Easy Chicken Kiev Recipe

This easy Chicken Kiev recipe is the perfect combination of crispy, golden breading and a delicious, buttery filling. Chicken breasts are stuffed with a homemade garlic butter mixture made with fresh parsley, lemon juice, and garlic, then breaded in Panko breadcrumbs and fried to perfection. Ideal for family dinners or special occasions, this classic Chicken Kiev is a crowd-pleaser! Learn how to make this homemade Chicken Kiev from scratch, with tips on variations, cooking techniques, and serving suggestions. Whether you fry or bake it, this easy Chicken Kiev is sure to impress!

Ingredients

• For the Chicken Kiev:
  • 3 large chicken breasts (12 oz each)
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • 2 cups Panko bread crumbs
  • Salt and pepper, to taste
  • Extra light olive oil or canola oil for sautéing
• For the Lemon-Herb Garlic Butter:
  • 6 Tbsp unsalted butter, at room temperature
  • 1 large garlic clove, minced
  • 1 Tbsp lemon juice (plus extra for drizzling)
  • 2 Tbsp chopped fresh parsley
  • 1/2 tsp salt (sea salt recommended)
  • 1/2 tsp black pepper, freshly ground

Instructions

1. In a medium-sized bowl, combine all the ingredients for the garlic butter. Use a fork to mash them together until the lemon juice is fully incorporated. It should take just a couple of minutes to come together.
2. Use a sharp knife to carefully cut each chicken breast in half lengthwise. Be sure to keep the two halves even in size and thickness. Next, cut a pocket into each chicken breast—aim for about 2″x3″ in size, but don’t cut all the way through. Stuff each pocket with 1 tablespoon of the prepared garlic butter. Gently press the chicken to help distribute the butter inside, then seal the pocket by pinching the edges together.
3. Season both sides of each stuffed chicken breast with salt and pepper.
4. Set up a breading station: In one shallow dish, place the flour. In another, beat the eggs. In the third dish, add the Panko bread crumbs.
5. Dredge each chicken breast in flour, ensuring to shake off any excess. Dip the chicken in the beaten eggs, allowing the excess to drip off, and finally coat the chicken in the Panko breadcrumbs, pressing lightly to ensure the crumbs adhere.
6. Heat about 1/3 inch of oil in a large deep skillet over medium heat. Test the oil’s readiness by dropping in a small amount of breadcrumb—if it sizzles, the oil is hot enough. Add the chicken breasts in a single layer and fry for about 4 minutes on each side, or until golden brown and crispy. You may need to cook in batches depending on the size of your pan.
7. Once cooked, remove the chicken from the oil and season with a pinch of salt. Garnish with freshly chopped parsley and squeeze lemon wedges over the top. Serve immediately.

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Tips

• Butter Temperature: Make sure your garlic butter is at room temperature before mixing to ensure smooth incorporation. If it’s too cold, it won’t mash properly.
• Sealing the Chicken: Pinch the pocket securely to prevent the butter from leaking during frying. You can also secure the opening with toothpicks if needed.
• Oil Temperature: Always check the oil temperature before frying. If it’s too hot, the breading may burn before the chicken is fully cooked. If it’s too cold, the chicken will absorb too much oil and become greasy.

Variations and Substitutions

• Butter Substitutes: For a lighter option, try using olive oil or avocado oil in the garlic butter.
• Herb Variations: Experiment with different herbs like thyme, dill, or tarragon to customize the flavor of the butter.
• Breadcrumb Alternatives: If you don’t have Panko, use regular breadcrumbs for a slightly different texture.
• Chicken Alternatives: While chicken breasts are classic, you can also use chicken thighs for a juicier option, though the cooking time may vary slightly.

FAQs

• Can I make this ahead of time? Yes, you can prepare the chicken and stuff it with the butter the day before. Simply cover and refrigerate it until you’re ready to bread and fry.
• What if I don’t have a deep skillet? If you don’t have a deep skillet, you can use a regular frying pan, but you may need to fry the chicken in smaller batches to ensure even cooking.
• Can I bake the Chicken Kiev? Yes, if you prefer to bake, preheat the oven to 375°F (190°C). Place the breaded chicken on a baking sheet and bake for 20-25 minutes, flipping halfway through.

Serving Suggestions

• Side Dishes: Serve Chicken Kiev with a fresh salad, roasted vegetables, or mashed potatoes for a complete meal.
• Sauces: A side of creamy mashed potatoes with a drizzle of gravy or a fresh vegetable medley pairs beautifully with the rich butter inside the chicken.

Why You’ll Love This Recipe

This Chicken Kiev recipe is the ultimate comfort food. It features juicy chicken breasts stuffed with a decadent lemon-herb garlic butter that melts out beautifully when you cut into it. The crispy Panko coating gives the dish a satisfying crunch, making every bite irresistible. It’s a perfect balance of crispy, creamy, and zesty—ideal for a special dinner or whenever you want to impress guests!