Rosemary Lemon Chicken Patties
These juicy Rosemary Lemon Chicken Patties are bright, herby, and comforting—made with lean ground chicken, fresh lemon zest, and aromatic rosemary. They’re pan-seared until golden, naturally non-spicy, high in protein, and perfect for bowls, wraps, or a simple Mediterranean plate.
Prep Time: 15 minutes
Cook Time: 12–14 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
Chicken Patties
500 g ground chicken (breast or thigh mix)
1 small onion or shallot, very finely minced
2 cloves garlic, grated
Zest of 1 lemon
1½ tbsp fresh lemon juice
1 tbsp fresh rosemary, very finely chopped
2 tbsp chopped parsley
1 egg
⅓ cup breadcrumbs or oat flour
1 tbsp olive oil
Salt & freshly ground black pepper
For Cooking
1–2 tbsp olive oil
Optional Yogurt Sauce
½ cup Greek yogurt
1 tbsp lemon juice
1 tsp olive oil
Pinch salt
Instructions
Mix the Patties
In a large bowl, combine ground chicken, onion, garlic, lemon zest & juice, rosemary, parsley, egg, breadcrumbs/oat flour, olive oil, salt, and pepper. Mix gently—don’t overwork.
Shape
With damp hands, form 8 small patties (about 1.5–2 cm thick).
Cook
Heat olive oil in a skillet over medium heat. Cook patties 5–6 minutes per side until golden and cooked through (internal temp 74°C / 165°F).
Rest & Serve
Rest 2 minutes. Serve warm with yogurt sauce, salad, or grains.
Notes & Tips
Finely mince onion to keep patties juicy, not crumbly.
Fresh rosemary is best—use half the amount if dried.
If mixture feels soft, chill 10 minutes before shaping.
Works great for meal prep.
Frequently Asked Questions
Can I bake or air-fry them?
Yes. Bake: 200°C (400°F) for 18–20 min, flipping once.
Air-fry: 180°C (360°F) for 12–14 min.
Can I make them gluten-free?
Use oat flour or gluten-free breadcrumbs.
How do I store leftovers?
Refrigerate up to 3 days or freeze cooked patties for 2 months.
Nutritional Information
Calories: 310 kcal
Protein: 34 g
Carbohydrates: 10 g
Fat: 14 g
Fiber: 1–2 g