Chicken Kiev

5 from 1 vote

This Chicken Kiev is a crispy, golden chicken breast stuffed with garlicky herb butter that oozes out the moment you cut in. A total dinner showstopper that’s easier than it looks, and absolutely worth the effort.

Prep Time30

Cook Time1

Chilling Time30

Total Time2

Course: Main Course

Cuisine: Russian

Servings:

Calories: 592kcal

Author: Joanna Cismaru

Ingredients

For the Herb Butter:

½ cup unsalted butter softened
2 cloves garlic minced
2 tablespoons fresh parsley finely chopped
1 tablespoon fresh dill finely chopped (optional)
1 teaspoon lemon zest
salt and pepper to taste

For the Chicken:

4 boneless skinless chicken breasts
salt and pepper to taste

For the Breading:

1 cup all-purpose flour
2 large eggs beaten
1 cup breadcrumbs preferably panko
vegetable oil for frying

Instructions

In a small bowl, mix together the softened butter, minced garlic, chopped parsley, dill (if using), lemon zest, salt, and pepper. Shape the herb butter into a log, wrap it in plastic wrap, and refrigerate until firm, about 30 minutes.
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ¼ inch (6 mm). Season both sides with salt and pepper.
Cut the chilled herb butter into four equal pieces. Place one piece of herb butter in the center of each flattened chicken breast. Fold the sides over the butter, then roll the chicken tightly to enclose the butter completely. Wrap the chicken tightly in plastic wrap and refrigerate for 30 minutes to firm up.
Prepare three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs. Dredge each chicken roll in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Coat with breadcrumbs, pressing gently to adhere.
Preheat the oven to 350°F (175°C).
In a large skillet, heat about 1 inch (2.5 cm) of oil over medium-high heat. Fry the chicken rolls until golden brown on all sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Place the fried chicken rolls on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Allow the chicken to rest for 5 minutes before serving. Serve hot, garnished with fresh parsley if desired. Pair with mashed potatoes, steamed vegetables, or a side salad.

Notes

Make ahead tip: Assemble the chicken rolls and keep them wrapped in the fridge up to a day in advance.
Butter leakage? Chill the rolls thoroughly before frying and make sure they’re sealed tight—this helps keep all that herby goodness inside.
Breadcrumbs: Panko is best for that signature crunch, but regular will still do the trick.
Don’t skip resting: Give it 5 minutes out of the oven so the juices settle and the butter doesn’t all escape at once.

Nutrition