Flavorful Mediterranean Chicken Patties You’ll Love. If you’re tired of dry chicken and bland weeknight dinners, this recipe is your new favorite. I make these patties when I want something fast, fresh, and full of personality. They come together with simple ingredients, but the taste feels restaurant-level. Picture juicy ground chicken, flecks of herbs, tangy feta, and a little lemon sunshine in every bite. I’ll show you exactly how to make them juicy and how to keep them that way, even when reheating.
Why You’ll Love Mediterranean Chicken Patties
Let’s be honest. Chicken dinners can get old. These patties shake things up with bold flavor and a tender, juicy texture that doesn’t need fancy cooking skills. They’re packed with pantry-friendly Mediterranean staples and take well to swaps, so you can use what you have. I make them for quick dinners, meal prep, and even parties when I need a reliable crowd-pleaser.
Here’s what makes them special:
Juicy by design. Grated onion, a touch of olive oil, and a quick rest help the patties stay moist. No hockey pucks here.
Balanced flavor. A little lemon zest and oregano keep the chicken bright, while feta and olives add pops of salty goodness. If you like gentle heat, a pinch of chili flakes does the trick without taking over.
Weeknight friendly. The patties cook in under 10 minutes per batch. Toss them in a skillet while you prep a simple salad or warm pita.
Meal-prep magic. They reheat well if you use gentle heat. I’ll share exactly how below.
Whenever I crave Flavorful Mediterranean Chicken Patties You’ll Love that taste fresh and homey at the same time, this is the recipe I reach for. I’ve tested it again and again so you do not have to guess about timing or seasoning. It’s flexible but consistent.
“Made these for my family on a busy Tuesday and everyone cleaned their plates. Even my picky eater asked for leftovers the next day. Total win.”
Cooking note: If your ground chicken is very lean, a spoon of olive oil mixed into the meat makes a noticeable difference in moisture and flavor.
How to Make the Best Mediterranean Chicken Patties
What You’ll Need
- 1 pound ground chicken, preferably not ultra-lean
- 1 small onion, finely grated with juices
- 2 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 tablespoon chopped sun-dried tomatoes, oil-packed and drained
- 2 tablespoons crumbled feta (plus more for topping, optional)
- 1 tablespoon chopped Kalamata olives, patted dry
- 1/3 cup breadcrumbs or almond flour for a gluten-free option
- 1 large egg
- 1 tablespoon olive oil for the mixture, plus more for the pan
- 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper
- Pinch of chili flakes or sweet paprika, optional
- Yogurt or tzatziki for serving
Step-by-Step
- Mix the base: In a bowl, combine ground chicken, grated onion with juices, garlic, lemon zest, parsley, oregano, sun-dried tomatoes, feta, olives, breadcrumbs, egg, and olive oil. Season with salt and pepper. If using chili flakes, add a small pinch.
- Chill briefly: Let the mixture sit in the fridge for 10 minutes. This helps the breadcrumbs hydrate and the patties hold together.
- Form patties: Lightly oil your hands and shape into 8 small patties or 4 to 6 larger ones. Aim for about 1/2 inch thick for even cooking.
- Preheat skillet: Heat a slick of olive oil in a nonstick or cast iron skillet over medium. You want the oil hot but not smoking.
- Cook: Lay the patties in the pan without crowding. Sear 4 to 5 minutes on the first side until golden, then flip and cook another 3 to 5 minutes. Internal temperature should hit 165°F.
- Rest and enjoy: Let them rest on a plate for 2 minutes. This keeps the juices where they belong.
Pro Tips for Juicy Patties
Grate the onion, do not chop it. The juices act like built-in moisture and help season the meat evenly. If the mixture feels dry, add a teaspoon of olive oil. If it feels too wet, sprinkle in a little more breadcrumbs.
Do not overwork the meat. Mix just until combined. Overmixing can make patties tough.
Mind the heat. Too hot and the outside burns before the inside cooks. Too low and they steam. Medium heat is the sweet spot for color and tenderness.
Make-ahead bonus. Form raw patties, place on a lined tray, and chill up to 24 hours. They hold their shape better and cook beautifully.
To get Flavorful Mediterranean Chicken Patties You’ll Love every time, pay attention to thickness and heat. Thinner patties cook faster, so check for doneness early. Thicker ones need a little patience and steady heat.
How to Serve
I love setting these patties on a tray with a few simple sides and letting everyone build their own plate. Keep it casual and colorful. A few ideas to get you started:
- Stuff into warm pita with lettuce, cucumber, tomatoes, red onion, and a spoon of tzatziki.
- Serve over lemony rice or couscous with a big salad on the side.
- Make a grain bowl with quinoa, roasted peppers, olives, and a drizzle of olive oil and lemon.
- Go low-carb with cauliflower rice, olives, and a dollop of garlicky yogurt.
- Top with extra feta and chopped herbs for a bistro-style plate.
Set out a platter of Flavorful Mediterranean Chicken Patties You’ll Love and watch them disappear. The bright flavors work with so many sides that you can easily tailor dinner to your mood or what’s in the fridge.
Sauce tip: Stir lemon zest, minced garlic, salt, pepper, and a touch of olive oil into plain Greek yogurt for a quick sauce that tastes like it took more effort than it did.
Storing and Freezing
Leftovers last nicely if you store them right. Let patties cool to room temperature, then place in an airtight container. Keep in the fridge for up to 4 days. If you plan ahead, cook a double batch and freeze half for a ready-to-go protein that still tastes fresh.
To freeze: Arrange cooked patties on a sheet pan and freeze until solid. Transfer to a freezer bag with the air pressed out. They keep well for up to 3 months. Thaw overnight in the fridge for the best texture.
Reheating Without Drying Out
Microwave on medium power in 30-second bursts, covered, just until warmed. Or warm in a covered skillet with a splash of water for a minute or two. The gentle steam keeps the patties juicy and tender. If reheating from frozen, thaw first for the most even result.
Ways to Mix it Up
Flavor is flexible here, and that’s the fun of it. If you do not have olives, swap in capers for a different briny pop. No sun-dried tomatoes? Try roasted red peppers, finely chopped. Want a fresher spin? Fold in extra parsley or a little dill. Prefer bolder spice? Add a pinch of cumin and smoked paprika and see how it changes the aroma. Small changes keep this recipe exciting without adding work.
Flavor Twists That Still Work
For citrus lovers, stir a teaspoon of lemon juice into the yogurt sauce and finish with extra zest. If you enjoy a little heat, add Aleppo pepper for warmth that plays nicely with feta. You can also make mini sliders and serve on small buns with a crisp cucumber slice and a swipe of tzatziki. If dairy is not your thing, skip the feta and add a tiny splash of extra olive oil to balance the texture. These adjustments keep the spirit of the dish while fitting your taste.
And yes, you can bake them. Brush a sheet pan with oil, set patties on the pan, and bake at 425°F for about 12 to 15 minutes, flipping once. Pan-scorched edges bring extra flavor, but baking is hands-off and helpful when you’re feeding a crowd.
Common Questions
Can I use ground turkey? Yes. Use the same amounts and steps. If it is very lean, add a teaspoon of olive oil to keep it juicy.
What if my patties fall apart? The mixture may be too wet. Add a little more breadcrumbs, chill 10 minutes, and try again. Lightly oiling your hands also helps.
Do I need a thermometer? It helps. Chicken should reach 165°F inside. If you do not have one, cut into a patty to check that the juices run clear.
How can I make these dairy-free? Skip the feta and add a pinch more salt plus a teaspoon of olive oil for richness. The flavor still shines.
Can I grill them? Yes, but form slightly thicker patties and chill them first. Oil the grates well and cook over medium heat to prevent sticking.
A Tasty Little Wrap Up
When you need a dinner that feels special but stays simple, these patties deliver. They’re fast, flexible, and full of the sunny flavors I never get tired of. Make these Flavorful Mediterranean Chicken Patties You’ll Love tonight and save a few for tomorrow’s lunch because they reheat like a dream. If you try them, tell me your favorite twist so I can try it too. 
Mediterranean Chicken Patties
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mediterranean
- Diet: Gluten-Free, Dairy Optional
Description
Juicy and flavorful Mediterranean chicken patties made with ground chicken, herbs, feta, and olives. Perfect for quick dinners or meal prep.
Ingredients
- 1 pound ground chicken, preferably not ultra-lean
- 1 small onion, finely grated with juices
- 2 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 tablespoon chopped sun-dried tomatoes, oil-packed and drained
- 2 tablespoons crumbled feta (plus more for topping, optional)
- 1 tablespoon chopped Kalamata olives, patted dry
- 1/3 cup breadcrumbs or almond flour for a gluten-free option
- 1 large egg
- 1 tablespoon olive oil for the mixture, plus more for the pan
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch of chili flakes or sweet paprika, optional
- Yogurt or tzatziki for serving
Instructions
- In a bowl, combine ground chicken, grated onion with juices, garlic, lemon zest, parsley, oregano, sun-dried tomatoes, feta, olives, breadcrumbs, egg, and olive oil. Season with salt and pepper. If using chili flakes, add a small pinch.
- Let the mixture sit in the fridge for 10 minutes.
- Lightly oil your hands and shape into 8 small patties or 4 to 6 larger ones.
- Heat olive oil in a nonstick or cast iron skillet over medium heat.
- Lay the patties in the pan without crowding. Sear 4 to 5 minutes on the first side until golden, then flip and cook another 3 to 5 minutes until internal temperature hits 165°F.
- Let them rest on a plate for 2 minutes before serving.
Notes
For extra moisture, add a spoon of olive oil to very lean ground chicken. Form patties ahead and chill up to 24 hours for best results.
Nutrition
- Serving Size: 1 patty
- Calories: 290
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 70mg