Chicken Kiev Recipe
French/Russian · Main course · 55 min total
A classic dish of tender chicken breast stuffed with herb garlic butter, breaded and baked until golden and crispy. This recipe delivers a perfectly juicy interior with a flavorful butter center that oozes out when cut.
30
min prep
min prep
25
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Vegetable oil for frying (about 2 cups)
Instructions
- In a small bowl, combine softened butter, minced garlic, parsley, dill, salt, and pepper. Mix well. Divide into 4 portions and shape into logs. Freeze for 15 minutes until firm.
- Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness. Season both sides with salt and pepper.
- Place one frozen butter log in the center of each chicken breast. Fold the sides over the butter, then roll up tightly, tucking in the ends to seal. Secure with toothpicks if needed.
- Set up a breading station: flour in a shallow dish, beaten eggs in another, and panko mixed with Parmesan in a third.
- Dredge each chicken roll in flour, shaking off excess. Dip in egg, then coat with panko mixture, pressing gently to adhere.
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken rolls, seam-side down, in batches, turning occasionally, until golden brown and cooked through (internal temp 165°F), about 8-10 minutes. Alternatively, bake at 400°F for 25 minutes.
- Remove toothpicks if used. Let rest 5 minutes before serving.
Tips
- To prevent butter leakage, ensure the chicken is tightly sealed and chilled before breading.
- Leftover Chicken Kiev can be reheated in a 350°F oven for 10 minutes to maintain crispiness.
- Substitute herbs like tarragon or chives for variety.
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