why make this recipe
Chicken Kiev is a delicious dish that brings so much flavor to your dinner table. The tender chicken is filled with a tasty garlic and herb butter that melts out when you cut into it, making each bite delightful. It’s a classic that’s not only impressive for guests but also comforting for family meals. Plus, it’s easy to make and uses simple ingredients that you might already have at home.
how to make Chicken Kiev
Ingredients :
- 6 Tbsp unsalted butter (room temp)
- 1 large garlic clove (minced)
- 1 Tbsp lemon juice (plus more lemon wedges to squeeze over the finished chicken)
- 2 Tbsp chopped fresh parsley (plus more to garnish)
- 1/2 tsp salt (we use sea salt)
- 1/2 tsp black pepper (freshly ground)
- 3 large chicken breasts (12 oz each breast)
- 2 eggs (beaten)
- 1/2 cup all-purpose flour
- 2 cups Panko bread crumbs
- 1/2 tsp Salt and Pepper (or added to taste)
- Extra light olive oil (or Canola oil, to sauté)
Directions :
- Make the Flavored Butter – In a medium bowl, mash together all Kiev butter ingredients with a fork, just until lemon juice is incorporated into the butter.
- Prepare Chicken – Using a sharp slim knife, cut chicken breasts in half lengthwise, keeping both halves equal in size and thickness. Carefully cut a pocket into the side of each chicken breast. Stuff each chicken breast with 1 Tbsp of Kiev butter, seal the pocket, and season with salt and pepper.
- Make your breading stations – Set up three plates for breading: flour, beaten eggs, and panko crumbs. Dredge chicken in flour, dip in eggs, and then coat with panko crumbs.
- Fry Chicken Kiev – Heat oil in a large skillet over medium heat. Once hot, add chicken and fry until golden brown, about 4 minutes per side, until the internal temperature reaches 165°F.
- To Serve – Season with salt, garnish with parsley, and squeeze lemon over the top before serving. Be cautious of the hot butter when cutting into the chicken.
how to serve Chicken Kiev
Serve Chicken Kiev with a side of fresh salad, steamed vegetables, or some crispy potatoes. The bright flavors of lemon and parsley will brighten your plate and enhance the overall experience. Enjoy each bite along with a drizzle of extra lemon juice to elevate the flavor.
how to store Chicken Kiev
If you have leftovers, let the Chicken Kiev cool down, then store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat in the oven for the best texture as microwaving may make it soggy.
tips to make Chicken Kiev
- Make sure to seal the chicken pockets well to prevent the butter from leaking out while frying.
- For a crunchier texture, use Panko bread crumbs instead of regular bread crumbs.
- If you want to add a little heat, consider mixing some chili flakes into the butter.
variation
You can try adding different herbs like thyme or dill to the butter for a twist on flavor. Some people also enjoy adding cheese, such as mozzarella or feta, to the butter for extra richness.
FAQs
Q: Can I freeze Chicken Kiev?
A: Yes, you can freeze uncooked Chicken Kiev. Just wrap each piece tightly and store in the freezer for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
Q: Is Chicken Kiev healthy?
A: Chicken Kiev is rich in flavor but can be high in calories due to the butter and frying method. Consider baking instead of frying for a lighter option.
Q: Can I make Chicken Kiev without Panko?
A: Yes! If you don’t have Panko, regular bread crumbs work too. Just keep in mind that Panko gives a lighter and crispier texture.
Chicken Kiev
Ingredients
For the Garlic and Herb Butter
- 6 Tbsp unsalted butter (room temp)
- 1 large garlic clove (minced)
- 1 Tbsp lemon juice (plus more lemon wedges for serving)
- 2 Tbsp chopped fresh parsley (plus more to garnish)
- 1/2 tsp salt (sea salt recommended)
- 1/2 tsp black pepper (freshly ground)
For the Chicken
- 3 large chicken breasts (12 oz each)
- 2 eggs (beaten)
- 1/2 cup all-purpose flour
- 2 cups Panko bread crumbs
- 1/2 tsp Salt and Pepper (to taste)
- Extra light olive oil or Canola oil (for sautéing)
Instructions
Make the Flavored Butter
- In a medium bowl, mash together all Kiev butter ingredients with a fork until lemon juice is incorporated into the butter.
Prepare Chicken
- Using a sharp slim knife, cut chicken breasts in half lengthwise, keeping both halves equal in size and thickness.
- Carefully cut a pocket into the side of each chicken breast.
- Stuff each chicken breast with 1 Tbsp of Kiev butter, seal the pocket, and season with salt and pepper.
Make your Breading Stations
- Set up three plates for breading: flour, beaten eggs, and Panko crumbs.
- Dredge chicken in flour, dip in eggs, and then coat with Panko crumbs.
Fry Chicken Kiev
- Heat oil in a large skillet over medium heat.
- Once hot, add chicken and fry until golden brown, about 4 minutes per side, until the internal temperature reaches 165°F.
To Serve
- Season with salt, garnish with parsley, and squeeze lemon over the top before serving.
- Be cautious of the hot butter when cutting into the chicken.