Parmesan Chicken and Broccoli Patties
About this Recipe
The uniqueness of this chicken recipe is the best part! It is a great way to prepare chicken breast in a new way—crispy on the outside with a variety of texture and flavor from the meaty chicken, tender broccoli and cheesy Parmesan. You can use this chicken dish as a protein prep to create burgers, meal prepped lunches, easy dinners and salads throughout the week. The flavors here give Chicken-Broccoli Alfredo vibes!
Why Chicken Breasts?
- Lean Protein – Low in fat and high in protein.
- Versatile – Chicken breasts are mild in flavor and absorb spices and flavor well.
- Nutrient Dense — White meat chicken is high in B vitamins, which support energy production and brain health.
Mediterranean Spiced Shawarma Style Chicken is a perfect way to meal prep chicken, make a taco or bowl fillings and also bake chicken in bulk for a large meal.
What are Parmesan Chicken and Broccoli Patties?
Now let’s talk about the name. This dish is essentially a “burger” patty comprised of chunks of chicken breast, chopped broccoli, Parmesan cheese, Eggs and spices. They can be used as a burger and served on a burger bun or just enjoyed on their own with a sauce and starch or salad on the side. They remind me of a grilled, lighter version of Chicken-Broccoli Alfredo, which I love! These patties are filling and super satisfying. We use just a couple spices–a combination of garlic powder and paprika–to add some extra flavor. The addition of eggs help to bind the chicken mixture together, plus adds a bit more protein. Because we sear these patties, the exterior gets crisp and the interior stays juicy. Sounds good right? So let’s get cooking!
How to make Parmesan Chicken and Broccoli Patties?
It’s a very simple recipe and requires only 10 minutes of prep time. You can easily prep the mixture ahead of time and cook them before serving, making it perfect for a busy weeknight. Also, you can easily make the patties in advance and have them ready to go for the week ahead, or freeze them for nights when you are in a pinch.
What you’ll need:
- Boneless, skinless chicken breasts – you don’t need to pound them or slice them, just cut them into small chunks and make your patty mixture.
- Olive oil – to sear the patties over the stove.
- Paprika and garlic powder – for flavor!
- Parmesan Cheese – enhances flavor and adds a nice cheesy, salt element to the dish.
- Eggs – to bind the patty mixture together.
What to serve with Parmesan Chicken and Broccoli Patties
I love serving these juicy patties on a burger bun with a side salad, but I also love enjoying them on their own with a little honey-mustard or ketchup to dip. These are my husband’s favorite to pack for lunch, because they are tasty and easy to eat on the go. He even loves them cold! Use lettuce wraps to make a low-carb and high protein meal, serve them with some rice or potatoes or just throw them on top of a salad. When the chicken is done cooking, we store them in an airtight container in the refrigerator for up to five days.
Tips:
- To store this chicken, I recommend storing the patties in a Pyrex or glass container for up to five days in the refrigerator or in a freezer-friendly container for up to three months.
- I do not recommend baking these patties, as they may fall apart. They immediately start to cook and stick together when they are seared in a hot pan, similar to an omelet.
Parmesan Chicken and Broccoli Patties
Ingredients
- 1 1/2 lbs chicken breast, cut into 1/2 inch chunks
- 2 cups frozen broccoli, thawed and chopped
- 1 cup shredded Parmesan cheese
- 4 eggs
- 1 tsp garlic powder
- 1 tsp paprika
- 3/4 tsp salt
- Olive oil
Instructions
- Remove the liquid from the broccoli by squeezing the chopped broccoli over a bowl, then discard the liquid.
- Add the chicken, broccoli, Parmesan cheese, eggs, garlic powder, paprika and salt to a large bowl. Use clean hands or a large fork to fully combine the ingredients, making sure to mix the eggs in well.
- Heat a large sauté pan over medium heat. Add about 1/2-1 tbsp oil to the pan, then use 1/3 cup measuring cup to scoop each patty and gently add them to the pan, one at a time. Do this is batches of 3-4 patties at a time. Cook for about 4 minutes per side, then gently flip them one at a time.
- Place the cooked patties onto a plate, and repeat until you have used up the entire mixture.
Notes
*I find that frozen broccoli works best in this recipe, as it is soft and easy to incorporate into the mixture.
*To store these patties, place them in an airtight container and store them in the refrigerator for up to 5 days. You can also freeze them for up to 3 months in a freezer-friendly bag or container.
*To reheat, simply add a little olive oil to a pan and place them in a sauté pan over low heat. Cover until they are warm.
