Easy Mediterranean Chicken Patties

Published by Ilyas, Date :

Introduction

I learned to love Mediterranean Chicken Patties on a night when I was trying to rescue dinner and my sanity at the same time. You know the kind—Wednesday feels like a marathon, the sink is auditioning for a dish soap commercial, and everyone’s hungry. I opened the fridge, stared down a pack of ground chicken, and thought, “Okay, let’s turn this into something that tastes like sunshine.” Ten minutes later the kitchen smelled like garlic and oregano, a little tang from feta lifted the air, and I had sizzling patties that felt like a vacation on a plate. Honestly, I didn’t expect them to be this good for easy weeknight dinners or to slide so neatly into budget-friendly recipes that also count as high protein meals.

There’s a comfort to these patties that sneaks up on you. They sear up golden, the edges get a delicate crisp, and the centers stay tender—thanks to juicy ground chicken, briny feta, and chopped sun-dried tomatoes that melt into tiny flavor bursts. The sound is a gentle sizzle, the smell is herby and warm, and when you tuck one into fluffy pita with cool tzatziki and tomatoes, it’s a whole mood. For my protein meal plan crew, these patties are a win; they also make sense for high protein high carb low fat meals when you pair them with rice or for high protein keto meal plan days alongside a big salad. And if you’re in a season of meal planning chicken for quick family meals, this is a recipe you can memorize and riff on forever.

I’ll admit, my first attempt came with a hilarious “oops” moment. I forgot to drain the oil-packed sun-dried tomatoes and wondered why my patties felt slippery in the pan. Cue a mini-panic and an emergency breadcrumb sprinkle. Lesson learned: drain well. But even with that little hiccup, the flavors were phenomenal and the patties held together, which gave me serious “you’ve got this” energy. They’ve become one of my best dinner prep meals because they reheat like a dream for meal prep microwave lunches and even rank up there with homemade versions of best high protein ready meals—without the mystery ingredients.

If your week is hectic, these patties offer the kind of healthy comfort food that doesn’t weigh you down. They’re also perfect for healthy meal plans for two when you want a cozy, fuss-free dinner—think soft pita, lemony greens, and a movie you’ve seen a dozen times. To be real, they taste like effort, but they’re totally doable between emails and bedtime routines. And that, right there, is my favorite kind of kitchen magic.

Why You’ll Love This Recipe

They’re fast. From mixing bowl to plate in about 20 minutes, they belong in your rotation of easy weeknight dinners.

They’re versatile. Serve in pita, over salad, with rice, or on a bun—ideal for best meals to prep and good meal prep plans.

They’re protein-forward. Great for high macro meals, protein eating plan goals, and low calorie chicken meal prep.

They’re family-friendly. Mild, juicy, and customizable—kids love them, adults add extra herbs or lemon.

They reheat beautifully. Perfect for premade lunch meals or no prep healthy lunches throughout the week.

They’re pantry-friendly. Most ingredients are staples, keeping this in the lane of budget-friendly recipes.

What Makes This Recipe Special?

The flavor build. Feta adds briny richness, sun-dried tomatoes bring sweet-savory depth, and fresh herbs keep every bite bright. You get Mediterranean sunshine without complicated steps.

The texture balance. Breadcrumbs and egg bind without turning the patties heavy. They sear golden outside, stay tender inside, and never feel dry.

The make-it-your-own factor. Swap herbs, choose your heat level, grill or pan-sear, tuck into pita or layer over grains. It adapts to best meal prep healthy or “let’s treat ourselves” dinners effortlessly.

The weeknight practicality. One bowl, one skillet, minimal mess. This is the kind of recipe that answers, “What’s for dinner?” before the question is even finished.

Ingredients

Ground chicken
I like 93% lean for juicy patties that still fit into low calorie high nutrition meals. Ground turkey works too if that’s what you’ve got.

Feta cheese
Salty, creamy crumbles keep the patties moist and add little pockets of tang. If you prefer milder flavor, use less or try a gentle goat cheese.

Sun-dried tomatoes (oil-packed, drained)
Tiny pops of sweet, savory intensity. Finely chop and pat dry. Don’t skip draining—too much oil makes the mixture slippery and harder to sear.

Fresh parsley and red onion
Herb brightness and a gentle bite. Fresh parsley lifts everything; a finely chopped red onion melts into the mix as it cooks.

Garlic
Two cloves, minced. You’ll smell the transformation the second the patties hit the pan—garlicky, herby, irresistible.

Egg and breadcrumbs
The dynamic duo that binds. Egg for cohesion, breadcrumbs for structure. Panko or regular both work. Gluten-free breadcrumbs are a simple swap.

Oregano and cumin
Dried oregano brings that Mediterranean signature; cumin adds earthy warmth that plays beautifully with chicken.

Salt and black pepper
Season generously and taste a tiny test patty if you can. Layered seasoning is why these taste “restaurant good.”

Olive oil (for cooking)
Helps the patties sear golden and adds that peppery, fruity aroma we all love.

Optional toppers and sides
Tzatziki, pita or buns, cucumbers, tomatoes, greens, lemon wedges. This is where personal preference turns dinner into a ritual.

Don’t do this: don’t overmix (you’ll make the patties tough), don’t cook on low heat (they’ll steam instead of sear), and don’t skip draining those sun-dried tomatoes. I’ve made all three mistakes so you don’t have to.

How to Make It Step-by-Step

Set up your station. I grab a large bowl, a fork or clean hands for mixing, and a plate lined with parchment for shaped patties. Preheat a skillet over medium heat so it’s ready when you are.

Combine the ingredients. Add ground chicken, feta, drained and chopped sun-dried tomatoes, parsley, red onion, garlic, egg, breadcrumbs, oregano, cumin, salt, and pepper. I use a fork to lightly fold everything together. The mixture should feel soft but not wet. If it’s sticky, a teaspoon or two more breadcrumbs solves it.

Shape the patties. Divide into 6–8 portions, about ½-inch thick. Wet your hands lightly if the mixture clings. I flatten the centers a touch (burger-style) so they cook evenly.

Let them rest (optional, but helpful). Five to ten minutes in the fridge helps the breadcrumbs hydrate and the patties firm slightly, which makes flipping a breeze—handy if you’re doing best meal prep plans for the week.

Heat the oil. Add olive oil to your skillet and swirl. You want a lively sizzle when the first patty lands, not smoke alarms. If the pan is too cool, the patties will stick; too hot, they’ll brown before the center cooks.

Sear the first side. Lay the patties in without crowding—space is crispness. The sound should be a cheerful sizzle. Resist the urge to scoot them around. After 4–5 minutes, peek: you’re looking for deep, even browning at the edges.

Flip with confidence. Use a thin spatula and a quick wrist. If a patty resists, give it another 30 seconds; it will release when it’s ready. Cook 4–5 more minutes until the internal temp reaches 165°F.

Finish with a lemon moment (optional). Off the heat, I squeeze a little lemon over the patties or serve lemon wedges at the table. That brightness makes the herbs leap and the feta sing.

Serve your way. Pita + tzatziki + crunchy veggies for the classic. Or go bowl-style with grains and greens. Or keep it simple with roasted potatoes and a salad for a healthy eating for two night that feels special but stress-free.

Cleanup and smug satisfaction. One bowl, one skillet, and dinner that tastes like you tried harder than you did. I call that a win for best meals to prep and ready made protein meals energy—homemade edition.

Tips for Best Results

Patience = browning. Medium heat gives you color without drying the centers. High heat looks exciting but may scorch before the patties cook through.

Don’t overmix. Fold until just combined. Overworking compacts the meat and can make patties tough.

Chill briefly. Even ten minutes helps patties hold shape and flip cleanly.

Wet hands for shaping. A quick rinse keeps the mixture from sticking and helps achieve smooth edges.

Drain the tomatoes. Excess oil keeps patties from searing well and can cause breakage.

Scale for goals. Serve with rice for high carb high protein low fat meals or over lettuce for no prep keto meals energy.

Taste test a tiny patty. Quick sear a teaspoon of mixture to check seasoning—especially salt. Adjust the bowl, then proceed.

Ingredient Substitutions & Variations

Use ground turkey. Nearly identical process and a great option for best meal prep healthy rotations.

Switch the herbs. Try dill, mint, or basil. Mint + lemon zest brings a falafel-adjacent freshness.

Add vegetables. Finely grated zucchini (squeezed dry) or chopped spinach adds moisture and color.

Cheese alternatives. Goat cheese for tangy creaminess or grated Parmesan for a nutty kick.

Spice it up. Red pepper flakes or a diced jalapeño in the mix. A pinch of smoked paprika for warmth.

Grill or air-fry. Grill at medium heat or air-fry at 380°F until browned and cooked through, flipping once. Great for low fat meal delivery vibes at home.

Gluten-free swap. Use gluten-free breadcrumbs or crushed gluten-free crackers.

Serving Suggestions

Stuff into warm pita with tzatziki, cucumbers, tomatoes, and red onion for handheld joy. This is peak healthy comfort food and a slam dunk for quick family meals.

Build bowls with lemon rice or quinoa, arugula, cherry tomatoes, and a drizzle of olive oil. Bonus points if you add olives for salty pops.

Go bun route with a swipe of hummus, lettuce, and pickled onions. It’s a craveable alternative to burgers that still fits high protein microwave meals when you reheat the patty later.

Make a salad platter with mixed greens, roasted peppers, feta crumbles, and a squeeze of lemon. Perfect for healthy meal plans for two on a quiet night in.

Serve with roasted potatoes or sweet potatoes and steamed green beans for a classic plate-meal that satisfies.

Pairing Ideas (Drinks, Sides, etc.)

Sparkling water with lemon and mint—refreshing and bright.

Iced green tea with honey and a slice of orange.

Roasted vegetables—zucchini, peppers, and red onion tossed in olive oil and oregano.

Tabbouleh or a simple cucumber-tomato salad with red wine vinegar.

Grilled corn brushed with olive oil and dusted with za’atar.

How to Store and Reheat Leftovers

Cool patties completely before packing. Store in airtight containers up to 3 days. I portion two patties per container with a lemon wedge for grab-and-go premade lunch meals.

Skillet reheat. A slick of olive oil over medium heat brings back the sear in 3–4 minutes per side.

Microwave method for meal prep microwave lunches. Reheat at 60–70% power in short bursts to keep the patties tender. Add a splash of water to the container if they seem dry.

Freeze for later. Wrap patties individually and freeze up to 3 months. Thaw overnight in the fridge or reheat from frozen in a covered skillet with a spoonful of water to steam-then-sear.

Make-Ahead and Freezer Tips

Mix ahead. The raw mixture can rest (covered) up to 24 hours. The flavors meld and the breadcrumbs hydrate, making shaping easier.

Freeze raw or cooked. Shape raw patties on a sheet pan, freeze until firm, then bag. Or cook fully, cool, and freeze cooked patties for the fastest future dinners—handy for ready meals for 2 or prepared meals for two nights.

Stack smart. Use parchment between patties so they don’t stick together in the freezer.

Common Mistakes to Avoid

Overmixing the meat. It tightens the texture. Gentle folding is your friend.

Cooking on too-low heat. You’ll lose browning and flavor. Aim for steady medium to medium-high.

Crowding the skillet. Steam is the enemy of sear. Work in batches.

Skipping the binders. Egg and breadcrumbs keep patties cohesive. Don’t leave them out.

Forgetting to drain tomatoes. Too much oil leads to sliding patties and poor browning.

Frequently Asked Questions (FAQ)

Can I use ground turkey instead of chicken?
Yes. Use the same measurements and timing. Turkey stays juicy with feta and sun-dried tomatoes mixed in.

How do I keep the patties from falling apart?
Use the egg and breadcrumbs, don’t overmix, and chill 10 minutes before cooking. Flip once and avoid moving them constantly.

Can I bake these instead of pan-searing?
Absolutely. Bake at 400°F for 15–18 minutes, flipping halfway, until they reach 165°F. Broil the last minute for color.

What should I serve with them to fit my goals?
Rice or pita for high protein high carb low fat meals. Salad or cauliflower rice for keto meal plan days. Balanced bowls for a flexible protein eating plan.

How do I make them dairy-free?
Skip the feta or use a dairy-free alternative. Add a tablespoon of olive oil to the mixture for extra moisture.

Can I prep the mixture ahead?
Yes, mix and hold up to 24 hours in the fridge. Shape just before cooking for the best texture.

Do they grill well?
They do. Brush with a little oil and grill over medium heat 4–5 minutes per side. A grill pan indoors works great too.

Cooking Tools You’ll Need

Large mixing bowl for the one-bowl magic.

Measuring cups and spoons to keep ratios right.

Sharp knife for fine chopping herbs, onion, and tomatoes.

Skillet (cast iron or nonstick) for reliable searing.

Thin spatula for confident flipping.

Instant-read thermometer to nail 165°F without guesswork.

Microplane or garlic press if you prefer ultra-fine garlic.

Final Thoughts

These Mediterranean Chicken Patties made me fall in love with weeknight cooking again. There’s something grounding about the rhythm—chop, mix, sizzle, squeeze of lemon—that turns a chaotic evening into a small, delicious celebration. They’re quick without being boring, light but satisfying, and flexible enough to fit your life, whether that’s best high protein frozen meals backup nights or fresh-from-the-pan joy. To be real, they feel like a warm pat on the back from Future You, especially when you’ve stashed a few for no prep healthy lunches.

Every time I make them, I think of the first messy attempt with slippery tomatoes and a slightly overenthusiastic flip that sent a patty on a short kitchen tour. I laughed, learned, and kept going. That’s the beauty of home cooking: it forgives, it teaches, and it feeds the people we love—plus ourselves—really, really well. I hope these patties bring that same easy comfort to your table, whether you tuck them into pita with tzatziki or pile them on salad with extra herbs. They’re the kind of dinner that quietly becomes a tradition.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!

Mediterranean Chicken Patties

Juicy ground-chicken patties mixed with feta, sun-dried tomatoes, garlic, red onion, and fresh herbs, then pan-seared until golden. Serve in warm pita with tzatziki, over salads, or with simple sides for a quick, protein-packed dinner or meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine Mediterranean
Servings 4 people
Calories 320 kcal

Ingredients
  

  • 1 pound ground chicken
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1/2 cup breadcrumbs (plain or Italian-style)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil, for cooking
  • tzatziki sauce (optional, for serving)
  • pita bread or buns (optional)
  • sliced cucumbers and tomatoes (optional)
  • mixed greens or arugula (optional)
  • lemon wedges (optional)

Instructions
 

  • In a large bowl, combine ground chicken, feta, sun-dried tomatoes (well drained), parsley, red onion, garlic, egg, breadcrumbs, oregano, cumin, salt, and black pepper. Mix just until evenly combined; do not overmix.
  • Divide the mixture into 6–8 portions and shape into patties about 1/2 inch thick. If the mixture is sticky, lightly wet your hands. Chill 10–15 minutes if time allows to help them hold shape.
  • Heat olive oil in a large skillet over medium heat. When the oil shimmers, add patties without crowding.
  • Cook for 4–5 minutes per side, until golden brown and the centers reach 165°F (74°C). Work in batches if needed, adding a little more oil between batches.
  • Serve warm in pita with tzatziki, cucumbers, tomatoes, and greens, or over a salad. Add lemon wedges for squeezing.

Nutrition

Serving: 1peopleCalories: 320kcalCarbohydrates: 10gProtein: 28gFat: 18gSaturated Fat: 6gSodium: 540mgFiber: 1gSugar: 2g
Keyword Best Dinner Prep Meals, best meal prep healthy, Budget-Friendly Recipes, Easy Weeknight Dinners, High Protein Meals, Low calorie chicken meal prep, Meal Planning Chicken, Meal Prep Microwave Lunches, Mediterranean chicken patties, Quick Family Meals
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