Herb Cheese Chicken Fritters

These easy Herb and Cheese Chicken Fritters bring fresh herb flavors and gooey cheese together in a bite-sized patty that is wonderfully crispy on the outside and moist in the middle. They work perfectly as a snack, dinner main, or protein topping for salads and sandwiches, making them a versatile addition to your meal rotation. The combination of parsley, basil, and chives keeps these fritters bright and flavorful without feeling heavy.

I first made these fritters when my picky sixyearold was hesitant about chicken. Calling them “pesto chicken burgers” won her over instantly, and now they are a requested dinner in our house regularly.

Ingredients

• Boneless skinless chicken breasts: Use fresh, firm breasts that you can finely dice in a food processor for a tender texture
• Large eggs: Help bind the mixture together while adding richness
• Light mayonnaise: Adds moisture without heaviness for a tender fritter
• Fresh parsley: Provides a bright, clean herbal note, use vibrant green and firm leaves
• Fresh chives: Bring a mild onion flavor avoid limp or yellowing stalks
• Fresh basil: Adds sweetness and depth pick fresh leaves with no blemishes
• Salt: Enhances all the flavors in the fritters
• Garlic powder: Adds savory warmth without the sharpness of fresh garlic
• Black pepper: For slight heat and complexity, freshly ground is best
• Dried dill weed: Offers a subtle, distinctive herbal touch
• All-purpose flour: Helps to bind and create a light crispiness on the outside
• Shredded 2% milk mozzarella cheese: Adds gooey, melty richness with mild flavor shred it yourself for best texture
• Olive oil: For pan-frying to get a crispy golden crust

Instructions

Process chicken:

Place the chicken breasts into the bowl of your food processor and cover with the lid. Pulse a few times or turn on for a few seconds until the chicken breasts are finely diced. Alternatively, you can finely dice the breasts by hand if you do not have a food processor.

Mix ingredients:

Transfer the finely diced chicken to a large mixing bowl and add the eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, and shredded mozzarella cheese. Stir until well combined. Use a ¼ cup measuring cup to measure out 15 equal piles of the chicken mixture.

Cook fritters:

Add a tablespoon of the olive oil to a large sauté pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add half of the chicken piles and push down on the top of each one with the back of a spoon or spatula to flatten it into a patty. Make sure the fritters aren’t crowding the pan and aren’t touching. Cook the fritters for 3 to 4 minutes until the bottoms are golden, and then flip and cook for another 3 to 4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining tablespoon of oil to the skillet. Cook the remaining fritters the same way (the second batch may cook slightly quicker) and transfer them to the serving plate when finished. Serve warm.

One of my favorite things about this recipe is the way the fresh herbs come through in each bite, creating a bright and inviting flavor profile. I remember making a batch on a busy weeknight and my sixyearold declared this “the best chicken ever,” which made me smile and want to make them again right away.

Storage tips

Store leftover fritters in an airtight container in the refrigerator for up to three days. To keep them crispy upon reheating, heat them in an air fryer or on a skillet rather than the microwave. If freezing, allow the fritters to cool completely before wrapping tightly in plastic wrap and placing in a freezer-safe bag. They’ll keep well for up to three months.

Ingredient substitutions

If you do not have mozzarella, a mild cheddar or Monterey Jack cheese works well too. Fresh herbs can be swapped depending on what you have. Dill can be skipped or replaced with fresh thyme or oregano for a different herbal note. If you prefer glutenfree, use a glutenfree all-purpose flour blend in place of regular flour.

Serving suggestions

These fritters go wonderfully with a roasted red pepper aioli or garlic yogurt dip. Try serving them on mini slider buns with lettuce and tomato for an easy, crowd-pleasing sandwich. Cutting them up to top a mixed green salad with a tangy vinaigrette also brings a nice protein boost to your lunch or dinner.

Serve the fritters warm for the best texture and flavor. They make an easy, family-friendly meal or snack that stores and reheats well.

Common Recipe Questions

→ How do I achieve a crispy outside and moist inside?

Using a medium heat and enough olive oil ensures the patties cook evenly, crisping the exterior while keeping the center juicy.

→ Can I prep the chicken mixture ahead of time?

Yes, you can mix the ingredients and refrigerate the mixture for a few hours before cooking for enhanced flavor melding.

→ What fresh herbs are used for flavor?

Parsley, basil, and chives provide a fresh, aromatic taste that complements the chicken and cheese beautifully.

→ Is it possible to freeze these patties?

Yes, after cooking and cooling, wrap the patties tightly and store in a sealed bag for freezing to enjoy later.

→ What are good serving suggestions for these patties?

They pair wonderfully with aioli dips, on slider buns, English muffins, or chopped atop fresh salads for added protein.