best ground chicken recipe
The Best best ground chicken recipe
I’ve been making this ground chicken recipe for years, and it’s honestly one of those meals that just works every single time. It’s simple, fast, and packed with flavor, which is exactly what I need on busy weeknights when I’m trying to get dinner on the table without a fuss. My kids absolutely love it—even the picky one—and that’s saying something. It’s one of those recipes that feels special enough for company but easy enough for a regular Tuesday, which is why it’s a staple in our house.
What I really appreciate about this recipe is how versatile it is. You can use it in tacos, stir it into pasta, or even serve it over rice with a side of veggies. It’s leaner than ground beef but still hearty enough to keep everyone satisfied. Plus, ground chicken is a great way to get more protein into our meals without a lot of extra fat, which is always a win in my book. It’s one of those dishes that checks all the boxes—healthy, delicious, and something the whole family will actually eat without complaint.
Juicy Garlic-Herb Ground Chicken Burgers
These flavorful ground chicken burgers are packed with garlic, fresh herbs, and a touch of lemon zest for a juicy, healthy alternative to beef. Perfect for grilling or pan-searing, they pair beautifully with your favorite burger toppings or a fresh salad.
🥘Ingredients
- 1 lb (450g) ground chicken (preferably 93% lean)
- 1/4 cup breadcrumbs (or almond flour for gluten-free)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped (or 1 tsp dried)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 tbsp olive oil (for cooking)
- 4 whole wheat burger buns or lettuce wraps
- 1 avocado, sliced
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
- 4 leaves butter lettuce or arugula
- 2 tbsp Greek yogurt or tzatziki sauce
👨🍳Directions
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1 In a large mixing bowl, combine the ground chicken, breadcrumbs, minced garlic, chopped parsley, dill, lemon zest, lemon juice, Dijon mustard, salt, pepper, and paprika. Mix gently with your hands until just combined (do not overmix to keep the burgers tender).
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2 Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick. Press a slight dimple in the center of each patty to prevent bulging during cooking.
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3 Heat olive oil in a skillet or grill pan over medium-high heat. Once hot, add the patties and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the burgers are golden brown.
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4 If using buns, lightly toast them in the same pan for 1-2 minutes. Assemble the burgers with your choice of toppings and serve immediately.
🔧Equipment
- Large mixing bowl
- Skillet or grill pan
- Spatula
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Juicy Garlic-Herb Ground Chicken Burgers Works
This ground chicken recipe is one I always reach for because it’s simple, flavorful, and works for any meal—whether it’s a weeknight dinner or a big family gathering. The versatility makes it a reliable choice, and the fact that it’s lighter than beef but still packed with taste means everyone at the table will be happy. It’s one of those dishes that never disappoints, no matter the occasion.
❓ Frequently Asked Questions About Juicy Garlic-Herb Ground Chicken Burgers
1. What is the best way to keep ground chicken from drying out?
The key to preventing dry ground chicken is to avoid overcooking it. Cook it over medium heat and remove it from the pan as soon as it reaches an internal temperature of 165°F (74°C). Adding moisture-rich ingredients like onions, garlic, grated vegetables (zucchini or carrots), or a splash of broth can also help. For extra juiciness, mix in a tablespoon of olive oil or a beaten egg before cooking.
2. Can I substitute ground chicken for ground beef in recipes?
Yes, you can substitute ground chicken for ground beef in most recipes, but there are a few adjustments to consider. Ground chicken has less fat, so you may need to add a fat source (like olive oil or butter) to prevent dryness. It also cooks faster, so reduce the cooking time slightly. For dishes like burgers or meatballs, adding a binder (breadcrumbs, egg, or grated veggies) helps maintain texture.
3. What are the best seasonings for ground chicken?
Ground chicken pairs well with a variety of seasonings depending on the cuisine. For a classic flavor, use garlic powder, onion powder, salt, pepper, and paprika. For an Asian-inspired dish, try soy sauce, ginger, garlic, and sesame oil. For Mediterranean flavors, use oregano, cumin, lemon zest, and parsley. A pinch of chili flakes or cayenne can add heat if desired.
4. How do I know when ground chicken is fully cooked?
Ground chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the thickest part of the meat. Visually, it should no longer be pink and should appear opaque. If you don’t have a thermometer, cut into a piece—if the juices run clear and there’s no pink, it’s safe to eat.
5. Can I freeze cooked ground chicken for later use?
Yes, cooked ground chicken freezes well for up to 3 months. Let it cool completely before transferring it to an airtight container or freezer bag. Label it with the date to keep track. To reheat, thaw it in the fridge overnight and warm it in a skillet over medium heat with a splash of broth or water to prevent dryness. Avoid refreezing previously frozen cooked chicken.
