If you’re on the lookout for a delicious and wholesome dish that’s simple to prepare yet bursting with flavor, this Baked Chicken Rissoles Recipe is destined to become one of your go-to meals. These golden, crispy rissoles have that perfect combination of tender minced chicken mingled with aromatic herbs and a satisfyingly crunchy coating. They bake up beautifully in the oven, making them a lighter alternative to frying but without sacrificing any of the tasty goodness. Once you try this recipe, you’ll enjoy sharing a warm plate of these rissoles with family or friends on any weeknight or special occasion.
Ingredients You’ll Need
This Baked Chicken Rissoles Recipe relies on straightforward ingredients that come together to create textures and flavors that please every palate. Each component plays an important role, from the tender chicken providing a lean protein base to the fresh parsley adding bright notes, while the combination of panko breadcrumbs and parmesan lends that crisp golden finish.
- Olive oil spray: For a light coating that helps the rissoles crisp up beautifully without excess oil.
- 500 g minced chicken: The star protein, tender and mild, perfect for absorbing all the seasonings.
- 1 small onion, grated: Adds natural sweetness and moisture to keep the rissoles juicy.
- 1 tsp freshly minced garlic: Brings a wonderful garlicky warmth that elevates every bite.
- 1 tbsp chopped fresh flat-leaf parsley: Offers fresh herbaceous notes and a pop of color inside and out.
- â…“ cup (20 g) panko breadcrumbs: Keeps the mixture moist while providing structure to the rissoles.
- 1 egg: Binds all the ingredients together perfectly.
- 1 tsp chicken stock powder (bouillon): Deepens the savory flavor profile beautifully.
- Freshly cracked black pepper: Adds just the right amount of spice and depth.
- 1 tsp sweet paprika: Contributes an earthy sweetness and lovely color to the coating.
- ¾ cup (40 g) panko breadcrumbs: For that extra crispy coating that makes these rissoles irresistible.
- â…“ cup (35 g) freshly grated parmesan: Adds a salty, nutty layer of flavor to the exterior.
- ¼ tsp sea salt flakes: Enhances all the ingredients naturally without overpowering.
- ¼ tsp freshly cracked black pepper: To season the coating and balance the flavors.
- Lemon wedges (optional): Perfect for a fresh, zesty finish when serving.
How to Make Baked Chicken Rissoles Recipe
Step 1: Preheat the Oven
Start by heating your oven to 220°C (425°F) or 200°C (400°F) if you’re using a fan-forced setting. This high temperature is key to getting that golden, crispy crust on the outside while keeping the inside juicy and tender. Don’t forget to spray a metal baking tray generously with olive oil spray to prevent sticking and encourage a lovely crust on the rissoles.
Step 2: Prepare the Coating
Mix together the sweet paprika, panko breadcrumbs, freshly grated parmesan, sea salt flakes, and freshly cracked black pepper in a shallow bowl. This coating mixture is where the magic happens—it’s going to give your rissoles that mouth-watering crunch and a boost of savory flavor that perfectly compliments the chicken inside.
Step 3: Prepare the Rissole Mixture
In a large bowl, combine the minced chicken, grated onion, freshly minced garlic, chopped parsley, panko breadcrumbs, egg, chicken stock powder, and a good pinch of freshly cracked black pepper. Using clean hands, mix everything thoroughly so the ingredients are evenly distributed. This wet and sticky mixture is your rissole base, packed with flavor and ready for shaping.
Step 4: Form the Rissoles with Coating
For best results, wet your hands or wear gloves to handle the sticky mixture. Scoop about ¼ cup of the chicken mixture and toss it into the coating mixture, then shape it into a neat oval rissole. Place each shaped rissole on the prepared baking tray. Continue this process until you’ve shaped all 12 rissoles. To get a beautifully golden crust, spray the formed rissoles generously with olive oil spray before baking.
Step 5: Bake to Perfection
Pop the tray into your preheated oven and bake the rissoles for 18 to 20 minutes. Halfway through the cooking time, flip each rissole to ensure they brown evenly on both sides, and give them another spritz of olive oil spray for that extra crunch and color. When done, they should be a gorgeous golden brown and cooked through, juicy on the inside without any pink.
How to Serve Baked Chicken Rissoles Recipe
Garnishes
Simple garnishes can truly elevate your rissoles when served. A sprinkle of extra chopped fresh parsley adds a vibrant pop of green and a delicate herbal freshness that contrasts beautifully with the rich flavors. Lemon wedges on the side provide a zesty splash to brighten each bite, balancing the savory and crispy qualities with some acidity.
Side Dishes
These rissoles shine alongside creamy, comforting sides like freezer-friendly mashed potatoes, which soak up any juices perfectly. For a refreshing contrast, a creamy garlic cucumber salad adds a cool crunch with a hint of tang. Of course, feel free to mix and match any of your favorite veggies, salads, or grains to compliment the flavors and textures of the rissoles.
Creative Ways to Present
Want to impress your guests? Serve the Baked Chicken Rissoles Recipe stacked on a rustic wooden board and accompanied by colorful dips like a herby tzatziki or a smoky harissa mayo. Alternatively, turn them into sliders by placing each rissole in a soft bun with fresh lettuce, tomato, and a dollop of garlic aioli for a fun and satisfying handheld meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the cooled rissoles in an airtight container in the refrigerator. They will keep well for up to three days while retaining their flavor and moisture. Reheat gently to avoid drying them out.
Freezing
This Baked Chicken Rissoles Recipe is fantastic for freezing, making it an ideal make-ahead meal. Place uncooked, coated rissoles in a single layer on a tray and freeze until firm, then transfer to a sealed freezer bag. They can be frozen for up to one month. When ready to enjoy, bake from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat refrigerated or frozen rissoles, place them on a baking tray and warm in a preheated oven at 180°C (350°F) until heated through and crisped up again, usually around 10-15 minutes. Avoid microwaving to keep that delightful crispy coating intact.
FAQs
Can I use turkey or pork instead of chicken?
Absolutely! This Baked Chicken Rissoles Recipe is versatile, and minced turkey or pork make excellent substitutes, each bringing their unique flavor and texture while still working perfectly with the seasoning and coating.
How do I prevent the rissoles from falling apart?
Using the egg and breadcrumbs in the mixture helps bind the ingredients. Also, mixing well with clean hands ensures everything holds together nicely. Wetting your hands when shaping helps form firm rissoles without sticking.
Can I make these rissoles gluten-free?
Yes! To make the recipe gluten-free, substitute the regular panko breadcrumbs with gluten-free breadcrumbs. Just be mindful that the texture may vary slightly but will still be delicious.
Is there an air fryer method for this recipe?
Definitely. You can air fry the rissoles at 200°C (390°F) for about 15 minutes, turning halfway through, and spraying with olive oil to achieve similar crispy results as baking.
What are some good dipping sauces to serve with these rissoles?
These rissoles pair wonderfully with garlic aioli, sweet chili sauce, a fresh tomato salsa, or even a cooling tzatziki, adding an extra flavor dimension to each bite.
Final Thoughts
If you’re craving something both comforting and easy to whip up, this Baked Chicken Rissoles Recipe is a true winner. Its blend of vibrant herbs, tender chicken, and crunchy coating creates a dish that’s irresistible every single time. Give it a try for dinner tonight, and watch it become a beloved staple that you’ll want to make again and again.
Print
Baked Chicken Rissoles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 rissoles (4 servings)
- Category: Main Dish
- Method: Baking
- Cuisine: Australian
Description
These Baked Chicken Rissoles are a flavorful and healthy twist on a classic favorite, featuring minced chicken mixed with fresh herbs, garlic, and spices, then coated in a crispy parmesan-panko crust. Baked until golden and juicy, they’re perfect served with mashed potatoes and a creamy garlic cucumber salad for a comforting meal that’s both simple and delicious.
Ingredients
Rissoles
- Olive oil spray
- 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
Coating
- 1 tsp sweet paprika
- ¾ cup (40 g) panko breadcrumbs
- â…“ cup (35 g) freshly grated parmesan
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
To Serve
- Lemon wedges (optional)
- Freezer-friendly mashed potatoes
- Creamy Garlic Cucumber Salad (not dairy-free)
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F) or 200°C (400°F) if using a fan-forced oven. Lightly spray a metal baking tray with olive oil spray to prevent sticking.
- Prepare the coating: In a shallow bowl, combine the sweet paprika, ¾ cup panko breadcrumbs, freshly grated parmesan, sea salt flakes, and cracked black pepper. Set this mixture aside for coating the rissoles.
- Prepare the rissole mixture: In a large bowl, place the minced chicken, grated onion, freshly minced garlic, chopped parsley, â…“ cup panko breadcrumbs, egg, chicken stock powder, and a good seasoning of freshly cracked black pepper. Use clean hands to mix everything thoroughly until well combined.
- Form the rissoles: Take about ¼ cup of the meat mixture at a time and toss it into the coating mixture. Shape it into a neat oval rissole. Because the mixture is quite wet and sticky, wetting your hands or wearing gloves will make this easier. Place each shaped rissole on the prepared baking tray and repeat until you have formed 12 rissoles. Generously spray the tops with olive oil spray.
- Bake: Place the tray in the preheated oven and bake the rissoles for 18 to 20 minutes, or until they are golden brown and cooked through. Halfway through baking, turn the rissoles over and spray with more olive oil spray to aid browning and crispiness.
- Serve: Serve the baked chicken rissoles hot with lemon wedges (if using), extra chopped parsley, freezer-friendly mashed potatoes, and a creamy garlic cucumber salad or your favorite sides for a complete and satisfying meal.
Notes
- For an air fryer method, preheat the air fryer and cook the rissoles at 200°C (400°F) for about 12-15 minutes, turning halfway through and spraying with olive oil for crispiness.
- These rissoles freeze well; freeze before baking and cook from frozen, adding an extra few minutes to the cooking time.
- You can substitute the chicken mince with turkey or pork mince if preferred.
- Use wet hands or gloves when forming the rissoles to manage the sticky mixture easily.
- Ensure rissoles are cooked through by checking internal temperature reaches 75°C (165°F).
