Ground Chicken Recipe That Turns Into Juicy, Cheesy Rissoles

This ground chicken recipe has been on repeat in my kitchen lately, and for good reason. You know how some dishes just sneak their way into your weekly rotation without you even realizing it? That’s exactly what happened here. One night I was craving something hearty but not too heavy, and out popped these juicy, cheesy little chicken rissoles.

Now, let me tell you, I grew up in a house where beef rissoles were king, so the idea of swapping in chicken felt almost rebellious. But the first time I tried it, I knew I’d stumbled onto something special. They’re lighter than beef, but with all the comfort food vibes I still crave after a long day. And oh, that oozy cheese in the middle? Let’s just say I may have done a happy dance in my kitchen the first time I bit into one.

These rissoles aren’t just tasty, they’re practical too. They’re packed with veggies, quick to throw together, and they freeze decently well (though honestly, I doubt you’ll have any left to freeze). Whether you serve them with a side salad, pile them into rolls for sliders, or just eat them straight out of the pan while nobody’s watching, they’re the kind of recipe that feels like an instant win.

So if you’ve been on the hunt for a dinner idea that’s comforting, kid-friendly, and just plain fun to make, pull up a chair. You’re going to love these.

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WHY YOU WILL LOVE THIS RECIPE

• Juicy and flavorful every time – The chicken stays tender thanks to the grated veggies, and the little pockets of melted cheese give you that irresistible burst of flavor in every bite. No dry, boring patties here.
• Quick and weeknight-friendly – From start to finish, you can have these on the table in about 35 minutes. That’s dinner made easy, even when you’re juggling a million other things.
• Kid-approved and veggie-packed – Carrots and zucchini blend right into the mix, which means picky eaters get their veggies without even noticing. And honestly, the cheesy middle is what seals the deal for kids.
• Versatile enough for any meal – Serve them with salad for a lighter dinner, tuck them into buns for sliders, or make them bite-sized for party appetizers. These rissoles adapt to whatever mood you’re in.
• Make-ahead friendly – The mixture can be shaped into patties ahead of time and chilled in the fridge, so when it’s time to cook, you’re already halfway there.

INGREDIENTS FOR GROUND CHICKEN RECIPE

Rissoles

• 500 g (1 lb) chicken mince, excess liquid drained
• 1 medium carrot, grated on a shallow angle
• 1 medium zucchini, grated on a shallow angle
• 1 egg
• 1 ½ cups shredded cheese (Colby, cheddar, or Monterey Jack)
• ¾ cup panko breadcrumbs
• 1 tbsp finely chopped parsley, optional
• 1 tsp kosher salt
• ½ tsp black pepper

Cooking & Serving

• 2 tbsp canola oil
• Ketchup, for dipping

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STEP BY STEP INSTRUCTIONS

• STEP 1) Preheat your oven to 100°C (210°F) and set a rack over a baking tray so you have a spot to keep the cooked rissoles warm.
• STEP 2) In a large mixing bowl, combine the chicken mince, grated carrot, grated zucchini, egg, shredded cheese, breadcrumbs, parsley, salt, and pepper, stirring with a wooden spoon until everything is evenly mixed.
• STEP 3) Wet your hands to stop the mixture from sticking, scoop just under ¼ cup at a time, and shape into patties about 6 cm wide and 1.5 cm thick.
• STEP 4) Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat, cook 5 to 6 rissoles at a time for 3 to 4 minutes on each side until golden brown, then move them onto the rack in the oven to stay warm.
• STEP 5) Add the remaining oil to the pan as needed and repeat the process until all the patties are cooked.
• STEP 6) Serve the rissoles hot with ketchup for dipping.

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EXPERT COOKING TIPS

• Drain the chicken well. Chicken mince can sometimes be watery, and if you skip draining, the mixture may turn out too loose. Getting rid of that extra liquid makes shaping patties so much easier.
• Grate veggies on a shallow angle. Holding the carrot and zucchini perpendicular to the grater gives you short little strands that mix in evenly and don’t stick out awkwardly from the patties.
• Don’t skimp on the cheese. The shredded cheese isn’t just for flavor, it creates those gooey little pockets inside the rissoles that make them special. A generous hand here pays off.
• Cook in batches. Crowding the pan will steam the patties instead of browning them. Stick with 5 to 6 at a time so each rissole gets that golden crust.
• Keep them warm in the oven. Sliding the cooked ones onto a rack in a low oven keeps the outside crisp while you finish the rest. It also means everyone can sit down to eat together.

RECIPE FAQ

WHAT TO SERVE WITH CHICKEN RISSOLES

When I make these, I usually build a whole meal around them because they’re so versatile. A simple green salad on the side balances out the richness of the cheese and makes dinner feel a little lighter. If I’m feeling more comfort-food vibes, I’ll go with mashed potatoes or even buttered noodles. Both are perfect for soaking up any juices from the rissoles.

If you want something a little fun, tuck the rissoles into soft dinner rolls and turn them into cheesy sliders. They’re a hit at casual get-togethers and kids love them. Dipping sauces are another great way to change things up. Ketchup is the classic, but barbecue sauce, garlic aioli, or even sweet chili sauce take them in new directions without any extra effort.

HOW TO STORE AND REHEAT

If you’ve got leftovers, you’ll be glad to know these rissoles keep pretty well. Pop them into an airtight container and store in the fridge for up to 3 days. I like to separate layers with parchment paper so they don’t stick together.

For reheating, the oven is your best friend. Warm them at 180°C (350°F) for about 10 minutes, and they’ll taste almost as good as when you first cooked them. If you’re in a rush, the microwave works, but the crust won’t be as crisp.

Freezing is an option too, but just know the texture changes a bit. Freeze the uncooked patties on a tray until solid, then transfer them to a freezer bag. When you’re ready, cook straight from frozen, adding a few extra minutes to the cooking time.

I hope by now you can see why I’m a little obsessed with this recipe. It’s one of those dishes that feels familiar and comforting, yet it still manages to surprise you with how good it is every time. Between the juicy chicken, the hidden veggies, and that gooey cheese, these rissoles check all the boxes for a meal that’s both practical and downright crave-worthy.

If you give them a try, don’t be surprised if they sneak their way into your weekly rotation like they did in mine. And honestly, that’s the best kind of recipe, isn’t it? The one you can count on to bring everyone to the table with a smile.