Chicken Kiev

Chicken Kiev is a classic dish where tender chicken breasts are filled with garlic herb butter, coated in crispy breadcrumbs, and fried or baked until golden and juicy. When cut, the melted butter oozes out, creating a flavorful and dramatic presentation.

Why You’ll Love This Recipe

• Delicious combination of crispy coating, juicy chicken, and rich garlic butter
• Impressive presentation with the signature buttery center
• Can be made ahead and cooked straight from the fridge or freezer
• Great for dinner parties or a special weeknight meal

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Unsalted butter
• Fresh garlic, minced
• Chopped fresh parsley
• Lemon zest (optional)
• Salt and pepper
• All-purpose flour
• Eggs
• Breadcrumbs (panko or regular)
• Neutral oil for frying

directions

this recipe

1. Combine softened butter with garlic, parsley, lemon zest, salt, and pepper. Shape into a log, wrap in plastic, and freeze until firm.
2. Flatten each chicken breast by butterflying and pounding to about ½-inch thickness.
3. Place a piece of garlic butter in the center of each chicken breast, fold in the sides, and roll tightly. Secure with toothpicks or plastic wrap and chill for at least 30 minutes.
4. Dredge the chicken in flour, dip in beaten eggs, and coat in breadcrumbs. For extra crispiness, repeat the egg and breadcrumb step.
5. Heat oil in a skillet and fry the chicken until golden on all sides. Transfer to a 350°F oven and bake for 15–20 minutes until the chicken is cooked through.
6. Let rest for 5 minutes before slicing and serving.

Servings and timing

• Servings: 4
• Prep time: 30–40 minutes
• Cook time: 20 minutes
• Chill time: 30 minutes
• Total time: 1.5 hours

Variations

• Use dill or chives in the butter for a different herb profile
• Add a pinch of chili flakes to the butter for a spicy kick
• Try stuffing with blue cheese or goat cheese for a twist
• Make a crustless version by baking instead of frying (less crispy but still delicious)

storage/reheating

• Store cooked Chicken Kiev in an airtight container in the refrigerator for up to 3 days
• Reheat in the oven at 325°F until warmed through
• Freeze uncooked, breaded chicken for up to 2 months and bake from frozen, adding 5–10 minutes to the cook time

FAQs

Do I need to freeze the butter first?

Yes, it helps keep the butter inside the chicken as it cooks and prevents it from leaking out.

Can I use store-bought garlic butter?

Yes, but homemade garlic herb butter usually has better flavor and consistency.

How do I keep the butter from leaking?

Make sure the chicken is tightly sealed and properly chilled before cooking. Double coating also helps.

Can I bake instead of fry?

Yes, but it’s best to start with a quick pan-sear for color, then finish in the oven.

What’s the best oil for frying?

Use a neutral oil with a high smoke point, like canola or vegetable oil.

How do I know when the chicken is done?

The internal temperature should reach 165°F, and juices should run clear.

Can I prepare this ahead of time?

Yes, assemble the chicken rolls and refrigerate or freeze them before frying.

Can I make it with thighs instead of breasts?

Not typically, as thighs don’t roll and seal as well as breasts.

What should I serve it with?

Serve with mashed potatoes, steamed veggies, or a fresh salad.

Is Chicken Kiev originally from Ukraine or Russia?

Its origins are debated, but it’s widely associated with both Ukrainian and Russian cuisines.

Conclusion

Chicken Kiev is a beautifully indulgent dish with crispy breading, juicy meat, and a buttery herb filling that elevates any meal. While it takes a bit of preparation, the delicious, melt-in-your-mouth results are more than worth the effort. Whether you’re serving it for guests or treating yourself, this classic is a showstopper every time.

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