Bright, herby, and packed with Mediterranean flavor, these chicken and feta patties are a delicious solution for weeknight dinners or weekly meal prep. Made with lean ground chicken, salty crumbled feta, fresh herbs, and warm spices, they deliver a savory punch in every bite. I love pairing them with tzatziki, a crisp salad, or stuffing them into pita pockets for a satisfying, protein-rich meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g (about 1 lb) ground chicken
½ red onion, finely chopped
½ cup (about 60 g) crumbled feta cheese
2 tablespoons fresh parsley, chopped
½ teaspoon garlic powder
½ teaspoon paprika
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 tablespoon olive oil (plus extra for skillet)
Directions
I start by adding the ground chicken, finely chopped red onion, crumbled feta, parsley, and all the seasonings into a large mixing bowl. I mix just until combined, making sure not to overwork the mixture so the patties stay tender.
Next, I shape the mixture into 4 equal patties, each about 1.5 to 2 cm thick.
In a non-stick skillet, I heat some olive oil over medium heat. Once the oil is hot, I place the patties into the skillet. I cook them for about 5–6 minutes per side, until they’re golden brown and cooked through. I always check to make sure they reach an internal temperature of 74°C (165°F).
After cooking, I let the patties rest for a couple of minutes so the juices redistribute. Then I serve them warm — either on their own, with a dollop of tzatziki, or wrapped in pita with fresh veggies.
Servings and timing
This recipe makes 4 servings. Each patty takes about 15 minutes to prep and 12 minutes to cook, for a total time of 27 minutes. Each serving contains approximately 320 kcal.
Variations
When I want to switch things up, I sometimes swap the parsley for fresh mint or dill for a different herbal note. I’ve also made these with ground turkey instead of chicken, and they turn out just as delicious. For a spicy kick, I add a pinch of red pepper flakes or a bit of harissa paste to the mix. If I want to make them gluten-free, I simply double-check that my spices and feta are certified gluten-free.
Storage/Reheating
I store leftover patties in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet over low heat or pop them in the oven at 160°C (320°F) for about 10 minutes until warmed through. They also freeze well — I separate them with parchment paper and freeze for up to 2 months. I reheat frozen patties directly in the oven or thaw them overnight in the fridge first.
FAQs
How do I keep chicken patties from drying out?
I make sure not to overmix the ingredients and avoid overcooking. Letting the patties rest for a couple of minutes after cooking helps retain their juiciness.
Can I bake these instead of frying?
Yes, I bake them at 200°C (400°F) on a lined baking sheet for about 20 minutes, flipping halfway through. They still come out golden and delicious.
What can I serve with these patties?
I usually pair them with tzatziki, a fresh Greek salad, or stuff them into pita with lettuce, tomato, and cucumber. Roasted vegetables or rice pilaf are great sides too.
Can I make the mixture ahead of time?
Yes, I often prepare the mixture a day in advance and store it in the fridge. It helps the flavors meld even more.
What type of feta works best?
I use firm, brined feta for this recipe — the kind that comes in a block and can be crumbled by hand. It holds up better in the patties than pre-crumbled feta.
Conclusion
These Mediterranean Chicken & Feta Patties are a regular staple in my kitchen. They’re quick, flavorful, and healthy — just the kind of meal I can count on when I want something both comforting and light. Whether for meal prep or a casual dinner, they never disappoint.
Recipe:
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Mediterranean Chicken & Feta Patties
- Total Time: 27 minutes
- Yield: 4 patties
- Diet: Low Fat
Description
Bright, herby, and packed with Mediterranean flavor, these chicken and feta patties are a quick, protein-rich meal perfect for weeknights or meal prep. Made with lean ground chicken, feta, and warm spices, they’re juicy, savory, and incredibly versatile.
Ingredients
500 g (about 1 lb) ground chicken
½ red onion, finely chopped
½ cup (about 60 g) crumbled feta cheese
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 tablespoon olive oil (plus extra for skillet)
Instructions
- In a large mixing bowl, combine ground chicken, finely chopped red onion, crumbled feta, parsley, oregano, garlic powder, paprika, cumin, salt, and black pepper. Mix until just combined without overworking the mixture.
- Divide the mixture and shape into 4 equal patties, about 1.5 to 2 cm thick.
- Heat olive oil in a non-stick skillet over medium heat.
- Cook the patties for 5–6 minutes per side, or until golden brown and cooked through. Ensure internal temperature reaches 74°C (165°F).
- Let the patties rest for a couple of minutes before serving.
- Serve warm on their own, with tzatziki, or in pita with fresh veggies.
Notes
Don’t overmix the meat mixture — it helps keep the patties tender.
To make ahead, prepare the mixture and refrigerate for up to a day.
Can be baked at 200°C (400°F) for 20 minutes, flipping halfway.
Use firm, brined feta for best texture and flavor.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 patty
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 90mg
