Herb-Infused Rosemary Chicken Patties

1.In a large mixing bowl, combine ground chicken, finely chopped rosemary, minced onion, minced garlic, and chopped parsley.

2.Add salt, black pepper, and smoked paprika to the bowl. Mix gently to distribute the seasonings evenly without overworking the meat.

3.Crack the egg into the mixture and sprinkle in the breadcrumbs. Mix until just combined; the mixture should be moist but hold together when formed.

4.Divide the mixture into 4 equal portions and shape each into a round patty about 3/4 inch thick, ensuring the edges are smooth to prevent crumbling.

5.Heat olive oil in a large non-stick skillet over medium heat until shimmering but not smoking.

6.Place the patties in the skillet, leaving space between them. Cook for 5-6 minutes on the first side without moving them, until the bottom is golden brown and releases easily from the pan.

7.Flip the patties carefully and cook for another 5-6 minutes on the other side, until cooked through and the internal temperature reaches 165°F (74°C).

8.Remove the patties from the skillet and let them rest on a plate for 3 minutes before serving. This helps retain juiciness.

9.Serve the rosemary chicken patties warm, optionally with a side of fresh salad or in a bun with your favorite toppings.