31 Delicious Recipes Using Chicken Patties for Any Occasion

Got a pack of chicken patties in your freezer and wondering what delicious meals you can whip up? Whether you’re craving quick weeknight dinners, cozy comfort food, or creative dishes for any season, you’re in for a treat. We’ve gathered 31 mouthwatering recipes that transform simple chicken patties into extraordinary meals for any occasion. Let’s dive in and get cooking!

Spicy Chicken Patty Tacos

Grab your tortillas because these spicy chicken patty tacos are about to become your new obsession. Get ready for crispy, flavor-packed patties wrapped in warm tortillas with all the fixings—perfect for busy weeknights or casual gatherings.

Ingredients

– 1 lb ground chicken
– 1 cup panko breadcrumbs
– 1 large farm-fresh egg
– 2 tbsp Sriracha sauce
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– 1/2 tsp sea salt
– 2 tbsp avocado oil
– 8 small corn tortillas
– 1 cup shredded crisp iceberg lettuce
– 1/2 cup crumbled cotija cheese
– 1/4 cup fresh cilantro leaves
– 1/2 cup creamy avocado crema
– 1/4 cup pickled red onions

Instructions

1. Combine 1 lb ground chicken, 1 cup panko breadcrumbs, 1 large farm-fresh egg, 2 tbsp Sriracha sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cayenne pepper, and 1/2 tsp sea salt in a large mixing bowl.
2. Mix all ingredients thoroughly with your hands until fully incorporated. Tip: Don’t overmix to keep the patties tender.
3. Divide the mixture into 8 equal portions and shape each into 1/4-inch thick patties.
4. Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
5. Carefully place the patties in the hot skillet, leaving space between each.
6. Cook the patties for 4-5 minutes until the bottoms are golden brown and crispy.
7. Flip each patty using a spatula and cook for another 4-5 minutes. Tip: Press gently with the spatula to ensure even browning.
8. Check that the internal temperature reaches 165°F using an instant-read thermometer.
9. Transfer the cooked patties to a paper towel-lined plate to drain excess oil.
10. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Place one warm tortilla on each serving plate.
12. Position one spicy chicken patty in the center of each tortilla.
13. Top each taco with 2 tbsp shredded crisp iceberg lettuce.
14. Sprinkle 1 tbsp crumbled cotija cheese over the lettuce.
15. Garnish with fresh cilantro leaves and pickled red onions.
16. Drizzle 1 tbsp creamy avocado crema over each taco. Tip: Serve immediately while the patties are still warm and crispy.

Juicy, spicy chicken patties meet cool, crunchy lettuce and tangy pickled onions in every bite. The crispy exterior gives way to tender, well-seasoned chicken that pairs perfectly with the creamy avocado crema. Serve these tacos with lime wedges for squeezing and cold Mexican beer for the ultimate weeknight fiesta.

Chicken Patty Parmesan Melts

Crispy chicken patties meet melty mozzarella magic in these handheld heroes. Transform basic buns into flavor-packed sandwiches that’ll have everyone reaching for seconds. Get ready to level up your lunch game with minimal effort and maximum deliciousness.

Ingredients

– 4 frozen breaded chicken patties
– 4 soft brioche buns
– 1 cup rich marinara sauce
– 8 slices creamy mozzarella cheese
– 2 tablespoons golden extra virgin olive oil
– 1 teaspoon aromatic garlic powder
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the frozen breaded chicken patties in a single layer on the prepared baking sheet.
3. Bake the chicken patties for 18-20 minutes until golden brown and crispy.
4. While patties bake, slice the soft brioche buns in half horizontally.
5. Brush the cut sides of the buns with golden extra virgin olive oil.
6. Toast the buns in a dry skillet over medium heat for 2-3 minutes until lightly golden.
7. Remove the chicken patties from the oven and immediately top each with 2 slices of creamy mozzarella cheese.
8. Return the patties to the oven for 2-3 minutes until the cheese is completely melted and bubbly.
9. Spread 2 tablespoons of rich marinara sauce on the bottom half of each toasted bun.
10. Place one cheesy chicken patty on top of each sauced bun bottom.
11. Sprinkle each patty with 1 tablespoon of freshly grated Parmesan cheese.
12. Dust each sandwich with aromatic garlic powder and crushed red pepper flakes.
13. Top with 1 tablespoon of chopped fresh basil leaves.
14. Cover with the toasted bun tops and press gently to secure.
15. Serve immediately while the cheese is still stretchy and warm.

Keep these beauties warm by wrapping them in foil for 5 minutes before serving—the steam makes the buns extra soft. The crispy chicken provides the perfect crunch against the gooey cheese layers, while the fresh basil cuts through the richness with herbal brightness. Try dipping the extra marinara sauce for an extra saucy experience, or add some spicy arugula for peppery contrast.

BBQ Chicken Patty Sliders

Jazz up your weeknight dinner with these BBQ chicken patty sliders that deliver maximum flavor with minimal effort. These handheld delights combine juicy chicken with sweet and smoky barbecue sauce—perfect for game day, parties, or just treating yourself after a long day. Get ready to impress your crew with this crowd-pleasing recipe that’s seriously addictive.

Ingredients

– 1 lb ground chicken
– 1/2 cup smoky barbecue sauce
– 1/4 cup finely chopped sweet yellow onion
– 1/4 cup panko breadcrumbs
– 1 large farm-fresh egg
– 2 tbsp rich Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly ground black pepper
– 8 soft slider buns
– 1 cup crisp shredded iceberg lettuce
– 4 slices sharp cheddar cheese
– 2 tbsp creamy mayonnaise

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground chicken, smoky barbecue sauce, finely chopped sweet yellow onion, panko breadcrumbs, large farm-fresh egg, rich Worcestershire sauce, garlic powder, smoked paprika, coarse kosher salt, and freshly ground black pepper.
3. Mix all ingredients thoroughly with your hands until just combined—avoid overmixing to keep patties tender.
4. Divide the mixture into 8 equal portions and shape each into 1/2-inch thick patties.
5. Arrange the patties on the prepared baking sheet, spacing them 1 inch apart.
6. Bake for 15 minutes at 375°F until the internal temperature reaches 165°F.
7. Remove the baking sheet from the oven and carefully place half a slice of sharp cheddar cheese on each patty.
8. Return to the oven for 2 more minutes until the cheese is fully melted.
9. While patties bake, slice the soft slider buns and lightly toast them in a toaster or oven.
10. Spread 1/2 teaspoon of creamy mayonnaise on the bottom half of each toasted bun.
11. Top each with a generous pinch of crisp shredded iceberg lettuce.
12. Place one hot BBQ chicken patty with melted cheese on each prepared bun bottom.
13. Crown with the top bun halves and serve immediately.

Melt-in-your-mouth tender patties meet the satisfying crunch of fresh lettuce and soft buns in every bite. The smoky barbecue flavor shines through with just the right touch of sweetness, while the melted cheddar adds a creamy counterpoint. Serve these sliders with extra barbecue sauce for dipping or pile them high on a platter surrounded by pickle spears and crispy potato wedges for the ultimate casual feast.

Chicken Patty and Avocado Sandwiches

Jumpstart your lunch game with these crispy chicken patty and avocado sandwiches. Juicy chicken meets creamy avocado in a texture explosion that’ll make your taste buds dance. Just wait until that first crunchy bite hits—pure satisfaction guaranteed.

Ingredients

– 4 frozen breaded chicken patties
– 2 ripe Hass avocados
– 4 soft brioche buns
– 4 slices sharp cheddar cheese
– 1/2 cup creamy mayonnaise
– 1/4 cup tangy dill pickle relish
– 2 tbsp fresh lemon juice
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 4 crisp butter lettuce leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange 4 frozen breaded chicken patties in a single layer on the prepared baking sheet.
3. Bake for 18-20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
4. Tip: Flip at the 10-minute mark for even crisping on both sides.
5. While chicken bakes, slice 2 ripe Hass avocados in half and remove pits.
6. Scoop avocado flesh into a medium bowl and mash with a fork until slightly chunky.
7. Stir in 1/2 cup creamy mayonnaise, 1/4 cup tangy dill pickle relish, 2 tbsp fresh lemon juice, 1 tsp garlic powder, and 1/2 tsp smoked paprika until fully combined.
8. Tip: Add lemon juice immediately after mashing to prevent avocado browning.
9. Split 4 soft brioche buns and lightly toast them in a toaster until golden edges appear.
10. Spread generous amounts of avocado mixture on both cut sides of each toasted bun.
11. Place 1 crisp butter lettuce leaf on the bottom half of each bun.
12. Top each lettuce leaf with 1 hot baked chicken patty straight from the oven.
13. Immediately place 1 slice sharp cheddar cheese on each hot chicken patty to melt slightly.
14. Tip: The residual heat from the chicken will perfectly melt the cheese without overcooking.
15. Close sandwiches with top bun halves and press down gently.
16. Serve immediately while warm and crispy.
Killer texture contrast makes every bite unforgettable—crispy chicken against creamy avocado spread with that melty cheese pull. The tangy relish cuts through the richness perfectly. Try stacking extra pickles inside or serving with sweet potato fries for the ultimate comfort meal.

Buffalo Chicken Patty Lettuce Wraps

Craving that spicy Buffalo kick without the carb coma? Crispy chicken patties meet cool, crunchy lettuce for the ultimate handheld dinner hack. Get ready to dunk, wrap, and devour in under 30 minutes.

Ingredients

– 1 lb ground chicken breast
– 1/2 cup panko breadcrumbs
– 1 large farm-fresh egg
– 2 tbsp Buffalo hot sauce
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp fine sea salt
– 8 large butter lettuce leaves
– 1/2 cup crumbled blue cheese
– 1/4 cup creamy ranch dressing
– 2 celery stalks

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground chicken breast, panko breadcrumbs, farm-fresh egg, Buffalo hot sauce, garlic powder, smoked paprika, and fine sea salt.
3. Mix vigorously with your hands until all ingredients are fully incorporated.
4. Divide the chicken mixture into 8 equal portions using a kitchen scale for accuracy.
5. Shape each portion into 1/2-inch thick patties with slightly indented centers to prevent doming.
6. Arrange the patties on the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 15 minutes at 400°F until the internal temperature reaches 165°F and the edges are golden brown.
8. While patties bake, wash and thoroughly dry 8 large butter lettuce leaves.
9. Thinly slice 2 celery stalks on a sharp diagonal for maximum crunch.
10. Remove the chicken patties from the oven and let them rest for 3 minutes to redistribute juices.
11. Place one warm chicken patty in the center of each butter lettuce leaf.
12. Drizzle each patty with 1/2 tablespoon of creamy ranch dressing.
13. Top generously with crumbled blue cheese and sliced celery stalks.
14. Gently fold the lettuce leaves around the fillings, creating secure wraps.

Ready to serve immediately while the chicken patties are still warm and crispy. The contrast between the spicy, tender chicken and the cool, crisp lettuce creates the perfect flavor explosion. For a party twist, set up a build-your-own wrap bar with extra sauces and toppings.

Teriyaki Chicken Patty Bowls

Whip up restaurant-quality teriyaki bowls faster than your food delivery app. These saucy chicken patties over fluffy rice deliver that perfect sweet-savory punch you crave—no takeout containers required.

Ingredients

– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large farm-fresh egg
– 2 cloves aromatic garlic, minced
– 1 tbsp freshly grated ginger
– 1/4 cup rich soy sauce
– 3 tbsp sweet honey
– 2 tbsp premium mirin
– 1 tbsp toasted sesame oil
– 2 cups fluffy white rice, cooked
– 2 thinly sliced green onions
– 1 tbsp toasted sesame seeds

Instructions

1. Combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large farm-fresh egg, and 2 cloves minced aromatic garlic in a large mixing bowl.
2. Form the mixture into 4 equal-sized patties, about 1/2-inch thick each.
3. Heat a large skillet over medium-high heat until water droplets sizzle immediately.
4. Cook patties for 5-6 minutes per side until deeply golden brown and internal temperature reaches 165°F.
5. Whisk together 1/4 cup rich soy sauce, 3 tbsp sweet honey, 2 tbsp premium mirin, and 1 tbsp freshly grated ginger in a small bowl.
6. Reduce heat to medium-low and pour the sauce mixture over the cooked patties.
7. Simmer for 3-4 minutes, flipping patties once, until the sauce thickens and glazes the chicken.
8. Drizzle 1 tbsp toasted sesame oil over the patties during the last 30 seconds of cooking.
9. Divide 2 cups fluffy white rice among four bowls.
10. Place one teriyaki chicken patty over the rice in each bowl.
11. Spoon remaining glaze from the skillet over the patties and rice.
12. Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds.
Done right, you’ll get juicy patties with that signature sticky-sweet glaze clinging to every grain of rice. The crispy edges give way to tender chicken that soaks up all that garlic-ginger goodness. Try stacking extra patties for an epic sandwich or chop them over crisp salad greens for a fresh twist.

Chicken Patty and Cheddar Quesadillas

Melt into cheesy perfection with these crispy chicken patty quesadillas. Grab that leftover rotisserie chicken and transform it into a flavor-packed dinner in minutes. Seriously, this is the ultimate fridge-raid hack you’ll make on repeat.

Ingredients

• 4 large flour tortillas
• 2 cups shredded cooked chicken
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup finely diced red onion
• ¼ cup chopped fresh cilantro
• 2 tablespoons creamy mayonnaise
• 1 tablespoon zesty taco seasoning
• 1 tablespoon rich olive oil
• ½ teaspoon coarse kosher salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Combine shredded chicken, mayonnaise, taco seasoning, salt, and black pepper in a medium bowl.
2. Mix thoroughly until chicken is evenly coated with the creamy seasoning blend.
3. Heat a large skillet over medium heat for 2 minutes until properly warmed.
4. Brush one side of a tortilla lightly with olive oil using a pastry brush.
5. Place the tortilla oil-side down in the heated skillet.
6. Sprinkle ¼ cup of cheddar cheese evenly over half of the tortilla.
7. Spread one-quarter of the chicken mixture over the cheese layer.
8. Top chicken with 2 tablespoons of diced red onion and 1 tablespoon of fresh cilantro.
9. Sprinkle another ¼ cup of cheddar cheese over the vegetable layer.
10. Fold the empty half of the tortilla over the filled side, creating a half-moon shape.
11. Cook for 3-4 minutes until the bottom tortilla develops golden-brown spots and becomes crisp.
12. Carefully flip the quesadilla using a wide spatula, supporting the folded edge.
13. Cook for another 3-4 minutes until the second side is equally golden and crisp.
14. Transfer the finished quesadilla to a cutting board and let rest for 1 minute before slicing.
15. Repeat the assembly and cooking process with remaining tortillas and filling.
16. Cut each quesadilla into three wedges using a sharp chef’s knife.

Every bite delivers that satisfying crunch giving way to tender, seasoned chicken and melted cheddar. The sharp cheese perfectly balances the zesty taco seasoning, while fresh cilantro cuts through the richness. Serve these wedges with cool sour cream and chunky salsa for dipping, or layer them over crisp greens for a deconstructed quesadilla salad.

Honey Mustard Chicken Patty Wraps

Y’all need to drop everything for these wraps. Crispy chicken patties meet tangy honey mustard in a tortilla hug that’ll have you making them weekly. Seriously addictive and ready in minutes.

Ingredients

– 4 golden-brown chicken patties
– 4 large flour tortillas
– 1/2 cup creamy honey mustard dressing
– 2 cups crisp romaine lettuce, shredded
– 1 large ripe tomato, thinly sliced
– 1/2 cup sharp cheddar cheese, shredded

Instructions

1. Preheat your air fryer to 400°F for maximum crispiness.
2. Arrange frozen chicken patties in a single layer in the air fryer basket.
3. Air fry for 12-14 minutes until golden brown and internal temperature reaches 165°F.
4. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Spread 2 tablespoons of creamy honey mustard dressing evenly across each warm tortilla.
6. Place one crispy chicken patty in the center of each dressed tortilla.
7. Top each patty with 1/2 cup of crisp shredded romaine lettuce.
8. Layer 2-3 slices of ripe tomato over the lettuce.
9. Sprinkle 2 tablespoons of sharp shredded cheddar cheese over each wrap.
10. Fold the bottom edge of the tortilla up over the filling, then tightly roll from one side to create a secure wrap. Our pro tip: Let the chicken cool for 2 minutes before wrapping to prevent soggy tortillas. Oh my goodness, the contrast between the crunchy chicken and cool, crisp veggies is everything. That honey mustard tang cuts through the richness perfectly—try serving them sliced diagonally for that restaurant-style presentation that’ll impress your whole crew.

Chicken Patty Caesar Salad

You’re craving something crunchy, creamy, and completely satisfying. This chicken patty Caesar salad delivers big flavor with minimal effort—perfect for busy weeknights when you want restaurant-quality results at home.

Ingredients

– 2 frozen breaded chicken patties
– 6 cups crisp romaine lettuce, chopped
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup rich Caesar dressing
– 2 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1/4 tsp finely ground black pepper
– 1/4 cup buttery garlic croutons

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange both frozen breaded chicken patties on the prepared baking sheet, spacing them 2 inches apart.
3. Bake the chicken patties for 18-20 minutes, flipping them halfway through, until the coating is golden brown and crispy.
4. While the chicken bakes, chop 6 cups of crisp romaine lettuce into bite-sized pieces and place in a large salad bowl.
5. Whisk together 1/4 cup rich Caesar dressing, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/4 tsp finely ground black pepper in a small bowl until fully combined.
6. Pour the dressing mixture over the romaine lettuce and toss thoroughly to coat every leaf evenly.
7. Sprinkle 1/2 cup freshly grated Parmesan cheese over the dressed lettuce and toss again to distribute.
8. Remove the chicken patties from the oven when their internal temperature reaches 165°F and let them rest for 2 minutes.
9. Slice each chicken patty into 1/2-inch thick strips using a sharp knife.
10. Arrange the warm chicken strips over the dressed salad greens.
11. Top with 1/4 cup buttery garlic croutons for extra crunch.

Get ready for the ultimate texture experience—crispy chicken meets cool, creamy lettuce with pops of salty Parmesan. Serve this immediately while the chicken is still warm for that perfect temperature contrast, or pack it for lunch and let the flavors meld together beautifully.

Sweet and Sour Chicken Patty Stir-Fry

You won’t believe how this sweet and sour chicken patty stir-fry transforms basic ingredients into restaurant-quality magic in under 30 minutes. Your family will beg for seconds—and you’ll love how simple it is to throw together on busy weeknights. Get ready to ditch takeout forever with this flavor-packed dish that hits every craving.

Ingredients

• 1 lb juicy ground chicken
• 1 cup fluffy all-purpose flour
• 2 large farm-fresh eggs
• 1/4 cup rich soy sauce
• 1/4 cup sweet rice vinegar
• 3 tbsp golden brown sugar
• 2 tbsp vibrant ketchup
• 1 tbsp toasted sesame oil
• 3 cloves aromatic garlic, minced
• 1-inch piece fresh ginger, grated
• 1 colorful bell pepper, sliced
• 1/2 sweet onion, thinly sliced
• 2 tbsp neutral vegetable oil
• 2 thinly sliced green onions
• 1 tbsp toasted sesame seeds

Instructions

1. Whisk fluffy all-purpose flour with a pinch of salt in a shallow bowl.
2. Beat farm-fresh eggs in a separate bowl until frothy.
3. Shape juicy ground chicken into 8 equal-sized patties, about 1/2-inch thick.
4. Dip each chicken patty first in beaten eggs, then coat thoroughly in flour mixture.
5. Heat 1 tbsp neutral vegetable oil in a large skillet over medium-high heat until shimmering.
6. Pan-fry chicken patties for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Remove patties and slice into 1-inch strips while warm.
8. Wipe skillet clean and heat remaining 1 tbsp vegetable oil over high heat.
9. Sauté thinly sliced sweet onion and colorful bell pepper for 3-4 minutes until slightly softened but still crisp.
10. Add minced aromatic garlic and grated fresh ginger, cooking for 30 seconds until fragrant.
11. Whisk together rich soy sauce, sweet rice vinegar, golden brown sugar, vibrant ketchup, and toasted sesame oil in a small bowl.
12. Pour sauce mixture into skillet and bring to a rapid boil for 1 minute until slightly thickened.
13. Add sliced chicken patty strips back to skillet, tossing to coat evenly in glossy sauce.
14. Simmer for 2 minutes until chicken is heated through and sauce clings to each piece.
15. Garnish with thinly sliced green onions and toasted sesame seeds.

Velvety sauce clings to every crispy-edged chicken strip while vibrant peppers add satisfying crunch. The sweet-tangy balance makes this irresistible served over steamed rice or stuffed into warm tortillas for fusion tacos. Leftovers taste even better the next day as the flavors continue to meld together beautifully.

Chicken Patty Alfredo Pasta

Drop everything for this creamy dream. Decadent chicken patty Alfredo pasta brings restaurant luxury to your kitchen in under 30 minutes.

Ingredients

• 4 frozen breaded chicken patties
• 8 oz fettuccine pasta
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 4 cloves garlic, minced
• 3 tbsp salted butter
• 1 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and arrange frozen chicken patties on a baking sheet.
2. Bake chicken patties for 18-20 minutes until golden brown and crispy.
3. Bring a large pot of salted water to a rolling boil.
4. Add fettuccine pasta and cook for 9-11 minutes until al dente.
5. Drain pasta thoroughly, reserving 1/4 cup pasta water.
6. Melt salted butter in a large skillet over medium heat.
7. Sauté minced garlic for 1 minute until fragrant but not browned.
8. Pour in heavy cream and bring to a gentle simmer.
9. Whisk in freshly grated Parmesan cheese until sauce is smooth and creamy.
10. Stir in freshly ground black pepper.
11. Add cooked pasta to the Alfredo sauce, tossing to coat evenly.
12. If sauce is too thick, gradually add reserved pasta water until desired consistency.
13. Slice baked chicken patties into strips.
14. Top pasta with chicken strips and garnish with chopped fresh parsley.

Ultimate comfort in every forkful—the crispy chicken contrasts beautifully with the velvety sauce. Serve immediately while the cheese sauce is still luxuriously creamy, or pack leftovers for a next-level lunch that reheats surprisingly well.

Jalapeño Popper Chicken Patty Burgers

A spicy, cheesy upgrade to your burger game that’s about to blow your mind. These Jalapeño Popper Chicken Patty Burgers pack creamy heat and crispy texture into every bite—perfect for game day or a weeknight thrill. Get ready to level up your dinner routine with this flavor bomb.

Ingredients

• 1 lb ground chicken breast
• 4 oz cream cheese, softened
• 1/2 cup sharp cheddar cheese, freshly shredded
• 2 fresh jalapeños, finely diced
• 1/4 cup panko breadcrumbs
• 1 large egg, farm-fresh
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 brioche burger buns
• 2 tbsp olive oil
• 4 slices crispy bacon
• 1/4 cup ranch dressing

Instructions

1. Preheat your skillet over medium-high heat and add 1 tablespoon of olive oil.
2. Combine ground chicken, softened cream cheese, shredded cheddar, diced jalapeños, panko breadcrumbs, farm-fresh egg, minced garlic, smoked paprika, kosher salt, and freshly ground black pepper in a large mixing bowl.
3. Mix all ingredients thoroughly with your hands until fully incorporated—don’t overwork the meat to keep patties tender.
4. Divide the mixture into 4 equal portions and shape each into 3/4-inch thick patties.
5. Place patties in the hot skillet and cook for 5-6 minutes until the bottoms develop a golden-brown crust.
6. Flip the patties carefully using a spatula and cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
7. While patties cook, toast the brioche buns in a dry skillet for 1-2 minutes until lightly golden—this prevents sogginess.
8. Remove cooked patties from the skillet and let them rest for 2 minutes on a plate to redistribute juices.
9. Assemble burgers by placing each patty on a toasted bun bottom, topping with a crispy bacon slice and a drizzle of ranch dressing.
10. Cap with the bun tops and serve immediately.

With that first bite, you’ll get the juicy chicken patty giving way to the molten cream cheese center, while the crispy bacon adds smoky crunch. The jalapeños deliver a slow-building heat that’s balanced by the cool ranch—try stacking them with extra pickles or avocado slices for a fresh twist.

Mediterranean Chicken Patty Pitas

Outrageously juicy chicken patties meet creamy tzatziki in these Mediterranean pitas. Packed with fresh herbs and tangy feta, they deliver restaurant-quality flavor in under 30 minutes. Perfect for busy weeknights when you crave something vibrant and satisfying.

Ingredients

– 1 lb ground chicken
– 1/2 cup crumbled feta cheese
– 1/4 cup finely chopped fresh parsley
– 2 tbsp rich extra virgin olive oil
– 2 cloves garlic, minced
– 1 tsp aromatic dried oregano
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly ground black pepper
– 4 soft pita bread rounds
– 1/2 cup creamy homemade tzatziki sauce
– 1 cup crisp shredded romaine lettuce
– 1/2 cup juicy cherry tomatoes, halved
– 1/4 cup thinly sliced red onion

Instructions

1. Combine 1 lb ground chicken, 1/2 cup crumbled feta cheese, 1/4 cup finely chopped fresh parsley, 2 minced garlic cloves, 1 tsp aromatic dried oregano, 1/2 tsp coarse kosher salt, and 1/4 tsp freshly ground black pepper in a large mixing bowl.
2. Gently mix ingredients with your hands until just combined—overmixing creates tough patties.
3. Divide mixture into 4 equal portions and shape into 1/2-inch thick patties.
4. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Carefully place chicken patties in the hot skillet, leaving space between each.
6. Cook patties for 5-6 minutes until golden brown crust forms on the bottom.
7. Flip patties using a spatula and cook another 5-6 minutes until internal temperature reaches 165°F.
8. Remove patties from skillet and let rest on a plate for 3 minutes—this keeps them juicy.
9. Warm 4 soft pita bread rounds in the same skillet for 30 seconds per side until pliable.
10. Spread 2 tbsp creamy homemade tzatziki sauce inside each warm pita.
11. Layer 1/4 cup crisp shredded romaine lettuce, 2 tbsp juicy cherry tomatoes, and 1 tbsp thinly sliced red onion in each pita.
12. Place one rested chicken patty into each assembled pita.
Kick up the texture with the contrast between the crispy-edged patty and cool, crunchy vegetables. The garlicky tzatziki cuts through the rich feta beautifully. For a next-level experience, drizzle with hot sauce or serve with lemon wedges to brighten all the Mediterranean flavors.

Crispy Chicken Patty and Waffle Bites

Craving that perfect sweet-savory crunch? These crispy chicken patty and waffle bites deliver restaurant-quality flavor in finger-food form. Combine golden waffle batter with seasoned chicken for the ultimate game-day snack or party appetizer that’ll disappear in minutes.

Ingredients

– 1 cup all-purpose flour
– 2 tsp baking powder
– 1 tbsp granulated sugar
– 1 cup buttermilk
– 1 large farm-fresh egg
– 2 tbsp melted unsalted butter
– 1 lb ground chicken breast
– 2 tsp garlic powder
– 1 tsp smoked paprika
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/2 cup panko breadcrumbs
– Vegetable oil for frying
– Pure maple syrup for drizzling

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tsp baking powder, and 1 tbsp granulated sugar in a medium bowl.
2. Pour in 1 cup buttermilk, crack in 1 large farm-fresh egg, and add 2 tbsp melted unsalted butter.
3. Mix the waffle batter until just combined—small lumps are fine for tender waffles.
4. Preheat your waffle iron to medium-high heat and lightly grease with cooking spray.
5. Pour 1/4 cup batter onto the hot waffle iron and cook for 4-5 minutes until golden brown and crisp.
6. Transfer cooked waffles to a wire rack—this prevents sogginess while they cool.
7. Combine 1 lb ground chicken breast with 2 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a separate bowl.
8. Form the seasoned chicken mixture into 1-inch patties using damp hands to prevent sticking.
9. Press each chicken patty into 1/2 cup panko breadcrumbs, coating both sides evenly.
10. Heat 1 inch of vegetable oil in a heavy-bottomed skillet to 350°F using a deep-fry thermometer.
11. Fry chicken patties for 3-4 minutes per side until internal temperature reaches 165°F and coating is golden brown.
12. Drain fried patties on a paper towel-lined plate to remove excess oil.
13. Cut cooled waffles into bite-sized squares that match your chicken patty size.
14. Sandwich each crispy chicken patty between two waffle squares.
15. Secure each bite with a decorative toothpick for easy serving.
16. Drizzle assembled bites generously with pure maple syrup just before serving.

The contrast of crunchy panko-coated chicken against soft, slightly sweet waffles creates addictive texture harmony. That maple syrup drizzle caramelizes on the warm surfaces, amplifying the savory-spiced chicken notes. Serve these bites stacked high on a platter with extra syrup for dipping—they’re perfect for passing around during football games or as conversation-starting party appetizers.

Conclusion

Perfect for busy weeknights or special gatherings, these 31 chicken patty recipes offer endless possibilities to delight your family. We hope this collection inspires you to get creative in the kitchen! Try a recipe, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty ideas.