Juicy Greek Chicken Patties Recipe Ready in Just 25 Minutes

Let me tell you about my weeknight superhero – these Greek chicken patties are what dreams are made of when you’re staring at the clock at 6pm and need something delicious STAT. I discovered this recipe during a chaotic summer when my neighbor Maria (who’s basically my Greek cooking guru) brought over a plate of these golden beauties. One bite of that juicy chicken with the tangy feta and cool tzatziki, and I was hooked.

What makes these patties special? They’re packed with all those bright Mediterranean flavors we love – garlic, oregano, fresh herbs – but come together faster than you can say “takeout.” The best part? Even my picky kid gobbles them up (especially when I sneak extra tzatziki on his plate). Whether you serve them with that refreshing cucumber salad or stuff them into pitas, these Greek chicken patties turn any ordinary Tuesday into a mini vacation to the Aegean coast.

Why You’ll Love These Greek Chicken Patties

Let me count the ways these patties will become your new weeknight obsession:

• Speed demon: From bowl to table in 25 minutes flat – faster than pizza delivery!
• Flavor bomb: That salty feta and garlic combo? Pure Mediterranean magic.
• Healthier than takeout: Packed with lean protein and fresh veggies (but tastes like comfort food).
• Endless variations: Swap feta for goat cheese, add spinach, or crank up the garlic – make it yours!
• Kid-approved: Mine thinks they’re fancy chicken nuggets (mom win!).

Trust me, once you try these golden patties with that cool tzatziki drizzle, you’ll wonder how you ever survived weeknights without them.

Ingredients for Greek Chicken Patties

Grab these simple ingredients (you probably have half already!) to make these flavor-packed patties:

For the Patties:

• 1 lb ground chicken (thigh meat works great for extra juiciness)
• 1/3 cup crumbled feta (the good stuff – none of that pre-crumbled nonsense)
• 1/4 cup finely chopped green onion (both white and green parts)
• 2 tbsp chopped fresh parsley (measure after chopping)
• 1 clove garlic, minced (or 2 if you’re feeling bold)
• 1 tsp dried oregano (rub between fingers to wake up the flavor)
• 1/2 tsp kosher salt (Diamond Crystal brand if you’ve got it)
• 1/2 tsp black pepper (freshly cracked, please)
• 1 egg (large, room temp if you remember)
• 1/3 cup breadcrumbs (regular or panko both work)
• 2 tbsp olive oil (for frying)

For the Tzatziki:

• 3/4 cup plain Greek yogurt (full-fat for creaminess)
• 1/2 cup grated cucumber (excess moisture squeezed out – trust me on this)
• 1 small garlic clove, grated (use a microplane if you have one)
• 1 tbsp lemon juice (fresh squeezed, none of that bottled stuff)
• 1 tbsp olive oil (the good extra virgin kind)
• 1 tbsp chopped dill (optional but highly recommended)
• Pinch of salt + black pepper

For the Cucumber Salad:

• 1 large cucumber, thinly sliced (I like English or Persian for fewer seeds)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Pinch of salt + black pepper
• 1 tsp sesame seeds (toasted if you’re feeling fancy)

Ingredient Notes & Substitutions

Feta alternatives? Goat cheese works in a pinch (though less salty). Need gluten-free? Almond flour can sub for breadcrumbs. That Greek yogurt in the tzatziki is non-negotiable though – regular yogurt will be too runny. And don’t skip squeezing the cucumber dry unless you want watery sauce (been there, done that, learned my lesson).

How to Make Greek Chicken Patties

Alright, let’s get these golden beauties going! The trick is working in stages – first the tzatziki (so it has time to get happy in the fridge), then the patties, then that refreshing cucumber salad. Follow my lead and you’ll have restaurant-quality Greek chicken patties without breaking a sweat.

Preparing the Tzatziki Sauce

First things first – tackle that tzatziki. Here’s where most folks mess up (I did too the first time!). Grab your grated cucumber and squeeze it like you’re mad at it – seriously, get out every last drop of water between paper towels or a clean kitchen cloth. Watery cucumber = sad, runny sauce.

Now whisk your Greek yogurt until it’s smooth as silk. Fold in the dry cucumber, grated garlic (use that microplane if you’ve got one!), lemon juice, olive oil, and dill if using. Season with a pinch of salt and pepper. Taste it – needs more garlic? Add it! Then pop it in the fridge for at least 30 minutes while you work on the patties. This chilling time lets all those flavors get to know each other.

Forming and Cooking the Patties

Time for the main event! Dump all your patty ingredients (chicken, feta, green onion, parsley, garlic, oregano, salt, pepper, egg, breadcrumbs) into a big bowl. Now here’s the crucial part – mix just until combined. No overworking! I use my hands (washed, obviously) and pretend I’m gently tossing a salad. Overmixing makes tough, dense patties – we want tender and juicy.

Divide into 6 equal portions (I use an ice cream scoop for consistency) and gently form into 1/2-inch thick patties. Heat your olive oil in a skillet over medium heat – not smoking hot, or they’ll burn before cooking through. Cook about 4-5 minutes per side until golden brown and the internal temp hits 165°F (that meat thermometer is your best friend here). Let them rest for 2 minutes before serving – this keeps all those juices locked in.

Assembling the Meal

The fun part! While the patties rest, toss together your cucumber salad – just mix sliced cucumber with olive oil, lemon juice, salt, pepper, and sesame seeds. Now grab your prettiest plates (or tray if you’re doing family-style like me).

Arrange two patties per plate, dollop with that chilled tzatziki (don’t be shy!), and pile on the cucumber salad. Sprinkle extra dill over everything if you’re feeling fancy. Pro tip? Warm some pita on the side for scooping up every last bit of sauce. Opa!

Tips for Perfect Greek Chicken Patties

Listen up, because these little tricks make ALL the difference between good patties and “oh-my-god-who-needs-takeout” patties:

• Hands off! Mix the ingredients just until combined – treat them like you’re handling a baby bird, not kneading bread dough.
• Temperature matters: That 165°F internal temp isn’t just a suggestion. Undercooked chicken = bad news. Use a thermometer!
• Patience pays: Let those golden beauties rest for 2 minutes after cooking. I know NEXT WEEK’S DINNER.
• Size matters: Keep patties uniform (about 1/2-inch thick) CREATE.
• Medium heat FTW: Too hot and they’ll burn, too low and they’ll steam. Find that Goldilocks zone.

Follow these rules and you’ll get juicy, flavorful patties every single time – pinky promise!

Serving Suggestions

Oh, the possibilities! These Greek chicken patties play nicely with so many sides. My family loves them stuffed into warm pita pockets with extra tzatziki (pro tip: toast the pita first!). For a lighter meal, pile them over quinoa or farro with that crunchy cucumber salad on the side. Feeling fancy? Roasted lemon potatoes and charred zucchini make it a full Mediterranean feast.

Storage & Reheating

Here’s the deal – these patties taste best fresh, but I totally get needing leftovers (hello, lunch tomorrow!). Store patties and tzatziki separately in airtight containers – patties for up to 3 days in the fridge, tzatziki for about 5 days. To reheat, skip the microwave madness! Toss patties in a dry skillet over medium until warmed through – predetermined for perfection.

FAQ About Greek Chicken Patties

Got questions? I’ve got answers! Here are the things people ask me most about these Greek chicken patties (because trust me, once you make them once, you’ll be making them ALL the time):

Can I bake these instead of pan-frying?

Absolutely! Pop them on a parchment-lined baking sheet at 375°F for about 20 minutes, flipping halfway. They won’t get quite as golden, but they’ll still be delicious. For extra crispness, give ‘em a quick broil at the end (but watch like a hawk – they’ll go from perfect to burnt in seconds!).

Can I make these ahead of time?

You bet! Two great options: 1) Mix the patty mixture, form them, and refrigerate up to 24 hours before cooking (just add a minute or two to cook time since they’re cold) or 2) Cook them completely and freeze for up to 3 months – they reheat beautifully in a skillet or toaster oven.

What can I use instead of tzatziki?

Okay, full disclosure – tzatziki is pretty irreplaceable here. But in a pinch, try plain Greek yogurt mixed with lemon zest and dill, or even a garlicky hummus thinned with lemon juice. Just don’t use ranch (unless you want my Greek grandmother rolling in her grave!).

My patties fell apart! What did I do wrong?

Ah, the dreaded crumble! Usually means either: 1) you didn’t squeeze that grated cucumber dry enough (making the mixture too wet) or 2) you rushed the forming process. Next time, chill the mixture for 30 minutes before shaping – cold = firmer patties. And don’t skimp on the breadcrumbs!

Can I use turkey instead of chicken?

For sure! Ground turkey works great (especially the 93% lean kind). Just know it’s a tad drier than chicken, so I’ll sometimes add an extra tbsp of olive oil to the mix. And maybe a smidge more feta because… well, more feta is always a good idea.

Nutritional Information

Let’s talk numbers, because I know some of you (like me!) like to keep an eye on what’s going into your body. Here’s the scoop per serving (that’s 2 patties with all the fixings):

• Calories: 420
• Protein: 34g (that’s like eating 5 eggs!)
• Fat: 24g (mostly the good-for-you kind from olive oil and chicken)
• Saturated Fat: 7g (mostly from that glorious feta)
• Carbs: 18g
• Fiber: 2g
• Sugar: 4g (natural from the yogurt and veggies)
• Sodium: 720mg (easy to cut back if you’re watching – just reduce salt in the patty mix)

Quick heads up – these numbers can vary depending on your exact ingredients (especially the brand of feta and yogurt you use). But overall? Not bad for a meal that tastes this indulgent! The high protein keeps you full, and all those Mediterranean flavors come with actual health benefits. Win-win in my book!

Juicy Greek Chicken Patties Recipe Ready in Just 25 Minutes

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• Author: Mery Johnston
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Diet: Low Lactose

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Description

Greek-inspired chicken patties with feta and tzatziki, served with a refreshing cucumber salad.

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Ingredients

Scale 1x2x3x

• 1 lb ground chicken
• 1/3 cup crumbled feta
• 1/4 cup finely chopped green onion
• 2 tbsp chopped fresh parsley
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 egg
• 1/3 cup breadcrumbs
• 2 tbsp olive oil
• 1 large cucumber, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Pinch of salt + black pepper
• 1 tsp sesame seeds
• 3/4 cup plain Greek yogurt
• 1/2 cup grated cucumber
• 1 small garlic clove, grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp chopped dill (optional)

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Instructions

1. Make tzatziki by mixing yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, and pepper. Chill.
2. Combine chicken, feta, onion, parsley, garlic, oregano, salt, pepper, egg, and breadcrumbs in a bowl.
3. Form into 6 patties (1/2-inch thick).
4. Heat olive oil in a skillet. Cook patties 4–5 minutes per side until golden and cooked through.
5. Mix cucumber with olive oil, lemon juice, salt, pepper, and sesame seeds for salad.
6. Serve patties with salad and tzatziki.

Notes

• Squeeze excess moisture from grated cucumber for tzatziki.
• Cook patties to 165°F internal temperature.
• Adjust salt and pepper to taste.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Pan-frying
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving (2 patties with sides)
• Calories: 420
• Sugar: 4g
• Sodium: 720mg
• Fat: 24g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 160mg