Chicken Cakes

Chicken cakes are a flavorful and versatile dish that brings together tender, seasoned chicken with aromatic herbs, spices, and just the right amount of binding ingredients to create savory, golden cakes that are crisp on the outside and juicy on the inside. Think of them as a delightful cross between meatballs and crab cakes—perfectly portioned, pan-seared or oven-baked, and loaded with flavor. These chicken cakes are an excellent alternative to traditional patties or nuggets and offer a protein-packed option for lunch, dinner, or even party appetizers.

Ideal for weeknight meals, entertaining, or meal prep, chicken cakes can be enjoyed on their own, over a salad, in a sandwich, or served with your favorite dipping sauce. Their versatility makes them a reliable staple for busy households or casual gatherings. Whether you prefer bold spices or a simple herb seasoning, chicken cakes can be easily adapted to your taste preferences, and they come together quickly using ingredients you likely already have in your kitchen.

Why You’ll Love This Recipe

Chicken cakes are incredibly easy to prepare and can be customized in so many ways. Whether you like them spicy, herby, cheesy, or packed with vegetables, this recipe is a great starting point for endless variations. They’re tender inside, crispy outside, and packed with protein, making them a wholesome and filling option for any meal. Plus, they’re a fantastic way to use up leftover cooked chicken or even rotisserie chicken.

You’ll love how these cakes hold together beautifully without being dense or dry. With a perfect balance of texture and moisture, they’re satisfying without feeling heavy. You can prepare them ahead of time, freeze them for later, or cook a big batch for weekly meal prep. They’re kid-friendly, crowd-pleasing, and pair well with sauces, slaws, or wraps for a complete meal. Whether served with mashed potatoes, fresh salad, or tucked into a sandwich, chicken cakes are a savory delight you’ll return to again and again.

Preparation Time and Servings

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

• Yield: 8 chicken cakes

• Serving Size: 2 cakes per person

Nutritional Information (per serving of 2 cakes)

• Calories: 310

• Carbohydrates: 12g

• Protein: 26g

• Fat: 18g

• Fiber: 2g

• Sugar: 2g

Ingredients

For the Chicken Cakes

• 2 cups cooked chicken, finely chopped or shredded

• ½ cup breadcrumbs (use whole wheat or gluten-free if preferred)

• 2 eggs, lightly beaten

• ¼ cup plain yogurt or mayonnaise

• 2 tablespoons Dijon mustard or grainy mustard

• 1 small onion, finely grated or minced

• 2 garlic cloves, minced

• 2 tablespoons chopped fresh parsley or cilantro

• 1 teaspoon paprika

• ½ teaspoon ground black pepper

• ½ teaspoon salt

• ½ teaspoon ground cumin (optional)

• 1 tablespoon lemon juice

• 1 tablespoon olive oil (for mixing)

• Olive oil or vegetable oil for pan-searing

Optional Add-ins

• ½ cup shredded cheese (cheddar, mozzarella, or parmesan)

• ¼ cup chopped bell peppers or grated zucchini

• 1 teaspoon chili flakes or hot sauce for spice

Dipping Sauce Ideas

• Garlic yogurt dip

• Lemon tahini sauce

• Spicy mayo or herbed aioli

• Sweet chili sauce

Step-by-Step Instructions

Step 1: Prepare the chicken mixture

• In a large bowl, combine the chopped chicken, breadcrumbs, eggs, yogurt or mayo, mustard, onion, garlic, parsley, paprika, cumin, salt, black pepper, lemon juice, and olive oil

• Mix thoroughly until all ingredients are well combined and the mixture holds together when pressed

Step 2: Form the cakes

• Divide the mixture into 8 equal portions

• Shape each portion into a patty or cake about ¾-inch thick

• Place on a tray or plate and refrigerate for 10–15 minutes to help them firm up

Step 3: Cook the chicken cakes

• Heat a few tablespoons of oil in a large non-stick skillet over medium heat

• Add the chicken cakes in batches, leaving space between each one

• Cook for 4–5 minutes per side, flipping gently, until golden brown and heated through

• Transfer to a paper towel-lined plate to drain excess oil

Step 4: Bake instead (optional)

• For a lighter option, preheat the oven to 400°F (200°C)

• Place the cakes on a lined baking sheet and brush lightly with oil

• Bake for 18–20 minutes, flipping halfway through, until golden and cooked through

Step 5: Serve

• Serve warm with your choice of dipping sauce, side salad, roasted vegetables, rice, or in wraps and sandwiches

Ingredient Background

The base of this recipe is cooked chicken, making it a fantastic use for leftovers or meal-prepped shredded chicken. Adding breadcrumbs helps bind the ingredients together while keeping the texture light. Eggs serve as a natural binder and also add moisture. Yogurt or mayonnaise ensures the cakes stay tender inside, and mustard adds a tangy flavor that cuts through the richness.

Aromatics like garlic and onion provide depth, while herbs such as parsley or cilantro offer freshness and color. Spices like paprika and cumin bring warmth and enhance the savory profile. A touch of lemon juice adds brightness, balancing the overall flavor and lifting the richness of the dish.

Technique Tips

Use finely chopped or shredded chicken for better cohesion. If using rotisserie chicken, remove any skin and shred the meat before chopping. For added flavor, sauté the onion and garlic briefly before adding to the mixture, though this step is optional. Chilling the formed cakes before cooking helps them hold their shape and prevents them from falling apart during pan-frying.

When pan-searing, let the cakes cook undisturbed for a few minutes to develop a golden crust before flipping. Use a wide spatula for turning to prevent breaking. If baking, flipping halfway through ensures even browning on both sides. You can also use an air fryer for a crisp texture with minimal oil.

Alternative Presentation Ideas

Serve the chicken cakes over a bed of leafy greens with a lemon vinaigrette for a light lunch. Stack them on toasted buns or sandwich rolls with lettuce, tomato, and sauce for a delicious chicken burger. Create a grain bowl with chicken cakes, quinoa or couscous, roasted vegetables, and a creamy dressing for a nourishing meal.

You can also present them on a mezze platter with hummus, pita, olives, and pickled vegetables. For entertaining, make mini versions as bite-sized appetizers served with toothpicks and a dipping station. Garnish with microgreens, lemon wedges, or chili flakes for a gourmet touch.

Additional Tips for Success

Make sure your chicken isn’t too dry—if it is, add an extra spoon of yogurt or a bit of olive oil to improve moisture. Taste the mixture before forming cakes by cooking a small test patty in a pan and adjusting seasoning if needed. If your mixture feels too wet, add a little more breadcrumbs to help bind it.

Store cooked cakes on a cooling rack to keep the bottoms from getting soggy. If preparing in advance, form the cakes and refrigerate them covered for up to 24 hours before cooking. Use a food processor to pulse the chicken if you prefer a finer texture.

Recipe Variations

Add a Mediterranean twist with crumbled feta cheese, olives, and oregano. For an Asian-inspired version, use soy sauce, sesame oil, ginger, and green onions in the mixture. Try a Mexican-style version with corn, black beans, chopped cilantro, and lime zest.

You can also switch up the protein by using ground turkey, beef, or even canned salmon for variation. Replace breadcrumbs with almond flour or crushed oats for a low-carb version. Make cheesy chicken cakes by adding mozzarella or parmesan for extra richness and flavor.

Freezing and Storage

Store leftover chicken cakes in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or oven until warmed through. To freeze, place cooked or uncooked cakes on a tray and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months.
Reheat frozen cooked cakes in the oven at 350°F (175°C) for 12–15 minutes. If reheating from frozen in a skillet, cover briefly to heat through, then uncover to crisp the outside. Avoid microwaving to maintain the crispy texture.

Healthier Twist Ideas

Bake or air-fry instead of pan-frying to reduce oil content. Use low-fat yogurt and whole wheat breadcrumbs for a healthier version. Load the cakes with finely grated vegetables like zucchini, carrots, or spinach for added nutrients without changing the texture.

For lower sodium, choose unsalted breadcrumbs and reduce added salt. Serve with a side of fresh salad, roasted sweet potatoes, or a whole grain pilaf to create a balanced meal. Use herbs and citrus instead of heavy sauces to brighten flavor without extra calories.

Serving Suggestions for Events

Chicken cakes are ideal for potlucks, brunches, family dinners, and lunchboxes. Serve them as sliders on mini buns with sauce and greens for a party appetizer. For buffet-style meals, offer a build-your-own chicken cake station with wraps, toppings, and sauces.

Pair with lemon rice, roasted vegetables, or couscous for a complete plated meal. Offer multiple dipping sauces for variety, including garlic yogurt, spicy ketchup, or avocado cream. They also make great picnic food—pack them cold with side salads and fruit.

Special Equipment

• Mixing bowls

• Spatula or wooden spoon

• Skillet or non-stick pan

• Baking sheet and parchment paper (if baking)

• Cooling rack

• Food processor (optional for chopping chicken)

Frequently Asked Questions

1. Can I use raw chicken instead of cooked?

• It’s best to use cooked chicken for texture and food safety

• If using raw ground chicken, adjust cooking time accordingly

2. Can I make these cakes ahead of time?

• Yes, form them and refrigerate up to 24 hours before cooking

• You can also freeze them uncooked for later

3. What can I use instead of breadcrumbs?

• Use almond flour, crushed oats, or cooked quinoa as a substitute

• For gluten-free options, choose certified GF breadcrumbs

4. Can I bake instead of fry?

• Absolutely, bake at 400°F (200°C) for 18–20 minutes

• Flip halfway for even browning

5. How do I keep the cakes from falling apart?

• Make sure the mixture is well combined and not too wet

• Chill before cooking and handle gently when flipping

6. Can I use canned chicken?

• Yes, though fresh or leftover chicken offers better texture

• Drain and flake canned chicken thoroughly before mixing

7. What sauces go well with chicken cakes?

• Garlic yogurt, lemon herb sauce, sweet chili, or tahini dressing work well

• Try different options based on your flavor preferences

8. Are these cakes suitable for kids?

• Yes, they’re mild in flavor and easy to eat

• You can make mini cakes or remove spicy ingredients for younger eaters

Conclusion

Chicken cakes are a flavorful, simple, and highly adaptable dish that offers the comfort of a homemade meal with the flexibility to suit any taste or occasion. Crispy on the outside, tender on the inside, and packed with herbs and spices, they bring a fresh twist to classic chicken recipes. Whether served as a main dish, appetizer, or part of a larger spread, chicken cakes are a go-to favorite for easy, satisfying meals.
Their ease of preparation, make-ahead potential, and crowd-pleasing flavor make them perfect for busy weeknights, gatherings, or meal prep. With endless variations and serving options, chicken cakes are a must-have in your recipe collection—delicious, wholesome, and always a hit on the table.

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