Lean, juicy, and loaded with melty cheese and fresh dill, these chicken patties are a high-protein weeknight hero. Blended chicken breast keeps them tender, while a covered-skillet finish guarantees they cook through without drying out. For more patty inspiration, see our Chopped Chicken Patties and Juicy Chicken Patties with Herbs — or try the Chicken and Cheese Puff Pastry Pie when you want something flaky.
Ingredients
- 560 g (1.2 lb) chicken breast
- 1 egg
- 30 g (1 oz) grated cheese
- 1 tsp olive oil (for greasing the pan)
- Fresh dill, chopped
- Salt, paprika, and chicken seasoning to taste
Instructions
- Blend the chicken breast with the seasonings into a smooth ground mixture, then stir in the egg, grated cheese, and chopped dill.
- With wet hands, shape small patties and pan-fry in a lightly oiled skillet over medium heat, covered, until cooked through and golden on both sides.
Tips
- Wet your hands before shaping — the soft chicken mixture won’t stick to damp palms.
- Keep the heat at medium with the lid on: the trapped steam cooks the patties through while the bottoms turn crisp and golden.
- Ground chicken is done at 165°F (74°C) — the safe internal temperature recommended by the USDA — so use a thermometer if you’re unsure.
Nutrition (per 100 g): 123 kcal, protein 20 g, fat 4 g, carbs 1 g.
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