These Mediterranean Chicken Patties are juicy, fresh, and packed with simple flavor. You get tender chicken, salty feta, fresh herbs, garlic, and a little lemon in every bite. They cook fast in one skillet, so they are great when you want a homemade dinner without a lot of work.
Makes: 8 patties, about 4 servings
Prep time: 15 minutes
Cook time: 12 minutes
Total time: About 27 minutes
Why I Love This Recipe
I love recipes that taste like you spent a long time in the kitchen when you really did not. These chicken patties are exactly that kind of meal.
The first time I started adding feta and fresh herbs to chicken patties, I loved how much flavor they added without needing a heavy sauce. The feta gets soft in the hot patties, while lemon and herbs keep everything tasting fresh.
Here is what keeps this recipe in my regular dinner rotation:
- It takes less than 30 minutes from start to finish.
- Feta helps make every bite creamy and flavorful.
- Fresh parsley, dill, lemon, and garlic brighten up mild ground chicken.
- You only need one skillet for cooking.
- The patties work for dinner, lunch, meal prep, wraps, and bowls.
- You can easily double the recipe and freeze some for later.
What You’ll Need
- 1 pound ground chicken
- 1/2 cup crumbled feta cheese
- 1/4 cup finely diced onion
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh dill
- 2 garlic cloves, minced
- 1 large egg
- 1/3 cup plain breadcrumbs
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil, divided, for cooking
- Lemon wedges, for serving
- Tzatziki, optional, for serving
Recipe and Instructions
Step 1: Mix the Chicken
Place 1 pound ground chicken, 1/2 cup crumbled feta cheese, 1/4 cup finely diced onion, 2 tablespoons finely chopped fresh parsley, 1 tablespoon finely chopped fresh dill, 2 minced garlic cloves, 1 large egg, 1/3 cup plain breadcrumbs, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper in a large mixing bowl.
Use a large spoon or clean hands to gently mix everything just until evenly combined. Do not squeeze or mash the mixture. Overmixing can make the cooked patties firm instead of tender.
Step 2: Shape the Patties
Divide the chicken mixture into 8 equal portions. Gently shape each portion into a patty about 1/2 inch thick. Wet your hands with a little water if the mixture feels sticky.
Set all 8 patties on a plate. Keep them about the same thickness so they cook at the same speed.
Step 3: Cook the First Side
Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium heat.
Once the oil is hot, add 4 patties. Leave a little room between them. Cook without moving them for about 4 to 5 minutes, until the bottoms are deep golden brown.
Step 4: Flip and Finish Cooking
Flip the 4 patties with a spatula. Cook the second side for another 4 to 5 minutes, or until browned and the center reaches 165°F (74°C).
Transfer the cooked patties to a clean plate. Add the remaining 1 tablespoon olive oil to the skillet and repeat with the remaining 4 raw patties, cooking them for 4 to 5 minutes per side until they also reach 165°F (74°C).
Step 5: Serve
Let all 8 cooked chicken patties rest for 2 to 3 minutes. Place them on a round serving plate and serve warm with lemon wedges and tzatziki, if using.
A squeeze of fresh lemon right before eating makes the herbs and feta taste even brighter.
Why This Recipe Works (Quick Science)
Ground chicken is lean, so it can dry out more easily than beef. This recipe adds a few ingredients that help with that.
- Egg binds everything. It helps the patties stay together as they cook.
- Breadcrumbs hold moisture. They soak up some of the juices instead of letting them run out.
- Feta adds fat and moisture. Little pockets of feta help the patties taste rich without making them heavy.
- Gentle mixing keeps them tender. Mixing ground meat too much packs the proteins tightly together, which can make the patties tough.
- Medium heat builds a crust. It gives the outside time to brown while the center cooks through.
- Lemon adds balance. Its acidity brightens the salty feta and rich chicken.
Pro Tips
- Ground chicken is sticky. Lightly wet your hands before shaping the patties.
- Make all 8 patties about the same size and thickness so they finish cooking at about the same time.
- Do not press down on the patties with your spatula. That pushes tasty juices out.
- A meat thermometer is the easiest way to avoid dry chicken. Stop cooking when the center reaches 165°F (74°C).
- If your feta is very salty, you can reduce the added kosher salt slightly.
Tools You’ll Need
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- Large spoon
- Large skillet
- Spatula
- Plate for raw patties
- Clean round serving plate
- Instant-read meat thermometer
Common Mistakes
- Overmixing the chicken: Mix only until the ingredients come together. Too much mixing can create dense patties.
- Making thick patties: Patties that are too thick can brown outside before the center is safely cooked.
- Using very high heat: The feta and outside of the patties may burn before the chicken is done.
- Crowding the skillet: Cooking 4 at a time leaves room for browning instead of steaming.
- Guessing when they are done: Ground chicken should reach 165°F (74°C) in the center.
- Pressing the patties: Do not flatten them while they cook. Leave those juices inside.
Substitutions and Variations
- Use ground turkey instead of ground chicken.
- Swap feta for crumbled goat cheese for a different flavor.
- Use gluten-free breadcrumbs if needed.
- Replace fresh dill with 1 teaspoon dried dill.
- If you do not like dill, leave it out and add another tablespoon of parsley.
- Add 1/4 teaspoon crushed red pepper flakes for a little heat.
- Add 1 teaspoon finely grated lemon zest for even more lemon flavor.
- For a dairy-free version, leave out the feta. The texture will be a little different.
What to Serve With
These patties fit into many easy meals. Try them with:
- Greek salad with cucumber, tomato, olives, and feta
- Warm pita bread and tzatziki
- Roasted potatoes
- Lemon rice
- Couscous
- Hummus and sliced vegetables
- A simple green salad
- A Mediterranean grain bowl with rice, cucumber, tomato, and hummus
You can also tuck one into pita bread with lettuce, tomato, cucumber, and tzatziki for a quick sandwich.
Make-Ahead Tips
You can mix and shape the raw patties up to 24 hours ahead. Place them in a covered container in the refrigerator, with parchment paper between layers if needed.
You can also cook the full batch ahead of time. Let the patties cool, then refrigerate them in an airtight container.
For longer storage, freeze the cooked patties individually before moving them into a freezer-safe container or bag.
Leftovers and Storage
Let leftover patties cool before storing them.
- Refrigerator: Keep in an airtight container for up to 3 to 4 days.
- Freezer: Freeze cooked patties for up to 3 months for best quality.
- Reheating: Warm gently in a covered skillet over medium-low heat, in a 350°F oven, or in the microwave until heated through.
- Meal prep: Store the patties separately from salad greens, pita, and sauces so everything stays fresh.
Macros Information
Approximate nutrition for 2 patties, or 1/4 of the recipe, without tzatziki or optional serving sides:
- Calories: about 330
- Protein: about 29 g
- Carbohydrates: about 10 g
- Fat: about 20 g
- Fiber: about 1 g
Nutrition will change based on the brand and fat content of the ground chicken, feta, breadcrumbs, and how much cooking oil remains in the skillet.
FAQ
Q: Can I make Mediterranean chicken patties without feta?
A: Yes. You can leave it out. The patties will be a little less creamy and salty, so you may want to add a bit more seasoning.
Q: Why is my chicken mixture so sticky?
A: That is normal with ground chicken. Wet your hands lightly with water before shaping each patty.
Q: Can I use ground turkey?
A: Yes. Ground turkey works well. Cook it to 165°F (74°C), just like ground chicken.
Q: How do I know when chicken patties are done?
A: Check the thickest part with an instant-read thermometer. It should reach 165°F (74°C).
Q: Why are my patties falling apart?
A: Make sure you use the full egg and 1/3 cup breadcrumbs. Also, flip the patties only after the first side has had time to brown and set.
Q: Can I bake these instead?
A: Yes. Place the patties on a lightly greased or parchment-lined baking sheet and bake at 400°F (204°C) until they reach 165°F (74°C) in the center. Cooking time can vary with thickness, so use a thermometer.
Q: Can I freeze the raw patties?
A: Yes. Freeze the shaped patties in a single layer first. Once firm, place them in a freezer-safe container with parchment between the layers. Thaw them safely in the refrigerator before cooking.
Final Thoughts
Mediterranean Chicken Patties are one of those simple recipes that can turn into all kinds of meals. The golden outside, juicy chicken, salty feta, fresh herbs, garlic, and lemon give you plenty of flavor without a long ingredient list or complicated cooking.
Serve them with pita and tzatziki, pile them into a grain bowl, or keep things simple with salad and roasted potatoes. Once you make them, come back and leave a comment about how they turned out, what you served with them, or any questions you have.