Easy and delicious Ricotta Chicken Croquettes with a crisp, golden exterior and a soft, creamy center made from shredded chicken, smooth ricotta, sautéed onion and fresh thyme.
These croquettes are inspired by Piedmontese flavours, combining tender shredded chicken with creamy ricotta to create a light, luscious filling. A seasoned breadcrumb coating provides the satisfying crunch.
The ricotta keeps the interior soft and silky, while the breadcrumbs crisp up beautifully when fried. They’re addictive and perfect as an antipasto, snack or side.
Editor’s note: This recipe was first published on 24th February 2017 and has since been updated with new photos and tips for an improved user experience.
See the recipe below for ingredient notes, step-by-step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or use the recipe section below.
Table of Contents
- Ingredients
- Step by step photos and instructions
- Recipe Tips and FAQs
- Serving suggestions
- More Italian antipasti recipes
- Full Recipe
Ingredients
Ingredient notes and substitutions
- Shredded chicken – Use leftover roast chicken, or poach/bake breasts, thighs or drumsticks and shred.
- Ricotta –Drain any excess whey before using so the mixture isn’t too wet.
- Onion –Finely chop so the croquettes form easily; large pieces make shaping difficult.
- Thyme –Fresh thyme is preferred. Fresh sage (traditional), rosemary or dried oregano also work.
- Lemon –Zest adds freshness; omit if you prefer a cheesier flavour instead.
- Parmigiano Reggiano –Stir some into the breadcrumbs for extra savoury depth.
- Flour, egg and breadcrumbs – Used to coat the croquettes for a crisp finish. Fine breadcrumbs give a classic crumb; panko adds extra crunch.
Step by step photos and instructions
Sauté the onion – Cook the finely chopped onion in 1–2 tsp olive oil over medium heat until soft and translucent, then set aside to cool.
Mix the filling –Roughly chop the shredded chicken and combine it with ricotta, the cooled onion, lemon zest, thyme, and a pinch of salt and pepper. Mix gently until even.
Shape – Portion the mixture with a heaped tablespoon each (yields about 12 croquettes). Roll into small logs or balls and chill briefly to firm up if needed.
Bread the croquettes –Place flour, beaten egg and breadcrumbs (mixed with grated Parmigiano and a pinch of salt and pepper) in separate bowls. Dredge each croquette in flour, dip in egg, then coat in breadcrumbs.
Fry – Heat about 1 inch of sunflower oil in a pan. If you have a thermometer, heat oil to 180°C (355°F). Fry croquettes in batches of 3–4 until evenly golden, then drain on kitchen paper.
Recipe Tips and FAQs
Frying –Use a thermometer if you have one; 180°C (350°F) is ideal. Otherwise wait until the oil shimmers.
Fry in batches –Don’t overcrowd the pan; frying 3–4 at a time preserves oil temperature and ensures even browning.
Drain after frying –Place croquettes on kitchen paper to absorb excess oil and keep them crisp.
If the mixture is too soft to shape, add up to 2 tablespoons of flour, a little at a time, until it firms up, or chill the mixture in the fridge before forming the croquettes.
Choose a neutral oil with a high smoke point such as sunflower, vegetable or peanut oil for frying.
Store leftover croquettes in the fridge for up to 3 days. Reheat in a preheated oven at 200°C (400°F) until crisp, or enjoy cold.
Serving suggestions
These croquettes are versatile—here are some favourite ways to serve them.
- Aperitivo – Serve with an Italian aperitivo or sparkling drink for a casual starter.
- Antipasto –Add them to an antipasti platter with olives, cheeses and cured meats.
- Salad –Serve warm over a simple green salad for a satisfying lunch.
- Side dish – Pair with a main course as a crunchy, comforting side for special occasions.
More Italian antipasti recipes
Antipasti
Gnocco Fritto (Italian Fried Dough)
Sides
Baked Spinach Balls with Parmigiano Cream
Antipasti
Pizza Pinwheels with Prosciutto and Gorgonzola
Sides
Crispy Baked Polenta Fries
If you try this Chicken Croquettes recipe, please leave a rating or comment below — feedback is always appreciated.
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips, and a video to guide you.
Ricotta Chicken Croquettes
By Emily
Ingredients
- 3 cups shredded roast chicken, (250g/9oz)
- 1/2 onion, finely chopped
- 1 cup ricotta cheese, (250g)
- 1 teaspoon fresh thyme
- 1/2 lemon zest, grated
- 2 heaped tbsp flour plus extra if necessary
- 1 cup breadcrumbs, (120g)
- 1 egg
- 1 tbsp Parmigiano Reggiano, freshly grated
- Salt and pepper
- 1-2 teaspoons olive oil
- sunflower oil, for frying
Instructions
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Add the chopped onion to a pan with 1–2 tsp olive oil and sauté until soft and translucent but not browned. Set aside to cool.
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Roughly chop the chicken and place in a bowl with ricotta, thyme, cooled onion and lemon zest. Mix to combine and season with salt and pepper.
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Tip: If the mixture is very sticky, add half a tablespoon of flour at a time until the texture firms up (usually no more than 2 tbsp).
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Put breadcrumbs on a plate and mix with the parmesan and a pinch of salt and pepper. Whisk the egg in a bowl and place flour and extra flour on separate plates for dredging.
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Spoon a tablespoon of mixture, shape into croquettes, roll in flour, dip in egg, then coat in breadcrumbs. Chill in the fridge for 30 minutes if needed.
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Heat 1 inch of sunflower oil in a pan (180°C/355°F if using a thermometer) and fry croquettes in batches until golden on all sides. Drain on kitchen paper and serve hot.
Video
Notes
- Mixture too soft? – Add up to 2 tablespoons of flour gradually or chill the mixture to firm it up before shaping.
- Fry in batches – Frying 3–4 at a time keeps the oil temperature steady and prevents greasiness.
- Drain after frying – Drain on kitchen paper to remove excess oil and keep croquettes crisp.
- Storage – Store in the fridge for up to 3 days. Reheat in a 200°C (400°F) oven until warmed and crisp.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven unless specified.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.