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Juicy, flavorful homemade ground chicken patties with parmesan are a fantastic protein to add to dinner, lunch, or stock the freezer with. They’re crispy, delicious, and versatile enough to work with a variety of toppings and sides.
Ground meat is a staple in our freezer. It’s incredibly versatile and easy to prepare, and ground chicken is definitely one of our go-to proteins. It makes killer homemade chicken nuggets, delicious and light meatballs, and of course, these fantastic homemade ground chicken patties.
Originally these were developed for burger night. Ground chicken mixed with parmesan and seasonings then coated in homemade breadcrumbs and even more cheese makes a juicy, crispy chicken burger that we love with summer tomatoes and a quick basil aioli.
But they’re actually great for tons of things, are freezer friendly, and healthier than any processed store bought chicken patty you’ll likely buy.
Ingredients & Substitutions
To make juicy, flavorful chicken cakes is actually fairly simple. You just need a handful of standard, easy to find ingredients to whip these up.
- Ground Chicken – For whatever reason, the ground chicken I buy is always sold in 1.5 lb increments. I usually double it to stock the freezer. 1 lb will make 4, and I usually end up with 6 at 1.5 pounds.
- Breadcrumbs – I make my own breadcrumbs with leftover bread. Yay for less food waste! But you can use any unseasoned bread crumbs you like.
- Parmesan – If you can’t find parmesan, go for Romano or Asiago instead.
- Egg – You could also use 2 tablespoons of mayonnaise or Greek yogurt instead.
- Seasonings – I used a blend of garlic powder, black pepper, and kosher salt to season the patties.
- Oil – You can use any cooking oil you like, this is just for crisping the breadcrumbs on the outside.
I personally love ground chicken patties laced with parmesan and simple seasonings, but there are tons of ways to customize it too.
- Add herbs – dried or fresh herbs like parsley, basil, oregano, thyme, or rosemary would be great. Start with 1 teaspoon dried, and 1 tablespoon of fresh.
- Spices – Chile powder, paprika, cumin, turmeric, curry powder, and ginger are just a few suggestions for adding big flavor easily.
- Veggie Loaded – bulk them up by adding finely shredded, and well drained (squeeze them!) veggies like carrots or summer squash.
Cooking Method & Tips
Learning how to make homemade chicken patties is really easy, there’s no complicated cooking involved. Here are my best tips to make sure they come out juicy, crispy, and delicious every time.
- Don’t overwork the chicken – Mix in the seasonings, cheese, and breadcrumbs gently. Overdoing it will lead to a mushy texture.
- Chill the chicken mixture – This helps the fat and everything stick together a little easier.
- Oil your hands – A little olive oil on your hands will make forming the chicken cakes a lot less messy.
- Coat thoroughly – Press each patty into the breadcrumb cheese mixture, then repeat so they’re well coated.
- Start on the stove, finish in the oven – I like to cook each breaded chicken patty in a hot skillet first, then transfer it to an oven to finish. Here’s why:
- Cooking them in just a skillet can lead to burning breadcrumbs.
- Cooking them in just the oven makes it harder to get a crisp coating and golden brown color.
- BUT…starting in the skillet crisps both sides nicely, then the oven finishes baking them to a perfect 165°F so you know you’re not serving raw chicken, and can be proud of the juicy, delicious meal you just made.
There are tons of great ways to serve up a homemade ground chicken patty. You can add your favorite toppings, or eat them all on their own with your favorite sides.
You can also make individual chicken parmesan. Top the cooked patty with marinara sauce and a handful of shredded mozzarella cheese then pop it under the broiler to melt.
They’d be great on a rice bowl with red pepper aioli and roasted veggies, or over mashed potatoes with a chicken gravy. Heck, serve them for breakfast with a fried or poached egg and roasted potatoes!
How to Store Leftovers
You can store any leftover ground chicken patties in the fridge for up to 3 days. Just pop them back into the oven, a hot pan, or a toaster oven to reheat. You can use the microwave, but they won’t be crispy.
Or, you can freeze them! Place them on a flat, freezer safe surface like a baking sheet, and pop them in the freezer 1-2 hours. When they’re frozen, transfer to an airtight freezer safe container like a silicone bag or bowl. Keep them for up to 3 months.
When you’re ready to reheat. Pop them in a 400°F oven for 10-15 minutes, flipping once until they’re hot throughout.
Yes! Ground turkey is a fabulous alternative to ground chicken, and won’t require any adjustments to the recipe.
No, the breadcrumbs, cheese, and egg are enough binding to keep homemade chicken patties together. If you happen to have ground chicken with a higher fat content and it seems very wet, you can add more breadcrumbs, 2 tablespoons at a time, until it holds together. Remember to chill the chicken mixture first too, which will make it easier to work with.
If you want to cook your ground chicken patties on the stove only, you’ll need to cook them for about 14 minutes. Flip them often to prevent the breadcrumbs from burning, and keep an eye on the stove heat.
If you start them on the stove, they bake for just 6-8 minutes. For baking only in the oven, you’ll need 20-25 minutes.
YES! It makes 4 good sized patties per pound. Since we have little kids, I usually make little ones for them. I honestly usually make it in 3 lb batches so the freezer is stocked and I can make a chicken burger for dinner in just 20 minutes.
Enjoy making and eating these homemade ground chicken patties. I love the parmesan in each bite, and how juicy and crispy they are. But, mostly I love having a homemade, delicious dinner option in the freezer. Let me know how it goes, and Happy Eating!
Other recipes to try!
Homemade Ground Chicken Patties with Parmesan
- 1.5 pounds ground chicken* see notes
- 1 1/4 cup breadcrumbs unseasoned
- 1 cup parmesan grated
- 1 large egg beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 3 tablespoons olive oil
- Combine 3/4 cups of breadcrumbs and 1/2 cup of grated parmesan in a shallow, wide bowl and mix. Set aside.
- Combine remaining breadcrumbs, parmesan, seasonings, and the beaten egg in a large bowl with the ground chicken.
- Fold gently until the breadcrumbs and cheese are evenly distributed.
- Chill for 20 minutes.
- Preheat your oven to 350°F and heat the olive oil in a large skillet over medium heat.
- Lightly oil your hands and begin forming 4 ounce, or 1/4 lb patties, about 1 inch thick.
- Press the patty into the breadcrumb parmesan mixture, then flip, and repeat until thoroughly coated. Repeat until all the patties are formed.
- Cook the patties for 3-4 minutes per side in the hot oil. Don't overcrowd the pan. Instead cook in batches and transfer golden brown patties to a baking sheet while you finish the remaining ones.
- When all of the patties have been crisped in the pan, transfer the baking sheet to the oven. Bake for 6-8 minutes or until a thermometer reads 165°F.
- Serve immediately or let cool completely. Freeze flat on a cool baking sheet for 1-2 hours, then transfer to a freezer safe bag for up to 3 months.*
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.