Elevate your dinner game with this stunning Chicken Kiev, a classic Elegant Dinner dish featuring tender chicken breasts stuffed with garlic herb butter, coated in crispy breadcrumbs, and cooked to golden perfection. When sliced, the rich, melty butter spills out, creating a show-stopping moment that’s perfect for special occasions or a cozy night in. This recipe is my secret weapon for impressing guests with minimal fuss!
Why You’ll Love Chicken Kiev
This Chicken Kiev shines as an Elegant Dinner:
- Flavor Explosion: Crispy exterior meets juicy chicken and buttery filling.
- Impressive Yet Simple: Looks gourmet, but easy to master.
- Make-Ahead Magic: Prep early for stress-free cooking.
- Crowd-Pleaser: Perfect for dinner parties or family meals.
I served this at a recent gathering, and the oozy butter had everyone raving for seconds!
Ingredients for Chicken Kiev
Here’s what you’ll need for Chicken Kiev (serves 4):
For the Garlic Herb Butter:
- 6 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest (optional)
- ¼ tsp kosher salt
- ⅛ tsp black pepper
For the Chicken:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup vegetable oil (for frying)
Equipment:
- Skillet
- Baking sheet
- Meat mallet or rolling pin
Ingredient Tips:
- Butter: Softened for easy mixing; freeze after shaping to prevent leaks.
- Chicken: Even-sized breasts roll best; pound gently to avoid tears.
- Breadcrumbs: Panko for extra crunch; regular breadcrumbs work too.
- Oil: Neutral with high smoke point (e.g., canola, vegetable) for frying.
- Parsley: Fresh for vibrant flavor; dried parsley is less ideal.
Directions for Chicken Kiev
Let’s create this show-stopping Chicken Kiev!
Prepare the Garlic Herb Butter
- In a small bowl, I mix 6 tbsp softened butter with 2 minced garlic cloves, 2 tbsp chopped parsley, 1 tsp lemon zest, ¼ tsp salt, and ⅛ tsp pepper until smooth.
- I shape the mixture into a 4-inch log, wrap in plastic wrap, and freeze for 20–30 minutes until firm.
Prep the Chicken
- I butterfly 4 chicken breasts, then pound to ½-inch thickness using a meat mallet, keeping them intact.
- I season each with ⅛ tsp salt and a pinch of pepper.
- I slice the chilled butter log into 4 equal pieces, place one in the center of each breast, fold the sides in, and roll tightly, securing with toothpicks.
- I chill the rolls in the fridge for 30 minutes to set.
Bread the Chicken
- I set up three shallow dishes: ½ cup flour, 2 beaten eggs, and 1 cup panko breadcrumbs.
- I dredge each chilled chicken roll in flour, dip in egg, and coat in panko, pressing gently.
- For extra crunch, I repeat the egg and panko step. I chill the breaded rolls for 10 minutes.
Cook the Chicken
- I preheat the oven to 350°F (175°C).
- In a large skillet, I heat ½ cup vegetable oil over medium heat until shimmering.
- I fry the chicken rolls, seam-side down first, turning to brown all sides, about 6–8 minutes total.
- I transfer to a baking sheet and bake for 15–20 minutes, until the internal temperature reaches 165°F.
Serve
- I let the Chicken Kiev rest for 5 minutes, remove toothpicks, and slice to reveal the buttery center.
- I serve hot, garnished with extra parsley, alongside mashed potatoes or a fresh salad.
Nutrition
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: ~1.5 hours
- Servings: 4
- Calories: ~600 kcal per serving
- Macros per Serving: 30g carbs, 40g protein, 35g fat, 1g fiber
Variations for Chicken Kiev
Try these twists on Chicken Kiev:
- Herb Swap: Use dill or chives in the butter for a fresh Elegant Dinner twist.
- Spicy Version: Add chili flakes to the butter for a zesty Elegant Dinner kick.
- Cheesy Fill: Stuff with goat cheese or mozzarella for gooeyness.
- Baked Only: Skip frying, bake at 375°F for 25–30 minutes (less crispy).
- Nutty Crust: Mix crushed almonds with panko for extra crunch.
Serving Ideas:
- Pair with Layla Cooks’ Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce for a creamy side.
- Serve with roasted asparagus to complement the Elegant Dinner vibe.
- Offer with a chilled Chardonnay for a refined touch.
Storage
I store cooked Chicken Kiev in an airtight container in the refrigerator for up to 3 days to keep it juicy. To reheat, I place it in a 325°F oven for 10–15 minutes until warmed through, avoiding the microwave to preserve crispiness. For freezing, I wrap uncooked, breaded rolls in plastic wrap and foil, storing for up to 2 months. I bake from frozen at 350°F for 25–30 minutes, ensuring an internal temperature of 165°F.
FAQs About Chicken Kiev
Here are some common questions about this recipe:
Do I need to freeze the butter first?
Yes, freezing the butter for Chicken Kiev helps keep it inside the chicken during cooking and prevents leaking.
Can I use store-bought garlic butter?
Yes, but homemade garlic herb butter for Chicken Kiev offers better flavor and consistency.
How do I keep the butter from leaking?
Tightly seal the chicken and chill before cooking Chicken Kiev. Double-coating with breadcrumbs also helps.
Can I bake instead of fry?
Yes, for Chicken Kiev, pan-sear briefly for color, then bake at 350°F for 15–20 minutes to finish.
What’s the best oil for frying?
Use a neutral oil with a high smoke point, like canola or vegetable oil, for frying Chicken Kiev.
How do I know when the chicken is done?
The internal temperature of Chicken Kiev should reach 165°F, and juices should run clear.
Can I prepare this ahead of time?
Yes, assemble Chicken Kiev rolls and refrigerate or freeze before frying for convenience.
Can I make it with thighs instead of breasts?
Thighs don’t roll as well for Chicken Kiev, so breasts are preferred for sealing the filling.
What should I serve it with?
Serve Chicken Kiev with mashed potatoes, steamed veggies, or a fresh salad for balance.
Is Chicken Kiev originally from Ukraine or Russia?
The origins of Chicken Kiev are debated, but it’s widely associated with Ukrainian and Russian cuisines.
More Chicken Recipes You’ll Love
- Chicken Rollatini
- Baked Cream Cheese Chicken
- Garlic Parmesan Chicken Pasta Bake
- Garlic Parmesan Chicken Tenders
- Bang Bang Chicken Bowls
Conclusion
Chicken Kiev is a beautifully indulgent dish with crispy breading, juicy meat, and a buttery herb filling that elevates any meal. While it takes a bit of preparation, the delicious, melt-in-your-mouth results are more than worth the effort. Whether you’re serving it for guests or treating yourself, this classic is a showstopper every time.
Chicken Kiev
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 4 Tbsp unsalted butter softened
- 2 garlic cloves minced
- 1 Tbsp fresh parsley finely chopped
- 1 tsp fresh dill or thyme optional
- Salt & pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs panko or fresh
- Vegetable oil or clarified butter for frying or brushing
Instructions
- In a small bowl, mix softened butter, garlic, parsley, herbs, salt and pepper. Shape into a log, wrap, and chill at least 30 minutes.
- On a cutting board, lightly pound each chicken breast to about 1⁄4‑inch thickness, keeping one side thicker.
- Place a portion of herbed butter in the center of each breast. Fold sides over and roll up tightly to enclose the butter fully. Secure with toothpicks if needed.
- Coat each breast in flour, shaking off excess. Dip into beaten eggs, then coat evenly with breadcrumbs. Chill 15–20 minutes to help maintain shape.
- Preheat oven to 375 °F (190 °C). In an oven‑safe skillet, heat oil or clarified butter over medium‑high heat. Sear roulades 2–3 minutes per side until golden brown.
- Transfer skillet to oven and bake 15–20 minutes (internal temp 165 °F) until cooked through and butter fully melted inside.
- Remove toothpicks, let rest 5 minutes, then slice or serve whole with pan juices spooned over.
Notes
- Use clarified butter or neutral oil for frying to prevent burning.
- Ensure butter log is well chilled to avoid leakage during cooking.
- For a lighter version, bake entirely at 375 °F for 25–30 minutes without searing.
- Advance prep tip: fully assemble and refrigerate up to 24 hours before cooking.
- Serve with mashed potatoes, steamed vegetables, or rice pilaf; garnish with lemon wedges for freshness.
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