If you’re on the lookout for a cozy, flavorful dish that’s perfect for any day of the week, this Chicken Cakes Recipe is going to become your new best friend. Imagine tender, juicy chicken mixed with a blend of savory seasonings, forming golden, crispy patties that satisfy every craving. It’s a delightful way to transform simple ingredients into a comforting meal that feels both homemade and special. Whether served for lunch, dinner, or a snack, these chicken cakes offer the perfect balance of texture and taste that will have everyone asking for seconds!
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, and each component plays a crucial role in creating the perfect chicken cake. From the moist shredded chicken to the aromatic herbs and spices, every ingredient adds a layer of flavor or texture that makes these patties sing.
- 2 cups cooked chicken breast: Using shredded or chopped chicken provides the tender base for your cakes.
- ½ cup breadcrumbs (regular or panko): These help bind the mixture while adding a subtle crunch.
- 1 large egg: Acts as a natural binder to hold everything together.
- ¼ cup mayonnaise: Adds moisture and a creamy richness to keep the cakes juicy.
- 1 tablespoon Dijon mustard: Brings a gentle tang that balances the flavors perfectly.
- 1 tablespoon Worcestershire sauce: Infuses a savory depth to the mixture.
- 2 green onions, finely chopped: Offers a fresh, mild onion bite for brightness.
- 1 teaspoon garlic powder: Gives a warm, savory undertone.
- ½ teaspoon onion powder: Enhances the onion flavor without overpowering.
- Salt and pepper to taste: Essential for seasoning and bringing everything together.
- 2 tablespoons chopped fresh parsley: Adds a pop of color and a fresh herbal note.
- 2 tablespoons olive oil or butter: For frying, to achieve that irresistible golden crust.
How to Make Chicken Cakes Recipe
Step 1: Combine the Ingredients
Start by tossing the shredded chicken, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, garlic powder, onion powder, parsley, salt, and pepper into a large mixing bowl. Mixing these together thoroughly ensures every bite is bursting with flavor and the right consistency that holds up well when cooked.
Step 2: Form the Patties
Once your mixture is evenly combined, shape it into 6 to 8 small, even patties. Making them uniform in size helps them cook evenly and gives you that picture-perfect golden crust on each side.
Step 3: Cook the Chicken Cakes
Heat your olive oil or butter in a skillet over medium heat. Carefully place the patties in the pan and cook for about 3 to 4 minutes per side. You’re looking for a beautiful golden brown exterior that locks in the juicy, flavorful interior. When they’re cooked through and crispy on the outside, you’re ready to enjoy!
How to Serve Chicken Cakes Recipe
Garnishes
A sprinkle of fresh parsley or a dollop of your favorite creamy sauce, like a tangy aioli or classic tartar sauce, perfectly complements the richness of these chicken cakes. A wedge of lemon on the side also adds a refreshing zing that brightens each bite.
Side Dishes
These chicken cakes pair beautifully with a crisp salad or roasted vegetables for a well-rounded meal. For a heartier option, try serving them alongside buttery mashed potatoes or steamed green beans, balancing comfort with fresh flavors.
Creative Ways to Present
Try stacking your chicken cakes on toasted buns with crunchy lettuce, ripe tomato slices, and a smear of mayo for an irresistible sandwich. Alternatively, serve them atop a bed of mixed greens or couscous for an elegant plate that’s also perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Chicken Cakes Recipe, store them in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and ready for a quick reheat during the week.
Freezing
To freeze, place the uncooked patties on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe container or bag. Frozen chicken cakes maintain their flavor and texture well for up to 2 months, making meal prep a breeze.
Reheating
Reheat cooked chicken cakes gently in a skillet over low heat or in the oven at 350°F (175°C) until warmed through to keep their crispy exterior intact. Avoid microwaving if you want to preserve that perfect golden crust.
FAQs
Can I use leftover rotisserie chicken for this Chicken Cakes Recipe?
Absolutely! Leftover rotisserie chicken works wonderfully and adds a great depth of flavor. Just be sure to shred it finely for the best texture.
How can I make these chicken cakes gluten-free?
Simply swap out the regular breadcrumbs for gluten-free breadcrumbs. This keeps the cakes just as delicious without compromising on texture or taste.
Can I add vegetables to the chicken cakes?
Definitely. Chopped bell peppers or celery are excellent additions if you want to introduce more texture and a fresh crunch to the patties.
Is it better to use olive oil or butter for frying?
Both work well! Olive oil provides a slightly lighter, fruity flavor, while butter gives a richer, more indulgent taste. You can also combine them for the best of both worlds.
Can I make the mixture ahead of time before cooking?
Yes, you can prepare the mixture a few hours ahead or even overnight. Just cover and refrigerate it, then form the patties and cook when ready. This can help the flavors meld beautifully.
Final Thoughts
This Chicken Cakes Recipe is a true gem when it comes to comfort food that’s quick and satisfying. It’s simple enough for a weeknight dinner but special enough to serve guests. With every crispy, flavorful bite, you’ll be reminded how easy it is to turn everyday ingredients into something spectacular. Give it a try and watch it become a staple in your kitchen!
Print
Chicken Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6–8 chicken cakes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Delicious and easy-to-make chicken cakes that are perfect for using leftover chicken. These savory patties combine shredded chicken with flavorful ingredients like Dijon mustard, Worcestershire sauce, and fresh herbs, then pan-fried to golden perfection. Serve them as an appetizer, main dish, or sandwich filling for a satisfying meal.
Ingredients
Chicken Cake Mixture
- 2 cups cooked chicken breast, finely shredded or chopped
- ½ cup breadcrumbs (regular or panko)
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
For Cooking
- 2 tablespoons olive oil or butter for frying
Instructions
- Prepare the Mixture: In a large bowl, combine the shredded chicken, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, garlic powder, onion powder, parsley, and a pinch of salt and pepper. Mix thoroughly until the ingredients are well combined and the mixture holds together.
- Form Patties: Shape the mixture into 6 to 8 evenly sized small patties, ensuring they are compact so they hold shape during cooking.
- Heat the Pan: In a skillet, heat the olive oil or butter over medium heat until warm and shimmering but not smoking.
- Cook the Chicken Cakes: Place the patties in the skillet and cook for 3 to 4 minutes on each side, or until they are golden brown, crispy on the outside, and heated through.
- Serve: Remove the chicken cakes from the skillet and serve warm. Enjoy them with your favorite dipping sauce, on top of a fresh salad, or as a tasty sandwich filling.
Notes
- Leftover rotisserie chicken works great for this recipe, making it a perfect way to reduce waste.
- For a gluten-free variation, simply substitute regular breadcrumbs with gluten-free breadcrumbs.
- Add finely chopped bell peppers or celery to the mixture if you want extra texture and crunch.
