Juicy, high-protein chicken rissoles with golden crispy edges and a tender, flavorful center. These oven-baked chicken patties are quick to prepare, family-friendly, freezer-friendly, and perfect for healthy weeknight dinners.
Why You’ll Love This Recipe
If you’re looking for an easy high-protein dinner that everyone at the table will enjoy, these Crispy Baked Chicken Rissoles are about to become a regular in your meal rotation.
Unlike pan-fried rissoles, these are baked in the oven until beautifully golden, giving you crispy edges without the mess or extra oil. The combination of juicy minced chicken, fresh herbs, parmesan, and crunchy panko breadcrumbs creates a flavorful rissole that’s light, satisfying, and packed with protein.
They’re ideal for meal prep, lunch boxes, family dinners, or freezer meals, and pair perfectly with salads, vegetables, mashed potatoes, or your favorite healthy sides.
Look at the Recipe
- High-protein and family-friendly
- Oven-baked instead of fried
- Crispy exterior with juicy centers
- Freezer-friendly
- Ready in just 30 minutes
- Great for meal prep
- Easy to customize with different herbs and seasonings
Ingredients
For the Chicken Rissoles
- Olive oil spray
- 500 g (1 lb) lean ground chicken
- 1 small onion, finely grated
- 1 teaspoon fresh garlic, minced
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 20 g (⅓ cup) panko breadcrumbs
- 1 large egg
- 1 teaspoon chicken bouillon powder
- Freshly cracked black pepper, to taste
Crispy Parmesan Coating
- 1 teaspoon sweet paprika
- 40 g (¾ cup) panko breadcrumbs
- 35 g (⅓ cup) freshly grated parmesan cheese
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
For Serving
- Lemon wedges
- Creamy mashed potatoes
- Fresh cucumber salad
- Steamed vegetables
- Mixed green salad
Ingredient Notes
Ground Chicken
Lean ground chicken keeps the rissoles lighter while still providing excellent protein. Ground turkey can be substituted for a similar result.
Parmesan Cheese
Adds savory flavor and helps create an extra crispy golden coating during baking.
Panko Breadcrumbs
Panko creates a lighter, crunchier texture than regular breadcrumbs and helps the exterior crisp beautifully in the oven.
How to Make Baked Chicken Rissoles
Step 1: Prepare the Oven
Preheat your oven to 220°C (425°F), or 200°C (400°F) for fan-forced ovens.
Lightly spray a large metal baking tray with olive oil spray.
Step 2: Make the Coating
In a shallow bowl, combine:
- Panko breadcrumbs
- Parmesan cheese
- Paprika
- Salt
- Black pepper
Mix well and set aside.
Step 3: Mix the Rissole Filling
In a large mixing bowl, combine:
- Ground chicken
- Grated onion
- Garlic
- Parsley
- Breadcrumbs
- Egg
- Chicken bouillon powder
- Black pepper
Mix until everything is evenly incorporated.
The mixture will be soft and slightly sticky.
Step 4: Shape the Rissoles
Using damp hands, scoop approximately ¼ cup of mixture and gently form into an oval or round rissole.
Roll each rissole through the parmesan breadcrumb coating until evenly covered.
Place onto the prepared baking tray.
Repeat until all mixture has been used. You should have approximately 12 rissoles.
Spray the tops generously with olive oil spray.
Step 5: Bake
Bake for 18–20 minutes, turning halfway through cooking.
Lightly spray again after turning to encourage extra browning.
The rissoles are ready when golden brown on the outside and cooked through in the center.
Step 6: Serve
Serve warm with:
- Lemon wedges
- Creamy mashed potatoes
- Fresh cucumber salad
- Roasted vegetables
Garnish with extra chopped parsley for freshness.
Storage & Meal Prep Tips
Refrigerator
Store leftover chicken rissoles in an airtight container for up to 4 days.
Freezer
Freeze cooked rissoles for up to 3 months.
Allow to cool completely before freezing.
Reheating
Reheat in the oven or air fryer until hot and crispy.
Avoid microwaving if possible to maintain the crunchy coating.
