Creamy Chicken Patties Recipe
There are some meals that just hit the spot every single time, and for me, this Creamy Chicken Patties Recipe is one of them. Imagine cutting through a perfectly golden, crisp crust to reveal a tender, juicy chicken filling, swirled with a luscious, herby cream cheese sauce. It’s that wonderful contrast of textures and the deeply savoury flavour that makes this dish feel a little bit special, even though it comes together in under an hour.
This is my go-to recipe when I need something that feels a bit impressive but doesn’t require hours of effort. I’ve served these for a simple weeknight dinner alongside a fresh salad, and I’ve also made smaller versions that work beautifully as canapés for a get-together. The creamy filling is what truly sets this chicken patties recipe apart from the rest; it keeps the chicken mince wonderfully moist and adds a layer of richness that always gets compliments.
Whether you’re cooking for your family, yourself, or a few friends, these patties are a fantastic option. They are satisfying without being heavy, and the process is straightforward enough for even a novice cook to master. We’ll walk through every step together, ensuring you get that perfect golden crust and creamy centre every single time.
Recipe Overview
This Creamy Chicken Patties Recipe delivers tender, flavourful chicken patties with a molten cream cheese and herb centre, all encased in a crunchy panko crumb. The flavour is savoury and rich, with fresh notes from the chives and a gentle warmth from the garlic and onion powder. I’ve found through testing that a brief chilling time before cooking is essential—it helps the patties hold their shape perfectly in the pan, ensuring none of that delicious creamy filling escapes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 people (makes 8 patties)
- Difficulty: Easy
Why You’ll Love This Creamy Chicken Patties Recipe
- Genuine Flavour: The combination of savoury chicken mince, tangy full-fat cream cheese, and finely chopped fresh chives creates a wonderfully balanced and rich filling. It’s all wrapped in a super-crisp panko shell that provides a brilliant textural contrast.
- Ready in Under 40 Minutes: From gathering your ingredients to plating up, this entire meal comes together in about 35 minutes, making it ideal for those busy weeknights when you want something satisfying without the fuss.
- Flexible Recipe: This recipe is very forgiving. You can easily swap the chives for fresh dill or parsley, add a teaspoon of Dijon mustard to the filling for a bit of a kick, or mix in some finely grated Parmesan cheese.
- Great for Family Dinners: This recipe works wonderfully for a family meal. The patties are mild enough for younger palates but flavourful enough for adults. They can be served with mash, in a burger bun, or with a simple green salad.
- Family Tested: My whole family adores these. The first time I made them, my youngest asked if we could have them again the next night! That’s when I knew this patties recipe was a keeper.
Ingredients You’ll Need
For this creamy chicken patties recipe, we’re using simple, fresh ingredients. I always recommend using full-fat cream cheese, as the low-fat versions can become a bit watery when cooked and won’t give you that same luxurious, creamy texture. Philadelphia is always a reliable choice.
- 500g chicken mince
- 120g full-fat cream cheese, softened
- 3 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 75g plain flour
- 2 large eggs, beaten
- 150g Panko breadcrumbs
- 4 tbsp vegetable or sunflower oil, for frying
Kira’s Tip: Don’t be tempted to substitute the Panko breadcrumbs. Their light, airy texture is what creates that signature shatteringly crisp coating that regular breadcrumbs just can’t replicate. You can find them in the world food aisle of most large supermarkets.
How to Make Creamy Chicken Patties Recipe
The process for making these creamy chicken patties is simple and methodical. We’ll create the filling, chill it, coat the patties, and then fry them to golden-brown perfection. Follow these steps for a flawless result.
- Combine the Filling Ingredients: In a large mixing bowl, combine the chicken mince, softened cream cheese, finely chopped chives, garlic powder, onion powder, salt, and black pepper. Use your hands or a wooden spoon to mix everything together until it’s just combined. Be careful not to overwork the mixture, as this can make the patties tough.
- Chill the Mixture: Cover the bowl with cling film and place it in the refrigerator for at least 15-20 minutes. This step is crucial! It helps the mixture firm up, making the patties much easier to shape and preventing them from falling apart during cooking.
- Shape the Patties: Once chilled, divide the mixture into 8 equal portions and shape them into round, slightly flattened patties, about 2cm thick. I find that using a spring-loaded ice cream scoop helps to create uniform portions.
- Set Up Your Breading Station: Prepare three shallow dishes. Place the plain flour in the first, the beaten eggs in the second, and the Panko breadcrumbs in the third. Season the flour with a pinch of salt and pepper.
- Coat the Chicken Patties: Working one at a time, dredge a patty in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it’s fully coated. Finally, press the patty firmly into the Panko breadcrumbs, turning it over to coat all sides completely. Place the coated patty on a clean plate and repeat with the remaining patties.
- Fry the Patties: Heat the vegetable oil in a large, non-stick frying pan or skillet over a medium heat. Once the oil is shimmering, carefully place 4 patties in the pan, leaving space between them.
- Cook Until Golden: Fry for 5-7 minutes on each side, until the coating is a deep golden brown and the chicken is cooked through. The internal temperature should reach 74°C (165°F). You can check that your chicken is cooked safely with guidance from the Food Standards Agency. Remove the patties from the pan and let them drain on a wire rack. Repeat with the remaining 4 patties, adding a little more oil if needed.
Tips From My Kitchen
- Temperature Control: Keep your hob on a steady medium heat. If the heat is too high, the Panko crumb will burn before the chicken mince inside has a chance to cook through. If it’s too low, the patties will absorb too much oil and become greasy.
- The Secret Step: I learned that chilling the chicken mixture for at least 15 minutes is the absolute key. When I first tried this recipe, my patties were a bit soft and hard to handle. A short rest in the fridge works wonders, making them firm and so much easier to coat and fry.
- Make-Ahead: You can prepare these patties ahead of time. Simply shape and coat them, then place them on a baking tray lined with parchment paper. Cover and refrigerate for up to 24 hours before you plan to cook them.
- Storage: Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in an oven or air fryer at 180°C (160°C Fan) for about 10 minutes, which helps to re-crisp the coating.
Equipment You’ll Need
- Large frying pan or skillet
- Sharp knife and cutting board
- Three shallow dishes (for breading)
- Large mixing bowl
- Tongs or a fish slice
- Wire rack
Common Mistakes to Avoid
- Overcrowding the pan: It’s tempting to fit all the patties in at once, but this will lower the oil temperature and cause the patties to steam rather than fry. Cook them in two batches to ensure each one gets a beautifully crisp, golden crust.
- Wrong temperature: Frying at too high a heat will result in a burnt exterior and a raw interior. A consistent, medium heat is your best friend here for even cooking.
- Skipping the rest time: If you skip the chilling step, the mixture will be very soft and sticky. The patties may lose their shape or even fall apart in the pan, and the creamy filling is more likely to ooze out.
Delicious Variations to Try
Once you’ve mastered the basic recipe, feel free to get creative. Here are a few variations we enjoy at home:
- Spicy Version: Add 1 finely chopped red chilli or 1/2 teaspoon of chilli flakes to the chicken mixture for a gentle, warming heat.
- Cheesy Twist: For an even richer patty, mix 30g of finely grated mature cheddar or Parmesan cheese into the chicken and cream cheese filling.
- Different Protein: This patties recipe also works wonderfully with turkey or even pork mince. Just follow the same steps for a delicious alternative. For another great mince recipe, try my Meatloaf With Stove Top Stuffing Recipe.
What to Serve With Creamy Chicken Patties
These patties are quite versatile and pair well with a variety of sides. Here are a few of my favourite combinations:
- Crispy Potatoes: My Crispy Oven Roasted Potatoes Side are a fantastic partner. The fluffy interior and crunchy exterior of the potatoes is a great match for the patties.
- A Simple Green Salad: A crisp salad of rocket, cucumber, and cherry tomatoes tossed in a sharp lemon vinaigrette helps to cut through the richness of the creamy filling.
- Creamy Mash and Gravy: For a truly comforting meal, serve the patties with a pile of buttery mashed potatoes and a simple chicken gravy.
- In a Bun: Turn them into the best chicken burgers by serving them in a toasted brioche bun with lettuce, sliced tomato, and a dollop of garlic aioli.
Frequently Asked Questions
Creamy Chicken Patties Recipe
Ingredients
Method
- Combine the Filling Ingredients: In a large mixing bowl, combine the chicken mince, softened cream cheese, finely chopped chives, garlic powder, onion powder, salt, and black pepper. Use your hands or a wooden spoon to mix everything together until it's just combined. Be careful not to overwork the mixture, as this can make the patties tough.
- Chill the Mixture: Cover the bowl with cling film and place it in the refrigerator for at least 15-20 minutes. This step is crucial! It helps the mixture firm up, making the patties much easier to shape and preventing them from falling apart during cooking.
- Shape the Patties: Once chilled, divide the mixture into 8 equal portions and shape them into round, slightly flattened patties, about 2cm thick. I find that using a spring-loaded ice cream scoop helps to create uniform portions.
- Set Up Your Breading Station: Prepare three shallow dishes. Place the plain flour in the first, the beaten eggs in the second, and the Panko breadcrumbs in the third. Season the flour with a pinch of salt and pepper.
- Coat the Chicken Patties: Working one at a time, dredge a patty in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it's fully coated. Finally, press the patty firmly into the Panko breadcrumbs, turning it over to coat all sides completely. Place the coated patty on a clean plate and repeat with the remaining patties.
- Fry the Patties: Heat the vegetable oil in a large, non-stick frying pan or skillet over a medium heat. Once the oil is shimmering, carefully place 4 patties in the pan, leaving space between them.
- Cook Until Golden: Fry for 5-7 minutes on each side, until the coating is a deep golden brown and the chicken is cooked through. The internal temperature should reach 74°C (165°F). You can check that your chicken is cooked safely with guidance from the Food Standards Agency. Remove the patties from the pan and let them drain on a wire rack. Repeat with the remaining 4 patties, adding a little more oil if needed.
Notes
I really hope you give this Creamy Chicken Patties Recipe a try. It’s a firm favourite in my house and a recipe I return to again and again. It proves that a truly satisfying meal doesn’t need to be complicated. If you do make it, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking,
Kira
