Chicken Kiev

Chicken Kiev is a classic dish featuring tender chicken breasts filled with a rich lemon-herb garlic butter, coated in a crispy golden breadcrumb crust. When sliced open, the hot, melted butter pours out in a stream of flavor, making each bite juicy and unforgettable. With this simplified method, you can easily prepare this impressive dish right at home in under an hour.

Why You’ll Love This Recipe

This version of Chicken Kiev is both elegant and approachable. The herbed garlic butter melts into the chicken, ensuring every bite is packed with flavor and moisture. The crispy panko coating delivers the perfect crunch, making it feel like a restaurant-quality meal. It’s a crowd-pleaser that’s perfect for both family dinners and special occasions, yet simple enough for weeknight cooking.

Ingredients

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

For the Lemon-Herb Garlic Butter:

• 6 tablespoons unsalted butter, room temperature

• 1 large garlic clove, minced

• 1 tablespoon lemon juice (plus lemon wedges for serving)

• 2 tablespoons chopped fresh parsley (plus more for garnish)

• ½ teaspoon sea salt

• ½ teaspoon freshly ground black pepper

For the Chicken Kiev:

• 3 large chicken breasts (about 12 oz each)

• 2 eggs, beaten

• ½ cup all-purpose flour

• 2 cups panko bread crumbs

• ½ teaspoon salt and pepper, or to taste

• Extra light olive oil or canola oil, for frying

Directions

1. Make the Butter Filling: In a medium bowl, mash together butter, garlic, lemon juice, parsley, salt, and pepper until smooth. Set aside.

2. Prepare the Chicken: Slice each chicken breast in half lengthwise, keeping both halves equal in thickness. Cut a deep pocket into each piece, about 2 inches wide and 3 inches long, without slicing all the way through.

3. Stuff the Chicken: Place 1 tablespoon of the flavored butter into each pocket. Close the pocket and press gently on top of the chicken to spread the butter evenly. Pinch the opening to seal, then season both sides of the chicken with salt and pepper.

4. Bread the Chicken: Prepare three breading stations—one plate with flour, one bowl with beaten eggs, and another bowl with panko breadcrumbs. Dredge each piece of chicken in flour, then dip in the eggs, and finally coat with breadcrumbs. Set aside on a platter.

5. Fry the Chicken: Heat ¼ inch of oil in a deep skillet over medium heat. Once hot (about 350°F), add chicken pieces in a single layer. Fry for about 4 minutes per side, or until golden brown and cooked through (internal temp should be 165°F). Reduce heat if browning too quickly. Cook in batches as needed.

6. Serve: Sprinkle freshly fried chicken with salt, garnish with chopped parsley, and serve with lemon wedges. Be cautious of the hot butter spurt when slicing open.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: Approximately 336 kcal per serving

Variations

• Herb Variations: Add dill, thyme, or chives to the butter for different flavor profiles.

• Spicy Butter: Add a pinch of red pepper flakes or a touch of Dijon mustard to the butter mixture for heat.

• Cheesy Twist: Add grated Parmesan or mozzarella inside the butter filling for extra richness.

• Oven Finish: After pan-frying, finish in a 375°F oven for 10 minutes for extra crispiness and even cooking.

• Gluten-Free: Use gluten-free panko and flour to make the dish gluten-free without sacrificing texture.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F oven for 10–12 minutes to preserve the crispy exterior. Avoid microwaving as it can make the crust soggy and the butter may spill out.

FAQs

What is Chicken Kiev?

Chicken Kiev is a breaded chicken breast stuffed with herb garlic butter. When cut into, the hot melted butter pours out, keeping the chicken juicy and flavorful.

Can I bake Chicken Kiev instead of frying?

Yes. After breading, bake at 375°F for 25–30 minutes or until golden and the internal temperature reaches 165°F.

Why is my butter leaking out during cooking?

Make sure the pocket is well sealed and fully encased in breadcrumbs. You can also freeze the stuffed chicken for 15 minutes before breading to firm up the butter.

What’s the best oil for frying?

Use a neutral oil with a high smoke point like canola or light olive oil.

Can I make this ahead of time?

Yes. Prepare the stuffed and breaded chicken and refrigerate up to 24 hours in advance. Fry just before serving.

Can I use chicken tenders or thighs?

Thighs are not ideal due to their irregular shape, but chicken tenders could work if pounded flat and carefully sealed around the butter.

How do I keep the breading from falling off?

Make sure to press the breadcrumbs gently onto the chicken and let it rest for a few minutes before frying. Don’t overcrowd the pan.

Can I freeze Chicken Kiev?

Yes, freeze uncooked, breaded chicken Kievs on a tray until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cook time.

What should I serve with Chicken Kiev?

It pairs beautifully with mashed potatoes, steamed vegetables, rice, or a fresh green salad.

Conclusion

Chicken Kiev is a timeless classic that delivers incredible flavor and satisfying texture in every bite. With its buttery herb filling and crispy coating, it’s both comforting and elegant—ideal for weeknight meals or special occasions. This simplified version makes it easy to enjoy a gourmet experience at home, with no shortcuts on flavor.

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