Easy Chicken Patties {Healthy, Gluten-free, Dairy-free}

4.86 from 35 votes

Easy Chicken Patties {Healthy, Gluten-free, Dairy-free}

Juicy Chicken Patties, made with just a few simple ingredients...NO bread crumbs or eggs needed! These chicken patties can be baked, grilled, or pan-fried all within 10-20 minutes, making it an easy weeknight meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: 30-minute meal, burgers, chicken, gluten-free, healthy, keto, low-carb, natural

Servings: patties

Calories: 134kcal

Equipment

Ingredients

2 lbs chicken breast, boneless & skinless *see notes if using store-bought ground chicken
1 cup yellow onion, chopped (about ½ large)
2 garlic cloves, peeled
1½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon smoked paprika
½ teaspoon dried parsley

Instructions

Baking Instructions:

Preheat oven to 400ºF.
Chop chicken breast into large chunks. Place all ingredients into a food processor and blend in 15-30 second pulses, until chicken mixture is ground up. (It will start to clump together into a ball when it is done.)
Wet your hands with a bit of water (I like to keep a bowl of water next to me) and use a ½ cup to scoop out chicken mixture. (Make sure measuring cup is fully packed in each time to get even portions.)
Pull the chicken mixture out of the measuring cup, and lay it out on a large sheet pan sprayed with non-stick cooking oil.
Press down on the mixture to form into a patty (slightly larger than a hamburger bun). Continue forming the rest of the patties, dipping hands in water as needed to prevent from sticking.
Bake on middle rack for about 20 minutes, or until fully cooked through, flipping halfway. (Spacing out the patties allows them to brown better.)
Ready to serve, or freeze for later use! (See notes for Grill & Skillet Instructions.)

Video

Notes

Can I Use Store-bought Ground Chicken?

Yes! You can use 2 pounds ground chicken, but I recommend reducing the salt to only 1 tsp. Also, make sure to finely mince onions and garlic before mixing in to chicken.

How to Grill or Pan-fry Chicken Patties:

Follow the same steps as the above, except form the patties onto a large piece of wax paper, instead of a sheet pan.
Cut the wax paper around each patty, stack, and refrigerate until ready to grill.

Grilling Instructions:

Oil and preheat grill to medium-high heat.
Peel the wax paper off the top of the patty after you lay it down on grill.
Grill about 4-5 minutes per side, until cooked through.

Pan-fry Instructions:

Preheat a large oiled skillet on medium-high heat. (I like using a cast iron skillet lightly coated with olive oil.)
Peel the wax paper off the top of the patty after you lay it down on the skillet.
Cook about 4-5 minutes per side, until cooked through.
Optional: Add a couple tablespoons of water to the pan during the last couple minutes of cooking, and flip the patties at least once to soak up the water on both sides. (This adds extra flavor from the browned bits the pan, makes the patties juicier, and gives it a nice golden-brown color.)

FREEZER-FRIENDLY! See notes in blog for freezing/reheating instructions.

Note: Since there is no breading or egg in this recipe to act as a binder, the chicken mixture is STICKY! Using water on your hands is a great way to keep the mixture from sticking to your palms, so don't skip this step. :)

Nutrition Facts are for 1 grilled or baked chicken patty (assuming you made 8). If you pan-fry, make sure to factor in the oil used (unless you used non-stick spray).

Nutrition