Chicken Patties

These Chicken Patties are simple, juicy, and perfectly seasoned—an easy recipe you’ll return to again and again. Think crisp golden exteriors giving way to tender, cheesy centers. They’re quick enough for a weeknight dinner, yet tasty enough for lunchboxes, picnics, or a casual weekend gathering. Ready in under 30 minutes of active work, these patties layer familiar pantry flavors—parmesan, breadcrumbs, a touch of cumin, and fresh parsley—into something comforting and versatile.

Why you’ll love this recipe

This recipe focuses on minimal fuss and maximum flavor. The combination of shredded chicken and cheese creates a moist interior that holds together thanks to eggs, flour, and breadcrumbs. A hint of cumin and Italian seasoning adds warmth and herbal brightness. You can pan-fry these patties in a couple of tablespoons of oil for a golden crust, or bake them for a lighter finish. They pair beautifully with a crisp salad, steamed vegetables, or tucked into a sandwich bun with your favorite sauce.

Ingredients

• 2 cups shredded chicken or canned chicken
• 1/4 cup mayonnaise
• 1/2 cup parmesan cheese or Cheddar cheese or Mozzarella cheese
• 2 large eggs
• 1/2 cup breadcrumbs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1 teaspoon Italian seasoning
• 1/4 cup parsley, finely chopped
• 2 tablespoons oil to fry

Equipment

• Large mixing bowl
• Fork or two forks for shredding (if using cooked chicken)
• Measuring cups and spoons
• Nonstick skillet or frying pan
• Spatula
• Plate lined with paper towels
• Optional: baking sheet and parchment paper (if baking)

Prep notes

Use fully cooked chicken that’s been shredded if you’re making these from leftover roasted chicken or poached breasts. Canned chicken is an easy shortcut that keeps prep time to a minimum—just drain and flake it with a fork before measuring. Choose the cheese you like: parmesan adds a nutty, salty pop; Cheddar brings a sharper, creamier bite; Mozzarella gives a mild, melty pull. Finely chop the parsley so it distributes evenly through the mixture.

Step-by-step Instructions

1. Prepare the chicken: If you’re using cooked chicken, shred it finely with two forks and measure out 2 cups. If using canned chicken, drain well and flake it before measuring 2 cups.
2. In a large mixing bowl, combine the shredded chicken and 1/4 cup mayonnaise. Stir until the mayonnaise coats the chicken evenly; this helps keep the patties moist and binds the mixture together.
3. Add the cheese: Stir in 1/2 cup parmesan cheese (or your choice of Cheddar or Mozzarella). Make sure the cheese is evenly distributed throughout the chicken mixture.
4. Mix in the eggs: Crack 2 large eggs into the bowl and beat lightly with a fork before mixing them into the chicken and cheese. The eggs act as a primary binder.
5. Add dry binders: Sprinkle 1/2 cup breadcrumbs and 1/4 cup all-purpose flour over the mixture. Fold everything together gently until the dry ingredients are incorporated; the mixture should hold together when pressed. If it feels too wet, add a tablespoon more breadcrumbs until it firms up slightly.
6. Season evenly: Add 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, and 1 teaspoon Italian seasoning. Mix thoroughly so the spices are distributed through the patties.
7. Fold in herbs: Stir in 1/4 cup finely chopped parsley. This brings freshness and a light color contrast to the patties.
8. Form the patties: With clean hands, scoop portions of the mixture and shape them into 8 equal patties (about 2½ to 3 inches wide and roughly 1/2 inch thick). Press the centers slightly to help them cook evenly and stay flat in the pan.
9. Heat the pan: Place a nonstick skillet or frying pan over medium heat. Add 2 tablespoons oil and allow it to heat until shimmering but not smoking.
10. Fry the patties: Working in batches if needed to avoid crowding, place the patties in the hot skillet. Cook for about 3 to 4 minutes on the first side, or until the underside is golden brown and releases easily from the pan. Flip carefully with a spatula.
11. Finish cooking: After flipping, cook the second side for another 3 to 4 minutes, until golden and cooked through. Internal temperature should reach 165°F (74°C) if you use a thermometer, and the cheese should be melted inside.
12. Rest briefly: Transfer cooked patties to a plate lined with paper towels to absorb any excess oil and let them rest for a couple of minutes so they set up and remain juicy.
13. Serve: Serve the patties warm with your choice of sides—salad, steamed vegetables, rice, or tucked into a bun with sauce. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a skillet or oven.

Tips for success

• If your mixture feels too loose, add more breadcrumbs a tablespoon at a time until you can form patties that hold together.
• For a softer, more tender patty, use Mozzarella or a combination of cheeses. For a punchier flavor, choose Parmesan or Cheddar.
• Don’t overcrowd the pan; give each patty room so they brown properly. Crowding causes steaming instead of frying.
• To keep leftovers crisp, reheat in a hot pan with a teaspoon of oil for a few minutes on each side rather than microwaving.
• If baking instead of frying, place patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden.

Serving suggestions

These Chicken Patties are versatile. Try them:

• On toasted buns with lettuce, tomato, and a smear of mayo or a tangy yogurt sauce.
• Over a bed of greens with a lemony vinaigrette for a lighter meal.
• With a side of roasted potatoes or sweet potato fries for a comforting plate.
• As finger food with dipping sauces like honey mustard, garlic aioli, or a simple yogurt-dill dip.

Variations

• Spicy: Add 1/4 teaspoon cayenne pepper or a chopped jalapeño to the mixture for heat.
• Herby: Increase parsley to 1/2 cup and add 1 tablespoon chopped chives for a brighter herb profile.
• Cheesy center: Press a small cube of cheese into the center of each patty before sealing to create a melty surprise.
• Crunchy coating: After forming patties, lightly dredge in extra breadcrumbs for a crisper crust when frying.

Make-ahead and storage

These patties can be formed and stored raw in the refrigerator for up to 24 hours, covered tightly. Cooked patties keep in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze cooked patties in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes or until warmed through.

Common questions

Can I use ground chicken instead of shredded? Yes—ground chicken will work, but texture changes slightly. Keep the same ingredient amounts and binders; you may need a bit more breadcrumbs if the mixture seems too wet.

Are canned chicken patties okay? Canned chicken is a fine shortcut. Just ensure the chicken is thoroughly drained and flaked before measuring the 2 cups so the mixture isn’t too watery.

Can I make these vegetarian? To convert to a vegetarian option, substitute cooked mashed chickpeas or crumbled firm tofu for the chicken and increase the breadcrumbs slightly to help binding. The seasoning and other amounts remain the same.

Final thoughts

These Chicken Patties strike a balance between comfort and convenience. They’re forgiving to make, customizable in flavor, and dependable every time. Whether you’re feeding a family, packing lunches, or simply craving a quick savory bite, this recipe delivers a crisp exterior and a satisfying, cheesy interior that’s sure to be a go-to in your meal rotation.

Enjoy making them your own—swap cheeses, add spices, or pair them with different sauces. Simple pantry ingredients become something special with a short bit of time and a hot skillet.

Chicken Patties

Seasoned shredded chicken mixed with cheese and breadcrumbs, formed into golden pan-fried patties.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded chicken (or canned chicken, drained)
• 1/4 cup mayonnaise
• 1/2 cup parmesan cheese (or cheddar or mozzarella), shredded
• 2 large eggs
• 1/2 cup breadcrumbs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon Italian seasoning
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons oil for frying

Equipment

• Mixing Bowl
• Frying Pan
• Spatula
• Measuring cups and spoons
• wire rack or paper towels

Method

 

1. In a large mixing bowl, combine the shredded (or drained canned) chicken, mayonnaise, shredded cheese, eggs, breadcrumbs, flour, salt, pepper, cumin, Italian seasoning, and chopped parsley. Mix until evenly combined.
2. Portion the mixture and shape into patties with your hands, about 3/4–1/2 inch thick.
3. Heat the oil in a frying pan over medium heat until shimmering.
4. Carefully place patties in the hot pan and cook 3–4 minutes per side, until golden brown and cooked through.
5. Transfer cooked patties to a wire rack or paper towels to drain excess oil before serving.

Notes

• Store leftovers in an airtight container in the fridge for up to 4–5 days.
• To freeze, cool completely and separate patties with parchment before freezing for up to 3 months.
• Reheat in an oven or air fryer at 350°F until warm, or reheat in a skillet over medium heat.