Mediterranean chicken feta patties (Printable Version)

Succulent chicken patties with feta, olives, and herbs capturing warm Mediterranean flavors.

# What You'll Need:

→ For the Patties

01 - 1 lb ground chicken
02 - 1/2 cup crumbled feta cheese
03 - 1/4 cup fresh parsley, cilantro, or mint, chopped
04 - 1/2 cup diced tomatoes
05 - 1/4 cup Kalamata or green olives, chopped
06 - 1 medium red onion, finely diced
07 - 2 cloves garlic, minced
08 - 1/2 cup breadcrumbs
09 - 1 large egg
10 - 2 tablespoons olive oil or avocado oil
11 - Salt and freshly ground black pepper to taste

→ For Serving

12 - 1/4 cup extra feta cheese, crumbled
13 - 1 cup sliced cucumbers
14 - 1/2 cup chopped tomatoes
15 - 1/4 cup fresh herbs (parsley or dill), chopped

# Directions:

01 - In a large mixing bowl, combine ground chicken, crumbled feta, chopped herbs, minced garlic, and beaten egg. Mix gently until just combined.
02 - Fold in diced tomatoes, chopped olives, diced onion, and breadcrumbs. Season generously with salt and pepper.
03 - Divide mixture into 4 equal portions. Shape into patties approximately 3/4 inch thick.
04 - Place patties on a plate or tray and refrigerate for 15 minutes to firm up.
05 - Heat olive oil in a large skillet over medium-high heat until shimmering.
06 - Add chilled patties to the skillet. Cook for 5 to 6 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F.
07 - Remove from skillet and let rest for 2 minutes.
08 - Serve warm, garnished with extra feta, cucumbers, tomatoes, and fresh herbs as desired.

# Expert Hints:

01 -
  • They come together in under 45 minutes total, which means weeknight dinner doesn't have to feel rushed or boring.
  • Ground chicken becomes something elegant and crave-worthy when you add feta and olives—it's humble ingredients doing something fancy.
  • They freeze beautifully, so you can make a double batch and have ready-to-cook patties waiting for those nights when cooking feels impossible.
02 -
  • Don't refrigerate the mixture itself—prep and chill the shaped patties instead, because a cold mixture is harder to form into even patties.
  • The internal temperature is your friend here; a meat thermometer takes the guesswork out and ensures you're not serving undercooked chicken while accidentally drying it out.
  • Oil temperature matters more than you'd think—too cool and they become greasy sponges, too hot and the outside burns before the inside cooks.
03 -
  • If your patties start falling apart as you shape them, the mixture might need more breadcrumbs or a bit of egg—add an extra tablespoon of either until things hold together without feeling gummy.
  • Don't flip these patties more than once; each flip interrupts the crust formation and makes it harder to achieve that beautiful golden exterior.
  • Taste a tiny bit of raw mixture before cooking to adjust seasoning—since chicken is mild, err on the side of generous salt and pepper here.
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