There’s something deeply satisfying about biting into a perfectly cooked chicken patty – that delightful crunch giving way to juicy, seasoned meat inside. I’ve spent years perfecting these 20-minute chicken patties, tweaking ingredients and methods until I found the perfect balance of flavor, texture, and simplicity.
Growing up in a household where dinner needed to be on the table quickly but still taste homemade, these chicken patties became my mother’s signature weeknight savior. I’ve carried on that tradition, and now they’re a staple in my own home when time is short but hunger is real.
The Magic Behind Quick, Delicious Chicken Patties
The beauty of chicken patties lies in their incredible versatility and how quickly they come together. When my kids were young and impossibly picky, these were the one protein I could count on them devouring without complaint. Over the years, I’ve discovered that the secret to truly excellent chicken patties isn’t complicated techniques or exotic ingredients – it’s understanding a few fundamental principles.
Ingredients You’ll Need
- 1 pound ground chicken (I prefer thigh meat for its higher fat content and juiciness)
- 1 small onion, very finely diced (about ⅓ cup)
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped (optional, but adds wonderful freshness)
- ½ cup panko breadcrumbs (these create a lighter texture than regular breadcrumbs)
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon dried Italian herbs
- ½ teaspoon smoked paprika (my secret flavor booster)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 tablespoons olive oil for cooking
Step-by-Step Instructions
1. Prepare Your Mixture (5 minutes)
In a large bowl, combine the ground chicken, diced onion, minced garlic, chopped parsley, panko breadcrumbs, egg, Dijon mustard, and all seasonings. This is where I diverge from my mother’s recipe – she used regular breadcrumbs, but I find panko creates a lighter texture that cooks faster.
Mix everything gently using your hands or a fork. The key word here is gently – overworking the mixture will lead to tough patties. You want everything just combined, with the ingredients evenly distributed.
2. Form Your Patties (5 minutes)
Divide the mixture into 4-6 equal portions. I prefer making 5 medium-sized patties that cook quickly and fit perfectly on our dinner plates or inside burger buns.
Using slightly damp hands (this prevents sticking), form each portion into a patty about ½-inch thick. I always press a small indentation in the center with my thumb – a trick I learned from my grandfather who was a butcher. This prevents the dreaded “puffing up” in the middle as they cook.
3. Cook to Perfection (10 minutes)
Heat your olive oil in a large skillet over medium heat until it shimmers. When I’m in a particular hurry, I’ll use two pans simultaneously to speed things up even more.
Place your patties in the hot skillet, being careful not to overcrowd them. Cook for about 4-5 minutes on the first side until you see a beautiful golden crust forming. Flip once and cook another 4-5 minutes on the second side.
The chicken patties are done when they reach an internal temperature of 165°F (74°C) and have a gorgeous golden-brown exterior. If you don’t have a meat thermometer, cut into one patty – the meat should be completely opaque with no pink remaining.
My Flavor Variations
Over the years, I’ve created countless variations of these basic chicken patties, depending on what’s in my pantry and what cuisines we’re craving:
- Mediterranean: Add ¼ cup crumbled feta cheese, 2 tablespoons chopped olives, and 1 teaspoon dried oregano
- Southwest: Mix in 1 tablespoon taco seasoning, ¼ cup corn kernels, and 2 tablespoons chopped cilantro
- Asian-Inspired: Include 1 tablespoon grated ginger, 1 tablespoon soy sauce, and 2 chopped green onions
Serving Suggestions
While these chicken patties are delicious on their own, they truly shine when paired thoughtfully. Some of my family’s favorite ways to enjoy them:
- Tucked into soft brioche buns with lettuce, tomato, and a swipe of garlic aioli
- Alongside a simple Greek salad for a light but satisfying dinner
- Sliced and added to pasta with marinara sauce for a quick twist on chicken parmesan
- As the protein component in grain bowls with quinoa, roasted vegetables, and tahini drizzle
Pro Tips From My Kitchen to Yours
After making these chicken patties hundreds of times, I’ve learned a few tricks:
- Cold ingredients work best – If you have time, chill your mixture for 10 minutes before forming patties
- Check your breadcrumb ratio – If the mixture feels too wet, add another tablespoon of panko
- Don’t rush the cooking – Medium heat ensures they cook through without burning
- Rest briefly before serving – Just 2-3 minutes helps the juices redistribute
Why This Recipe Never Fails Me
What I love most about these chicken patties is their reliability. Whether I’m cooking for picky children, hosting impromptu guests, or simply trying to get dinner on the table after a long day, these never disappoint. They require minimal prep, cook quickly, and can be endlessly customized.
The next time you’re staring into your refrigerator at 5:30 pm wondering what to make for dinner, remember these humble chicken patties. They’ve rescued my dinner plans more times than I can count, and I’m betting they’ll do the same for you!
What are your favorite quick dinner recipes? I’d love to hear how these chicken patties work out for you and any creative variations you discover!
How to Make Chicken Patties in 20 Minutes
Equipment
- Large bowl
- Skillet or frying pan
- Spatula
- Measuring spoons
- Knife and cutting board
Ingredients
Chicken Patties
- 1 pound ground chicken preferably thigh meat
- 1/3 cup onion very finely diced
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped, optional
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2-3 tablespoons olive oil for cooking
Instructions
- In a large bowl, combine ground chicken, onion, garlic, parsley, panko, egg, mustard, herbs, paprika, salt, and pepper. Mix gently until just combined.
- Divide mixture into 4–6 portions. With damp hands, form into patties about ½-inch thick, pressing an indentation in the center to prevent puffing.
- Heat olive oil in a large skillet over medium heat. Add patties and cook 4–5 minutes per side until golden brown and internal temp reaches 165°F.
- Remove from heat and rest patties for 2–3 minutes before serving. Enjoy on buns, over salad, or with vegetables and grains.
