoned bites of chicken that were crisp on the outside and tender inside — baked, not fried, and so ridiculously easy to make that I found myself wondering why I had resisted canned chicken for so long.

This recipe is my love letter to that surprising discovery.
It’s simple, quick, and makes the kind of comforting snack or lunch you can enjoy without worrying about carbs or complicated prep.

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Why This Recipe Works So Well

The beauty of this dish lies in its simplicity.
You don’t need a pantry full of exotic spices or an afternoon dedicated to cooking.

Instead, you need just a handful of basic, keto-friendly ingredients: canned chicken, shredded mozzarella, grated Parmesan, an egg, and a little seasoning.
That’s it — no breading, no flour, no mystery fillers.

When baked, the cheese acts like a natural binder, holding the chicken together while adding that irresistible golden crispness.
The egg gives the nuggets structure, and the Parmesan delivers a deep, savory punch that keeps you coming back for more.

These nuggets are a win for busy parents, office workers, college students — anyone who wants something satisfying without spending hours in the kitchen.
They’re also a fantastic option for meal prep since you can make a big batch, store them, and reheat when hunger strikes.

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Ingredients – Simple Yet Flavor-Packed

The ingredient list is refreshingly short, but each one plays a crucial role.
This is proof that sometimes less truly is more.

• Canned chicken breast – Drained and pressed to remove excess water, giving the nuggets a perfect texture.
• Shredded mozzarella cheese – Melts into the chicken, creating a cheesy, tender bite.
• Grated Parmesan cheese – Adds a rich, nutty flavor and helps with browning.
• Egg – Acts as a binder, ensuring the nuggets hold their shape.
• Garlic powder and black pepper – Optional seasonings that enhance the flavor without overpowering.
• No added salt – The chicken and cheese already bring enough sodium to the party.

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Step-by-Step Directions for Perfect Oven-Baked Chicken Nuggets

Step 1 – Draining the Canned Chicken Like a Pro

Start by opening your can of chicken breast and draining it completely.
Most canned chicken is packed in water, and excess moisture will make your nuggets fall apart instead of crisping up.

I find it best to place the chicken into a fine mesh strainer over the sink.
With clean hands, press down gently, squeezing and pushing until you’ve removed as much water as possible.

You’ll feel the texture change from slippery to slightly crumbly, which is exactly what you want.
Don’t rush this step — the drier your chicken, the crispier your nuggets will turn out.

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Step 2 – Mixing the Base for Flavor and Texture

Transfer the drained chicken into a large mixing bowl.
Add one egg, three tablespoons of grated Parmesan, and one-third cup of shredded mozzarella.

Sprinkle in garlic powder and black pepper if you like a bit of seasoning.
Skip the salt entirely — trust me, the combination of cheese and canned chicken has all the saltiness you need.

Using a fork or your hands, mix everything until it’s evenly combined.
The mixture will feel slightly sticky but still moldable, which means it’s ready for shaping.

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Step 3 – Shaping Bite-Sized Nuggets

Line a baking sheet with parchment paper or non-stick foil for easy cleanup.
Take small portions of the chicken mixture and gently roll them into nugget shapes.

Aim for about twelve nuggets — roughly the size of a ping-pong ball flattened slightly.
Keeping them uniform ensures they bake evenly and look neat on the plate.

Place each nugget on the prepared sheet, leaving space between them so heat can circulate during baking.
This spacing helps them brown beautifully instead of steaming.

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Step 4 – Baking to Golden Perfection

Preheat your oven to 425°F (220°C) while you shape your nuggets.
Once the oven is hot, slide the baking sheet onto the middle rack.

Bake for ten minutes, then carefully flip each nugget with a spatula.
This little flip helps both sides get that gorgeous golden crust.

Continue baking for another ten minutes until the nuggets are firm, browned, and your kitchen smells like a cozy pizzeria.
Remove from the oven and let them cool slightly before serving — the cheese will be molten right out of the oven.

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Serving Suggestions – Dips and Pairings

These nuggets are delicious on their own, but pairing them with the right dip takes them to the next level.
I’m partial to a no-sugar-added barbecue sauce for a smoky-sweet contrast.

You could also try ranch dressing, spicy sriracha mayo, or even a simple squeeze of fresh lemon for brightness.
If you want to turn them into a meal, serve alongside a crisp green salad or roasted vegetables.

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Storage and Reheating Tips

One of the best things about these nuggets is how well they store.
Once cooled, place them in an airtight container in the fridge for up to four days.

To reheat, pop them in the oven or air fryer at 375°F for a few minutes.
They’ll crisp right back up, almost as if they were freshly baked.

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Final Thoughts – A Recipe Worth Keeping in Your Back Pocket

This dish turned my skepticism about canned chicken into genuine appreciation.
It’s not just a pantry fallback anymore — it’s a staple recipe I now make on purpose.

From the first crispy bite to the last cheesy crumb, these nuggets deliver comfort, flavor, and convenience in every mouthful.
Whether you’re cooking for yourself, your family, or meal prepping for the week, they’re a dependable, delicious choice.

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Easy Oven-Baked Chicken Nuggets with Canned Chicken RECIPE

These cheesy, tender chicken nuggets come together in minutes using simple pantry staples—canned chicken being the star ingredient. You’d never guess they’re low-carb! If you love quick and fuss-free meals, this recipe will be a regular in your rotation.

• Course: Main Course, Snack
• Keywords: canned chicken, chicken nuggets, quick, oven-baked, low carb, easy recipe
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Servings: 12 nuggets

Ingredients

• 1 can (12.5 oz) chicken breast, drained
• 1 large egg
• 1/3 cup shredded mozzarella cheese
• 3 tablespoons grated Parmesan cheese
• Optional seasonings (garlic powder and black pepper recommended)

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Drain the canned chicken well. For best results, press out excess liquid by placing it in a fine mesh strainer and squeezing gently with your fingers.
3. In a medium mixing bowl, combine the chicken, egg, mozzarella, Parmesan, and your preferred seasonings. Avoid adding salt—garlic powder, black pepper, or even smoked paprika work beautifully.
4. Using about 1 heaping tablespoon of the mixture per piece, shape into 12 small nuggets.
5. Arrange nuggets on the prepared baking sheet and bake for 18–22 minutes, flipping halfway, until golden and set.
6. Serve warm with your favorite dipping sauce—sugar-free barbecue sauce or ranch dressing pair especially well.

Recipe Tip:
If using a smaller can of chicken (10 oz is common), reduce the amount of cheese slightly while keeping the other ingredients the same. Both sizes work with this recipe.

Nutrition per serving (approximate): Low in carbs, high in protein, and full of flavor.