Tender homemade chicken patties with jalapeño and cilantro served over roasted sweet corn succotash. Another weeknight meal that you will love!
Just like our Healthy Chicken Meatballs, these ground chicken patties are incredibly juicy, tender, and full of flavor. They make one well-balanced meal that even the pickiest of eaters will love.
What is a chicken patty made of? Homemade chicken patties are small, round, tex-mex inspired patties, made up of ground chicken, cilantro, jalapeño, and spices. Pan cooked and served with sweet corn succotash.
It’s one of those meals that’s full of healthy protein and plenty of veggies. Perfect for families with small children or someone who loves meal prep.
How to Make Chicken Patties
- ground chicken
- white or yellow onion
- fresh cilantro
- cumin and chili pepper
- olive oil
- salt and pepper
- Combine the ground chicken with onions, cilantro, jalapeño, spices, olive oil, salt, and pepper. The chicken mixture might be more on the wet side depending on the brand of chicken used.
- To form into patties, oil the palm of your hands and form the chicken mixture into ten patties, about 2 1/2 inches in diameter.
- Heat olive oil in a large skillet over medium heat, add patties to the pan, and cook for 5 minutes per side or until cooked through.
How Do You Reheat Chicken Patties?
IN THE OVEN: Preheat the oven to 200 to 250 degrees F. Place the chicken patties on a sheet pan and place in the oven for about 10-15 minutes or until warmed through.
ON THE STOVETOP: Place the ground chicken patties in a 10 – 12 inch skillet, add just enough water to lightly cover the bottom of the skillet, and heat through over medium-low heat, partially covered, until the patties are warm.
Lastly, there’s always the microwave for reheating the patties. Not my personal favorite when it comes to flavor but it’s definitely convenient.
What Goes Good with Chicken Patties?
For a well balanced meal, chicken patties serve well with succotash. Which is simply a dish of corn, lima beans, and other seasonal fresh vegetables traditionally cooked together over the stove-top.
I’m changing things up and making this veggie-loaded succotash dish with frozen corn, frozen edamame, bell peppers, and russet potatoes.
The veggies are roasted entirely in the oven! All you have to do is toss, season, and bake. Here’s how to make corn succotash:
- First roast the potatoes in a hot 450 degrees F oven until halfway done, about 15 minutes. Make sure the potatoes are cut into 1/2-inch cubes.
- Next, combine the rest of the succotash ingredients and add to the potatoes. You’ll want to use a large enough sheet pan so the vegetables are now crowded. Roast the vegetables until tender, about 20 minutes.
- Garnish with fresh chopped cilantro and serve alongside the ground chicken patties.
Few Recipe Notes & Tips
- Season the ground chicken mixture thoroughly with salt and pepper. The amount will vary based on the brand and type of salt.
- For the chicken patties, chop the onions really finely so the onions are distributed evenly into the meat mixture.
- When roasting vegetables for succotash, use a large baking sheet to ensure the vegetables are not overcrowded and there’s room for steam to escape. Use a sheet pan at least 18 X 12 inches.
- Chop the potatoes, bell pepper, and onions into similar size so they roast evenly.
More Chicken Recipes
- Easy Chicken Vegetable Curry
- Baked Teriyaki Chicken
- Mini Chicken Meatloaves
- Lemon Roasted Chicken and Potatoes
Juicy homemade chicken patties with jalapeño and cilantro served over roasted sweet corn succotash. Another weeknight meal that you will love!
- 1 lb. ground chicken
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped cilantro
- 2 Tbsp. finely chopped jalapeño, seeds and stem removed
- 1/2 tsp. each cumin, chili pepper
- 2 Tbsp. olive oil, plus additional for cooking
- Guacamole, to serve, optional
- Kosher salt and fresh black pepper
- 2 cups russet potatoes, peeled and cut into 1/2-inch cubes
- 2 cups frozen corn, do not thaw out
- 1 cup frozen shelled edamame, do not thaw out
- 1 cup red bell pepper, chopped
- 1/2 cup red onion, chopped
- 3 garlic cloves, minced
- 1 tsp. ground paprika
- 1/2 tsp. ground cumin
- Olive oil
- Fresh chopped cilantro, for garnish
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, toss the potatoes with little olive oil, salt, and pepper. Spread onto the baking sheet and bake for 15 minutes.
- To the same bowl, add corn, edamame, bell peppers, onions, garlic, paprika, and cumin. Toss thoroughly with olive oil, salt, and pepper, to taste.
- Combine the corn mixture with roasted potatoes and spread out evenly on the baking sheet. Bake for additional 20 minutes or until the vegetables are tender. Garnish with fresh chopped cilantro.
- While the vegetables are roasting, prepare the patties. In a large mixing bowl, combine the ground chicken with onions, cilantro, jalapeño, spices, and olive oil. Season with salt and pepper, to taste.
- Form the chicken mixture into 10 patties. If the mixture is too sticky, add a little olive oil to the palm of your hands.
- Heat a large skillet over medium heat. Add olive oil to the pan just enough to cover the bottom and cook the patties for about 5 minutes per side, or until cooked through. Top with guacamole and serve alongside corn succotash.
Keywords: easy, family friendly, meal prep, healthy
Recipe published 3/3/2019. Updated 7/29/2021.