Crave-Worthy, High-Protein, Zero-Nonsense: Like Chicken Patties, But Better – Chicken & Broccoli Patties That Outsmart Takeout

Forget dry, boring chicken patties. These are juicy, veggie-loaded, crispy-edged, and built to crush hunger without crushing your calories. We’re talking ground chicken meets finely chopped broccoli, held together with flavor—not mystery fillers.

Pan-fry them for golden edges or bake for a hands-off win. Make a batch today and your future self will high-five you all week.

What Makes This Recipe So Good

Texture magic: The broccoli keeps the patties moist while adding a gentle crunch. No sawdust vibes here.

Flavor-forward: Garlic, onion, and a smart hit of Dijon and herbs make these taste like a chef made them—minus the drama.

Flexible cooking: Pan-fry for crispy edges or bake when you’ve got things to do.

Both deliver clean flavor and easy cleanup.

Meal prep gold: These patties freeze like champs and reheat without turning into hockey pucks. Lunch, dinner, snack—handled.

Nutrition win: Lean protein + fiber-packed broccoli = a satiating, macro-friendly meal that doesn’t feel like “diet food.”

Ingredients

• 1.5 lbs ground chicken (93–98% lean; not ultra-lean or it’ll dry out)
• 2 cups finely chopped broccoli (raw; stems and florets)
• 1/2 small onion, finely minced or 2 green onions, sliced
• 2 cloves garlic, minced
• 1 large egg
• 1/2 cup breadcrumbs (panko or gluten-free crumbs)
• 2 tablespoons grated Parmesan (optional but recommended)
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1–2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
• 2 tablespoons olive oil or avocado oil (for pan-frying; skip if baking)
• Lemon wedges (for serving; optional but excellent)

Instructions

1. Prep the broccoli: Finely chop it until it’s rice-sized. You can pulse in a food processor, but don’t overdo it into mush.

   The tiny bits keep things juicy.

2. Mix the base: In a large bowl, combine ground chicken, broccoli, onion, garlic, egg, breadcrumbs, Parmesan, Dijon, salt, pepper, onion powder, smoked paprika, and parsley. Stir gently until just combined. Overmixing = tough patties.
3. Test the seasoning (pro move): Microwave a teaspoon of the mixture for 20–30 seconds or cook a tiny patty in a skillet.

   Taste and adjust salt/pepper if needed.

4. Form patties: Lightly oil your hands. Shape into 8–10 patties about 1/2 inch thick. If the mix feels sticky, chill for 10 minutes.
5. Option A – Pan-Fry: Heat 2 tablespoons oil in a large nonstick or cast-iron skillet over medium heat.

   Add patties without crowding. Cook 4–5 minutes per side until deep golden and the internal temp hits 165°F.

6. Option B – Bake: Preheat to 425°F. Line a sheet pan with parchment and lightly oil it.

   Arrange patties, mist tops with oil, and bake 12–15 minutes, flipping at 10 minutes, until golden and at 165°F. For extra color, broil 1–2 minutes at the end.

7. Rest and serve: Let patties rest 3 minutes so juices settle. Finish with a squeeze of lemon.

   Serve with a quick yogurt-garlic sauce, hot sauce, or honey-mustard if you’re feeling fancy.

Preservation Guide

• Fridge (cooked): Store in an airtight container for up to 4 days. Reheat in a skillet or air fryer for best texture.
• Freezer (cooked or raw): Freeze on a sheet pan, then transfer to a freezer bag. Label and keep up to 3 months.

  Thaw overnight in the fridge.

• Reheat: Air fryer at 375°F for 5–7 minutes, or skillet over medium with a splash of oil. Microwave works, but you’ll lose some crispness (you’ve been warned).
• Meal prep tip: Portion into containers with rice, quinoa, or salad and a sauce. Your week just got easier.

Benefits of This Recipe

• High protein, high fiber: Keeps you full and energized, not snacky 30 minutes later.
• Kid-friendly stealth veggies: Broccoli blends in without the drama.

  Adults won’t complain either.

• Budget-friendly: Ground chicken + broccoli + pantry spice = cost-effective and fancy-adjacent.
• Customizable: Works with different herbs, cheeses, and sauces. It’s basically your culinary canvas.
• Better-for-you fast food: Crisp edges, juicy center, big flavor—just without the regret tax.

What Not to Do

• Don’t overmix: It makes the patties dense and rubbery. Fold just until combined.
• Don’t use ultra-lean chicken: 99% lean dries out fast.

  Aim for 93–96% for best texture.

• Don’t skip seasoning: Chicken is a blank canvas. Salt, Dijon, and aromatics are non-negotiable IMO.
• Don’t overcrowd the pan: They’ll steam, not sear. Work in batches for that golden crust.
• Don’t eyeball doneness: Use a thermometer. 165°F is your north star.

Mix It Up

• Spicy kick: Add 1 teaspoon crushed red pepper or a diced jalapeño.

  Sriracha mayo on top = chef’s kiss.

• Cheddar-broccoli twist: Fold in 1/2 cup shredded sharp cheddar. Classic combo, upgraded.
• Herb-forward: Swap parsley for dill, basil, or cilantro. Lemon zest plays well with all of them.
• Low-carb swap: Replace breadcrumbs with 1/3 cup almond flour or crushed pork rinds.
• Sauce bar: Garlic yogurt, pesto, buffalo + blue cheese, or chimichurri.

  Choose your adventure.

• Air fryer option: 390°F for 9–12 minutes, flipping halfway. Great crisp, minimal effort.
• Make it a meal: Serve over garlicky rice, stuffed in pitas with slaw, or with roasted sweet potatoes.

FAQ

Can I use frozen broccoli?

Yes, but thaw and squeeze out excess moisture first. Chop finely so it distributes evenly.

Too much water will make the patties loose and pale instead of golden.

What if I don’t have breadcrumbs?

Use crushed crackers, oats pulsed in a blender, almond flour, or even cooked quinoa. Start with 1/3 cup and adjust until the mixture holds together.

How do I keep them from falling apart?

Make sure the mix isn’t too wet, chill for 10–15 minutes before cooking, and don’t flip too early. A good sear forms a crust that keeps everything intact.

Can I make these dairy-free?

Totally.

Skip the Parmesan and use dairy-free sauces. The patties will still be flavorful and juicy.

How many patties does this make?

About 8–10 standard patties or 14–16 sliders, depending on size. If you’re feeding a crowd, double the recipe and keep cooked patties warm in a 200°F oven.

Are they good cold?

Shockingly yes.

They’re great in lunch boxes or sliced into wraps and salads. Add a little sauce and you’re golden.

What oil is best for pan-frying?

Olive oil or avocado oil is ideal for flavor and a higher smoke point. If you prefer neutral, use canola or grapeseed.

Can I use ground turkey?

Yes.

Choose 93% lean turkey for similar moisture. Ground turkey breast (99%) can work but needs extra oil and careful cooking to avoid dryness.

Final Thoughts

These Chicken & Broccoli Patties are the easy win: fast to make, hard to mess up, and the opposite of boring. They’re weeknight-friendly, meal-prep-ready, and kid-approved with adult-level flavor.

Make them once, and they’ll become your go-to “I should really eat better” recipe that actually tastes amazing. FYI: a squeeze of lemon at the end? That’s the secret handshake.