My Chicken Kiev recipe is golden, crispy, and filled with garlic herb butter that bursts out when you cut into it, coating the juicy chicken in a rich, flavorful sauce.
I first tried Chicken Kiev at a small restaurant and couldn't stop thinking about it. It looked simple, but once I cut into the crispy crust and the herb butter poured out, I knew I wanted to make it at home. It was the kind of dish that didn't need anything extra; just a good side to soak up the butter.
Now it's something I make regularly. I like how easy it is to prep ahead, especially if I freeze a few and save them for later. Once you've made it once, it all falls into place. No big tricks, just a recipe that works every time.
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⭐Why You'll Love My Recipe
- The Butter Melts inside the Chicken: That rich garlic-herb butter oozes out when you slice into it, creating its own sauce with every bite.
- It's All About Balance: The crispy coating, juicy chicken, and vibrant lemon-herb filling come together so well.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Herbs: I like using fresh dill, parsley, lemon zest, and a bit of lemon juice because they make the butter taste light and bright. The mix keeps the flavor fresh and perfectly balanced.
- Butter: I always go for unsalted butter so I can control the seasoning. It melts right into the chicken as it cooks, turning into a smooth garlic-lemon sauce without needing anything extra.
- Seasoning: I add fresh garlic, salt, and black pepper to both the butter and the chicken. It's a small step that makes sure every bite has real flavor from the inside out.
- Chicken & Coating: I prefer thin, chicken breasts, they're easy to wrap and stay juicy. A quick coat of flour, egg, and breadcrumbs gives that perfect golden crunch that holds everything together.
👩🏻🍳How to Make Chicken Kiev
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Mix butter with dill, parsley, lemon zest, lemon juice, garlic, salt, and pepper. Shape into a log, wrap in plastic, and freeze for 15 minutes.
2. Slice and flatten chicken breasts between cling film, then season with salt and pepper.
3. Add a piece of frozen butter to each fillet, wrap tightly, and freeze again for 15 minutes.
4. Coat chicken in flour, egg, and breadcrumbs, then fry until golden. Finish baking at 356°F (180°C) for 20 minutes.
🍽 What to Serve with Chicken Kiev
I usually serve Chicken Kiev with boiled or mashed potatoes, green beans, and a few slices of warm ciabatta bread. A cucumber salad or potato wedges works well on the side.
💭Tips for Success
Slice the Butter Cleanly: I warm the knife under hot water before cutting the butter log; it helps get clean slices without crumbling.
Keep Hands Cool When Wrapping: I rinse my hands in cold water before sealing the chicken. It keeps the butter firm and easier to work with.
Storage: If there are leftovers, I let them cool completely, then store them in an airtight container in the fridge. Reheat in the oven so the crust stays crisp.
🍗More Chicken Recipes to Try!
If you love this chicken Kiev, you'll also adore these tasty chicken recipes:
- Boneless Skinless Chicken Thighs in Air Fryer
- Baked Chicken Legs
- Baked Chicken Breast
- Baked Chicken Thighs
- Rotisserie Chicken
🍛More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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📖 Recipe
Chicken Kiev
Ingredients
For Butter:
- 120 g Butter - Room temperature
- 4 tablespoon Dill - Chopped
- 4 tablespoon Parsley - Chopped
- 1 tablespoon Lemon Zest
- 2 teaspoon Lemon Juice
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 3 Cloves Garlic - Minced
For Chicken:
- 500 g Chicken Breast
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
For Breading:
- 75 g Flour
- 3 Eggs
- 120 g Breadcrumbs
Instructions
- Place the softened butter, chopped dill, chopped parsley, lemon zest, lemon juice, salt, black pepper, and minced garlic into a bowl and mix well.
- Lay out a piece of plastic wrap, place the butter mixture in the center, and shape it into a log. Wrap tightly and freeze for 15 minutes until firm.
- Place each chicken breast on a chopping board and carefully slice to create a thinner fillet.
- Place each fillet between two sheets of cling film and flatten using a meat tenderizer.
- Season the chicken fillets with salt and black pepper.
- Cut the frozen butter into pieces and place one piece on each fillet, wrapping the chicken around the butter to seal it completely.
- Freeze the wrapped chicken for 15 minutes to help it hold its shape.
- Dredge each stuffed chicken fillet in flour, then dip into beaten eggs, and coat with breadcrumbs, shaking off any excess.
- Heat oil in a pan over medium heat and fry the chicken until lightly golden on all sides.
- Transfer to a preheated oven at 356°F (180°C) and bake for 20 minutes or until golden brown and fully cooked through.
- Serve hot with boiled potatoes and green beans.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This dish is pure comfort food. The garlicky butter just explodes with flavor when you cut in, and the chicken stays so moist.