These chicken patties have become one of those meals I keep in my back pocket—the kind I can make without overthinking and know they’ll actually get eaten.
They come together quickly with simple ingredients, cook up golden and crisp on the outside, and stay tender and flavorful inside. It’s the kind of meal that feels just a little more special than the effort it takes, which is always a win on a busy day.
Why You’ll Love This Recipe
This is the kind of recipe I come back to when I need something reliable. It’s simple, it uses ingredients I almost always have on hand, and most importantly—it actually gets eaten.
The flavor is mild but still really good, which makes it perfect for picky eaters. The parmesan adds a little richness, the lemon brightens everything up just enough, and the crispy coating makes them feel a little more special without any extra effort.
It’s also really flexible—you can make them smaller for kids, larger for sandwiches, or just serve them as-is with a simple side.
Ingredients Needed
- ground chicken
- panko breadcrumbs
- egg
- Worcestershire sauce
- Dijon mustard
- lemon juice
- garlic powder
- onion powder
- salt
- mayonnaise
- parmesan cheese
- parsley
- olive oil
Equipment Needed
- Mixing bowl
- Skillet
- Spatula
- Plate or wire rack
Instructions
In a large bowl, combine the ground chicken, 1/2 cup of the panko breadcrumbs, egg, Worcestershire sauce, Dijon mustard, lemon juice, garlic powder, onion powder, salt, mayonnaise, parmesan cheese, and parsley. Mix until just combined.
Shape the mixture into patties, about 1/4 inch thick or to your preferred size.
Place the remaining 1/2 cup of panko breadcrumbs on a plate and coat each patty on both sides.
Heat a skillet over medium heat and add a little olive oil.
Cook the patties for 3 to 4 minutes per side, depending on thickness, until golden brown and cooked through.
The internal temperature should reach 165 F.
Transfer to a wire rack or paper towels while you finish cooking the rest.
Tips & Tricks
Make smaller patties for kids or easier portions
Serve on a bun for a simple sandwich
Swap parsley for another herb if needed
If the mixture feels too soft, add a little more panko
Storage & Leftovers
Store leftovers in the fridge for up to 3 days
Reheat in a skillet or oven to keep them crispy
These can also be frozen and reheated as needed
These are the kinds of meals that really last in a home. Simple, reliable, and actually enjoyed. The kind you can make without overthinking and know it will turn out well.
Watch me make this recipe here:
Best Ever Homemade Chicken Patties
These homemade chicken patties are crispy, easy to make, and perfect for picky eaters. A simple, family-friendly dinner made with pantry staples.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound ground chicken
- 1 cup panko breadcrumbs, divided
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 tablespoons mayonnaise
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon parsley
Instructions
-
In a large bowl, combine the ground chicken, 1/2 cup of the panko breadcrumbs, egg, Worcestershire sauce, Dijon mustard, lemon juice, garlic powder, onion powder, salt, mayonnaise, parmesan cheese, and parsley. Mix until just combined.
-
Shape the mixture into patties, about 1/4 inch thick or to your preferred size.
-
Place the remaining 1/2 cup of panko breadcrumbs on a plate and coat each patty on both sides.
-
Heat a skillet over medium heat and add a little olive oil.
-
Cook the patties for 3 to 4 minutes per side, depending on thickness, until golden brown and cooked through.
-
The internal temperature should reach 165 F.
-
Transfer to a wire rack or paper towels while you finish cooking the rest.
