Forget the freezer aisle—this homemade, modern upgrade turns Traditional Salisbury steak into a health-conscious solution without sacrificing flavor. I stumbled on this recipe when my doctor issued a “no red meat” challenge, and the result? Cloud-soft ground chicken patties, mixed with garlic, parsley, and onions, smothered in a rich, mushroom-studded gravy. Everything cooks in one skillet—brown the steaks, sauté the mushrooms, and let the drippings build a hearty, deliciously savory sauce. Even my resident beef enthusiast, Max, requests this version over the classic. Quick, easy, and satisfying, it’s a delightful twist on comfort food that’s graced American tables since the 1800s. Try it tonight—your dinner just got an unexpected victory.
what is Salisbury steak?
Back in the 1800’s, doctors recommended eating meat for health reasons, which is how the original recipe began. What most people don’t realize is that Salisbury Steak was actually quite similar to a basic hamburger – without any fancy frills. The main difference? Definitions separate them based on shape – while burgers are round, we made ours oblong to look more like a traditional beef steak. Over time, home cooks like me have changed and personalized the recipe (I use ground chicken instead of beef for a lighter version). Funny enough, even the name causes confusion – some call it Hamburger Steak, but trust me, once you’ve tried my version with its distinctive shape, you’ll understand why it deserves its own based identity in the world of comfort foods.
Why You’ll Love This Recipe
This ground chicken recipe transforms the traditional beef version into something special – it’s healthier (with 30% fewer calories), yet masters that delicate balance between lean and luxurious. The chicken absorbs flavors intensely, creating juicy, tender patties perfect for soaking up that rich gravy. As a budget-friendly option ready in 30 minutes, it solves busy weeknights when you need comfort food fast. When my toughest critic (the mother-in-law – keeper of our family’s original recipe) asked for this version, I knew we’d created something extraordinary. Even my steak-loving husband admits these rival restaurant steaks!
Why Make this Salisbury Steak recipe
- After months of research, I perfected this delicious ground chicken version of Salisbury Steak that’s surprisingly flexible – works great with beef or turkey too
- Unlike traditional recipes using processed soup mix, mine uses only whole ingredients for cleaner flavor
- The light dusting of flour creates a country fried-style outer coating that’s perfect for protecting delicate chicken from drying while cooking
- What makes it special? That golden coating gives textural magic while keeping the meat juicy – a trick I learned testing 20+ versions
Equipment
- Use a Lodge Seasoned Cast Iron Skillet or large heavy skillet – its weight prevents sticking and ensures even cooking
- A wide spatula is crucial – it helps flip those delicate patties without breaking
- My Pyrex Glass Mixing Bowl Set (3-piece) works perfectly for combining patty ingredients
- Don’t skip the box grater – it’s the best way for finely grating onion into patties
- Keep measuring spoons & cups handy to ensure precise ingredient ratios, plus a sharp knife for slicing mushrooms and onions
Ingredients For Salisbury Steak
- Ground chicken (mix of light and dark meat) keeps patties moist and flavorful – or use beef/turkey/bison if preferred
- Fresh garlic and grated yellow onion form the aromatic base
- Panko breadcrumbs (or regular/cracker crumbs) plus one egg for perfect binding
- Italian seasoning, dried parsley, garlic powder for layered herb notes
- Worcestershire sauce – my secret flavor holder for umami depth
- Salt and black pepper adjusted to taste (don’t skimp!)
- All-purpose flour (or gluten-free blend) for that golden crust
- Peanut oil/safflower oil (high smoke point) for ideal searing
- Mushrooms sliced thick – they shrink while cooking
- Butter (or ghee/dairy-free option) for sautéing
- Beef broth (or chicken/vegetable stock) forms the gravy base
- Heavy cream adds luxurious texture to the sauce
- Fresh thyme leaves – strip them gently from stems
- Extra yellow onions caramelized for steakhouse taste
- Gluten-free? Use measure-for-measure flour and certified crumbs
Notes For Ingredients:
What Type of Meat to Use for Salisbury Steak?
While Traditional Salisbury Steak uses ground beef, this versatile recipe works wonderfully with ground chicken (my personal favorite), turkey, or even Bison – which gives a beefier flavor though it’s leaner. The beauty of this delicious dish is how it adapts to whatever meat you have on hand or find on sale, making it a kitchen staple that never disappoints.
For Chicken Salisbury Steak or Turkey Salisbury Steak
For a lighter yet flavorful twist, ground chicken (especially thigh meat when available) and turkey make excellent leaner alternatives to beef – the darker poultry cuts have more fat which gives better flavor and prevents dry results when cooked. These delicate meats require gentle handling when preparing patties – I always monitor the cooking closely to ensure the light meat stays moist, though once they start to cook, they develop the same satisfying texture as traditional beef versions.
Chop the Onion
For the perfect Salisbury steak with ground chicken, I always use yellow onion—grated or finely chopped—to keep the patty together. This simple step helps lock in flavors as it goes into the mix. Once everything is cooked in one skillet, the steaks brown, mushrooms saute, and a quick gravy forms from the pan drippings, bringing the whole recipe to life. It’s an easy way to build comfort in every bite.
Breadcrumbs
Though original recipes don’t always specify breadcrumbs, I use them in my Salisbury Steak with ground chicken because they help the meat hold together and provide a nice texture. Some say it extends ingredients for a larger batch, while others feel it’s like adding them to meatloaf—either way, it lifts the recipe.
Types of Breadcrumbs
- Panko breadcrumbs are great for a crunchy texture, and they can be gluten-free if needed.
- Regular breadcrumbs can be homemade or store-bought, offering a more traditional choice for your patties.
- You can also use crushed saltine crackers, which work well as an alternative, whether regular or gluten-free.
- If you prefer a plain taste, seasoned crumbs bring extra flavor without being overpowering.
Use a High Point ( Temperature friendly) Oil
- Pick oils with high smoke point for higher heat frying
- Best choices: Safflower Oil, Peanut Oil, Sunflower Oil
- Good alternatives: Grapeseed Oil, Avocado Oil, Corn Oil
- Avoid strongly flavored oils like Sesame Oil
- Expensive oils aren’t necessary
- Proper oil prevents burning at high temperatures
Mushrooms Saving Tip
- Purchase sliced mushrooms to save time on cleaning and slicing
- Use a sharp knife for fresh onions when prepping other ingredients
How To Make Salisbury Steak With Ground Chicken
I’ve tested countless ground chicken recipes, but this hearty, well-balanced meal stands out.
Mixing Patties:
- Start by combining ground chicken with grated onion, minced garlic, spices (like salt, pepper, and herbs), breadcrumbs, panko, and an egg in a mix. Gently blend to keep the texture tender.
- Shape the mixed meat into four oblong patties (or six smaller ones for portion control), pressing a slight indent in the center to prevent bulging.
Pro tip: chill the patties for 20 minutes—this allows the exteriors to firm up for a perfect sear.
Cooking Patties:
- Heat oil in a large, heavy skillet over medium-high until shimmering.
- Cook the patties for 4-5 minutes per side until golden.
Don’t rush this step—the magic happens when the exteriors crisp up! Remove and set aside, covering with foil to keep warm.
For the gravy:
- Melt butter in the same pan, toss in sliced mushrooms and caramelized onions.
- Then whisk in flour to create a roux. Once bubbly and thickened, pour in stock and let simmer 2-3 minutes.
Serve hot with the patties, paired with steamed broccoli or mashed potatoes for a classic touch. Freeze leftovers in a single layer on a sheet pan, then transfer to a freezer bag for quick advance meals.
How Long to Cook Salisbury Steak?
For ground chicken Salisbury steak, cook each side approximately 4-6 minutes until the internal temperature hits 165 degrees F – I always insert my Instant Read Thermometer in the middle to ensure it’s perfectly done. The exact time depends on patty thickness and meat type (Beef/Bison needs 160°F, while Turkey matches chicken). This best way guarantees safe serving without drying out your ground meat.
How to Make a Low Carb Salisbury Steak
For a lower carb version, simply leave out breadcrumbs and omit the flour coating – I’ve tested both versions extensively, and they’re equally delicious. While the coating adds a nice crisp exterior when fried, it can easily be left out if desired, proving this recipe adapts perfectly whether you prefer traditional or lightened-up without compromising taste.
What to Serve with Salisbury Steak – Make it a Meal!
- Serve creamy mashed potatoes – my go-to comfort food that soaks up the gravy perfectly.
- Try Roasted Garlic Buttermilk Smashed Red Potatoes for a bold, tangy twist.
- Instant Pot fans love quick Sour Cream and Garlic Mashed Potatoes – ready in minutes!
- For sweetness, Whipped Yukon Gold Potatoes or Chipotle Sweet Potatoes add exciting flavor.
- Irish Potato Champ (buttery with scallions) or Authentic Colcannon (with kale) bring hearty charm.
- Leftovers? Reheat mashed potatoes with extra buttermilk – they stay fluffy!
- Balance the meal: add roasted veggies or a crisp salad alongside these starches.
Chef’s Notes
- Ground chicken dries out easily, so skip the breadcrumbs – the steak patties stay juicier without them.
- Cook in batches if needed, and watch your olive oil – if it browns quickly or pan drippings start to burn, drain the skillet and use fresh oil.
- Always check that the chicken steaks reach 165 degrees F before serving – I keep my thermometer handy for this.
Nutrition
This ground chicken version offers 398kcal per serving (1g), with 30g protein for muscle fuel and just 9g carbohydrates. Compared to beef’s 679kcal, it’s lighter yet packed with 234IU vitamin A and 5mg vitamin C – I’ve found it keeps energy levels steady. Each portion contains 27g fat (8g saturated), 371mg sodium, and 2g fiber, plus essential iron (5mg) and calcium (66mg) – about 16% of your daily needs.
FAQS
Q: What’s a good side dish for Salisbury steak?
While mashed potatoes are the traditional choice, I love to modernize my meal with fresh alternatives like crisp Chick fil a Kale Salad for a healthy contrast or homestyle Beefaroni for ultimate comfort.
Q: Can I give this dish an Asian twist?
Absolutely! An Asian fusion twist with Benihana Chicken Fried Rice works surprisingly well – the flavors complement each other beautifully. Classic green vegetables or roasted root vegetables also work beautifully with this ground chicken version.
Juicy Ground Chicken Salisbury Steak Recipe (So Easy!)
Equipment
- 1 Large cast
- 1 Iron skillet or heavy pan
- 1 Box grater for onions
- 1 Mixing bowl
- 1 Wide spatula
- 1 Instant-read thermometer
- Measuring cups/spoons
Ingredients
Patties:
- 1 lb ground chicken mix of light/dark meat
- 1 grated yellow onion
- 1 minced garlic clove
- 1 egg
- ½ cup panko breadcrumbs or gluten-free
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt & pepper to taste
Gravy:
- 1 cup sliced mushrooms
- 2 tbsp butter or ghee
- 2 tbsp all-purpose flour or GF blend
- 1 cup beef/chicken broth
- ¼ cup heavy cream
- Fresh thyme leaves
Instructions
Mix patties:
- Combine chicken, onion, garlic, egg, breadcrumbs, and spices. Shape into oblong patties; chill 20 mins.
Cook patties:
- Heat oil in skillet. Sear 4-6 mins/side until 165°F internal temp. Remove and set aside.
Make gravy:
- In same skillet, melt butter. Sauté mushrooms, whisk in flour, then broth and cream. Simmer 2-3 mins until thickened.
Serve:
- Return patties to skillet, coat with gravy. Pair with mashed potatoes or roasted veggies.