If you’re searching for a quick, versatile meal that packs a big punch of flavor and stays wonderfully juicy, Chicken Cakes are about to become your weeknight game changer. These golden patties combine tender shredded chicken, savory Parmesan, and fragrant herbs into perfectly crisp morsels you can whip up in no time. Whether you serve them as a main course, an appetizer, or even stash a batch for a protein-rich snack, these Chicken Cakes are always met with rave reviews and requests for seconds!
Ingredients You’ll Need
The beauty of Chicken Cakes is the way simple, everyday ingredients work together to create something really special. Each component helps bring out juiciness, crunch, or a pop of fresh flavor that makes every bite shine.
- Cooked chicken breast (2 cups, finely shredded): The heart of the dish, giving these cakes their satisfying, meaty texture.
- Breadcrumbs (1/2 cup): For binding and extra crunch; panko or regular both work beautifully.
- Parmesan cheese (1/4 cup, grated): Adds a nutty, salty depth and gorgeous golden color.
- Mayonnaise (1/4 cup): Keeps the Chicken Cakes extra moist and flavorful without being greasy.
- Large egg (1, lightly beaten): Acts as the ultimate binder so everything holds together perfectly.
- Green onions (2, finely chopped): Lend a pop of gentle, fresh flavor throughout.
- Garlic (2 cloves, minced): Gives that aromatic, savory punch we all love.
- Fresh parsley (1 tbsp, chopped): Brightens up each bite and adds a fresh, herbal note.
- Dijon mustard (1 tsp): Brings subtle tang and complexity without overpowering.
- Paprika (1/2 tsp): Enhances color and adds a gentle warmth.
- Salt (1/2 tsp): Balances and enhances all the flavors.
- Black pepper (1/4 tsp): Rounds out the savory notes with a little kick.
- Olive oil (2 tbsp, for frying): Helps crisp the Chicken Cakes to perfection on the stove.
How to Make Chicken Cakes
Step 1: Mix the Filling
Start by grabbing a large mixing bowl. Add your finely shredded chicken, breadcrumbs, Parmesan, mayonnaise, lightly beaten egg, green onions, garlic, parsley, Dijon mustard, paprika, salt, and black pepper right in. Use a fork or even your hands (the best tool!) to combine everything thoroughly. You want a uniform mixture that’s sticky enough to easily hold a shape, but not wet or soggy.
Step 2: Shape the Cakes
Once the mixture is well combined, form it into either eight smaller patties for appetizers or four larger ones for main-course serving. Gently press and pat each Cake into a compact disc about half an inch thick. If things feel too sticky, a quick dip of your hands in cold water keeps the mess to a minimum.
Step 3: Heat and Fry
Set a large skillet over medium heat and add the olive oil. Once hot (test with a small crumb—it should sizzle), carefully lay your Chicken Cakes in a single layer, giving each enough space to crisp up. Fry for 3 to 4 minutes per side. They’re perfect when deeply golden, crisp on the outside, and heated right through to the center.
Step 4: Drain and Serve
Transfer your cooked Chicken Cakes to a plate lined with paper towels to let any excess oil drip away. This keeps them beautifully crisp. Serve them warm—on their own, with a spoonful of tangy sauce, or however your appetite leads the way!
How to Serve Chicken Cakes
Garnishes
A sprinkle of extra fresh parsley, paper-thin slices of green onion, or a dusting of Parmesan turns Chicken Cakes into a visually irresistible plate. For a burst of flavor, a squeeze of lemon over the top works wonders, and a dollop of aioli, tartar sauce, or even Greek yogurt takes them to new heights.
Side Dishes
Chicken Cakes love a crunchy, colorful salad or a pile of roasted veggies. Classic potato wedges, sweet potato fries, or a creamy slaw also make fantastic partners. You can even tuck them into a soft slider bun with lettuce for a fun twist on burgers.
Creative Ways to Present
Try serving Chicken Cakes as mini sliders at your next get-together—just add mini buns, lettuce, and your favorite sauce. For a brunchy moment, top each Cake with a poached or fried egg and a drizzle of hot sauce. Or slice them onto a bed of mixed greens for a hearty main-course salad.
Make Ahead and Storage
Storing Leftovers
Chicken Cakes keep well for up to three days in the refrigerator, sealed in an airtight container. Layer parchment or wax paper between them if you’re stacking, so the crust stays lovely and crisp.
Freezing
For longer storage, freeze completely cooled Chicken Cakes on a baking sheet until solid, then transfer to freezer bags or containers (don’t forget to label!). They’ll last happily for up to two months and make a great grab-and-heat meal.
Reheating
To re-crisp, reheat Chicken Cakes in a skillet with a light splash of oil over medium-low heat, or pop them into a 375°F oven for 8–10 minutes. Avoid microwaving if you can, as it tends to soften the lovely crust.
FAQs
Can I use rotisserie chicken for Chicken Cakes?
Absolutely! Rotisserie chicken is a fantastic shortcut. Just be sure to remove the skin and shred the meat finely. The added flavor from the rotisserie seasoning can make your Chicken Cakes even more delicious.
What are the best sauces to serve with Chicken Cakes?
Tartar sauce, lemony aioli, classic ranch, or even a simple sriracha mayo are all delicious on top. If you like things a bit zesty, try a quick squeeze of lemon or lime juice for brightness.
Can I bake these instead of frying?
Yes, you can! Arrange Chicken Cakes on a parchment-lined baking sheet and bake at 400°F for about 12–15 minutes, flipping halfway through, for a lighter version that still delivers on crispiness.
Are these gluten free?
Simply swap out regular breadcrumbs for your favorite gluten-free brand, and you’re good to go. Everything else in the recipe is naturally gluten-free, making Chicken Cakes easily adaptable for sensitive eaters.
Can I prepare the mixture ahead of time?
Definitely. You can mix and shape the patties a day in advance, then cover and chill until you’re ready to cook. This makes Chicken Cakes perfect for meal prep or entertaining.
Final Thoughts
If you’re looking for a fresh new way to enjoy leftover chicken or want to wow your dinner crowd with something fun and easy, Chicken Cakes will never disappoint. Give them a try, play with your favorite herbs or sauces, and let these little golden patties earn a spot in your regular rotation!
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Chicken Cakes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these crispy and flavorful Chicken Cakes. Made with shredded chicken, breadcrumbs, and a blend of savory seasonings, these patties are perfect for a quick and satisfying meal or appetizer.
Ingredients
Main Ingredients:
- 2 cups cooked chicken breast, finely shredded
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- Combine Ingredients: In a large bowl, mix shredded chicken, breadcrumbs, Parmesan cheese, mayonnaise, egg, green onions, garlic, parsley, Dijon mustard, paprika, salt, and pepper until well blended.
- Shape Patties: Form the mixture into 8 small patties or 4 larger ones.
- Cook Chicken Cakes: Heat olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side until golden brown and cooked through.
- Drain and Serve: Transfer the cooked chicken cakes to a paper towel–lined plate to absorb excess oil. Serve warm with tartar sauce, aioli, or lemon.
Notes
- For a lighter option, bake the chicken cakes at 400°F for 12–15 minutes.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 small cakes
- Calories: 260
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg
