Treat yourself to a classic dish with this Chicken Kiev, made with rich garlic and parsley butter from scratch. It might take a little extra time, but the result is totally worth it, a crispy, golden crust with juicy chicken and buttery, garlicky filling. If you’ve never tried Chicken Kiev, here’s the scoop: it’s chicken at its best, stuffed, breaded, and fried to perfection. Simple, flavorful, and probably the best way to enjoy chicken breast!
I remember the first time I made Chicken Kiev. It was a random weeknight, and I was craving something comforting but also a little special. I had seen it on a cooking show and thought, "Why not give it a try?" So, I gathered my ingredients, chicken breasts, breadcrumbs, garlic, and plenty of butter, and set to work.
The process itself was a bit of a mess. I struggled to get the chicken just right, and the breadcrumbs went flying everywhere. But when I finally got it all together and put those golden, crispy pieces in the pan, I knew I was onto something.
As soon as I cut into the chicken, that rich, garlicky butter oozed out, and I couldn’t help but smile. The crispy crunch of the breadcrumbs combined with the melt-in-your-mouth butter was exactly what I’d hoped for. I sat down to my meal, and every bite was a little more satisfying than the last.
The best part? It was easy! What started as an impulse dish turned into one of my go-to meals for any night when I want something simple but a little bit impressive. It’s the kind of dish that makes everyone at the table go “wow,” and I swear, every time I make it, it feels just as special as the first.
Jump to:
⭐Why You'll Love This Chicken Kiev
- Juicy and Tender: Flattening the chicken helps it cook evenly, staying moist and packed with flavor.
- Pure Comfort: Crispy on the outside, rich and buttery on the inside, it’s the ultimate feel-good meal.
- Homemade Touch: Making it yourself means fresh ingredients and flavors you can tweak to perfection.
- Showstopper Dish: With its golden crust and buttery filling, it’s as impressive to serve as it is delicious to eat, perfect for special occasions!
🧾Chicken Kiev Ingredients
Here’s the breakdown of what’s in this chicken Kiev recipe:
Flavored Butter:
- Dill & Parsley: Fresh and flavorful, dill adds a hint of sweetness and citrus, while parsley brings a balanced herbaceous note. You can swap them for tarragon or chives if you prefer.
- Butter: Unsalted butter is the rich, creamy heart of the dish, keeping the chicken moist and flavorful. Plant-based options work too!
- Lemon Zest & Juice: A pop of zest and a tangy splash of juice brighten the butter and balance the richness.
- Garlic: A touch of garlic adds an aromatic punch that pairs beautifully with the herbs and butter.
- Salt & Pepper: Essential for enhancing and rounding out all the flavors.
Chicken:
- Chicken Breasts: Tender and juicy, they’re the perfect base for Chicken Kiev. Boneless thighs work too for a slightly different taste.
- Salt & Pepper: Simple but crucial for seasoning the chicken before coating it.
Breading:
- Flour: Helps the egg stick and ensures even breadcrumb coverage.
- Eggs: Bind the breadcrumbs for a secure, crispy coating. Plant-based milk and cornstarch work as an alternative.
- Breadcrumbs: Create that golden crunch. Try panko or crushed cornflakes for a twist.
Side Dish:
- Potatoes & Green Beans: A hearty and fresh pairing. Potatoes add satisfying starchy goodness, while green beans bring a light crunch and vibrant color.
- Salt & Pepper: Tie the side dish’s flavors to the main course with just the right amount of seasoning.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Chicken Kiev
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Mix softened butter, chopped dill, parsley, lemon zest, lemon juice, salt, minced garlic, and black pepper in a bowl. Shape into a log on plastic wrap, wrap tightly, and freeze for 15 minutes.
2. Slice each chicken breast in half horizontally, then place between cling film and pound with a meat tenderizer until flat.
3. Season chicken breasts with salt and pepper. Place a slice of frozen butter on each, then wrap to enclose.
4. Freeze the stuffed chicken for 15 minutes, then coat evenly in flour, egg, and breadcrumbs, shaking off excess.
5. Deep fry breaded chicken until golden brown on all sides.
6. Transfer the partially cooked chicken to a 180°C (356°F) oven and bake for 20 minutes until golden brown.
7. Boil potato chunks and green beans. Drain, sauté in a pan with seasoning and flavored butter for 5 minutes.
8. Serve hot Chicken Kiev with boiled potatoes and green beans as a side dish.
📖Variations
- Spicy Chicken Kiev: Incorporate cayenne pepper or hot sauce into the butter mixture for a spicy kick. You can also add some chili flakes to the breadcrumbs.
- Pesto Chicken Kiev: Mix pesto sauce into the butter mixture for an herby and nutty flavor. It adds a vibrant green color to the dish.
- Cajun-Style Chicken Kiev: Spice things up with Cajun seasoning in the butter mixture and a bit of paprika in the breading.
- Cheese-Stuffed Chicken Kiev: Add a layer of your favorite cheese inside the chicken for a gooey and savory twist. Mozzarella, Brie, or goat cheese work well.
- Air Fryer Chicken Kiev: Instead of deep frying, cook the breaded chicken in an air fryer for a lighter and crispier result.
🍽 What to Serve with Chicken Kiev
Chicken Kiev is a rich and flavorful dish, so it pairs well with sides that balance its buttery center and crispy coating.
Serve it with potatoes and green beans, or warm up some ciabatta or garlic bread to soak up all that delicious buttery goodness.
For a fresh touch, try an avocado pear salad or a simple tomato salad.
And don’t forget dessert! A creamy strawberry pudding or zesty orange pudding is the perfect sweet ending. Total comfort food bliss!
💭Tips for Success
Soften the Butter: Make sure the butter is soft but not melted. This will make it easier to mix and shape.
Chill the Butter Log: Wrap the butter in plastic wrap and freeze it until firm. This helps it hold its shape and keeps it from melting out of the chicken while cooking.
Pick the Right Chicken: Choose large, even chicken breasts to make stuffing and sealing easier.
Flatten Evenly: Gently pound the chicken between two sheets of plastic wrap to make it an even thickness. This helps it cook more evenly.
Double Freeze: After wrapping the chicken around the butter, freeze it for about 15 minutes to help it stay together while cooking.
Dredge Well: Coat the chicken completely in flour, egg, and breadcrumbs for a nice, even crust.
Check for Seals: Before frying, check to make sure there are no openings for the butter to leak out.
Double Breading: If needed, repeat the breading process to reinforce the coating.
🍗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
- Boneless Skinless Chicken Thighs
- Baked Chicken Thighs
- Baked Chicken in Chicken Stock
- Rotisserie Chicken
🍛More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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📖 Recipe
Chicken Kiev
Ingredients
For Butter:
- 4 tablespoon Dill
- 120 g Butter
- 4 tablespoon Parsley
- 1 Lemon Zest
- 2 teaspoon Lemon Juice
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 3 Garlic Cloves
For Chicken:
- 500 g Chicken Breast
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
For Breading:
- 75 g Flour
- 3 Eggs
- 120 g Breadcrumbs
For Side Dish:
- 2 Potatoes
- 100 g Green Beans
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Place the softened butter, chopped dill, chopped parsley, lemon zest from one lemon, lemon juice, salt and freshly ground black pepper, minced garlic cloves 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 it tightly in the plastic wrap and place it in the freezer for 15 minutes until firm.
- Cut each chicken breast by placing it on a chopping board and using a sharp knife to slice it into a thinner fillet.
- Place each chicken breast fillet between two sheets of cling film and bash with a meat tenderizer until flattened.
- Season the chicken breast fillet with salt and black pepper.
- Cut the frozen butter into pieces. Put one on each chicken breast and wrap the flesh around the butter to fully enclose it.
- Put the chicken in the freezer for 15 minutes.
- Dredge each stuffed chicken breast in the flour, dip into the beaten eggs, and coat with breadcrumbs, ensuring an even coating and shaking off any excess.
- Heat oil in a pan over medium heat. Fry the breaded chicken until lightly golden brown on all sides.
- Transfer the partially cooked chicken to the preheated oven at 180°C (356°F) and bake for about 20 minutes or until golden brown and completely cooked through.
- While baking the chicken, boil potato chunks and green beans.
- Remove the potatoes and green beans from the boiling water, place in a pan on medium heat, season with salt and black pepper, add a piece of flavored butter and cook for 5 minutes until well combined.
- Serve the Chicken Kiev hot with a side dish of boiling potato and green bean.
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.