Mediterranean Chicken Patties

My neighbor Maria handed me a warm patty wrapped in foil one afternoon, still steaming from her skillet, and I understood immediately why she'd been raving about them all week. The first bite released a burst of salty feta, briny olives, and fresh herbs that tasted like a trip to Greece without leaving my kitchen. I pestered her for the recipe, and what she shared was beautifully simple—ground chicken transformed into something that felt both weeknight-easy and restaurant-worthy. These Mediterranean chicken patties became my answer to those evenings when I wanted something nourishing but didn't have the energy for complexity. Now they're the first thing I reach for when meal prep Sunday rolls around.

The first time I made these for my book club, I was nervous—not because the recipe is complicated, but because I wanted to prove to myself that something this fast could actually impress people. I shaped the patties while chatting on the phone, chilled them while setting the table, and by the time everyone arrived, they were ready to hit the skillet. Sarah came back for seconds and asked if I'd share the recipe, which is always the greatest compliment a cook can get.

Ingredients

• Ground chicken (1 lb): The foundation here—use a mix that's not too lean or the patties will be dense, but not too fatty either or they'll fall apart in the pan.
• Feta cheese (1/2 cup crumbled): This is where the salty, briny magic happens; don't skip it or substitute with something mild, it's the soul of the dish.
• Fresh herbs (1/4 cup chopped): Parsley is reliable, but mint brings an unexpected brightness that makes people ask what's different about these patties.
• Kalamata or green olives (1/4 cup chopped): Pit them yourself if you can—pre-pitted olives sometimes taste tinny compared to the real thing.
• Diced tomatoes (1/2 cup): Fresh is lovely, but sun-dried tomatoes intensify the Mediterranean flavor and keep the patties from getting wet during cooking.
• Red onion (1 medium, finely diced): The sharpness cuts through the richness of the feta and adds a subtle sweetness as it cooks.
• Garlic (2 cloves minced): Two cloves is gentle enough to flavor without overpowering; if you love garlic, go ahead and add more.
• Breadcrumbs (1/2 cup): These act as a binder and add texture—panko creates a slightly crunchier exterior if that appeals to you.
• Egg (1 large): This holds everything together; make sure it's beaten before mixing so it distributes evenly through the chicken.
• Olive oil or avocado oil (2 tbsp): Use a good oil that can handle medium-high heat without smoking; it flavors the patties as they cook.
• Salt and black pepper: Taste as you go—the feta and olives are already salty, so be measured with additional seasoning.

Instructions

Gather and prep your ingredients:

Chop your herbs, dice your onion and tomatoes, mince your garlic, and crumble your feta into a small bowl. Having everything ready means you can work quickly without searching for things midway through.

Build the mixture:

Combine the ground chicken, feta, fresh herbs, garlic, and beaten egg in a large bowl, mixing gently until just barely combined. Overmixing activates gluten in the breadcrumbs and makes the patties tough, so resist the urge to work it like dough.

Fold in the rest:

Add the tomatoes, olives, red onion, and breadcrumbs, stirring until everything is distributed evenly. Taste a tiny pinch and season with salt and pepper—remember the feta and olives bring their own saltiness.

Shape into patties:

Divide the mixture into four equal portions and shape each into a patty about 3/4 inch thick. Thinner patties cook faster but can dry out; thicker ones stay juicier but need a bit longer in the pan.

Chill for texture:

Refrigerate the patties for 15 minutes so they firm up and hold together better when they hit the hot oil. This step makes a real difference in how neatly they cook.

Heat your skillet:

Pour olive oil into a large skillet and set it over medium-high heat until the oil shimmers and moves freely—that's your sign it's ready. If you add the patties when the oil is just warm, they'll absorb it instead of frying.

Cook to golden brown:

Add the chilled patties to the skillet and let them sit undisturbed for 5 to 6 minutes until the underside turns deep golden brown. Flip once and cook another 5 to 6 minutes until the other side matches and the internal temperature reaches 165°F.

Rest and serve:

Transfer the patties to a plate and let them rest for 2 minutes so the juices redistribute. Serve them warm with extra feta, fresh cucumbers, tomatoes, and herbs scattered on top.

Pin it

There's a moment when the patties are browning in the skillet and the kitchen fills with the smell of toasted herbs and sizzling feta that feels like more than just cooking. My kids ask what's for dinner before they even reach the kitchen, drawn in by that aroma, and suddenly a simple weeknight meal becomes something they remember.

Making Them Your Own

The beauty of this recipe is how easily it adapts to what you have on hand or what you're in the mood for. I've swapped the feta for crumbled goat cheese when that's what was in the fridge, and the tanginess shifts slightly but stays delicious. Fresh dill instead of parsley brings an entirely different character, and if you love heat, red pepper flakes scattered into the mix add a gentle warmth that doesn't overwhelm the more delicate Mediterranean flavors.

Serving Ideas

These patties are wonderfully versatile, which is part of why they've become such a regular in my kitchen. Nestled inside warm pita bread with tzatziki sauce and cucumber, they make a quick lunch that tastes like you've put in real effort. Served over a bed of mixed greens with a lemon vinaigrette, they're a complete dinner; on their own with roasted vegetables, they're protein-forward and satisfying.

Storing and Make-Ahead Tips

These patties are genuinely forgiving when it comes to planning ahead, which is why they've become my favorite meal-prep tool. You can shape them, cover them, and refrigerate them for up to 24 hours before cooking, which means you can do the messy prep work when you have time and cook them when you don't. They also reheat beautifully in a low oven or even in a skillet over gentle heat, so leftovers never feel like yesterday's dinner.

• Store cooked patties in an airtight container in the fridge for up to three days, or freeze them for up to two months.
• When freezing, place cooked patties on a tray to freeze individually, then transfer to a freezer bag so they don't stick together.
• Thaw them overnight in the fridge, then warm gently in a skillet or oven to restore the crispy exterior.

Pin it

These Mediterranean chicken patties have quietly become the recipe I make when I want to feel capable in the kitchen without spending an hour there. They're proof that simple, honest flavors and a little bit of care make all the difference.

Recipe FAQs

→ How can I make these patties gluten-free?

Use gluten-free breadcrumbs instead of regular ones to keep the patties gluten-free without altering texture significantly.

→ What alternatives can replace feta cheese?

Goat cheese offers a tangier flavor and works well as a substitute for feta in this dish.

→ Can these patties be prepared ahead of time?

Yes, shape the patties and refrigerate them for up to 24 hours before cooking for convenient meal prep.

→ What’s the best way to cook the patties evenly?

Chill the formed patties for 15 minutes, then pan-fry over medium-high heat, cooking 5–6 minutes per side until golden and fully cooked.

→ Are there vegan options for this dish?

Replace the egg with a flaxseed and water mixture and use vegan cheese or omit the cheese for a plant-based variation.

→ How can I add extra texture to the patties?

Lightly coat the patties in additional breadcrumbs before frying to create a crispier exterior.