Chicken Thigh Patties with Cream Cheese
Tender, tasty, juicy and fragrant - perfect for a family dinner! Thanks to the addition of bread crumb soaked in milk and cream cheese inside the mixture, these chicken patties turn out very delicate. You can serve them with any side dish - buckwheat, creamy mashed potatoes, or whatever you like.
Updated : 25 December, 2025
Easy
About 45 min.
Ingredients
350 grams
Chicken thighs
1
Onion
50 grams
Bun
0.5 cup
Milk
1
Eggs
80 grams
Cream cheese
4 tablespoon
Wheat flour
to taste
Pepper
to taste
Salt
3 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. You can use milk of any fat content, a medium egg, all-purpose wheat flour, and take the cream cheese out of the refrigerator in advance so it softens. Instead of chicken thigh fillet you can use chicken breast meat or meat from a drumstick. Keep in mind that the weight of clean chicken meat should be 350 g (about 12 oz). If you like, you can also add your favorite spices.
Step 2
Rinse the chicken meat under running water, pat it dry with paper towels, trim off excess membranes and fat, and cut the fillet into medium-sized pieces with a sharp knife.
Step 3
Place the slices of white bread into a deep bowl and pour cow’s milk over them. Set the bowl aside for 10 minutes so the bread absorbs the milk and swells. Later this soft crumb will make the patties juicier.
Step 4
Meanwhile, put the pieces of chicken into the bowl of a blender and process on high speed until you get a uniform mixture. If you don’t have a blender, use a meat grinder. Transfer the minced chicken into a deep bowl in which you will mix the rest of the ingredients.
Step 5
Peel the onion, rinse it, cut into large pieces and place it into the blender bowl where you processed the chicken.
Step 6
Squeeze the soaked bread slices to remove excess milk and crumble them thoroughly with your hands. Add this white bread crumb to the blender bowl with the onion.
Step 7
Blend the contents of the blender until smooth, then transfer the onion and bread mixture into the bowl with the minced chicken.
Step 8
Add the egg, cream cheese, and spices. Mix everything very thoroughly, cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. This resting time allows the bread to absorb the meat juices. After the time has passed, take the bowl out of the refrigerator, remove the plastic wrap and mix the chicken mixture again, beating it with your hands and incorporating air.
Step 9
Take a portion of the mixture, shape the first patty, coat it on both sides in sifted wheat flour and place it into a preheated skillet. Shape the remaining patties in the same way and fry them on both sides in vegetable oil over medium heat until a golden crust forms.
Author note
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