Mediterranean Chicken Patties (Printable)

Tender chicken blended with feta, herbs, olives, and vibrant Mediterranean flavors, ideal for quick meals.

# What You'll Need:

→ 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 tbsp 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 herbs, parsley or dill, chopped

# How to Make It:

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 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're packed with protein and come together in minutes, making meal prep feel less like a chore and more like you're actually enjoying dinner.
  • Feta and olives do the heavy lifting flavor-wise, so you're not drowning these in sauce or struggling to make them taste like anything.
  • You can eat them straight, tuck them into pita, pile them on a salad, or dip them in tzatziki depending on your mood.
02 -
  • Don't overmix your patty mixture or they'll turn out dense and rubbery instead of tender and light—treat it like a gentle suggestion, not a vigorous combination.
  • Those 15 minutes of chilling are non-negotiable if you want patties that stay intact; cold chicken sticks together far better than room-temperature chicken does.
  • Check your oil temperature before adding the patties or they'll absorb oil instead of crisping up and turn greasy instead of golden.
03 -
  • If your patties are falling apart as you flip them, your oil isn't hot enough or your mixture needed a few more breadcrumbs—temperature and binder ratio are your friends here.
  • Don't be shy with the herbs and salt; they get distributed throughout the patty and seem to disappear, so you need more than you think to actually taste them.
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