Chicken Kiev is a timeless favorite thanks to its juicy chicken, crispy coating, and rich, buttery filling. It’s impressive enough to serve at dinner parties but also comforting and satisfying as a weekend treat. While it may look complicated, this recipe is easier than it seems with a few key techniques. The combination of crispy breadcrumbs and aromatic butter makes every bite irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the herb butter filling:
Unsalted butter (softened)
Garlic (minced)
Fresh parsley or dill (chopped)
Lemon juice
Salt
Black pepper
For the chicken:
Boneless, skinless chicken breasts
Salt
Black pepper
All-purpose flour
Eggs
Panko or plain breadcrumbs
Vegetable oil (for frying)
Directions
Make the herb butter: In a small bowl, mix softened butter with garlic, herbs, lemon juice, salt, and pepper. Shape into a log using plastic wrap and refrigerate until firm (about 30 minutes or freeze for 15 minutes).
Prepare the chicken: Pound each chicken breast between sheets of plastic wrap until about ½ inch thick. Season with salt and pepper.
Add the butter: Place a slice of chilled herb butter in the center of each chicken breast. Fold the sides over and roll tightly into a log, sealing all edges. Secure with toothpicks or wrap in plastic wrap and freeze for 30 minutes to help hold the shape.
Bread the chicken: Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each chilled chicken roll first in flour, then egg, then breadcrumbs. For an extra-crispy crust, repeat the egg and breadcrumb coating.
Fry or bake:
To fry: Heat oil in a skillet over medium heat. Fry the chicken for 4–5 minutes per side, or until golden brown.
To bake: Preheat oven to 375°F (190°C). Place chicken on a baking sheet and bake for 25–30 minutes, or until fully cooked and golden.
Rest and serve: Let the chicken rest for 5 minutes. Remove toothpicks before slicing. Serve hot with a side of mashed potatoes, vegetables, or rice.
Servings and timing
This recipe serves 4 people. Preparation time: 20 minutes Chill/freeze time: 1 hour Cooking time: 25–30 minutes Total time: about 1 hour and 30 minutes
Variations
Cheese-Stuffed: Add grated Parmesan or mozzarella to the herb butter for a cheesy twist.
Spicy Kiev: Add chili flakes or hot sauce to the butter for a bit of heat.
Herb Blend: Try tarragon, thyme, or chives for different herbal flavors.
Gluten-Free: Use gluten-free flour and breadcrumbs.
Baked-Only Version: Skip frying and bake with a drizzle of oil for a lighter version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 10–15 minutes until warmed through. Avoid microwaving, as it may cause the breading to become soggy and the butter to leak out. Freezing is also possible: freeze raw, breaded Chicken Kiev and bake from frozen, adding an extra 10–15 minutes of cook time.
FAQs
What is the origin of Chicken Kiev?
Chicken Kiev is believed to have roots in Russian and Ukrainian cuisine, though it’s also popular in Western Europe and the U.S. as a refined dish served in restaurants.
How do I keep the butter from leaking out?
Ensure the chicken is sealed well and chilled before frying. Freezing helps solidify the butter and hold the shape during cooking.
Can I make it ahead of time?
Yes. You can prepare and bread the chicken, then refrigerate or freeze until ready to cook.
What’s the best oil for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil.
Do I need a meat thermometer?
It’s helpful. Chicken should reach an internal temperature of 165°F (74°C) to ensure it’s cooked through.
What should I serve with Chicken Kiev?
Mashed potatoes, roasted vegetables, steamed rice, or a light salad pair perfectly with the rich butter filling.
Can I use chicken thighs?
Chicken breasts are preferred for this recipe due to their size and shape, but boneless, skinless thighs can work if flattened and carefully wrapped.
How long does the herb butter last?
You can make extra herb butter and keep it in the fridge for up to 1 week or freeze for 1 month. Use it on vegetables, bread, or grilled meats.
Can I air-fry Chicken Kiev?
Yes. Air fry at 375°F (190°C) for 18–22 minutes, turning halfway, until golden and fully cooked.
Why is my coating not sticking?
Make sure the chicken is dry and chilled. Press the breadcrumbs on firmly, and double-coat if needed for better adhesion.
Conclusion
Chicken Kiev is an indulgent and elegant dish that never fails to impress. With its crisp exterior and molten herb butter center, it’s a delicious fusion of texture and flavor. While it looks sophisticated, it’s easy enough to make at home with a few smart steps. Once you master it, this dish is sure to become a special-occasion favorite in your kitchen.
Chicken Kiev is a classic dish made of tender chicken breasts rolled around a garlicky herb butter, then breaded and fried or baked until crispy and golden. When sliced, the flavorful butter melts out, creating a rich and elegant presentation perfect for special occasions or a refined dinner at home.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:1 hour 30 minutes
Yield:4 servings
Category:Main Dish
Method:Frying, Baking
Cuisine:European
Diet:Halal
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko or plain breadcrumbs
Vegetable oil, for frying
For the Herb Butter Filling:
1/2 cup (1 stick) unsalted butter, softened
2 cloves garlic, minced
2 tablespoons fresh parsley or dill, finely chopped
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a bowl, combine softened butter, garlic, herbs, lemon juice, salt, and pepper. Mix well. Shape into a log using plastic wrap and refrigerate for 30 minutes or freeze for 15 minutes until firm.
Place each chicken breast between two sheets of plastic wrap and pound to about 1/2 inch thick. Season with salt and pepper.
Cut the chilled butter into 4 portions. Place one in the center of each chicken breast, fold sides over, and roll tightly into a log. Secure with toothpicks or wrap tightly and freeze for 30 minutes.
Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Coat each chilled chicken roll in flour, then egg, then breadcrumbs. For extra crispiness, repeat egg and breadcrumb steps.
To fry: Heat oil in a skillet over medium heat. Fry chicken for 4–5 minutes per side until golden brown. Transfer to a 375°F (190°C) oven and bake for 10–15 minutes until cooked through.
To bake only: Preheat oven to 375°F (190°C). Place breaded chicken on a baking sheet, drizzle with oil, and bake for 25–30 minutes or until golden and cooked through.
Let rest 5 minutes before serving. Remove toothpicks and slice to serve.
Notes
Freezing helps the butter stay inside during cooking and keeps the shape intact.Double-breading adds an extra crispy crust.Use a meat thermometer to ensure internal temp reaches 165°F (74°C).Leftovers can be reheated in the oven for best texture.Great served with mashed potatoes, rice, or roasted vegetables.
