Juicy Garlic Chicken Patties
Juicy Garlic Chicken Patties
Golden-seared chicken patties in a buttery garlic pan sauce — juicy inside, crisp outside, ready in 30 minutes
These juicy garlic chicken patties sear up golden and crisp, then finish in a buttery garlic pan sauce that soaks into every bite. Parmesan and almond flour keep them tender and low-carb, while a double hit of garlic makes them anything but boring.
One pan, 30 minutes, and 28 g of protein per patty with only 2 g net carbs. Perfect for quick weeknight dinners.
Why you'll love these patties
- 28g protein per patty — a true high-protein dinner
- Only 2g net carbs, grain-free and low-carb
- Juicy inside with a golden crisp crust
- Buttery garlic pan sauce made in the same pan
- One pan, ready in 30 minutes
- Meal-prep friendly — reheats beautifully
Health notes
- High protein: Ground chicken, egg, and parmesan pack in 28g per patty.
- Low carb: Almond flour binder instead of breadcrumbs — just 2g net carbs.
- Gluten-free: Naturally gluten-free.
- One pan: Less oil, less cleanup, all the flavor from the fond.
Key element — don't overmix or press
Mix just until combined and never press the patties with the spatula while searing. Pressing squeezes out the juices and turns them dry.
Ingredients
Patties
- 1½ lb ground chicken (thigh meat is juiciest)
- ⅓ cup almond flour
- ¼ cup grated parmesan
- 1 large egg
- 4 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 Tbsp olive oil, for searing
Garlic butter sauce
- 3 Tbsp butter
- 4 cloves garlic, thinly sliced
- ½ cup chicken broth
- 1 Tbsp lemon juice
- 2 Tbsp chopped fresh parsley
Swaps
- Ground turkey: Works 1:1 — use thigh meat for juiciness.
- Dairy-free: Skip the parmesan and use olive oil instead of butter.
- No almond flour: Use crushed pork rinds for an even lower-carb binder.
- Extra heat: Add ½ tsp red pepper flakes to the sauce.
Instructions
| 1 | Mix gently. In a large bowl, combine ground chicken, almond flour, parmesan, egg, garlic, and seasonings. Mix with your hands just until combined — don't overwork it. |
| 2 | Form patties. Divide into 6 equal portions and shape into thick patties about ¾-inch thick. Make a small dimple in the center of each so they cook flat. |
| 3 | Sear. Heat olive oil in a large skillet over medium-high. Sear the patties 4–5 minutes per side until deep golden. Don't press them — let the crust form. |
| 4 | Make the sauce. Transfer patties to a plate. Lower the heat, melt the butter, and sauté the sliced garlic 1 minute until fragrant. Pour in the broth and lemon juice, scraping up the browned bits. |
| 5 | Finish together. Return the patties to the pan and simmer 2–3 minutes, spooning sauce over them, until they reach 165°F (74°C) inside. |
| 6 | Rest and serve. Rest 3 minutes, then shower with fresh parsley and spoon over the pan sauce. Serve hot. |
Pro tips
- Ground chicken thigh makes juicier patties than breast — worth seeking out.
- Use a thermometer: pull at 165°F. Even 5 degrees over dries them out.
- Chill the shaped patties 10 minutes if they feel soft — they sear better cold.
- Don't crowd the pan; sear in two batches for a proper crust.
- Rest before serving so the juices redistribute.
Nutrition
| Nutrient | Per patty |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Net carbohydrates | 2g |
| Total carbohydrates | 2g |
| Fiber | 0g |
| Total fat | 21g |
| Sodium | 420mg |
Estimates based on ground chicken thigh, almond flour, parmesan, and butter. Exact macros vary with brands.
Variations
Cheese-stuffed
Tuck a cube of mozzarella into the center of each patty before searing.
Air fryer
Air fry at 380°F for 12–14 minutes, flipping halfway, then toss in the warm garlic butter.
Lettuce wraps
Serve in butter lettuce with the pan sauce drizzled over and extra parsley.
Italian style
Simmer the seared patties in sugar-free marinara instead of the garlic butter sauce.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store with the sauce in an airtight container |
| Freezer | Up to 2 months | Freeze cooked patties without sauce; add fresh sauce on reheating |
| Reheating | — | Warm gently in a covered skillet with a splash of broth |
FAQ
Test your knowledge
5 quick questions about these chicken patties
1. Protein per patty?
2. Net carbs per patty?
3. What is the safe internal temperature?
4. About how long does this take?
5. Why never press the patties while searing?
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