In a large mixing bowl, combine ground chicken, fresh rosemary, lemon zest, breadcrumbs, egg, minced garlic, salt, and pepper. Mix gently until just combined.

Shape the mixture into 3-inch patties and place them onto a plate with some space between each.

In a large skillet, heat olive oil over medium heat until shimmering.

Carefully add the patties to the skillet. Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes.

Check the internal temperature of the patties with a meat thermometer; ensure it reaches 165°F (75°C).

Once cooked, transfer the patties to a plate lined with paper towels to absorb excess oil.

Garnish with fresh rosemary sprigs and serve alongside lemon wedges.