Herbed Chicken Patties

These skillet chicken patties use lean ground chicken, grated onion, herbs, and a small amount of breadcrumbs for tender structure. Serve them in buns, over salad, or with roasted vegetables.

Recipe details

• Yield: 6 patties
• Prep: 15 minutes
• Cook: 12 minutes

Ingredients

• 1 1/2 pounds ground chicken
• 1/3 cup fine dry breadcrumbs
• 1 large egg
• 1/4 cup finely grated onion
• 2 tablespoons chopped parsley
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil

Equipment

Have a mixing bowl, box grater, large nonstick skillet, thin spatula, plate, and instant-read thermometer ready.

Method

1. Combine breadcrumbs, egg, onion, parsley, garlic, paprika, salt, and pepper. Let the mixture stand for two minutes so the crumbs hydrate.
2. Add chicken and fold gently just until evenly mixed. Overworking makes the patties dense.
3. With damp hands, divide into six portions and shape each into a 3/4-inch-thick patty. Press a shallow indentation in the center to encourage even cooking.
4. Heat oil in the skillet over medium heat. Add patties without crowding and cook 5 to 6 minutes on the first side.
5. Turn once and cook another 4 to 6 minutes. Check the thickest center; poultry is safe when it reaches 165°F/74°C. Rest three minutes before serving.

Doneness cues and troubleshooting

A properly cooked patty is browned outside, opaque throughout, and juicy rather than rubbery. If the outside darkens before the center is safe, lower the heat and cover the pan for the final two minutes. If the mixture feels too wet to shape, chill it for 10 minutes or add one tablespoon breadcrumbs. If it cracks, work in one teaspoon water. Ground chicken sticks readily, so let the first side develop a crust before trying to turn it.

Useful substitutions

Ground turkey can replace chicken with the same 165°F endpoint. Rolled oats pulsed into coarse crumbs can replace breadcrumbs. Dill, chives, or cilantro may stand in for parsley. For a sharper flavor, add one teaspoon Dijon mustard. Keep additions finely chopped; large wet vegetable pieces weaken the patties. A lightly oiled grill pan also works, although a solid skillet retains more moisture.

Storage

Serving plan

These patties pair well with lemony cabbage slaw, tomato and cucumber salad, or steamed green beans. For sandwiches, toast the buns and use a thick sauce sparingly so the patty remains the focus. Shape every portion before heating the skillet; this prevents the first patties from overcooking while later ones are still being formed.

Cool leftovers promptly and refrigerate in a shallow covered container for up to three days. Reheat to 165°F. Freeze cooked patties between parchment sheets for up to two months; thaw overnight in the refrigerator. Never place cooked patties on the plate that held raw chicken, and wash hands and tools after handling the uncooked mixture.