What could be better than tender, juicy chicken stuffed with melting herb butter? This easy Chicken Kiev recipe yields crispy, flavorful, and festive results that are impressive enough for a special dinner yet approachable for weeknight cooking.
Why I Love Chicken Kiev
- Rich and flavorful: Crispy, breaded chicken encases a soft garlic-herb butter that melts into the meat for a luxurious bite.
- Classic and timeless: This dish has endured across generations and remains a comforting, celebratory favorite.
- Surprisingly approachable: The technique involves a few chilling steps, but the process is straightforward for both new and experienced cooks.
Chicken Cordon Bleu vs Chicken Kiev?
Both are breaded chicken dishes, but cordon bleu is filled with ham and cheese while Chicken Kiev features a simple garlic-butter compound that keeps the meat extra juicy.
The Ingredients You’ll Need
To make Chicken Kiev you’ll prepare a compound butter, butterfly and pound the breasts, then bread and cook them. Below are the essentials.
- Butter: Unsalted, softened for the compound butter.
- Garlic: Fresh cloves, minced.
- Herbs: Fresh parsley and thyme, chopped.
- Salt and pepper: To taste for the butter and the chicken.
- Boneless skinless chicken breasts: Butterflied and pounded thin.
- All-purpose flour, eggs, and breadcrumbs: For the breading; panko works well for extra crunch.
- Vegetable oil: For frying or shallow pan-frying if you prefer less oil.
Tips for Success
- Prevent leaks: Enclose the compound butter completely in the chicken and partially freeze the assembled pieces so seams firm up before breading and frying.
- Shallow-fry alternative: If deep frying feels like too much oil, shallow-fry in a heavy skillet, turning to brown evenly, then finish in the oven.
- Check doneness: Use an instant-read thermometer—chicken should reach 165°F internally.
Serving Suggestions
- Mashed potatoes: Creamy mashed potatoes are ideal for catching the buttery juices.
- Roasted vegetables: Simple roasted vegetables or roasted asparagus make bright, easy sides.
- Fresh salad: A crisp cucumber or green salad adds a refreshing contrast to the rich chicken.
Chicken Kiev
by Katerina | Easy Weeknight Recipes
Tender chicken stuffed with melting garlic-herb butter, breaded and cooked until golden and juicy.
Prep Time: 50 minutes
Cook Time: 25 minutes
Resting Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 4
Ingredients
For the Compound Butter
- 6 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt, to taste
For the Chicken
- 4 boneless skinless chicken breasts
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
For the Breading
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs, beaten
- 1½ cups plain breadcrumbs (or panko)
- Vegetable oil, about 2 cups or as needed for frying
Instructions
For the Compound Butter
- Combine: Mix butter, garlic, parsley, thyme, and salt in a small bowl until blended.
- Shape and freeze: Form the butter into a log on plastic wrap and freeze 30–40 minutes until firm. Slice into four pieces.
For the Chicken
- Butterfly: Slice each breast horizontally without cutting through, open like a book, and lay flat.
- Pound and season: Place between parchment or plastic and pound to even thickness. Season with salt and pepper.
- Fill: Place one frozen butter piece in the center of each breast. Fold and gather the edges to enclose the butter.
- Partially freeze: Wrap each piece in plastic and freeze about 1 hour so seams firm up and are less likely to leak when cooking.
Breading and Cooking
- Prep: Preheat oven to 400°F. Heat oil in a large pot or deep pan to 350°F (or use a heavy skillet for shallow frying).
- Set up breading: Place flour and 1/2 teaspoon salt in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Bread: Unwrap frozen chicken, roll in flour, dip in egg, then coat in breadcrumbs.
- Fry: Fry each piece 2–3 minutes until golden brown on all sides. Transfer to a baking dish.
- Bake: Bake 15–20 minutes at 400°F, or until internal temperature reaches 165°F. Time varies by thickness.
- Rest: Let rest 5–8 minutes before serving so juices settle.
Equipment
- Frying pan or Dutch oven
- Instant-read meat thermometer
Notes
- Butter: Remove butter from the fridge 20–30 minutes before mixing so it softens for easy blending.
- Breadcrumbs: Plain breadcrumbs work well; panko adds extra crispness.
- Storage: Cooked Chicken Kiev keeps 3–4 days in an airtight container in the refrigerator. Reheat in an ovenproof dish at 350°F for 10–12 minutes or until hot.
- Freezing: You can assemble the uncooked, wrapped chicken pieces and freeze them. Once firm, transfer to airtight containers or freezer bags and use within three months. Cook from frozen or thaw before frying and baking per instructions.
Nutrition
Calories: 610 kcal | Carbohydrates: 55 g | Protein: 38 g | Fat: 26 g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
How to Make Chicken Kiev
This recipe is made in stages. The compound butter and assembled chicken need chilling at different points, so read through the steps and plan time for chilling and resting.
- Make the garlic herb butter: Mix ingredients, form a log, and freeze 30 minutes.
- Butterfly the chicken: Slice breasts horizontally and open them flat.
- Pound the chicken: Even the thickness and season with salt and pepper.
- Assemble: Place frozen butter slices in each breast and fold to enclose.
- Freeze: Freeze wrapped pieces for about 1 hour so seams firm up.
- Bread: Unwrap, dredge in flour, dip in egg, then coat with breadcrumbs.
- Fry: Heat oil to 350°F and fry until golden brown.
- Bake: Finish in a 400°F oven for 15–20 minutes or until internal temperature reaches 165°F.
How to Store and Reheat Leftovers
- Refrigerate: Store cooked Chicken Kiev in an airtight container for 3–4 days. Reheat in an ovenproof dish at 350°F for 10–12 minutes or until heated through.
- Freeze: Freeze assembled, uncooked pieces until firm, then transfer to airtight containers or freezer bags. Use within three months and cook from frozen or thaw before cooking.
More Crispy Chicken Recipes
- Chicken Schnitzel Recipe
- Everything Bagel Chicken Tenders
- Air Fryer Chicken Tempura Recipe