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.
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.
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.
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.
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.
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.
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.
The rissole mixture should be mixed until just combined – this keeps the texture tender and juicy, rather than dense or tough. Don’t overmix.
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.
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.
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.
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?
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 minutesmins
Cook 20 minutesmins
Total 30 minutesmins
Servings: 4
Ingredients
RISSOLES
Olive oil spray
500g(1lb)minced (ground) chicken (can be substituted with turkey mince or pork mince)
1small onion, grated
1tspfreshly minced garlic
1tbspchopped fresh flat-leaf parsley, plus extra to serve
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.
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.
I was at dead end trying to feed my toddler then I came across your video. OMG he has been eating heaps like he never ate before. Thank you for such a wonderful recipe and so quick to make x
This feedback means to much to me, Chloe. 🥰 I’ve been there and know exactly how that feels. I’m beyond thrilled that your little eater loved these rissoles and you’ve found a winning meal! 🙌🏻🥹 Thanks for the rating too. 🧡 Nic x
I have never been disappointed by one of your recipes! These were pretty easy to whip up! I only had better than bouillon paste, so I used a teaspoon of that and it came out so flavorful. It may be worth noting in your recipe to move the oven rack up to the top closer to the burners to get it more browned and crispy! I only realized halfway through when I watched your video that’s why mine weren’t browning. Thanks for another great recipe!
Hi Christina, great question! 😊 I wouldn’t recommend this method for whole prawns, as they cook much more quickly than chicken and would likely overcook and become rubbery. This method really suits mince-based mixtures that need a bit more time to cook through and hold their shape. I do have a few prawn recipes on the website and more coming. Nic x
I honestly didn’t think it would be possible but I have the pickiest 5 year old, we are lucky if she even agrees to try something knew and she actually loved these! That’s a huge win at our house, this is going on the rotation for sure.
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Chloe says:
I was at dead end trying to feed my toddler then I came across your video. OMG he has been eating heaps like he never ate before. Thank you for such a wonderful recipe and so quick to make x
Nicole says:
This feedback means to much to me, Chloe. 🥰 I’ve been there and know exactly how that feels. I’m beyond thrilled that your little eater loved these rissoles and you’ve found a winning meal! 🙌🏻🥹 Thanks for the rating too. 🧡 Nic x
Mandy says:
I thought these might be a little bland, but they were so delicious. Super easy to whip up, I will definitely be making them again.
Nicole says:
So glad these worked out well for you, Mandy! Thanks also for the rating. 🧡 Nic x
Taysha says:
Absolutely delicious! So easy (I did the air fryer version – they were perfect) and packed full of flavour. Another hit in our house.
Nicole says:
So glad these were a hit for you, Taysha! Thanks for the rating too. 🧡 Nic x
Taysha says:
Absolutely delicious! So easy (I did the air fryer version – they were perfect) and packed full of flavour. Another hit in our house.
Jasmine says:
I have never been disappointed by one of your recipes! These were pretty easy to whip up! I only had better than bouillon paste, so I used a teaspoon of that and it came out so flavorful. It may be worth noting in your recipe to move the oven rack up to the top closer to the burners to get it more browned and crispy! I only realized halfway through when I watched your video that’s why mine weren’t browning. Thanks for another great recipe!
Nicole says:
Hi Jasmine, thanks so much for your useful feedback! Clever you for fixing the browning issue in your oven! 👏🏻🧡 Nic x
Christina says:
Could I use this method for whole prawns?
Nicole says:
Hi Christina, great question! 😊 I wouldn’t recommend this method for whole prawns, as they cook much more quickly than chicken and would likely overcook and become rubbery. This method really suits mince-based mixtures that need a bit more time to cook through and hold their shape. I do have a few prawn recipes on the website and more coming. Nic x
Christina says:
Absolutely delicious
Nicole says:
Love to hear this, Christina! Thanks for the rating. 🧡 Nic x
Tanii says:
Delicious and easy. My kids came back for seconds, even the super fussy one 👌
Nicole says:
So happy you all enjoyed these, Tanii … especially your super fussy one! 🤣🧡 Thanks for the rating too. Nic x
Siobhan says:
So good!! Family loves them
Nicole says:
Brilliant to hear, Siobhan! Thanks so much for the rating. 🧡 Nic x
Hayley says:
I loved this recipe. So easy to make, absolutely delicious and the whole family ate their dinner! One of our new family favourites!!$
Nicole says:
So great to hear, Hayley! 🧡 Nic x
Lauren says:
Approved by the parents and baby alike!
Nicole says:
Wonderful to hear, Lauren! Thanks also for the rating. 🧡 Nic x
Maya says:
I honestly didn’t think it would be possible but I have the pickiest 5 year old, we are lucky if she even agrees to try something knew and she actually loved these! That’s a huge win at our house, this is going on the rotation for sure.
Nicole says:
Hi Maya, what a win! 🙌🏻 Fantastic to hear! Thanks also for the rating. 🧡 Nic x