These crispy chicken patties are bursting with zesty ranch flavor and topped with a creamy, cheesy sauce that’s sure to satisfy your comfort food cravings. Perfect for a quick weeknight dinner or a tasty snack anytime.
In a big bowl, mix together the chicken, panko, crushed saltines, sour cream, eggs, ranch dressing mix, mustard, chopped onion, black pepper, and parsley until everything is well combined. Shape the mixture into about 8 patties, each around three-quarters of an inch thick. Pour some panko onto a plate, then press each patty into it so they’re nicely coated. Arrange the patties on a platter and pop them in the fridge for at least an hour, or even overnight if you have time.
When you’re ready to cook, heat a little vegetable oil in a nonstick skillet over medium heat. Cook the patties for about 5 to 7 minutes on each side, until they’re golden brown and cooked through. Once done, transfer them to a paper towel-lined rack to drain off any excess oil.
Meanwhile, in a small saucepan, combine the soup and broth and heat it up until it just starts to boil. Turn the heat down to low, then stir in the sour cream and green onions until the sauce is smooth and creamy. Serve the patties with the cheesy sauce spooned over the top and enjoy!
- Use fresh herbs like parsley or chives to enhance the ranch flavor.
- Make sure the chicken is cooked through by checking for an internal temperature of 165°F (74°C).
- For a crispier patty, lightly coat with breadcrumbs before frying or baking.
These patties are packed with bold ranch seasoning and creamy cheese sauce, making each bite full of flavor. They are easy to prepare and perfect for a quick weeknight meal that feels special without much effort.
Serve these patties alongside a fresh green salad or roasted vegetables for a balanced meal. They also pair well with mashed potatoes or steamed rice to soak up the cheesy sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the patties moist and the sauce creamy. Avoid freezing, as the sauce may separate when thawed.
