Ingredients:

  • 1.5 lbs (680g) ground chicken
  • 1/2 cup (50g) panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) milk (full fat or 2%)
  • 1/4 cup (packed) chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste (about 1 teaspoon salt, 1/2 teaspoon pepper)
  • 2 tablespoons olive oil, or vegetable oil

Instructions:

  1. In a large bowl, combine the ground chicken, panko breadcrumbs, egg, milk, parsley, chives, thyme, garlic, Dijon mustard, onion powder, smoked paprika, salt, and pepper. Mix gently with your hands until just combined. Don't overmix, or the chicken patties will be tough!
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the chicken patties hold their shape and prevents them from falling apart during cooking.
  3. Divide the chicken mixture into 4-6 equal portions. Gently form each portion into a patty, about 1/2 inch thick. Wet your hands slightly to prevent the mixture from sticking.
  4. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet, leaving some space between them.
  5. Cook for 5-7 minutes per side, or until the chicken patties are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure doneness.
  6. Remove the chicken patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Let them rest for a few minutes before serving.