Why You’ll Love This Recipe
These Baked Chicken Rissoles are packed with flavor while staying light and juicy thanks to simple pantry ingredients and gentle oven baking. Baking instead of frying makes them less greasy while still delivering a delicious golden exterior.
They’re incredibly versatile—you can serve them with mashed potatoes, salad, rice, or tuck them into sandwiches and wraps. They also freeze beautifully, making them perfect for batch cooking and busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground chicken
onion, finely grated
garlic, minced
breadcrumbs
egg
fresh parsley, chopped
salt
black pepper
paprika
dried oregano
olive oil
Directions
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it.
- In a large bowl, combine ground chicken, grated onion, minced garlic, breadcrumbs, egg, chopped parsley, salt, pepper, paprika, and oregano.
- Mix until just combined. Avoid overmixing to keep the rissoles tender.
- Shape the mixture into evenly sized patties.
- Place the rissoles on the prepared baking tray, leaving a little space between each one.
- Lightly brush or spray the tops with olive oil to help them brown.
- Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
- Allow them to rest for a few minutes before serving.
Servings and timing
Serves 4 people (about 8–10 rissoles depending on size).
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Total time: 35–40 minutes
Variations
Add grated carrot or zucchini to the mixture for extra moisture and hidden vegetables.
Swap parsley for fresh cilantro or basil for a different flavor profile.
Mix in a spoonful of Dijon mustard or a splash of Worcestershire sauce for added depth.
For a cheesy twist, fold in shredded mozzarella or cheddar before shaping.
Storage/Reheating
Store cooked rissoles in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a 350°F (175°C) oven for 10–15 minutes or microwave in short intervals until heated through.
For freezing, place cooled rissoles in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
You can also freeze uncooked rissoles. Place them on a tray to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
FAQs
What are rissoles?
Rissoles are small patties made from minced meat mixed with seasonings and other ingredients, then baked or fried.
Can I use ground turkey instead of chicken?
Yes, ground turkey works well and can be substituted in equal amounts.
How do I keep the rissoles from drying out?
Avoid overmixing and overbaking. Adding grated vegetables also helps maintain moisture.
Can I pan-fry them instead of baking?
Yes, cook them in a lightly oiled skillet over medium heat for about 4–5 minutes per side.
Are these suitable for meal prep?
Absolutely. They store and reheat well, making them ideal for weekly meal planning.
How do I know when they’re cooked through?
The internal temperature should reach 165°F (74°C), and the juices should run clear.
Can I make them gluten-free?
Yes, substitute regular breadcrumbs with gluten-free breadcrumbs.
What sauces pair well with chicken rissoles?
They pair nicely with yogurt sauce, tomato relish, barbecue sauce, or garlic aioli.
Can I add cheese to the mixture?
Yes, shredded cheese can be mixed in for extra flavor and moisture.
Can kids enjoy this recipe?
Yes, the mild seasoning makes these rissoles very kid-friendly and easy to customize.
Conclusion
Baked Chicken Rissoles are a simple, wholesome, and flavorful meal that fits seamlessly into busy schedules. With their tender texture and customizable ingredients, they’re a reliable go-to recipe for both everyday dinners and make-ahead meals.
PrintBaked Chicken Rissoles
Baked Chicken Rissoles are tender, juicy patties made with seasoned ground chicken and baked until golden brown. They are a wholesome, family-friendly meal perfect for weeknights, meal prep, or lunchboxes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Australian
- Diet: Halal
Ingredients
- 1 pound ground chicken
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it.
- In a large bowl, combine ground chicken, grated onion, minced garlic, breadcrumbs, egg, chopped parsley, salt, pepper, paprika, and oregano.
- Mix until just combined, being careful not to overmix.
- Shape the mixture into 8 to 10 evenly sized patties.
- Place the rissoles on the prepared baking tray, leaving space between each one.
- Lightly brush or spray the tops with olive oil.
- Bake for 22 to 25 minutes, flipping halfway through, until golden and cooked through with an internal temperature of 165°F (74°C).
- Allow them to rest for a few minutes before serving.
Notes
- Add grated carrot or zucchini for extra moisture and hidden vegetables.
- Ground turkey can be substituted in equal amounts for chicken.
- Store cooked rissoles in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat in a 350°F (175°C) oven for 10 to 15 minutes or microwave in short intervals until warmed through.
Nutrition
- Serving Size: 2 rissoles
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
