If you’re craving a wholesome, comforting meal that’s also light and packed with flavor, this Baked Chicken Rissoles Recipe is a real winner. Imagine juicy, tender chicken rissoles with a subtly crispy coating and the warm aroma of garlic, parsley, and paprika filling your kitchen. This recipe is simple to bring together, yet impressive enough to satisfy your whole family or guests, making it an everyday favorite you’ll want to keep coming back to.
Ingredients You’ll Need
These ingredients are straightforward yet essential to create the perfect balance of taste, texture, and color in your rissoles. Each one plays a crucial role, from moisture to seasoning, ensuring every bite is deliciously satisfying.
- Olive oil spray: Helps create a crispy exterior without adding extra calories or mess from deep frying.
- 500 g (1 lb) minced chicken: The lean protein base, providing tenderness and a mild flavor.
- 1 small onion, grated: Adds moisture and a gentle sweetness to the mixture.
- 1 tsp freshly minced garlic: Brings a punch of aromatic depth to the rissoles.
- 1 tbsp chopped fresh flat-leaf parsley, plus extra to serve: Fresh herbs brighten the flavor and add a lovely green hue.
- â…“ cup (20 g) panko breadcrumbs: Helps bind the mixture and keeps the rissoles light.
- 1 egg: Acts as a natural binder to hold everything together perfectly.
- 1 tsp chicken stock powder (bouillon): Boosts the chicken’s savory flavor without overpowering.
- Freshly cracked black pepper, to season: Enhances the overall taste with a subtle heat.
- 1 tsp sweet paprika: Adds color and a mild smokiness to the rissoles.
- ¾ cup (40 g) panko breadcrumbs: Used for the outer coating, creating a satisfying crunch once baked.
- â…“ cup (35 g) freshly grated parmesan: Infuses sharp, nutty flavor into the coating mix.
- ¼ tsp sea salt flakes: Balances the flavors and accentuates the ingredients.
- ¼ tsp freshly cracked black pepper: Adds a final touch of seasoning to the coating.
- Lemon wedges (optional): For a fresh, zesty finish that cuts through the richness.
How to Make Baked Chicken Rissoles Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 220°C (425°F) or 200°C (400°F) if using a fan-forced oven. This high heat will ensure your rissoles become beautifully golden and crisp on the outside while remaining juicy inside. Don’t forget to spray a metal baking tray with olive oil to prevent sticking and encourage even browning.
Step 2: Prepare the Coating
In a shallow bowl, combine the ¾ cup panko breadcrumbs, freshly grated parmesan, sea salt flakes, and freshly cracked black pepper. Set this flavorful coating aside for when you’re ready to shape the rissoles. This mixture will give them a delightful crunch and a depth of cheesy, savory flavor.
Step 3: Mix the Rissole Ingredients
Grab a mixing bowl and add the minced chicken, grated onion, minced garlic, chopped parsley, â…“ cup panko breadcrumbs, egg, chicken stock powder, and freshly cracked black pepper. Using clean hands, mix everything thoroughly until all ingredients are evenly incorporated. The mixture will feel a little wet but perfectly sticky, which is exactly what you want for moist and tender rissoles.
Step 4: Form and Coat the Rissoles
Here’s the fun part! Take about a ¼ cup of the chicken mixture at a time, and toss it into the breadcrumb and parmesan coating bowl. Using wet hands or gloves helps prevent sticking as you shape the mixture into oval rissoles. Place each formed rissole onto your prepared baking tray, and repeat until all the mixture is used. Finish by spraying the rissoles generously with olive oil spray to help them crisp up in the oven.
Step 5: Bake Until Golden
Bake the rissoles in your preheated oven for 18 to 20 minutes, turning halfway through to ensure all sides get that gorgeous golden color. Spray with a little more olive oil when you turn them to boost crispiness. Once done, you’ll have perfectly cooked rissoles with a crispy crust and juicy, flavorful center. (If using an air fryer, you can adapt this step by cooking at similar temperatures but check regularly.)
Step 6: Serve and Enjoy
Your Baked Chicken Rissoles Recipe is now ready to impress! Serve them hot from the oven with a squeeze of fresh lemon and a sprinkle of extra parsley for freshness. Pair them with your favorite sides, and get ready to enjoy a meal that’s as nutritious as it is delicious.
How to Serve Baked Chicken Rissoles Recipe
Garnishes
Freshness makes a huge difference here. A handful of chopped flat-leaf parsley sprinkled over the hot rissoles adds color and a herbaceous lift. Lemon wedges are also wonderful, adding a bright citrus zing that perfectly complements the rich chicken and parmesan flavors.
Side Dishes
For a classic comfort food vibe, pair these rissoles with creamy mashed potatoes or even freezer-friendly mashed potatoes to save you prep time. A crisp, creamy garlic cucumber salad is also a fantastic contrast – the cool, tangy texture balances the warm, savory rissoles perfectly.
Creative Ways to Present
For a fun twist, serve your rissoles on a bed of fluffy couscous or quinoa with a drizzle of tzatziki or a light yogurt dip. Alternatively, turn these into sliders using soft mini buns, adding fresh lettuce and tomato for a delightful handheld meal. The Baked Chicken Rissoles Recipe is as versatile as it is tasty.
Make Ahead and Storage
Storing Leftovers
If you have any rissoles leftover, pop them in an airtight container and keep them in the fridge for up to three days. They reheat beautifully, which means you can enjoy their goodness again during a busy weeknight with minimal effort.
Freezing
This Baked Chicken Rissoles Recipe is fantastic for batch cooking and freezing. After baking, allow the rissoles to cool completely, then store them in a freezer-safe container or zip-lock bag for up to three months. When you want a quick meal, just thaw and reheat.
Reheating
To reheat, pop the rissoles in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until thoroughly warmed and crisp again. Microwaving works too but might sacrifice some crunchiness, so the oven method is recommended to bring back the original texture.
FAQs
Can I use turkey or pork instead of chicken for this recipe?
Absolutely! While this Baked Chicken Rissoles Recipe is designed with chicken, turkey or pork mince can be substituted without compromising the flavor or texture. Each one brings its own unique taste but generally works very well in this recipe.
How do I prevent rissoles from falling apart?
The key is the egg and breadcrumbs in the mixture, which act as binders. Make sure you mix the ingredients thoroughly and handle the mixture gently while forming the rissoles. Using wet hands or gloves can also help you shape them without breaking.
Can I make these gluten-free?
You sure can! Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Just be aware that the texture might vary slightly, but the flavor will still shine through beautifully.
Is it possible to cook these in an air fryer?
Yes! Air frying is a great alternative to baking and can produce a crispy exterior with less oil. Cook the rissoles at around 200°C (390°F) for 12-15 minutes, turning halfway to ensure even cooking. Keep an eye on them the first time to adjust timing as needed.
What are some great dipping sauces for these rissoles?
These rissoles pair wonderfully with a variety of dips like garlic aioli, sweet chili sauce, tzatziki, or even a simple sour cream with chopped herbs. Choose something creamy or tangy to complement the savory flavors perfectly.
Final Thoughts
This Baked Chicken Rissoles Recipe is truly one of those dishes that feels like a warm hug on a plate. With its deliciously crispy coating and juicy, herbal-rich interior, it’s perfect for family dinners or casual entertaining. Give it a try, and I promise it will become one of your go-to meals that everyone asks for again and again.
Print
Baked Chicken Rissoles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (12 rissoles)
- Category: Main Course
- Method: Baking
- Cuisine: Australian
Description
Delicious and easy baked chicken rissoles featuring a flavorful blend of minced chicken, garlic, onion, parsley, and paprika, coated with a crispy panko and parmesan crust. Perfectly baked until golden brown and served with optional lemon wedges and creamy garlic cucumber salad, these rissoles make a satisfying and wholesome meal.
Ingredients
Rissoles
- 500 g (1 lb) minced (ground) chicken (can be substituted with turkey mince or pork mince)
- 1 small onion, grated
- 1 tsp freshly minced garlic
- 1 tbsp chopped fresh flat-leaf parsley, plus extra to serve
- â…“ cup (20 g) panko breadcrumbs
- 1 egg
- 1 tsp chicken stock powder (bouillon)
- Freshly cracked black pepper, to season
- 1 tsp sweet paprika
Coating
- ¾ cup (40 g) panko breadcrumbs
- â…“ cup (35 g) freshly grated parmesan
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Additional
- Olive oil spray
- Lemon wedges (optional)
- Freezer-friendly mashed potatoes (for serving)
- Creamy Garlic Cucumber Salad (not dairy-free, for serving)
Instructions
- Preheat the oven: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spray a metal baking tray generously with olive oil spray to prevent sticking.
- Prepare the coating: In a shallow bowl, combine ¾ cup panko breadcrumbs, ⅓ cup freshly grated parmesan, ¼ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Set aside this mixture for coating the rissoles.
- Prepare the rissole mixture: In a mixing bowl, combine the minced chicken, grated onion, freshly minced garlic, chopped parsley, â…“ cup panko breadcrumbs, egg, chicken stock powder, freshly cracked black pepper, and sweet paprika. Mix thoroughly using clean hands until well combined.
- Form the rissoles: Using about ¼ cup of the mixture at a time, toss it into the prepared coating bowl and then shape it into a rissole. Because the mixture is wet and sticky, it’s easiest to handle with wet hands or gloves. Place each coated rissole onto the prepared baking tray. Repeat until all 12 rissoles are formed. Spray the tops generously with olive oil spray.
- Bake: Place the tray in the preheated oven and bake for 18–20 minutes, turning the rissoles halfway through baking. At the halfway point, spray the rissoles again with olive oil to ensure a golden, crispy coating. Bake until the rissoles are cooked through and golden brown.
- Serve: Serve the baked chicken rissoles hot, garnished with extra fresh parsley and lemon wedges if desired. Accompany with freezer-friendly mashed potatoes and a creamy garlic cucumber salad for a complete meal.
Notes
- The rissole mixture is naturally wet and sticky; wet your hands or wear gloves for easier shaping.
- You can substitute the minced chicken with turkey or pork mince if preferred.
- To make this recipe in an air fryer, preheat to 200°C (400°F) and cook rissoles for about 12-15 minutes, turning halfway and spraying with oil for a crispy finish.
- Serving suggestion includes mashed potatoes and creamy garlic cucumber salad to complement the flavors.
- Ensure the rissoles are cooked through by checking the internal temperature reaches 75°C (165°F).
