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These Cheesy Broccoli Chicken Fritters are crispy on the outside, tender on the inside, and packed with juicy chicken, melted mozzarella, and broccoli. They’re like a healthier chicken nugget that adults and kids both love. Perfect for meal prep, quick dinners, or sneaking vegetables into picky eaters.
Why you’ll love it
We made this recipe when we were looking for a way to make a protein-packed dinner that would get the whole family to eat more vegetables without complaining. Turns out, when you mix broccoli with cheese and chicken and pan-fry it into crispy little patties, everyone suddenly becomes a broccoli fan.
These fritters are incredibly versatile. Serve them as a main dish with a side salad, pack them in lunchboxes, dip them in ranch or marinara, or even stuff them into a pita with some greens. They’re also fantastic for meal prep—make a big batch on Sunday and you’ve got protein-packed lunches all week.
The texture is what really makes these special. The outside gets golden and crispy from the pan-frying, while the inside stays moist and tender from the mayo and cheese. The fresh dill adds a bright, herby flavor that keeps things interesting, and the broccoli adds little pops of texture and nutrition.
Helpful Tips
- Use slightly frozen chicken. This is a game-changer! Chicken that’s been in the freezer for 30-45 minutes is much easier to dice into small, uniform pieces. It won’t slip around on your cutting board.
- Dry the broccoli thoroughly. After steaming, pat the broccoli completely dry with paper towels. Excess moisture makes the mixture too wet and the fritters won’t hold together well.
- Don’t skip the chilling time. Refrigerating the mixture for at least 1 hour (or up to 2 hours) helps it firm up so the fritters hold their shape when cooking. We know it’s tempting to skip this, but it really makes a difference.
- Use a nonstick skillet. These fritters have cheese in them, which can stick. A good nonstick pan makes flipping so much easier.
- Keep the heat at medium. Too high and the outside burns before the chicken cooks through. Too low and they’ll be pale and greasy. Medium heat is the sweet spot.
- Fresh dill is worth it. Dried dill just doesn’t have the same bright, fresh flavor. If you absolutely can’t find fresh dill, use fresh parsley instead.
You’ll need
How to make cheesy broccoli chicken fritters
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Dice the chicken into small pieces and place in a bowl. Finely chop and lightly steam the broccoli for 2 to 3 minutes, then cool and pat dry.
- Add the eggs, mayonnaise, flour, mozzarella, broccoli, dill, salt, and pepper. Mix until well combined. Refrigerate for 1 to 2 hours, or cook right away if preferred.
- Heat oil in a skillet over medium heat. Scoop about 2 tablespoons per fritter, flatten slightly, and cook for 4 to 5 minutes per side, until golden brown and cooked through.
Substitutions and variations
- Use ground chicken. If you prefer, swap the diced chicken breast for 1½ pounds of ground chicken. The texture will be slightly different but still delicious.
- Try different cheeses. Cheddar, Swiss, Gruyere, or Monterey Jack all work great. You can also use a blend.
- Swap the vegetables. Finely chopped cauliflower, zucchini (squeezed dry), spinach, or shredded carrots work well in place of or in addition to the broccoli.
- Use different herbs. Fresh parsley, chives, cilantro, or basil can replace the dill. Dried Italian seasoning (1 teaspoon) also works.
- Make them spicy. Add ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, or a pinch of red pepper flakes to the mixture.
- Add garlic. Mix in 2-3 cloves of minced garlic for extra flavor.
- Make them in the oven. Place fritters on a parchment-lined baking sheet, brush with oil, and bake at 400°F for 18-22 minutes, flipping halfway through.
- Air fryer version. Cook at 375°F for 12-15 minutes, flipping halfway through and spraying with cooking spray.
What to serve with chicken broccoli fritters
These fritters are pretty hearty on their own, but here’s what we love pairing them with:
Dipping sauces:
- Ranch dressing
- Garlic aioli
- Tzatziki
- Buffalo sauce
- Sweet chili sauce
Side dishes:
- Simple green salad with vinaigrette
- Roasted sweet potatoes
- Steamed rice or quinoa
- Mashed potatoes
- Coleslaw
- Roasted vegetables
- Cucumber salad
- French fries or sweet potato fries
Make it a meal:
- Stuff them in a pita with lettuce, tomatoes, and tzatziki
- Serve over a bed of greens as a salad topper
- Make sliders with small buns and your favorite toppings
- Serve with pasta and marinara
Leftovers and storage
These fritters are excellent for meal prep and actually reheat really well.
Refrigerator: Store cooked fritters in an airtight container in the fridge for up to 4 days. Let them cool completely before storing.
Freezer: Freeze cooked fritters for up to 3 months. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This prevents them from sticking together.
To reheat from the fridge:
- Oven: 350°F for 8-10 minutes until warmed through
- Air fryer: 350°F for 5-6 minutes
- Skillet: Medium heat for 2-3 minutes per side
- Microwave: 30-60 seconds (they won’t be as crispy)
To reheat from frozen:
- Oven: 375°F for 15-18 minutes
- Air fryer: 375°F for 10-12 minutes
The oven and air fryer methods keep them crispiest. The microwave works in a pinch but they’ll be softer.
Frequently Asked Questions
This recipe is specifically designed for raw chicken that cooks as the fritters cook. If you want to use cooked chicken, you’d need to reduce the cooking time significantly to just 2-3 minutes per side to warm through and crisp up.
The most common reasons are: (1) not chilling the mixture long enough, (2) too much moisture from the broccoli, or (3) flipping them too early before the bottom has set. Make sure to refrigerate for at least 1 hour and let them cook undisturbed until golden.
We don’t recommend it. Raw chicken doesn’t freeze well in this mixture. Instead, cook the fritters first, then freeze them.
The fritters should be golden brown on both sides and firm to the touch. The internal temperature should reach 165°F. If you’re unsure, cut one open to check—the chicken should be white throughout with no pink.
Yes! They’re perfect for meal prep. Cook a big batch, let them cool, and store in the fridge for up to 4 days. Reheat in the oven, air fryer, or microwave.
Did you make these Cheesy Broccoli Chicken Fritters? We’d love to hear how they turned out! Please leave a star rating and comment below and let us know what dipping sauce you served them with!
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Cheesy Broccoli Chicken Fritters
Ingredients
- 1 ½ pounds chicken breasts, about 3 large
- 2 large eggs
- ⅓ cup mayonnaise
- ½ cup all-purpose flour, or cornstarch or potato starch for gluten-free
- 1 ⅓ cups mozzarella cheese, shredded
- 1 cup finely chopped broccoli, lightly steamed and patted dry
- 2 tablespoons chopped fresh dill
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 tablespoons extra light olive oil, or any high-heat cooking oil
Instructions
- Prepare the chicken: Using a sharp knife, dice the chicken into small, 1/3-inch pieces and place in a large mixing bowl. (Tip: Slightly frozen chicken is easier to slice.)
- Prepare the broccoli: Finely chop the broccoli, then lightly steam or sauté for 2 to 3 minutes until just tender. Let it cool, then pat dry thoroughly to remove excess moisture.
- Make the mixture: Add the eggs, mayonnaise, flour, shredded mozzarella cheese, finely chopped broccoli, dill, salt, and black pepper. Stir until well combined. Cover and refrigerate for at least 1 hour, or 2 hours for best results.
- Cook the fritters: Heat a large nonstick skillet over medium heat and add the oil. Once hot, scoop the mixture using 2 tablespoons per fritter and place into the pan. Lightly flatten each fritter with the back of a spoon.
- Sauté: Cook uncovered for 4 to 5 minutes on the first side, then flip and cook an additional 3 to 4 minutes, or until golden brown and the chicken is fully cooked through. Adjust heat as needed to prevent over-browning.
- Serve and enjoy!
Notes
- For best texture, you can cover and refrigerate the mixture for 1-2 hours or overnight to help it firm up and develop flavor.
- If you prefer, you can cook the mixture right away—just make sure it is not too loose (add a little extra flour if needed).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made these for a quick dinner and wow—they were so amazing. Even my picky eater loved them!
Hi Emily! That’s the best compliment—especially from a picky eater 😊
These were such a great way to use up broccoli. Crispy, cheesy, and super satisfying.
Hi Megan! Love that you used what you had on hand—that’s the best kind of cooking 😊 So glad they turned out well!
I made these as a quick lunch and ended up eating way more than planned. So good and perfectly crispy.
Hi Hannah! That always happens with these 😄 So glad you enjoyed them!