These canned chicken patties are the quick lunch I make from a can of chicken that is already in my pantry. I mix the drained chicken with two eggs, grated Parmesan, almond flour or ground sunflower seed meal, garlic powder, onion powder, paprika, salt, and pepper, then form the mixture into six small patties and cook them in avocado oil until they are golden and crisp on the outside and juicy inside. The Parmesan melts as they cook, so the patties hold together without breadcrumbs. The whole recipe takes about 20 minutes, and I serve the patties on their own, with steamed vegetables, or as a sandwich.
I also use canned chicken in my Bacon Ranch Chicken Salad Cucumber Boats and my Baked Chicken Nuggets.
They take about 20 minutes from can to plate and work for a quick lunch or an easy dinner.
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To make chicken patties with canned chicken, drain a 6.5-ounce can of chicken and pat it dry, mix it with two eggs, grated Parmesan, almond flour, garlic powder, onion powder, and paprika, then form the mixture into patties and cook them in avocado oil over medium heat for 1 to 3 minutes per side until golden on both sides. The almond flour or ground sunflower seed meal combines with the egg to create the binder that holds the patties together, and you gently flatten each one with the back of a spatula after flipping. Mine makes 6 patties in about 20 minutes.
💛 Why you’ll love this recipe
- Family-friendly (my kids like these).
- 20-minute recipe.
- Easy lunch or dinner idea.
- No breadcrumbs, so they are gluten-free.
➡️ Ingredients
⏲ How to make canned chicken patties
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Mix Together Chicken Patty Ingredients: In a mixing bowl, mix together canned chicken, eggs, grated Parmesan cheese, ground sunflower seed meal or almond flour, and spices until everything is well-combined.
- Cook Chicken Patties On Stovetop: In a large skillet over medium heat on the stovetop, heat some avocado oil until it’s hot and glistening. Form the canned chicken mixture into 3 patties (about 55 grams of the mixture for each patty) and place each directly into the hot pan (do not place them on a plate first and then transfer them to the pan as the patties will likely get stuck and break apart). Cook the patties until the first side is golden, about 1 to 3 minutes, then flip and cook until the second side is golden brown, another 1 to 3 minutes. After you’ve flipped the patties over the first time, gently flatten them down with the back of a spatula. After they’ve cooked, transfer the cooked patties to a plate. Repeat these steps to cook 3 more patties. The recipe will yield a total of 6 chicken patties.
- Serve: Serve the patties on plates on their own, alongside some steamed vegetables, or as a sandwich with 90-Second Low-Carb Bread.
👉 Ingredient substitution suggestions
- Canned Chicken: Rotisserie chicken would work great here. Alternatively, you could use leftover chicken breasts or thighs that have been shredded up. Another option that works well is to use canned tuna or canned salmon.
- Ground Sunflower Seed Meal: If you can eat nuts, almond flour works here. All-purpose flour also works if you do not need the patties to be gluten-free. Just be sure you use at least one of these options because this ingredient will combine with the egg to create a binder to hold the patties together.
✨ Variations
- Add finely chopped vegetables or fresh herbs. I like celery, onion, spinach, bell peppers, and parsley.
- Change up the seasoning. I often add smoked paprika, red pepper flakes, and ground cayenne pepper to make the patties spicy.
- For a brighter flavor, add a squeeze of fresh lemon juice and a little lemon zest to the mixture.
〰️ How to serve
- Serve alongside steamed broccoli and/or steamed asparagus.
- These patties also go well with roasted vegetables like this Caesar roasted brussels sprouts.
- Prepare an easy sauce, like this copycat Chick-fil-A sauce or this creamy horseradish sauce, to top the cooked chicken patties and eat on a plate with a fork and knife, or use it as a dipping sauce.
- Eat as a sandwich with mayo and/or Dijon mustard. Make it gourmet and add tomato relish and cucumbers between slices of this 90-second bread or keto bread recipe.
➜ Cooking and recipe tips
- Be sure to take the time to drain and pat the canned chicken dry before you get started. This will ensure the ingredients all combine well and the patties cook properly.
- Don’t make these without the eggs or the grated Parmesan cheese. These ingredients will ensure the patties stick together (the cheese melts and forms them together), as well as make them crispy.
💬 FAQs
Do you have to drain canned chicken before making patties?
Yes. Drain the canned chicken and pat it dry with a paper towel before you mix it with the other ingredients.
What holds canned chicken patties together?
Two eggs, ⅓ cup of grated Parmesan, and 3 tablespoons of almond flour or ground sunflower seed meal bind the mixture so the patties hold their shape.
How long do you cook canned chicken patties?
Cook them in avocado oil in a large pan over medium heat for 1 to 3 minutes per side, until they are golden on both sides.
Can these be made in an air fryer?
Yes. I have made these in my air fryer. Cook them at 390°F for 6 minutes, flip each patty, then cook until the patties are crisp and golden brown, about 6 minutes more.
How should the chicken patties be stored?
The prepared chicken patties can be stored in an airtight container in the refrigerator for 3 days and in the freezer for up to 3 months.
How should leftovers be reheated?
If the patties have been frozen, allow them to thaw in the refrigerator overnight. Then, reheat the leftover cooked chicken patties on the stovetop over medium heat, in the air fryer at 390°F for 10 to 12 minutes, or in the microwave for 30-60 seconds (depending on the wattage of your microwave) until warmed throughout.
📚 More quick lunch recipes
🍽 Recipe
🍴 Make This Next
- Thai Coconut Chicken Salad – Fresh salad to serve on the side
- Pressure Cooker Chicken Bacon Spinach Soup – Warm soup to round out the meal
- Tuna Melt Quesadillas – Easy pantry meal for another night
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Canned Chicken Patties
Ingredients
- 6.5 ounces (~1 ½ cups) canned chicken, drained, patted dry with paper towel
- 2 eggs
- ⅓ cup grated Parmesan cheese
- 3 Tablespoons ground sunflower seed meal or almond flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
- ⅛ teaspoon paprika
- ⅛ teaspoon salt
- 2 Tablespoons avocado oil
Instructions
- Mix Together Chicken Patty Ingredients: Excluding avocado oil, in a mixing bowl, mix together all ingredients until well-combined.
- Cook Chicken Patties On Stovetop: In a large pan over medium heat, heat oil until glistening. Form chicken mixture into 3 patties and place each directly in hot pan (do not place on a plate and then transfer to pan as the patties will likely get stuck and break apart). Cook patties until golden on both sides, about 1-3 minutes per side, gently flattening down patties with back of spatula after flipping. Transfer cooked patties to a plate, then cook remaining 3 patties.
- Serve: Serve on their own, with steamed vegetables, or as a sandwich with 90-Second Low-Carb Bread.
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