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Canned Chicken Patties and steamed broccoli florets garnished with freshly cracked black pepper on a plate atop a marble counter.

Canned Chicken Patties

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 20 minutes
  • Yield: 6 chicken patties 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


These Canned Chicken Patties are gluten-free, low-carb, keto-friendly, and kid-friendly! Whipped up in only 20 minutes, they can be served on their own, alongside your favorite steamed vegetables, or on bread as a sandwich.



  1. Mix Together Chicken Patty Ingredients: Excluding avocado oil, in a mixing bowl, mix together all ingredients until well-combined.
  2. 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.
  3. Serve: Serve on their own, with steamed vegetables, or as a sandwich with 90-Second Low-Carb Bread.

Recipe Notes:

Weight Of Each Patty Before Cooking: I weighed each patty and all weighed about 55 grams after I formed them and before I cooked them.

Storage: Stored cooked chicken patties in an airtight container in the refrigerator for 3 days or in the freezer for up to 3 months.

Reheating: Reheat leftovers on the stovetop over medium heat, in the air fryer at 390 degrees for 10-12 minutes, or in the microwave for 30-60 seconds (depending on the wattage of your microwave) until warmed throughout.

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