Chicken Kiev
This dish is completely scrumptious but I mean how could it not be? It has everything you need, it’s got perfectly tender chicken, a crisp exterior, and a savory molten interior. This meal packs quite a hit in ways that are deeply satisfying and completely drool worthy.
After you eat this chicken, I’m warning you you may need to take a nap. Oh yeah it’s one of those meals, one that just hits the spot in both flavor and how completely rich and filling it is. So let’s get into it, while this dinner requires just a smidge more effort than some of my easier meals, it’s worth it, trust me.
Hails from Eastern Europe, specifically places like Russia, Ukraine, and Poland. Chicken breast is pounded out, stuffed with a garlic herb compound butter, coated with eggs and breadcrumbs, and eventually fried and/or baked. The best part of this chicken truly is the filling.
You roll the flattened chicken around some garlic herb compound butter and it melts when heated up in the oven. My garlic butter is packed full of fresh herbs, lots of fresh minced garlic, and some bright lemon juice. With a sinfully rich interior, a crispy exterior, and perfectly tender chicken, this dish is hands down phenomenal.
GARLIC BUTTER
Butter – Unsalted and softened to room temperature.
Garlic – Fresh is always best minced up fine. If jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
Herbs – Fresh parsley and dill chopped up fine.
Lemon juice – From about 1 lemon squeezed fresh.
Seasoning – Salt and pepper.
CHICKEN
Chicken – Boneless and skinless chicken breasts.
Flour – All purpose is all we need for this recipe.
Breadcrumbs – I used panko because it’s my favorite breadcrumb for these types of recipes, it’s got the perfect crunch! Feel free to use whatever is your favorite.
Eggs – 2 large eggs, beaten.
Seasoning – Salt and pepper.
Oil – A mild vegetable oil to fry up our chicken in with a neutral taste and a high smoking point.
Prepare The Butter and Chicken
Prepare the garlic herb compound butter: Mix all the garlic butter ingredients together using a fork or a spatula. Place it onto a piece of plastic wrap and roll into a log. Place it in the freezer for 30-40 minutes to freeze. It needs to be firm so that we can slice it.
Prepare the chicken: Lay each breast flat onto your work surface. Butterfly the chicken breast by slicing it horizontally. Place the chicken breast opened between two pieces of parchment paper or plastic wrap and then flatten using a meat mallet. If you don’t have a meat mallet you can also use the back of a heavy frying pan such as a cast iron skillet. Season each breast fillet with salt and pepper on both sides.
Assemble And Cook The Chicken
Assemble the chicken kiev: Cut the frozen butter into 4 equal pieces. Place a frozen piece of garlic butter in the centre of a chicken fillet, fold the chicken over the garlic butter, gathering the sides to the center to form either a round ball or a log. Wrap each chicken piece in plastic wrap and twist the ends to make sure it’s wrapped tightly. Place the wrapped chicken pieces in the freezer for about 2 hours until the seams have frozen.
Form the breading: Add the flour onto a shallow plate, crack the eggs in another shallow plate and whisk, and in a third bowl the breadcrumbs. Roll the frozen chicken first into the flour and make sure it is coated evenly, then roll it into the eggs and finally roll it through the breadcrumbs. Repeat with all the chicken pieces.
Finish the dish: Heat the oil into a large saucepan or Dutch oven to 350 F degrees. Preheat your oven to 400 F degrees. Deep fry each piece of chicken for 2-3 minutes until golden brown on all sides. Transfer the fried chicken into a baking dish such as a 9×13-inch casserole dish, then transfer to the oven and bake for 20 to 25 minutes.
Now this dish is a doozy all on it’s own, super filling and packed full of a few food groups right in each tasty chicken breast. But if you’re looking for a big spread, here’s some perfect accompaniments to go along with it.
STARCHES
Mashed Potatoes
Loaded Scalloped Potatoes
Roasted Fingerling Potatoes
Harvest Rice
Creamy Polenta
VEGGIES
Garlic and Herb Roasted Carrots
Balsamic Parmesan Roasted Asparagus and Tomatoes
Roasted Green Beans And Mushrooms
Roasted Potatoes With Garlic Aioli
The Ultimate Parmesan Roasted Broccoli
SALADS
Mexican Chicken And Rice Salad
Mediterranean Couscous Salad
Kale And Quinoa Salad With Lemon Vinaigrette
Greek Salad
Warm Kale Salad With Roasted Butternut Squash
8 tbsp butter unsalted, softened
6 cloves garlic minced well
1/2 cup fresh parsley chopped
1/4 cup fresh dill chopped
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
2 tbsp lemon juice freshly squeezed
Chicken Kiev
4 chicken breasts boneless and skinless
1/2 cup all-purpose flour
2 large eggs beaten
1/2 cups breadcrumbs such as Panko
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
vegetable oil for frying
US CUSTOMARY - METRIC
Assemble the chicken kiev: Cut the frozen butter into 4 equal pieces. Place a frozen piece of garlic butter in the centre of a chicken fillet, fold the chicken over the garlic butter, gathering the sides to the center to form either a round ball or a log. Wrap each chicken piece in plastic wrap and twist the ends to make sure it's wrapped tightly. Place the wrapped chicken pieces in the freezer for about 2 hours until the seams have frozen.
Form the breading: Add the flour onto a shallow plate, crack the eggs in another shallow plate and whisk, and in a third bowl the breadcrumbs. Roll the frozen chicken first into the flour and make sure it is coated evenly, then roll it into the eggs and finally roll it through the breadcrumbs. Repeat with all the chicken pieces.
Finish the dish: Heat the oil into a large saucepan or Dutch oven to 350 F degrees. Preheat your oven to 400 F degrees. Deep fry each piece of chicken for 2-3 minutes until golden brown on all sides. Transfer the fried chicken into a baking dish such as a 9x13-inch casserole dish, then transfer to the oven and bake for 20 to 25 minutes.
You roll the flattened chicken around some garlic herb compound butter and it melts when heated up in the oven. My garlic butter is packed full of fresh herbs, lots of fresh minced garlic, and some bright lemon juice. With a sinfully rich interior, a crispy exterior, and perfectly tender chicken, this dish is hands down phenomenal.
Ingredients In Chicken Kiev
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.GARLIC BUTTER
Butter – Unsalted and softened to room temperature.
Garlic – Fresh is always best minced up fine. If jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
Herbs – Fresh parsley and dill chopped up fine.
Lemon juice – From about 1 lemon squeezed fresh.
Seasoning – Salt and pepper.
CHICKEN
Chicken – Boneless and skinless chicken breasts.
Flour – All purpose is all we need for this recipe.
Breadcrumbs – I used panko because it’s my favorite breadcrumb for these types of recipes, it’s got the perfect crunch! Feel free to use whatever is your favorite.
Eggs – 2 large eggs, beaten.
Seasoning – Salt and pepper.
Oil – A mild vegetable oil to fry up our chicken in with a neutral taste and a high smoking point.
How To Make Chicken Kiev
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.Prepare The Butter and Chicken
Prepare the garlic herb compound butter: Mix all the garlic butter ingredients together using a fork or a spatula. Place it onto a piece of plastic wrap and roll into a log. Place it in the freezer for 30-40 minutes to freeze. It needs to be firm so that we can slice it.
Prepare the chicken: Lay each breast flat onto your work surface. Butterfly the chicken breast by slicing it horizontally. Place the chicken breast opened between two pieces of parchment paper or plastic wrap and then flatten using a meat mallet. If you don’t have a meat mallet you can also use the back of a heavy frying pan such as a cast iron skillet. Season each breast fillet with salt and pepper on both sides.
Assemble And Cook The Chicken
Assemble the chicken kiev: Cut the frozen butter into 4 equal pieces. Place a frozen piece of garlic butter in the centre of a chicken fillet, fold the chicken over the garlic butter, gathering the sides to the center to form either a round ball or a log. Wrap each chicken piece in plastic wrap and twist the ends to make sure it’s wrapped tightly. Place the wrapped chicken pieces in the freezer for about 2 hours until the seams have frozen.
Form the breading: Add the flour onto a shallow plate, crack the eggs in another shallow plate and whisk, and in a third bowl the breadcrumbs. Roll the frozen chicken first into the flour and make sure it is coated evenly, then roll it into the eggs and finally roll it through the breadcrumbs. Repeat with all the chicken pieces.
Finish the dish: Heat the oil into a large saucepan or Dutch oven to 350 F degrees. Preheat your oven to 400 F degrees. Deep fry each piece of chicken for 2-3 minutes until golden brown on all sides. Transfer the fried chicken into a baking dish such as a 9×13-inch casserole dish, then transfer to the oven and bake for 20 to 25 minutes.
What Is Compound Butter
Compound butter is basically flavored butter and then frozen or chilled until it sets and can be sliced. It can be sweet or it can be savory. In this case compound butter is regular butter mixed in with herbs, garlic, salt, pepper, and a bit of lemon juice. This butter is great because it’s quite versatile and can be used on any meats, such as steak or pork chops.
What To Serve With Chicken KievNow this dish is a doozy all on it’s own, super filling and packed full of a few food groups right in each tasty chicken breast. But if you’re looking for a big spread, here’s some perfect accompaniments to go along with it.
STARCHES
Mashed Potatoes
Loaded Scalloped Potatoes
Roasted Fingerling Potatoes
Harvest Rice
Creamy Polenta
VEGGIES
Garlic and Herb Roasted Carrots
Balsamic Parmesan Roasted Asparagus and Tomatoes
Roasted Green Beans And Mushrooms
Roasted Potatoes With Garlic Aioli
The Ultimate Parmesan Roasted Broccoli
SALADS
Mexican Chicken And Rice Salad
Mediterranean Couscous Salad
Kale And Quinoa Salad With Lemon Vinaigrette
Greek Salad
Warm Kale Salad With Roasted Butternut Squash
INGREDIENTS
Garlic Butter8 tbsp butter unsalted, softened
6 cloves garlic minced well
1/2 cup fresh parsley chopped
1/4 cup fresh dill chopped
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
2 tbsp lemon juice freshly squeezed
Chicken Kiev
4 chicken breasts boneless and skinless
1/2 cup all-purpose flour
2 large eggs beaten
1/2 cups breadcrumbs such as Panko
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
vegetable oil for frying
US CUSTOMARY - METRIC
INSTRUCTIONS
Prepare the garlic herb compound butter: Mix all the garlic butter ingredients together using a fork or a spatula. Place it onto a piece of plastic wrap and roll into a log. Place it in the freezer for 30-40 minutes to freeze. It needs to be firm so that we can slice it.
Prepare the chicken: Lay each breast flat onto your work surface. Butterfly the chicken breast by slicing it horizontally. Place the chicken breast opened between two pieces of parchment paper or plastic wrap and then flatten using a meat mallet. If you don't have a meat mallet you can also use the back of a heavy frying pan such as a cast iron skillet. Season each breast fillet with salt and pepper on both sides.Assemble the chicken kiev: Cut the frozen butter into 4 equal pieces. Place a frozen piece of garlic butter in the centre of a chicken fillet, fold the chicken over the garlic butter, gathering the sides to the center to form either a round ball or a log. Wrap each chicken piece in plastic wrap and twist the ends to make sure it's wrapped tightly. Place the wrapped chicken pieces in the freezer for about 2 hours until the seams have frozen.
Form the breading: Add the flour onto a shallow plate, crack the eggs in another shallow plate and whisk, and in a third bowl the breadcrumbs. Roll the frozen chicken first into the flour and make sure it is coated evenly, then roll it into the eggs and finally roll it through the breadcrumbs. Repeat with all the chicken pieces.
Finish the dish: Heat the oil into a large saucepan or Dutch oven to 350 F degrees. Preheat your oven to 400 F degrees. Deep fry each piece of chicken for 2-3 minutes until golden brown on all sides. Transfer the fried chicken into a baking dish such as a 9x13-inch casserole dish, then transfer to the oven and bake for 20 to 25 minutes.
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