chicken croquettes recipe baked
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The Best chicken croquettes recipe baked
I’ve been making chicken croquettes for years, and they’ve become one of those recipes I can always count on—whether it’s a quick weeknight dinner or a casual get-together with friends. There’s something so satisfying about the crispy outside giving way to that creamy, flavorful filling, and the best part is, they’re baked, not fried, so I don’t have to feel guilty about serving them often.
My kids absolutely love them, especially when I cut them into fun shapes or let them dip the pieces into their favorite sauce. It’s one of those dishes that disappears fast at the table, and I always end up making a double batch because everyone asks for seconds.
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What I appreciate most about this recipe is how versatile it is. You can use leftover rotisserie chicken or boil a few breasts specifically for it, and it still turns out great. I usually mix in some finely chopped veggies like carrots or peas for extra nutrition, and since it’s baked, it’s a lighter option than traditional fried croquettes.
Plus, it’s a great way to sneak in some protein and veggies for picky eaters. Whether I’m serving them as an appetizer, a main dish with a side salad, or even packing them in lunchboxes, they’re always a hit. And let’s be honest—any recipe that makes my family this happy while still being relatively healthy is a keeper in my book.
Crispy Baked Chicken Croquettes
4.9 from 1362 votes
These golden, crunchy croquettes are packed with tender shredded chicken and creamy béchamel sauce, then baked to perfection for a lighter take on a classic comfort food. Serve with a side of tangy dipping sauce for an irresistible appetizer or main dish.
Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal
🥘Ingredients
For the Filling
- 2 cups cooked chicken, shredded
- 1 cup béchamel sauce (see below)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
For the Béchamel Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 tsp salt
- 1/8 tsp white pepper
For the Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
For Serving (Optional)
- Lemon wedges
- Spicy mayo or marinara sauce
👨🍳Directions
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1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2 Prepare the béchamel sauce: In a saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes until golden. Gradually whisk in milk until smooth. Cook for 3-4 minutes until thickened, then season with salt and white pepper. Remove from heat and let cool slightly.
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3 In a large bowl, combine shredded chicken, béchamel sauce, Parmesan cheese, parsley, garlic powder, onion powder, salt, pepper, and nutmeg. Mix well and refrigerate for 10 minutes to firm up.
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4 Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and a mixture of panko, Parmesan, paprika, garlic powder, and salt in the third.
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5 Shape the chicken mixture into 12-14 small logs or ovals. Roll each in flour, shaking off excess, then dip in egg, and finally coat with the panko mixture, pressing gently to adhere.
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6 Place croquettes on the prepared baking sheet and lightly spray or brush with oil for extra crispiness.
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7 Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
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8 Let cool for 5 minutes before serving with lemon wedges or your favorite dipping sauce.
🔧Equipment
- Medium saucepan
- Mixing bowls
- Baking sheet
- Parchment paper
- Whisk
- Fork or hands for shaping
- Three shallow dishes for breading
📊Nutrition Facts (per serving)
🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 110mg🧂Sodium: 650mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 22g
📝Notes
Tips: For extra crispiness, broil for 1-2 minutes at the end (watch closely). You can make the filling ahead and refrigerate for up to 24 hours before shaping and baking. Substitute gluten-free flour and breadcrumbs for a gluten-free version.
Watch Video Of How Crispy Baked Chicken Croquettes Works
Baked chicken croquettes are one of those simple, crowd-pleasing recipes that just work every time. They’re easy to make, budget-friendly, and always disappear fast at family gatherings—whether it’s a weeknight dinner or a holiday spread. Plus, the crispy outside and creamy inside make them a hit with kids and adults alike, so you can count on them to keep everyone happy without any fuss.
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