Mediterranean Chicken Patties (Printable Version)

Tender chicken blended with feta, olives, herbs, and spices capturing rich Mediterranean flavors for easy meals.

# Ingredient List:

→ For the Patties

01 - 1 lb ground chicken
02 - 1/2 cup crumbled feta cheese
03 - 1/4 cup fresh parsley, cilantro, or mint, chopped
04 - 1/2 cup diced tomatoes
05 - 1/4 cup Kalamata or green olives, chopped
06 - 1 medium red onion, finely diced
07 - 2 cloves garlic, minced
08 - 1/2 cup breadcrumbs
09 - 1 large egg
10 - 2 tablespoons olive oil or avocado oil
11 - Salt and freshly ground black pepper to taste

→ For Serving

12 - 1/4 cup extra feta cheese, crumbled
13 - 1 cup sliced cucumbers
14 - 1/2 cup chopped tomatoes
15 - 1/4 cup fresh parsley or dill, chopped

# Directions:

01 - In a large mixing bowl, combine ground chicken, crumbled feta, chopped herbs, minced garlic, and beaten egg. Mix gently until just combined.
02 - Fold in diced tomatoes, chopped olives, diced onion, and breadcrumbs. Season generously with salt and pepper.
03 - Divide mixture into 4 equal portions. Shape into patties approximately 3/4 inch thick.
04 - Place patties on a plate or tray and refrigerate for 15 minutes to firm them up.
05 - Heat olive oil in a large skillet over medium-high heat until shimmering.
06 - Add chilled patties to the skillet. Cook for 5 to 6 minutes per side until golden brown and cooked through with internal temperature reaching 165°F.
07 - Remove from skillet and let rest for 2 minutes.
08 - Serve warm, garnished with extra feta, cucumbers, tomatoes, and fresh herbs as desired.

# Expert Advice:

01 -
  • They come together in under 15 minutes of actual hands-on time, which means weeknight dinner stress just melts away.
  • The flavor is bold and bright without any of that bland, gym-bro chicken energy that can feel so uninspiring.
  • They freeze beautifully either raw or cooked, so meal prep becomes genuinely helpful instead of another chore.
02 -
  • Do not skip the refrigeration step—I learned this the hard way when I tried to rush and my patties fell apart in the pan, teaching me that cold chicken holds together infinitely better than warm.
  • A meat thermometer is genuinely helpful here; when the internal temperature reaches 165°F, you know the chicken is fully cooked and safe without guessing.
03 -
  • If your mixture feels too loose, refrigerate it for 15 minutes before shaping—cold mixture holds together better and feels less frustrating to work with.
  • The moment you smell that deep golden sizzle in the pan is when you'll want to look away and trust the process; good things happen when you stop checking constantly.
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