Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top if you have one.

Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. Pat them dry with a paper towel to remove excess moisture.

In a shallow bowl, whisk the egg with a pinch of salt and pepper until smooth.

In another shallow bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, and a pinch of salt and pepper. Mix well.

Dip each chicken piece into the egg, letting any excess drip off, then coat thoroughly in the breadcrumb mixture. Press gently so the coating sticks.

Place the coated nuggets on the prepared baking sheet or wire rack, leaving a little space between each for air circulation.

Bake for 10-12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).

Let rest for 2 minutes before serving. Enjoy warm.