Salisbury Steak with Ground Chicken
This Salisbury steak recipe with ground chicken is a lighter and healthier twist on the classic comfort dish. Juicy chicken patties simmered in a rich homemade gravy — quick, hearty, and perfect for weeknights.
Ingredients
- 1 lb 450g ground chicken
- ½ cup 50g breadcrumbs – plain or Italian style
- 1 egg
- ½ small onion finely chopped (about ¼ cup / 40g)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil for pan-searing
For the Gravy:
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion thinly sliced
- 2 tbsp all-purpose flour
- 2 cups 480ml low-sodium chicken broth
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
Make the Patties
- In a mixing bowl, combine ground chicken, breadcrumbs, egg, chopped onion, garlic powder, salt, pepper, and Worcestershire sauce.
- Mix just until combined—avoid overmixing to keep patties tender.
- Form into 4 oval-shaped patties. Refrigerate for 15 minutes to firm up (optional but recommended).
Sear the Patties
- Heat olive oil in a large skillet over medium heat.
- Sear patties for 4–5 minutes per side, until golden and cooked through. Remove and set aside.
Make the Gravy
- In the same skillet, melt butter and add olive oil.
- Sauté sliced onions for 5–7 minutes until soft and golden.
- Sprinkle flour over onions, stir, and cook for 1–2 minutes.
- Slowly pour in chicken broth while stirring to avoid lumps. Add Worcestershire sauce, salt, and pepper.
- Simmer 3–5 minutes until thickened.
Finish the Dish
- Return patties to the skillet and spoon gravy over the top.
- Simmer for 5 minutes so flavors meld.
Notes
- Make it Gluten-Free: Use gluten-free breadcrumbs and substitute flour with cornstarch (mixed with a little cold broth).
- Low-Carb Version: Serve with cauliflower mash or steamed green beans instead of mashed potatoes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.
- Make Ahead: Patties can be shaped and stored in the fridge for up to 24 hours before cooking.
