Easy Chicken Kiev

This golden and garlicky Chicken Kiev makes ordinary chicken breasts shine with a hidden pocket of herby butter that melts when you slice in. It is a classic dish for impressing guests or adding something special to a family meal with surprisingly simple steps.

I remember the first time I made this recipe for a dinner party and everyone was speechless when the first bite released that fragrant butter. It quickly became my go to way to make chicken feel restaurant worthy.

Ingredients

• Unsalted butter: Adds richness and moisture to the dish. Select a quality butter for best flavor
• Fresh garlic: Essential for the bold savory kick. Use plump firm cloves
• Fresh parsley: Lends a hit of freshness that cuts through the richness. Pick bright green leaves
• Lemon juice: Balances the butteriness with a touch of zing. Freshly squeezed is best
• Salt and black pepper: Both for the garlic butter and to season the chicken. Use kosher salt and freshly ground black pepper for deeper taste
• Boneless skinless chicken breasts: Boneless pieces keep things easy. Look for plump pieces with even thickness
• All-purpose flour: Makes the first coating for an extra crisp finish. Sift it if clumpy
• Eggs: Help the breadcrumb layer stick. Choose large eggs for even coverage
• Plain breadcrumbs: Form the classic golden shell. Panko can also work for extra crunch
• Neutral oil: Needed for frying. Use something with a high smoke point like canola or sunflower

Instructions

Make the Herb Butter:

Thoroughly combine softened butter, chopped parsley, minced garlic, lemon juice, salt and pepper. Mix until smooth then shape into a tight log using plastic wrap and freeze until very firm. This ensures the butter stays put later.

Prepare the Chicken:

Work with one chicken breast at a time. Flatten it to one quarter inch thick using a meat mallet or rolling pin between two sheets of plastic. Season both sides evenly with salt and black pepper. Even thickness means even cooking.

Enclose the Butter:

Slice the chilled herby butter log into four equal portions. Lay a piece in the center of each chicken breast. Fold the longer sides of the chicken in first to seal then roll tightly like a parcel. If needed use toothpicks at the edges. Chill the rolls in the fridge at least 30 minutes so they keep their shape.

Bread Each Chicken Roll:

Set up a breading station. Place flour in one shallow bowl, beaten eggs in a second, and breadcrumbs in a third. Carefully coat each chicken roll first in flour, then in egg, then in breadcrumbs. Use your hands to gently press the coating onto all sides. This keeps the crust from falling off later.

Fry Until Golden:

Pour enough neutral oil into a large skillet to generously coat the bottom. Heat oil over medium high. Place chicken rolls seam side down. Cook each roll, turning as needed, until golden brown and crisp on all sides. About four to five minutes per side. Do not rush this stage for best crunch.

Bake Through:

Move the browned chicken rolls to a baking dish and place in a 350 degree Fahrenheit oven. Bake for twenty to twenty five minutes until the center is fully cooked and the butter inside is hot and melted. Rest the chicken five minutes before serving so the filling does not run out when cut.

Let Rest and Serve:

Give the cooked rolls a short rest after baking. Slice and serve with extra chopped parsley or lemon wedges on the side.

I love using really fresh parsley for the filling. The bright flavor always reminds me of my grandmother who would snip herbs straight from her little garden before making dishes like this. The herb butter is always the star.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven for best results. Microwaving can make the coating less crisp.

Ingredient Substitutions

If you run out of parsley, try fresh dill or tarragon. Both offer unique flavors that work well in the herby butter. For gluten free use almond flour and your favorite gluten free breadcrumb.

Serving Suggestions

This Chicken Kiev shines with creamy mashed potatoes or a simple green salad. Serve lemon wedges if you want an extra fresh hit on the plate. Roasted seasonal vegetables make great sides for a balanced meal.

Cultural History

Chicken Kiev has roots in Eastern Europe and is a retro favorite from dinner parties of the seventies and eighties. This dish has always felt elegant and special making its way to many holiday tables in my family.

Seasonal Adaptations

Replace parsley with dill or basil in summer. Add a pinch of chili flakes to the butter for warming winter spice. Top with chopped chives and lemon zest in spring for extra freshness.

Helpful Notes

Chilling both the butter and assembled chicken is key to keeping the filling inside. A digital thermometer helps ensure the chicken is fully cooked without drying out. Panko breadcrumbs give an extra crispy shell if you want more crunch.

Success Stories

So many readers have let me know this was the first time they ever tried Chicken Kiev at home and it went so smoothly. Kids especially love the moment the melted butter spills out. Serve it for a birthday or celebration and everyone feels special.

Freezer Meal Conversion

These assemble beautifully ahead of time and freeze well. Freeze uncooked breaded chicken rolls in an airtight container. When ready to cook thaw in the refrigerator then proceed with frying and baking as written.

Chicken Kiev never fails to impress whether for family or company. The crunchy exterior and melty herb core create a showstopping chicken dish every time.

Recipe FAQs

→ How do I prevent the butter filling from leaking?

Ensure the chicken is sealed tightly around the butter, chill the rolls thoroughly, and coat well with flour, egg, and breadcrumbs before frying.

→ What’s the best way to flatten chicken breasts?

Place each breast between sheets of plastic wrap and gently pound with a meat mallet to about ¼-inch thickness for even cooking.

→ Can I prepare this dish ahead of time?

Yes, you can assemble and chill the stuffed, breaded chicken in advance. Fry and bake just before serving for best texture.

→ What oil is best for frying?

Use a neutral oil with a high smoke point, such as vegetable or canola oil, to ensure even browning without flavor interference.

→ Is there a substitute for fresh parsley?

If needed, substitute with dried parsley or fresh herbs like dill or chives to add fresh aroma to the butter mixture.

→ How do I know when the chicken is done?

Bake until the internal temperature reaches 165°F (74°C) and juices run clear. Let rest briefly before slicing for best results.