Yield: 6 large patties
Prep: 20 minutes
Cook: 15–20 minutes
Total: about 40 minutes
Ingredients
Chicken patties
1 lb (450 g) ground chicken
½ small onion, very finely minced
3 cloves garlic, minced
¼ cup (25 g) finely grated Parmesan
⅓ cup (30–35 g) breadcrumbs
1 large egg
2 tbsp chopped fresh parsley
1 tsp Italian seasoning
½ tsp paprika
¾ tsp salt
½ tsp black pepper
½ tsp onion powder
1 tbsp olive oil
Garlic-herb butter sauce
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, finely minced
1 tbsp honey
1 tbsp lemon juice
1 tbsp chopped parsley
½ tsp Italian seasoning
Pinch of red-pepper flakes, optional
1–2 tbsp water if the sauce becomes too thick
Method
Prepare the mixture.
Put the ground chicken, onion, garlic, Parmesan, breadcrumbs, egg, parsley, Italian seasoning, paprika, salt, pepper and onion powder into a bowl.
Mix gently.
Combine just until everything is evenly distributed. Don’t knead the mixture excessively; overmixing can make the patties dense.
Shape.
Divide into 6 portions. With slightly wet hands, form patties about ¾ inch (2 cm) thick. Make a shallow indentation in the center of each one so they cook more evenly.
Chill briefly.
Refrigerate the shaped patties for about 15 minutes. This makes the soft chicken mixture easier to handle.
Sear.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the patties without crowding them. Cook approximately 4–5 minutes on the first side, then flip.
Finish cooking.
Cook another 4–5 minutes, adjusting the heat if the outside is browning too quickly. Ground poultry should reach 165°F (74°C) internally; use a food thermometer rather than relying on color alone.
Make the glaze.
Remove the cooked patties temporarily. Reduce heat to medium-low and add butter and olive oil. Add garlic and cook for about 30 seconds.
Add flavor.
Stir in honey, lemon juice, parsley, Italian seasoning and red-pepper flakes. Add a tablespoon or two of water if needed.
Glaze the patties.
Return the chicken patties to the skillet and spoon the buttery garlic sauce over them for 1–2 minutes.
Serve.
Transfer to a platter and spoon the remaining sauce over the top. Finish with plenty of fresh parsley and, if desired, a squeeze of lemon.
For the appearance in your photo
For those deeply browned, slightly caramelized edges, use a wide skillet and don’t overcrowd it. Let the first side develop a good crust before flipping. The patties should be golden-brown outside while remaining moist inside.
Good accompaniments include:
mashed potatoes
roasted potatoes
rice or couscous
steamed green beans
roasted vegetables
simple cucumber salad
Nut & Allergen Information
As written, this recipe contains no peanuts or tree nuts.
Potential allergens:
Egg: in the patty mixture
Milk: Parmesan and butter
Wheat/gluten: potentially in ordinary breadcrumbs
Chicken: poultry
If you need it nut-free for someone with a serious allergy, check the labels of the breadcrumbs, Parmesan, butter and seasonings for allergen statements and possible cross-contact. FDA notes that tree nuts such as almonds, pecans and walnuts are among the major allergens that must be declared when present, and cross-contact can occur through shared equipment or surfaces.
Easy allergen-free substitutions
Gluten-free: certified gluten-free breadcrumbs
Dairy-free: dairy-free butter + nutritional yeast instead of Parmesan
Egg-free: use 2 tbsp plain yogurt or an appropriate egg substitute as the binder
Nut-free: use products specifically labeled appropriately for your allergy requirements; don’t assume a product is safe solely because nuts aren’t listed in the recipe.
Nutrition — approximate
Per 1 of 6 patties, including an estimated amount of sauce:
Nutrient Approx. amount
Calories 250–290 kcal
Protein 23–26 g
Carbohydrates 10–13 g
Fat 12–16 g
Saturated fat 5–7 g
Fiber ~1 g
Sugar 3–4 g
Sodium ~500–650 mg
Actual values vary considerably with the ground chicken’s fat content, breadcrumbs, Parmesan, butter and amount of sauce used.
Q&A
Q: Can I use ground turkey instead of chicken?
Yes. Ground turkey works almost identically. Still cook the patties to 165°F/74°C.
Q: Why are my patties falling apart?
The mixture may be too wet or wasn’t mixed enough to bind. Add another 1–2 tablespoons of breadcrumbs and chill the shaped patties before cooking.
Q: Why are they dry?
Overcooking is the most common cause. Use a thermometer and remove them from the heat once the center reaches the safe temperature.
Q: Can I bake them?
Yes. Arrange them on a lightly oiled baking sheet and bake at about 400°F (205°C) until the centers reach 165°F/74°C. Cooking time will depend on thickness.
Q: Can I air-fry them?
Yes. A typical starting point is 375°F (190°C) for roughly 10–14 minutes, turning halfway through, but verify the center with a thermometer.
Q: Can I prepare them ahead?
Yes. Shape the uncooked patties, cover and refrigerate, then cook within a safe refrigerated timeframe. Keep raw poultry separate from ready-to-eat foods and use clean utensils and surfaces to prevent cross-contamination.
Q: Can I freeze them?
Yes. Freeze shaped raw patties individually, then transfer them to a freezer-safe container. Alternatively, freeze fully cooked patties after cooling.
Q: How do I reheat leftovers?
Reheat until the center reaches 165°F/74°C. Refrigerate leftovers promptly rather than leaving them at room temperature for extended periods.
Q: Can I make these completely nut-free?
Yes. There are no nuts required by the recipe. For a person with a severe allergy, however, ingredient labels and cross-contact precautions matter just as much as the recipe itself.
Q: What gives the patties the shiny finish seen in the photo?
The combination of butter, olive oil, honey, garlic and pan juices creates that glossy coating. Spoon the sauce over the patties immediately before serving for the best visual effect.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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