Juicy Chicken Sausage Patties (Printable Version)

Savory chicken patties infused with herbs and spices for a flavorful morning boost.

# What You'll Need:

→ Meat

01 - 1 lb ground chicken, preferably dark meat for juiciness

→ Aromatics & Binders

02 - 1 small shallot, finely minced
03 - 1 garlic clove, minced

→ Herbs & Spices

04 - 1 ½ tsp kosher salt
05 - ½ tsp freshly ground black pepper
06 - 1 tsp dried sage
07 - ½ tsp dried thyme
08 - ½ tsp smoked paprika
09 - ¼ tsp crushed red pepper flakes
10 - ½ tsp fennel seeds, lightly crushed

→ Other

11 - 1 tbsp olive oil, plus more for cooking
12 - 1 tbsp maple syrup

# Directions:

01 - In a large mixing bowl, combine ground chicken, shallot, garlic, salt, pepper, sage, thyme, smoked paprika, red pepper flakes, fennel seeds, olive oil, and maple syrup. Mix gently with your hands or a spatula until just combined; avoid overmixing to prevent tough texture.
02 - With damp hands to prevent sticking, divide the mixture into 8 equal portions. Shape each portion into patties approximately ½-inch thick for even cooking.
03 - Heat a large nonstick skillet or cast-iron pan over medium heat. Add a thin layer of olive oil to coat the bottom of the pan.
04 - Add patties in batches, ensuring not to overcrowd the pan. Cook for 4–5 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F.
05 - Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Serve hot as part of a breakfast plate or on an English muffin.

# Expert Hints:

01 -
  • You get all the comforting breakfast sausage flavor without the heavy processed ingredients you cannot pronounce
  • They cook in under ten minutes and reheat beautifully for busy weekday mornings
  • The recipe is incredibly forgiving and easily adaptable to what spices you have on hand
02 -
  • Overmixing the meat mixture creates tough, rubbery patties, so mix just until everything is combined
  • Let the patties rest for a minute after cooking so they retain their juices instead of losing them on the plate
  • Using a meat thermometer is the only way to ensure they are fully cooked without drying them out
03 -
  • Chill the raw patties for 15 minutes before cooking to help them hold their shape better in the pan
  • If the mixture feels too sticky to shape, wet your hands with cold water between each patty
  • Add a pinch more crushed red pepper if you enjoy a spicy breakfast sausage that wakes you up

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