Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs + 1 tbsp water
- 1 cup panko + 1/2 cup fine dry breadcrumbs
- 1/3 cup finely grated Pecorino Romano (plus extra for finishing)
- 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp paprika
- 2 tbsp olive oil (or cooking spray)
- 1.5 cups marinara sauce, warmed
- 8 oz low-moisture mozzarella, shredded
- Fresh basil, thinly sliced
Do This
- 1. Heat oven to 425°F. Line a rimmed sheet pan with parchment and brush with 1 tbsp oil (or spray). For air fryer, preheat to 400°F.
- 2. Set up breading station: flour in one dish; eggs + water in second; panko, breadcrumbs, Pecorino, garlic powder, oregano, and paprika in third.
- 3. Pat chicken dry; season with salt and pepper. Dredge in flour, dip in egg, then coat in crumb mixture, pressing to adhere.
- 4. Arrange on pan; drizzle or spray with remaining oil. Bake 10 minutes, flip, then bake 4–6 minutes more to 165°F internal (air fryer 8 minutes, then 4 minutes more).
- 5. Warm marinara. Spoon about 1 teaspoon onto each bite; top with a pinch of mozzarella.
- 6. Broil on high 1–2 minutes until cheese melts and browns. Finish with basil and extra Pecorino; serve hot.
Why You’ll Love This Recipe
- All the flavor of classic Chicken Parm in a fun, bite-size package.
- Crispy outside, juicy inside—no deep frying required.
- Family-friendly and perfect for game night, parties, or weeknight dinners.
- Easily adaptable: bake, air fry, or skillet-fry for extra crunch.
Grocery List
- Produce: Fresh basil
- Dairy: Low-moisture mozzarella, Pecorino Romano, eggs
- Pantry: Boneless skinless chicken breast, all-purpose flour, panko, fine dry breadcrumbs, marinara sauce, olive oil, kosher salt, black pepper, garlic powder, dried oregano, paprika
Full Ingredients
For the Chicken Bites
- 1.5 lb (680 g) boneless, skinless chicken breast, cut into 1-inch cubes (about 32–36 pieces)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Breading Station
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 cup (50 g) panko breadcrumbs
- 1/2 cup (50 g) fine dry breadcrumbs (Italian-style or plain)
- 1/3 cup (30 g) finely grated Pecorino Romano
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp sweet paprika (or smoked paprika)
- 2 tbsp olive oil, divided (or cooking spray)
Toppings & Finish
- 1.5 cups (360 ml) marinara sauce, warmed
- 8 oz (227 g) low-moisture part-skim mozzarella, shredded
- 1/4 cup (20 g) finely grated Pecorino Romano, for finishing
- Small handful fresh basil leaves, thinly sliced
- Crushed red pepper flakes, optional
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper and brush with 1 tablespoon olive oil (or coat well with cooking spray). This thin layer of oil helps crisp the bottoms. If using an air fryer, preheat to 400°F (205°C) for 5 minutes.
Step 2: Set up the breading station
Place the flour in a shallow dish. In a second dish, whisk together the eggs and water until smooth. In a third dish, combine panko, fine breadcrumbs, 1/3 cup Pecorino, garlic powder, oregano, and paprika. Stir to evenly distribute seasonings.
Step 3: Season and prep the chicken
Pat the chicken cubes dry with paper towels. Season evenly with the salt and pepper. Drying the surface helps the breading cling and promotes browning.
Step 4: Bread the bites
Working in batches, toss chicken in flour, shaking off excess. Dip into the egg, letting excess drip back. Press into the breadcrumb mixture, turning to coat and pressing firmly so a thorough crust forms. Transfer to the prepared pan, spacing pieces slightly apart.
Step 5: Bake (or air fry) to crispy and cooked
Drizzle or spray the tops with the remaining 1 tablespoon oil. Bake for 10 minutes, then flip each piece and bake 4–6 minutes more, until golden and the thickest pieces reach 165°F (74°C) on an instant-read thermometer. For air fryer: cook at 400°F for 8 minutes, shake or flip, then cook 4 minutes more to 165°F.
Step 6: Sauce and cheese the bites
Warm the marinara in a small saucepan over low heat. Spoon about 1 teaspoon marinara onto each chicken bite, then add a generous pinch of shredded mozzarella on top. Keep any extra marinara warm for dipping.
Step 7: Melt, finish, and serve
Switch the oven to broil (high). Return the pan to the top rack and broil 1–2 minutes until the cheese is melted and lightly blistered. Sprinkle with the remaining Pecorino and shower with basil. Add crushed red pepper flakes if you like heat. Serve hot with extra marinara on the side.
Pro Tips
- Cut for consistency: Aim for uniform 1-inch cubes so everything cooks evenly.
- Keep one hand dry, one hand wet during breading to avoid clumpy fingers and patchy coating.
- Use low-moisture mozzarella for the best melt without sogginess; fresh mozzarella has more moisture.
- Warm the marinara before topping—the cheese melts faster and the crumbs stay crisp.
- Broil briefly and watch closely; a few seconds can take you from perfect melt to over-browned.
Variations
- Air Fryer Version: Cook at 400°F for 8 minutes, flip, then 4 minutes more. Top with sauce and cheese and air fry 1 minute to melt or broil briefly for extra color.
- Skillet-Fry Crunch: Shallow-fry breaded bites in 1/4 inch neutral oil over medium-high until golden (about 3–4 minutes per side), then sauce, cheese, and broil to finish.
- Spicy Arrabbiata: Swap marinara for arrabbiata sauce and add a pinch of crushed red pepper to the breadcrumb mixture.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a sheet pan at 375°F for 8–10 minutes until hot and re-crisped. For make-ahead, bread the raw chicken, freeze in a single layer until solid, then store in a freezer bag up to 2 months. Bake from frozen at 425°F for 16–18 minutes, then sauce, cheese, and broil to finish. Saucing just before serving helps maintain crunch.
Nutrition (per serving)
Approximate: 500 calories; 40 g protein; 27 g carbohydrates; 22 g fat; 3 g fiber; 900 mg sodium. Values will vary based on brands and exact portion sizes.
