Irresistible Mediterranean Chicken Patties are juicy, herby, and packed with bold flavors like garlic, lemon, parsley, and spices. These pan-seared patties are light yet satisfying, and they’re perfect for pairing with a fresh salad, stuffing into pita, or serving alongside rice or roasted veggies. I love making a batch for easy lunches or quick dinners throughout the week.
Why You’ll Love This Recipe
I love this recipe because it’s quick to prepare, full of Mediterranean flair, and easy to make with simple ingredients. The chicken patties come out tender every time, and the mix of fresh herbs, garlic, and lemon zest gives them so much flavor without needing a ton of extra ingredients. Plus, they’re great for meal prep and taste just as good the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground chicken
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Garlic (minced)
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Onion (grated or finely chopped)
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Fresh parsley or cilantro (chopped)
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Lemon zest and juice
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Dried oregano
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Ground cumin
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Salt and pepper
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Olive oil (for cooking)
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Optional: crumbled feta cheese, chopped sun-dried tomatoes, or diced olives for added flavor
Directions
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In a large bowl, I mix the ground chicken with garlic, onion, herbs, lemon zest, lemon juice, oregano, cumin, salt, and pepper.
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If the mixture feels too wet, I add a spoonful of breadcrumbs or oat flour to help bind it.
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I shape the mixture into small patties—usually about 2 to 3 inches wide.
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I heat a bit of olive oil in a skillet over medium heat and cook the patties for 4–5 minutes per side, or until golden brown and cooked through.
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I let them rest for a couple of minutes before serving.
Servings and timing
This recipe makes about 6 to 8 patties, depending on the size. It takes around 10 minutes to prep and 10–12 minutes to cook, so they’re ready in under 25 minutes.
Variations
Sometimes I add chopped spinach or shredded zucchini for extra veggies. I’ve also used ground turkey instead of chicken, and it works just as well. For a spicy twist, I mix in a pinch of red pepper flakes or harissa paste.
Storage/reheating
I store leftover patties in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet or microwave until heated through. They also freeze well—I freeze them cooked or uncooked, then thaw in the fridge before cooking or reheating.
FAQs
Can I bake the patties instead of frying?
Yes. I bake them at 400°F (200°C) on a lined baking sheet for about 18–20 minutes, flipping halfway through.
What’s the best way to serve them?
I love serving them with hummus, tzatziki, or inside a pita with cucumber, tomato, and greens. They’re also great on their own with a grain or salad.
Can I use pre-ground chicken?
Yes, store-bought ground chicken works perfectly. I try to use one with a bit of fat so the patties stay moist.
Are these good for meal prep?
Absolutely. I make a batch, store them in the fridge, and reheat throughout the week. They’re perfect for quick meals or lunchboxes.
How do I keep them from falling apart?
If the mixture is too wet, I add a small amount of breadcrumbs or let it chill in the fridge for 15 minutes before shaping. That helps them hold their shape better while cooking.
Conclusion
Irresistible Mediterranean Chicken Patties are one of my favorite go-to recipes for a quick, healthy, and flavorful meal. They’re easy to make, packed with bold herbs and spices, and super versatile. Whether I’m serving them fresh off the skillet or from the fridge as leftovers, these patties never fail to satisfy.
