Chicken Breakfast Sausage (Printable)

Lean ground chicken mixed with fresh herbs creates a tender and flavorful morning delight.

# What You'll Need:

→ Meats

01 - 1 lb ground chicken (preferably thigh for juiciness)

→ Aromatics & Herbs

02 - 2 tablespoons finely chopped fresh parsley
03 - 2 teaspoons fresh sage, finely chopped (or 1 teaspoon dried)
04 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
05 - 2 garlic cloves, minced

→ Seasonings

06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon onion powder
10 - ¼ teaspoon red pepper flakes (optional)

→ Binders

11 - 1 tablespoon olive oil (plus extra for cooking)

# Directions:

01 - In a large mixing bowl, gently combine ground chicken, parsley, sage, thyme, garlic, salt, black pepper, smoked paprika, onion powder, red pepper flakes, and olive oil without overmixing.
02 - Divide the mixture into 8 equal portions and shape each into a patty approximately 2.5 inches in diameter and ½ inch thick.
03 - Preheat a large nonstick skillet over medium heat and add a thin layer of olive oil.
04 - Place patties in the skillet with space between each. Cook for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
05 - Remove patties from skillet, drain briefly on paper towels, and serve hot.

# Cooking Tips:

01 -
  • It's lean and honest—no mystery ingredients or additives hiding in the background.
  • Fresh herbs make these taste like real food, crispy outside and impossibly tender inside.
  • You can make a batch on Sunday and have breakfast sorted for days.
  • It's gluten-free and dairy-free without tasting like a compromise.
02 -
  • Don't skip the fresh herbs—they're what separate these from the sad, one-note sausages you find in supermarket packages.
  • Ground chicken thigh is non-negotiable; breast meat will leave you with something dry and forgettable no matter how careful you are.
  • Medium heat is your friend; too hot and the outside burns before the inside cooks through, too low and they won't develop that golden crust.
03 -
  • Room temperature chicken mixes more evenly and smoothly than cold chicken straight from the fridge.
  • A meat thermometer takes the guesswork out of doneness—you're aiming for 165°F (74°C) internal temperature, no more, no less.

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