Cheesy chicken patties aren’t just another weeknight dinner idea—they’re the comfort food you didn’t know you were craving. Imagine juicy ground chicken mixed with melty mozzarella, soft broccoli, and aromatic shallots, all crisped to golden perfection. These patties are quick to whip up, ridiculously satisfying, and versatile enough to serve for lunch, dinner, or even as a party snack.
Whether you’re meal-prepping for the week or looking to impress at your next family gathering, Cheesy Chicken Patties deliver big on flavor with minimal effort.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: From prep to plate in under 30 minutes.
- Simple Ingredients: Mostly pantry and fridge staples—nothing fancy here.
- Family-Friendly: Even picky eaters love them.
- Meal Prep Hero: They reheat beautifully and make a great lunch.
- Comforting & Cheesy: That mozzarella melt? Unbeatable.
- Healthy Twist: Sneaky broccoli adds a nutritional boost without overpowering flavor.
Unlike standard chicken fritters, this recipe uses a higher cheese ratio for extra creaminess and incorporates finely chopped, pre-cooked broccoli, keeping each bite moist and flavorful. The yogurt ranch sauce adds a refreshing contrast that brings everything together. Whether you’re craving cozy or need a crowd-pleaser, these patties hit the spot.
Ingredients Needed
Let’s break down everything you’ll need for these delicious patties.
For the Chicken Patties:
- 500g (1 lb) ground chicken – You can substitute with ground turkey or pork if preferred.
- 1 garlic clove, finely minced – For a deep savory base.
- 1 large egg – Helps bind the ingredients together.
- ¾ cup panko breadcrumbs – Adds a light, crispy texture.
- 2 cups cooked and finely chopped broccoli – About one head, soft-cooked for easy blending.
- ¾ cup chopped shallots – Milder and sweeter than onions.
- 1½ to 2 cups shredded mozzarella cheese – Choose your favorite melty cheese if you like variety.
- ¾ tsp salt – Reduce to ½ tsp if using a salty or flavored cheese.
- Fresh ground black pepper – A few twists to taste.
For Cooking:
- Oil spray – Helps crisp up the patties without deep frying.
For the Optional Yogurt Ranch Sauce:
- ⅔ cup plain yogurt – Greek or regular both work.
- ⅛ tsp each of dried dill, parsley, and chives – Adds classic ranch flavor.
- ¼ tsp onion powder – For savory depth.
- ½ garlic clove, minced – Optional but enhances freshness.
- 1–2 tsp extra virgin olive oil – Adds richness.
- Squeeze of lemon juice – Optional zing to brighten it all up.
How to Make Cheesy Chicken Patties
This recipe is easy enough for beginners, yet packed with flavor that rivals restaurant-quality meals.
1. Prep Your Equipment
- Preheat your oven to 390°F (200°C).
- Line a baking tray with parchment paper or lightly coat it with oil spray.
2. Make the Patty Mixture
- In a large bowl, combine ground chicken, minced garlic, egg, breadcrumbs, cooked broccoli, shallots, shredded cheese, salt, and pepper.
- Mix everything thoroughly using a fork or your hands until well incorporated.
Why this matters: Uniform mixing ensures every bite is cheesy and flavorful.
3. Shape the Patties
- Scoop about ¼ cup of mixture per patty.
- Shape into discs roughly 2.25″ wide and ½” thick—they’ll shrink slightly during baking.
- Place each patty onto your prepared tray.
Tip: Wet your hands slightly to prevent the mixture from sticking while shaping.
4. Bake the Patties
- Spray the tops of each patty generously with oil.
- Bake for 15 minutes on the middle rack.
- Flip the patties, re-spray with oil, then bake another 8–10 minutes until golden and crispy.
Visual cue: The tops should look golden and slightly bubbly.
5. Prepare the Sauce (Optional but Recommended)
- In a small bowl, mix all sauce ingredients: yogurt, herbs, onion powder, minced garlic, olive oil, and lemon juice.
- Let it rest for at least 20 minutes to allow flavors to meld.
Pro tip: This sauce keeps well in the fridge for 3–4 days.
6. Serve and Enjoy
- Plate hot patties with a drizzle of ranch sauce or serve as sliders in mini buns.
- Add fresh herbs or a squeeze of lemon for brightness.
Don’t miss our Homemade Chicken Shawarma Plate for a veggie-packed twist on this technique!
Serving and Storage Tips
Serving Suggestions:
- Serve as-is with the optional yogurt ranch.
- Make sliders using mini buns and crisp lettuce.
- Add to wraps with shredded carrots and cabbage.
- Pair with a side salad or roasted potatoes for a full meal.
Storage:
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze cooked patties in a single layer on a tray, then transfer to freezer bags for up to 2 months.
- Reheat: Warm in a skillet or oven for 5–7 minutes until heated through.
Learn more about how to Popcorn Chicken Recipe.
Helpful Notes
- Make it gluten-free: Use certified gluten-free breadcrumbs.
- Add heat: Mix in a pinch of chili flakes or chopped jalapeños.
- Swap the veg: Try spinach, grated zucchini (squeeze dry), or even kale.
- Boost the protein: Use more egg or add a scoop of unflavored protein powder.
- Air Fryer Version: Cook at 375°F for 10 minutes, flip, then air fry 5–6 minutes more.
Cheesy Chicken Patties
Ingredients
Method
- Preheat oven to 390°F (200°C). Line a baking tray with parchment paper or spray lightly with oil.
- In a large bowl, mix ground chicken, garlic, egg, breadcrumbs, broccoli, shallots, cheese, salt, and pepper until thoroughly combined.
- Scoop about ¼ cup of the mixture and form into patties approximately 2.25″ wide and ½” thick. Place on prepared tray.
- Spray tops of patties with oil. Bake for 15 minutes, flip, re-spray, then bake another 8–10 minutes until golden and crispy.
- For sauce: mix yogurt, dill, parsley, chives, onion powder, garlic, olive oil, and lemon juice. Let rest for 20 minutes.
- Serve patties hot with ranch sauce, in buns, or over salad. Add lemon or herbs for brightness.
Notes
Conclusion
These cheesy chicken patties are everything you want in a homemade recipe: simple, satisfying, and packed with gooey goodness. Whether you’re whipping them up for a quick family dinner or stashing a batch in the freezer for busy days, they’re guaranteed to be a hit.
Have you tried them yet? Let us know in the comments and leave a star rating!
Tried a twist or added a new veggie? Share your creative spin!
And don’t forget to share this recipe on Pinterest or Facebook!
Looking for inspiration? Try our Baked Cheesy Cuban Chicken Taquitos next!
Frequently Asked Questions (FAQ)
Can I use turkey instead of chicken?
Absolutely! Ground turkey works just as well and has a similar texture. It may be slightly leaner, so watch for dryness—consider adding a splash of olive oil to the mixture.
How do I make this gluten-free?
Use gluten-free panko or crushed rice crackers instead of regular breadcrumbs. The rest of the recipe is naturally gluten-free.
Can I freeze these patties?
Yes. Let them cool completely, freeze on a tray, then transfer to a bag. They’ll last for up to 2 months. Reheat in the oven at 375°F until warm.
Why did my patties fall apart?
It’s likely due to not enough binding. Ensure the egg is well mixed in and don’t skip the breadcrumbs—they’re key to holding the patties together.
What’s the best cheese to use?
Mozzarella is great for melt and flavor, but cheddar, gouda, or even pepper jack work too. Avoid dry cheeses like parmesan unless mixing with a melty type.