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Chicken Patties

Chicken patties that pan-fry up golden and crisp outside with tender, juicy centers. Made with ground chicken, panko, herbs, and a savory garlic bite, then served on buns or over rice for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
resting 3 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Patties
  • 1.5 lb ground chicken
  • 0.75 cup panko breadcrumbs
  • 1 large egg
  • 3 garlic cloves
  • 0.25 cup yellow onion
  • 2 tbsp fresh parsley
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
For Cooking
  • 3 tbsp olive oil divided
For Serving (optional)
  • 4 burger buns
  • 4 lettuce leaves
  • 1 medium tomato sliced
  • 0.25 cup mayonnaise

Equipment

  • 1 cast iron skillet
  • 1 nonstick skillet

Method
 

Mix the patty base
  1. In a large bowl, combine ground chicken, panko breadcrumbs, egg, garlic, onion, parsley, Dijon mustard, salt, black pepper, smoked paprika, and garlic powder. Mix gently with your hands just until combined; do not overmix.
Shape the patties
  1. Divide the mixture into 6 equal portions and shape into patties about ¾-inch thick. Press a slight dimple into the center of each so they cook evenly.
Heat the pan
  1. Warm 1½ tbsp olive oil in a large nonstick or cast-iron skillet over medium heat until shimmering.
Cook the first batch
  1. Add half the patties and cook 4–5 minutes per side until deeply golden and a crust has formed, flipping only once.
Check doneness
  1. Cook until the internal temperature reaches 165°F and the centers are no longer pink.
Cook the second batch
  1. Add the remaining 1½ tbsp olive oil and cook the remaining patties 4–5 minutes per side, wiping the pan if needed between batches to keep the crust golden rather than dark.
Rest briefly
  1. Let the patties rest on a plate for 2–3 minutes before serving.
Assemble and serve
  1. Serve on burger buns with lettuce, tomato, and mayonnaise, or plate alongside a salad or rice.

Notes

Pro tip: Pressing a small dimple in each patty helps them cook evenly without puffing. Refrigerate cooked patties in an airtight container for up to 3 days; reheat in a skillet over medium heat until hot throughout. Freeze cooked patties for up to 2 months (thaw overnight in the fridge), then rewarm. For a lower-carb option, swap panko breadcrumbs for almond flour or crushed pork rinds and shape as usual.