I love this recipe because it’s fast, budget-friendly, and adaptable. The combination of ground chicken, breadcrumbs, Parmesan, and aromatic seasonings creates patties that are juicy and full of flavor. They cook up in minutes, freeze well for later, and can easily be baked or pan-fried. Whether I’m making a weeknight dinner or meal-prepping for the week, these patties are always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb ground chicken (can substitute ground turkey) 1/4 cup breadcrumbs (panko or regular) 1/4 cup grated Parmesan cheese (optional but tasty) 1/4 cup finely chopped onion 2 cloves garlic, minced 1 large egg 1 tablespoon fresh parsley, chopped (or 1 tsp dried) 1 teaspoon Dijon mustard (optional) 1 teaspoon Worcestershire sauce (optional) 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon paprika or smoked paprika (optional) Olive oil or vegetable oil for frying
Directions
In a large mixing bowl, I combine the ground chicken, breadcrumbs, Parmesan cheese, onion, garlic, egg, parsley, Dijon mustard, Worcestershire sauce, salt, pepper, and paprika. I mix gently with my hands or a spoon until just combined—overmixing can make the patties dense.
I divide the mixture into 6 equal portions and shape each into a patty about 3/4-inch thick.
I heat a drizzle of olive oil in a large skillet over medium heat. Once hot, I add the patties and cook for about 5–6 minutes per side, until they’re golden brown and fully cooked through (internal temperature should reach 165°F or 74°C).
I remove the patties from the skillet and let them rest for a few minutes before serving. I like to serve them on buns, with sides like mashed potatoes or roasted veggies, or over a crisp salad.
Cheesy twist: I add shredded mozzarella or cheddar into the mix for melty, cheesy centers.
Spicy version: I mix in ½ teaspoon of chili powder or a dash of hot sauce.
Herb-packed: I add basil, thyme, or dill for a fresh, aromatic flavor.
Baked option: When I want a lighter version, I bake them at 400°F (200°C) for 15–18 minutes, flipping halfway through.
Gluten-free: I use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs.
Storage/Reheating
I store leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium-low heat or in the oven at 350°F for about 8 minutes. They can also be frozen—once cooked and cooled, I place them in a freezer bag with parchment paper between each patty. They last up to 2 months and reheat beautifully in the skillet or oven straight from frozen.
FAQs
Can I bake these instead of frying?
Yes, I bake them at 400°F (200°C) for 15–18 minutes, flipping halfway for even browning.
How do I keep the patties from falling apart?
I make sure to include the egg and breadcrumbs—they act as binders and help the patties hold their shape.
Can I use ground turkey instead of chicken?
Absolutely, ground turkey works perfectly and tastes just as delicious.
Can I make these patties ahead of time?
Yes, I form the patties, store them in the fridge for up to 24 hours, and cook them fresh when needed.
What’s the best oil for frying?
I like to use olive oil for flavor, but vegetable or canola oil also works well for higher heat.
How do I know when the patties are done?
I check that they’re golden brown on the outside and the internal temperature has reached 165°F (74°C).
Can I freeze uncooked patties?
Yes, I freeze them uncooked on a baking sheet until solid, then transfer to a freezer bag. They cook perfectly from frozen—just add a few extra minutes to the cook time.
What can I serve with chicken patties?
I love serving them with roasted vegetables, mashed potatoes, or a crisp green salad. They’re also great in sandwiches or wraps.
Can I make them dairy-free?
Yes, I simply omit the Parmesan or use a dairy-free alternative.
Can I add vegetables to the mix?
Definitely, I finely chop carrots, bell peppers, or spinach to add color and nutrition.
Conclusion
I find these Chicken Patties to be the perfect balance of simplicity and flavor. They’re juicy, seasoned just right, and endlessly adaptable to whatever ingredients I have on hand. Whether I serve them as burgers, over rice, or with a fresh salad, they always satisfy my craving for something quick, comforting, and delicious.
These Chicken Patties are crispy on the outside, tender on the inside, and packed with savory flavor. Made with ground chicken, breadcrumbs, Parmesan, and simple seasonings, they’re versatile enough for sandwiches, salads, or as a main dish for any meal.
In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, onion, garlic, egg, parsley, Dijon mustard, Worcestershire sauce, salt, pepper, and paprika. Mix gently until just combined.
Divide mixture into 6 equal portions and shape into patties about 3/4 inch thick.
Heat a drizzle of olive oil in a large skillet over medium heat. Add patties and cook 5–6 minutes per side until golden brown and fully cooked (internal temperature 165°F or 74°C).
Transfer to a plate and let rest a few minutes before serving.
Serve on buns, over salad, or with sides like roasted vegetables or mashed potatoes.
Notes
Add shredded cheese to the mix for a cheesy version.
For spice, add chili powder or hot sauce.
Bake at 400°F (200°C) for 15–18 minutes for a lighter option.
Use gluten-free breadcrumbs or almond flour for a gluten-free version.
Freeze cooked patties up to 2 months; reheat directly from frozen.
