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Not your standard rissole – these are juicy, crispy, oven-baked rissoles!

These Baked Chicken Rissoles are one of those dinners that brings an immediate sense of relief when I see them on the meal plan. I know dinner is sorted, everyone is going to love it, and it’s not going to destroy my soul making it. 😂. That alone earns these rissoles a permanent spot in my rotation.

plated chicken rissoles with mashed potatoes and cucumbers
Serve the rissoles with freezer-friendly mashed potatoes and garlicky sour cream cucumbers for an easy, comforting dinner that works for both kids and adults.

They’re quick to prep, go straight into the oven (no stovetop splatter), and somehow still deliver on that juicy-inside, crispy-outside combo. That lightly crispy coating is a tip I learnt from my mum – the undisputed queen of rissoles (we called them faširani šnicli growing up). They’re not fully crumbed or breaded – more like a slightly flattened meatball with a golden edge and a juicy centre – and it just works.

Now, I know what you’re thinking … Nic, you’re telling us we need a crumbing station on a weeknight? And yes, I am. But I promise this one is low-fuss. Thanks to a few simple steps, these rissoles are rolled, coated and ready to bake with minimal mess and zero stress.

chicken rissole recipe ingredients
Minced (ground) chicken, grated onion, garlic, parsley, panko breadcrumbs, egg, chicken stock powder (bouillon) and black pepper – simple, everyday ingredients that keep the rissoles juicy, well-seasoned and family-friendly.
chicken rissole ingredients in a bowl ready to mix
All the rissole ingredients added to one bowl – minced (ground) chicken, grated onion, garlic, parsley, panko breadcrumbs, egg, chicken stock powder (bouillon) and pepper – keeping prep quick and washing up to a minimum.

If you think rissoles are “meh”, you’ve probably just been eating the wrong ones. My kids love these and call them giant nuggets (which I love, because they’re far easier to make than actual nuggets). You expect them to be fine … then you serve them with mashed potatoes or some Creamy Garlic Cucumber Salad (weird, I know – but trust me!), and suddenly dinner isn’t just good. It’s really good. These rissoles are freezer-friendly, perfect for work and school lunchboxes the next day, and endlessly flexible with whatever sides you’ve got on hand. Exactly the kind of dinner that makes real life feel a little easier.

Plated rissoles, one cut in half to reveal juicy centre
Cutting one open shows the juicy, tender centre – the result of gentle mixing, grated onion, and baking rather than frying.

Can I cook these rissoles in the air fryer?

Absolutely. They cook beautifully in the air fryer and still get that golden, crispy coating. Cook at 180°C (350°F) for 12–14 minutes, turning halfway and spraying lightly with oil. See the recipe for full details.

chicken rissole coating recipe ingredients
Panko breadcrumbs, parmesan, sweet paprika, sea salt and black pepper – the paprika is what gives the coating its beautiful colour, while the panko and parmesan create golden, crispy edges in the oven without the need for frying.
chicken rissole coating ingredients in a large plate
The panko breadcrumbs, parmesan, paprika, salt and pepper are mixed together on a wide plate, making it easy to roll and coat each rissole evenly with minimal mess.
chicken rissole filling mixed in a large bowl
The rissole mixture should be mixed until just combined – this keeps the texture tender and juicy, rather than dense or tough. Don’t overmix.
formed chicken rissole in hand glove on
Scoop about ¼ cup of the mixture directly into the coating, then gently shape it into a rissole while it’s coated. The coating helps manage the wet mixture and keeps handling quick and mess-free.
chicken rissoles going onto an oil sprayed baking tray
Place the coated rissoles onto a well-oiled baking tray, leaving a little space between each one so they bake evenly and the edges have room to crisp up properly.
chicken rissoles halfway through cooking
Halfway through baking, turn the rissoles and spray again with oil. This helps them colour evenly and develop that golden, crispy coating in the oven.

Are Baked Chicken Rissoles freezer-friendly?

Yes, that is the beauty of this recipe. You can freeze them raw or cooked. Raw rissoles can be baked straight from frozen (just add a few extra minutes), and cooked rissoles reheat well in the oven or air fryer for quick lunches or dinners. See the full recipe for details.

finished chicken rissoles directly out of the oven
Straight from the oven – golden on the outside, cooked through and still juicy inside, with no stovetop splatter or last-minute fuss involved.

What else can I serve with Baked Chicken Rissoles?

We love the combination of Freezer-friendly Mashed Potatoes and Creamy Garlic Cucumber Salad but they are so easy to build into whatever kind of dinner you need that night. You could try:

plated chicken rissoles close up overhead
A closer look at the golden, crispy coating – this is where the oven-baked method really shines.

If you enjoyed Baked Chicken Rissoles, I think you’ll love:

Juicy Beef Rissoles Recipe
Crispy Baked Chicken Tenders Recipe
Baked Garlic Parmesan Chicken Tenders Recipe
Swedish Meatballs Recipe
Marry Me Chicken Meatballs with Risoni (Orzo) Recipe

plated chicken rissoles close up overhead

Baked Chicken Rissoles

Author: Nicole
5 from 43 votes
“So juicy and yum!”
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These Baked Chicken Rissoles are quick to prep, oven-baked (no splatter), and deliver on juicy centres with crispy edges. They’re freezer-friendly, kid-approved, and flexible enough to pair with whatever sides you’ve got on hand – an easy, reliable weeknight dinner.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings: 4

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
  • 20 g (⅓ cup) panko breadcrumbs
  • 1 egg
  • 1 tsp chicken stock powder (bouillon)
  • Freshly cracked black pepper, to season
COATING
  • 1 tsp sweet paprika
  • 40 g (¾ cup) panko breadcrumbs
  • 35 g (⅓ cup) freshly grated parmesan
  • ¼ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
SERVING SUGGESTIONS

Instructions

  • Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spray a metal baking tray with olive oil spray.
  • Prepare the coating – Combine all the ingredients in a shallow bowl. Set aside.
  • Prepare the rissole mixture – Place the chicken, onion, garlic, parsley, breadcrumbs, egg, chicken stock powder and black pepper in a bowl. Mix well using clean hands.
  • Form the rissoles – Toss ¼ cup of the mixture at a time into the coating and shape into a rissole. The mixture will be very wet and sticky, so I find this easiest to do with wet hands or wearing gloves. Place the rissoles on the prepared baking tray. Repeat with the remaining rissole mixture and coating to make 12 rissoles. Spray generously with oil.
  • Bake – Bake for 18–20 minutes until golden brown and cooked through, turning halfway and spraying with more oil. (See note 1 for air fryer method.)
  • Serve – Serve with lemon wedges (if using), extra parsley, mashed potato and sour cream garlic cucumbers – or your favourite mix and match sides.

Nutrition information

Nutrition Facts
Baked Chicken Rissoles
Amount per Serving
Calories
316
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
156
mg
52
%
Sodium
 
625
mg
27
%
Potassium
 
779
mg
22
%
Carbohydrates
 
16
g
5
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
28
g
56
%
Vitamin A
 
500
IU
10
%
Vitamin C
 
4
mg
5
%
Calcium
 
131
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – To cook in an air fryer Preheat the air fryer for 3 minutes at 180°C (350°F). Spray the air fryer basket generously with olive oil spray. Arrange the rissoles in a single layer and spray the tops with more oil. Cook for 12–14 minutes, turning and spraying lightly with more oil halfway through cooking.

Make Ahead

Refrigerate uncooked rissoles in an airtight container with baking (parchment) paper between them, to stop them sticking together, for up to 2 days. Freeze for up to 2 months in a single layer on a lined tray. Freeze until firm, then transfer to a freezer-safe container or bag. Thaw overnight in the fridge before baking, or cook from frozen adding 5–8 minutes to the cooking time.

Leftovers

Refrigerate cooked rissoles in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat directly from frozen in the air fryer or oven.

Recipe source

Thank you to Kim Coverdale for your help developing this recipe.

Equipment

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Course chicken
Cuisine Australian, European