These Chicken Patties (Easy Chicken Cakes) are tender, cheesy, and bright with lemon and dill. They come together quickly using shredded chicken, simple pantry ingredients, and a light sauté to create golden, crisp outsides with soft, flavorful centers. Serve them with lemon wedges and a simple salad, tuck them into buns, or accompany them with your favorite grain for an easy weeknight meal.

Why you’ll love this recipe

Think of these as an unfussy, flavorful shortcut: cooked chicken gets a makeover with mozzarella, mayo, eggs, and a hit of fresh herbs. The panko gives crunch without heaviness, and the lemon zest keeps each bite lively. They hold together well and reheat nicely, making them perfect for batch cooking or lunches on the go.

Ingredients

4 cups shredded chicken, from 2 large chicken breasts (16 oz by weight)
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour
3 Tbsp fresh dill, finely chopped (or 1 Tbsp parsley)
3/4 tsp salt, or to taste
1/8 tsp black pepper
1 tsp lemon zest, plus lemon wedges to serve
1 1/3 cups mozzarella cheese, shredded
2 Tbsp olive oil to saute, divided
1 cup Panko bread crumbs

Tools and prep

Large mixing bowl
Skillet (10-12 inch works well)
Spatula or turner
Measuring cups and spoons
Plate lined with a paper towel

Step-by-step instructions

Follow these clear steps to make the patties. The sequence mirrors the ingredient list so everything is consistent and easy to follow.

Shred the cooked chicken: Place the 4 cups shredded chicken (from 2 large chicken breasts, 16 oz by weight) in a large mixing bowl. Break up any large chunks so the chicken is evenly shredded.
Whisk the binding mixture: In a small bowl or measuring cup, lightly whisk the 2 large eggs until the yolks and whites are combined. Add the eggs to the shredded chicken.
Add creamy and dry binders: Add 1/3 cup mayonnaise and 1/3 cup all-purpose flour to the chicken and eggs. Stir gently to combine so the flour is distributed without overworking the mixture.
Add flavorings: Sprinkle in 3 Tbsp fresh dill (finely chopped) or 1 Tbsp parsley if you prefer. Add 3/4 tsp salt (or to taste) and 1/8 tsp black pepper. Grate or zest 1 tsp lemon zest directly into the bowl. Mix until the herbs, zest, and seasonings are evenly dispersed.
Fold in cheese: Add 1 1/3 cups shredded mozzarella cheese to the mixture. Fold the cheese in so it’s evenly distributed throughout the chicken mixture.
Form patties and coat with breadcrumbs: Shape the mixture into patties—aim for 8 patties for medium-sized cakes, or adjust the size to your preference. Pour 1 cup Panko bread crumbs onto a plate. Press each patty into the panko to coat both sides lightly, using the crumbs to help them hold their shape.
Heat the skillet: Pour 2 Tbsp olive oil into a skillet and heat over medium heat. If you prefer a slightly lower oil amount, divide the 2 Tbsp and add a little more between batches; the total used should equal 2 Tbsp.
Sauté the patties: Place the patties in the hot skillet without crowding; cook in batches if needed. Cook the patties 3–4 minutes per side, or until each side is golden brown and the patties are heated through. Gently press with a spatula to ensure good contact with the pan for an even crust.
Drain and rest briefly: Transfer cooked patties to a plate lined with paper towel to drain any excess oil. Let them rest a minute or two; this helps them set so they don’t fall apart when served.
Serve: Serve warm with lemon wedges for squeezing, and any sides you like. These patties pair beautifully with a green salad, roasted vegetables, or a yogurt-based sauce.

Troubleshooting and tips

If the mixture feels too wet to form patties, add a tablespoon or two of additional panko and let it sit for a couple of minutes to absorb moisture. Avoid adding too much—patties should remain tender.
To keep patties uniform, weigh each portion or use a 1/3-cup scoop to portion before shaping.
For extra-crisp exteriors, finish patties in a hotter skillet for the last 30–60 seconds of cooking, but watch carefully to avoid burning the panko.
To reheat: Warm gently in a 350°F oven for 8–10 minutes or until heated through; this keeps them crisp without drying out.
Make-ahead: Form the patties and refrigerate them on a tray covered with plastic wrap for up to 24 hours, or freeze on a tray then transfer to a sealed container for up to 1 month. Cook from frozen, adding a couple extra minutes per side.

Serving suggestions

Simple plate: Serve two patties with lemon wedges, a crisp green salad, and roasted potatoes.
Burger-style: Toasted buns, lettuce, tomato, and a smear of mayo or yogurt-dill sauce make quick sandwiches.
Light dip: A tangy yogurt-cucumber sauce or a lemon-herb mayo complements the cheese and dill.
Meal prep: Pair with quinoa, steamed greens, and a wedge of lemon for balanced lunches.

Flavor variations

Herb swap: Use the 1 Tbsp parsley option instead of dill for a milder, cleaner herb profile.
Cheese change-up: Try low-moisture mozzarella or a sharp melting cheese if you want a bolder flavor.
Spice it up: Add 1/4–1/2 tsp smoked paprika or a pinch of cayenne to the mixture for a warm, smoky kick.

Nutrition snapshot (approximate)

Nutrition will vary depending on exact chicken size and any substitutions. Expect a good balance of protein from the chicken and eggs, some fat from the mayonnaise, cheese, and olive oil, plus carbohydrates from the panko and flour. These patties make a satisfying, protein-forward main dish.

Final notes

These Chicken Patties (Easy Chicken Cakes) are designed to be forgiving and adaptable. The simple ingredient list yields a dish that feels special without requiring complicated steps. Whether you’re feeding a family or prepping lunch for the week, the golden crust and melty interior make these a reliable favorite. Enjoy them fresh from the skillet with a bright squeeze of lemon and your favorite sides.

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Chicken Patties (Easy Chicken Cakes)

Golden, cheesy chicken patties flavored with dill and lemon for a quick, family-friendly meal.

Prep Time15

Cook Time15

Total Time1

Servings: 14 patties

Ingredients

4 cups shredded cooked chicken from 2 large chicken breasts (about 16 oz by weight)
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour
3 Tbsp fresh dill finely chopped (or 1 Tbsp parsley)
3/4 tsp salt or to taste
1/8 tsp black pepper
1 tsp lemon zest plus lemon wedges to serve
1 1/3 cups mozzarella cheese shredded
2 Tbsp olive oil divided, for sautéing
1 cup Panko bread crumbs

Instructions

In a large mixing bowl, whisk together the eggs, mayonnaise, flour, chopped dill, salt, black pepper, and lemon zest until smooth.
Add the shredded chicken and shredded mozzarella to the bowl and stir until the chicken is evenly coated in the mixture.
Cover the bowl and refrigerate the mixture for at least 30 minutes to firm up so patties hold their shape.
Use a trigger-release ice cream scoop or a 1/4-cup measure to portion the mixture into 12–15 portions, then form each portion into a 1/2-inch-thick patty.
Place the Panko breadcrumbs on a plate and press both sides of each patty into the crumbs to coat.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil. Add half of the patties and sauté for 3–4 minutes per side, until golden brown; add more oil as needed and repeat with remaining patties.
When cooked, transfer patties off the heat, sprinkle with salt, and squeeze fresh lemon juice over them. Serve warm.