Chicken Patties

5 from 98 votes

Chicken parmesan patties are a canned chicken breast, parmesan cheese, and baby spinach all mixed together and pan fried to perfection! Low in carbs and full of flavor, this quick and delicious recipe is the perfect use for canned chicken! 1 gram net carb per pattie.

When it comes to quick and easy low carb dinners, I’m partial to broccoli beef, chicken tenders, or these chicken parmesan patties.

canned chicken patties

My definition of a quick and easy dinner is one that can be whipped up in under 10 minutestaste good, and leave me feeling satisfied after. This recipe came into play by accident.

I bought a can of what I thought was tuna, which turned out to be canned shredded chicken. I love sardines and love pretty much all tinned seafood, but chicken? Really?

After returning home from university one night, I was craving my curried tuna patties and reached for the can….of chicken.

This clearly wasn’t tuna and that is what I had set my heart on. Not one to ever waste food, I decided to adapt my curried tuna patties recipe and switch a few of the herbs, spices and added some cheese, and voila- what was a skeptical grocery item soon became my weekly staple.

These patties are so easy to make, and the chicken, once recooked, makes you forget it was earlier on, in a can. These patties are loaded with shredded vegetables which add texture and a nutritional punch. The parmesan cheese adds a golden, melted crust on the outside and a salty bite on the inside. The combination of spices is the final touch to make such a simple meal seem that much more.

Not only are these patties so easy to make, but they just happen to be keto, gluten free, and low carb, too!

chicken patties

How do you make chicken patties

The Ingredients

  • Canned chicken breast– Use the plain canned chicken breast, the kind that is in springwater. Using flavored canned chicken will affect the flavor and texture of the chicken patties. Be sure to drain the chicken breast completely. 
  • Parmesan cheese– Gives the patties a delicious punch of flavor, and pairs well with the chicken.
  • Shredded zucchini– Adds a boost of veggies to the recipe, but also helps hold the patties together. Squeeze out all extra moisture. 
  • Baby spinach– Chopped finely, the spinach provides extra nutrients, but also a delicious flavor to the patties. 
  • Egg– Binds the patties together. Do not omit. 
  • Salt and pepper– Only a little bit, as the parmesan cheese provides plenty of saltiness already. 

The Instructions

Start by mixing together all your ingredients, until completely combined. Heat up a frying pan with oil on medium heat. When hot, form 4-5 patties and place on the hot pan. Cook for 4-5 minutes, before carefully flipping the patties and cooking for a further 3 minutes, or until golden brown on either side. Remove from the pan and enjoy.

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Can I use shredded chicken breast?

Yes, if the thought of canned chicken breast skeeves you out, you can certainly use shredded chicken breast.

For this recipe, I’d recommend half a pound (250 grams) of cooked chicken. 

Can I make this in the air fryer? 

If you’d like to make air fryer chicken patties, you can do so! 

Simply prepare the patties as normal, but place them in the air fryer rack. Cook at 200C/400F for 12 minutes, carefully flipping halfway through. 

Tips to make the best patties

  • Be sure to remove as much excess liquid as possible, from both the chicken and the zucchini. These patties have no flour or grains to bind it together, instead, relying on the egg. 
  • Do not cook the patties on super high heat, as you risk the patties burning on the outside, but being super soft on the inside.
  • If you’d prefer thicker and sturdier patties, you can add 1/4 cup coconut flour or almond flour. 
  • Chicken patties taste delicious hot or cold! 

Storing and Freezing Patties

  • To store: Leftover chicken patties can be stored in the refrigerator, covered, for up to 1 week. 
  • To freeze: Freeze leftovers by placing the patties in a shallow container and storing in the freezer for up to 6 months. 

keto chicken patties

What to serve patties with?  

chicken parmesan patties

Chicken Parmesan Patties

Chicken parmesan patties are canned chicken breast shredded and mixed with parmesan cheese and vegetables, and pan fried until golden brown! The BEST use of canned chicken, that happens to be keto and low carb!
5 from 98 votes
Print Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 servings
Calories: 48kcal
Author: Arman

Ingredients

  • 2 12.5 oz cans chicken breast
  • 1/2 medium zucchini grated and liquid squeezed out
  • 1/2 cup baby spinach finely chopped
  • 1/4 cup parmesan cheese
  • 1 large egg

Instructions

  • In a large mixing bowl, add the shredded chicken breast, grated zucchini, baby spinach, and parmesan cheese, and mix well. Slowly add in the egg. Form 4-5 patties.
  • Coat a frying pan with oil and heat up on medium. When hot, add your chicken patties and cook for 4-5 minutes, before carefully flipping and cooking for a further 4-5 minutes.
  • Remove from the heat and serve immediately.

Notes

TO STORE: Leftover chicken patties can be stored in the refrigerator, covered, for up to 1 week. 
TO FREEZE: Freeze leftovers by placing the patties in a shallow container and storing in the freezer for up to 6 months. 

Nutrition

Serving: 1Patty | Calories: 48kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Sodium: 123mg | Potassium: 102mg | Fiber: 1g | Vitamin A: 517IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 1mg
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    Categories:

    Chicken Gluten Free Recipes Keto Recipes Main Dishes recipe

    Comments

    83 thoughts on “Chicken Patties

    1. Made this tonight. Came out very good. Bought the cans thinking it’s chicken of sea and realized too late it’s chicken:) thanks cz now I have a go to recipe for my canned chicken!

    2. Ok, so my husband bought about 6 cans of chicken. I took one look and thought “what in the hell am I supposed to do with this?”
      Found your recipe but I kind of put my own spin on it. Letting you know up front that I didn’t measure anything, I just kind of threw it together and it tasted fantastic!

      Canned chicken
      Fresh cilantro
      Ginger
      Garlic
      Chopped onion
      Turmeric
      Cumin
      Black pepper
      Breadcrumbs
      Egg

    3. 5 stars
      These were so good! I’m trying to use up random food (as in I’m way too lazy to go grocery shopping any more) and thought I’d do something with chicken and rice. Hubby’s not supposed to have milk products and they all have lots of cheese.

      I came across this and we love salmon patties from canned salmon. I keep canned chicken on hand as a filler for soup or chili. I had one dry, cooked breast which I shredded so I only used one can. And I didn’t have zucchini so I used some shredded carrots with the spinach I had to pick out of my spring mix (lol). My party mix was really dry even with the tablespoon or so of mayo left in the bottle and didn’t stick well. Probably needed a second egg. ( I was already subbing in pumpkin for 2 of 4 eggs in the brownies I had to make for work tomorrow so I couldn’t spare another. Again, I found this recipe bc I have to go to grocery store)

      Anyway, the point is the flavor was great and even though I wasn’t hungry at all there are no leftovers for lunch tomorrow and I will definitely make these again. I’ll also check out the other recipes. Maybe curried salmon patties will be next.

    4. Wow, I just made these chicken patties and they were really good! I did add a bit more zucchini, a bit of grated carrot & and extra egg (my egg’s were small) and it turned out really good and so easy! almost like a potato pancake but with chicken and veggies! Thanks for the recipe!

    5. 5 stars
      Made this last night and it was fabulous! Served with mashed potatoes and salad. I enjoyed how easy it was to make, and the sauce while admittedly a bit oily, was very tasty!

    6. 5 stars
      Made this last night and it was fabulous! Served with mashed potatoes and salad. I enjoyed how easy it was to make, and the sauce while admittedly a bit oily, was very tasty!

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