Print recipe below

Some nights you just want something that feels like comfort food, but still counts as a solid, protein-packed dinner. These chicken broccoli cheddar patties are my answer when I’ve got a pound of ground chicken to use up and a container of cooked broccoli sitting in the fridge. Everything goes into one bowl, the oats keep the mixture from getting gummy, and the cheddar makes the centers stay tender instead of drying out.

I love that they bake (hands-off, no splattery stove), and they’re easy to portion for lunches. The key is chopping the broccoli very finely so the patties hold together and cook evenly. Also, don’t skip the short rest after baking—five minutes makes them noticeably firmer and juicier when you bite in.

Why You’ll Love This Recipe

One-bowl mix-and-bake method (minimal mess, no fancy steps).
Great way to use leftover cooked broccoli in a kid-friendly form.
Quick oats act as a simple binder and help keep the texture tender.
Baked, not fried—less fuss and still nicely golden.
Easy to portion and meal-prep (reheats well for lunches).
Reliable doneness: you’re aiming for 165°F (74°C) in the center.

Ingredients

1 lb (450 g) ground chicken
1 1/2 cups (about 225 g) cooked broccoli, finely chopped
1 cup (100 g) shredded cheddar cheese
1 large egg
3/4 cup (75 g) quick oats
1 tsp garlic powder
3/4 tsp fine salt
1/4 tsp black pepper
1 tbsp (15 ml) olive oil (for brushing)

Ingredient Notes

Ground chicken: Lean is fine, but very extra-lean can bake up a bit drier. If yours is super lean, don’t overbake and keep the patties slightly thicker.
Cooked broccoli: This recipe works best with broccoli that’s cooked until tender, then cooled and well-drained. If it’s watery, squeeze it in a clean towel or press with paper towels after chopping.
Quick oats: They bind without making the patties heavy. Rolled oats work in a pinch, but the texture will be a bit more “oaty” and you may want to let the mixture sit 5 minutes before shaping.
Cheddar: Sharp cheddar gives the most flavor. Pre-shredded is convenient, but freshly shredded melts a little smoother.
Egg: The main binder—don’t skip it.

Kitchen Tools Needed

Large mixing bowl
Cutting board and knife
Measuring cups/spoons
Baking sheet
Parchment paper (or lightly greased foil)
Pastry brush (or your fingers/spoon for brushing oil)
Instant-read thermometer (highly recommended)
Spatula

Step-by-Step Instructions

Preheat and prep the pan. Heat oven to 400°F (200°C). Line a baking sheet with parchment paper (or lightly grease).
Chop the broccoli finely. You want small pieces—think “confetti,” not florets—so the patties hold together and cook evenly.
Mix the patty mixture. In a large bowl, combine ground chicken, chopped cooked broccoli, cheddar, egg, quick oats, garlic powder, salt, and pepper. Mix until evenly combined (clean hands work best), but don’t overwork it.
Shape into patties. Divide into 10 even portions and shape into patties about 3/4-inch (2 cm) thick. Place on the baking sheet with a little space between each.
Brush with oil. Brush the tops lightly with olive oil for better browning.
Bake, flip, finish. Bake for 10 minutes, then flip each patty. Bake another 8–10 minutes, until the outside is lightly golden and the centers reach 165°F (74°C).
Rest before serving. Let patties rest on the pan for 5 minutes. They’ll firm up and stay juicier.

Pro Tips

Drain broccoli well. Excess moisture is the fastest way to get soft patties that don’t brown.
Use a scoop for even portions. A 1/4-cup scoop makes quick work of dividing into 10.
Don’t flatten too thin. Thin patties cook fast but dry out faster; keep them about 3/4-inch (2 cm) thick.
Check temp early. Ovens vary; start checking at the 18-minute mark to avoid overbaking.
Line the pan. Parchment helps with browning and prevents sticking (especially with melted cheddar).

Common Mistakes

Broccoli pieces too big: Makes patties fragile and harder to flip cleanly.
Using watery broccoli: Steamed broccoli that’s not drained can make the mixture loose.
Overmixing the chicken: Can lead to a dense, bouncy texture.
Skipping the rest time: They’ll seem softer right out of the oven and can break more easily.
Not flipping: You’ll miss out on even browning and a better crust.

Variations

Spicy: Add 1/4–1/2 tsp crushed red pepper flakes or a pinch of cayenne.
Italian-ish: Swap garlic powder for Italian seasoning (1–2 tsp) and use mozzarella plus a little parmesan.
Veg boost: Add 1/2 cup (50–60 g) finely shredded carrot (squeeze it dry) for extra sweetness and color.
Different cheese: Try pepper jack for heat or smoked cheddar for a deeper flavor.

Serving Suggestions

Tuck into burger buns with lettuce, tomato, and mustard or mayo.
Serve with roasted potatoes, sweet potato wedges, or a simple rice pilaf.
Make a quick sauce: mix Greek yogurt + a little lemon + garlic powder + salt for a tangy dip.
For lunch boxes: pair with cut fruit and crackers, or a simple cucumber salad.

Storage Instructions

Cool completely, then store in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in a single layer until solid, then transfer to a freezer bag/container for up to 3 months (label with date).

Reheating Tips

Best: Reheat on a baking sheet at 350°F (175°C) for about 8–12 minutes (from fridge) until hot throughout.
Quickest: Microwave in 30-second bursts until warmed, but note the exterior will soften.
From frozen: thaw overnight in the fridge when you can, or bake at 350°F (175°C) for 15–20 minutes, checking for heat through the center.

Nutrition Estimate

Per patty (1/10 of recipe), approximate:

Calories: 190
Protein: 17 g
Carbs: 8 g
Fat: 10 g

Recipe Summary

Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 35–40 minutes
Servings: 10 patties
Cuisine: American
Course: Dinner, Lunch
Calories: ~190 per patty

Frequently Asked Questions

Can I use raw broccoli instead of cooked?
I don’t recommend it here. Raw broccoli won’t soften enough in the short bake time, and it can release water as it cooks, making the patties looser.

What if I only have rolled oats?
You can use rolled oats, but the texture will be a bit heartier. Let the mixture sit for 5 minutes before shaping so the oats can absorb moisture.

How do I keep the patties from sticking?
Use parchment (most reliable) and make sure you flip gently with a thin spatula. A light brush of oil also helps with release and browning.

Can I cook these in a skillet instead of baking?
Yes—use a lightly oiled skillet over medium heat and cook about 4–5 minutes per side, or until they reach 165°F (74°C). Watch the heat so the cheese doesn’t scorch.

Why did my patties turn out soft?
Usually it’s moisture (broccoli not drained well) or underbaking. Also, the 5-minute rest really matters for firming them up.

Conclusion

If you like easy, reliable dinners that don’t require a lot of cleanup, these chicken broccoli cheddar oat patties are a keeper. They’re simple enough for a weeknight, sturdy enough for meal prep, and flexible with whatever you’re serving on the side. Keep the broccoli finely chopped and well-drained, bake to temperature, and you’ll get tender patties with just the right amount of cheesy richness.