Chicken Kiev is a timeless dish loved for its crispy golden crust, juicy chicken, and rich, buttery garlic herb filling. This homemade Chicken Kiev recipe features perfectly seasoned chicken breasts stuffed with a flavorful butter mixture, breaded, fried to a crisp, and baked to perfection. Whether you’re preparing a comforting family dinner or an elegant dish for special occasions, this recipe is sure to impress. Pair it with mashed potatoes or a fresh salad for a complete meal.

Ingredients

For the Chicken:

4 chicken breasts
2 eggs, beaten
¾ cup all-purpose flour
1 ½ cups fine dry white bread crumbs
Salt and pepper, to taste
Extra light olive oil or canola oil, for frying

For the Kiev Butter:

8 tablespoons unsalted butter, softened
1 garlic clove, minced
1 tablespoon lemon juice
2 tablespoons fresh parsley, finely chopped
½ teaspoon salt
½ teaspoon black pepper

Instructions

Making the Kiev Butter:

In a medium bowl, combine the softened butter, minced garlic, lemon juice, parsley, salt, and pepper. Mix until smooth and well blended.
Shape the butter mixture into a log approximately ¾-inch thick, wrap it tightly in plastic wrap, and place in the freezer until firm.

Preparing the Chicken:

Pat the chicken breasts dry with paper towels. Remove any tenderloins and pound the chicken to an even thickness of about ⅛ inch. Take care to keep the edges thinner than the center to ensure proper sealing.
Season one side of the chicken with salt and pepper. Remove the prepared butter log from the freezer and cut it into four equal pieces.
Place a piece of butter in the center of each chicken breast. Fold the sides over the butter, then roll tightly, tucking in any gaps. If necessary, use the tenderloin pieces to patch any holes.

Coating and Cooking the Chicken:

Preheat the oven to 350°F (175°C).
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for bread crumbs.
Heat about 1 to 2 inches of oil in a deep skillet over medium heat until the oil reaches 350°F.
Dredge each chicken roll in flour, shaking off the excess, then dip it in the beaten eggs, and finally coat it thoroughly in bread crumbs.
Gently place the chicken into the hot oil, frying for about 4 minutes on each side until golden brown. Fry in batches to maintain the oil temperature.
Transfer the fried chicken rolls to a baking dish and bake uncovered for 18 to 20 minutes.
Allow the chicken to rest for 10 minutes before serving. Be cautious when cutting into the chicken as the melted butter may spurt out.

Tips

Butter Sealing: Ensure the butter is completely encased by the chicken to prevent it from leaking during cooking.
Pounding Chicken: Use the smooth side of a meat mallet or rolling pin to achieve even thickness.
Oil Temperature: Maintain a consistent oil temperature by frying in small batches.

Variations and Substitutions

Herbs: Swap parsley for dill or chives for a unique flavor.
Cheese: Add a thin slice of Gruyère or mozzarella inside with the butter for an extra creamy filling.
Gluten-Free: Use gluten-free flour and bread crumbs.

FAQs

Q: Can I prepare Chicken Kiev in advance?
Yes! Assemble the chicken rolls, wrap them tightly, and refrigerate for up to 24 hours or freeze for up to 1 month.

Q: What’s the best way to reheat Chicken Kiev?
Reheat in an oven at 350°F for 10-15 minutes to maintain crispiness. Avoid microwaving, as it can make the coating soggy.

Q: Can I use chicken thighs instead of breasts?
Chicken thighs are more challenging to pound evenly, but they can work if you roll and seal them carefully.

Serving Suggestions

Pair with creamy mashed potatoes and steamed green beans.
Serve alongside a fresh garden salad with vinaigrette.
Add a slice of lemon for a zesty garnish.

Why You’ll Love This Recipe

Rich and Flavorful: The buttery filling adds decadence to every bite.
Elegant Presentation: Perfect for special occasions or dinner parties.
Customizable: Easily adjust the seasonings or fillings to suit your taste.

Enjoy the classic, buttery, and indulgent Chicken Kiev made easily at home!