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Chicken Kiev

Chicken Kiev

When you crave something crispy on the outside and meltingly rich on the inside, nothing beats Chicken Kiev. This golden-crusted classic hides a garlic-parsley butter center and delivers fine-dining elegance with simple home-cooking steps.
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Prep Time 40 minutes
Cook Time 25 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, LUNCH
Cuisine: Ukrainian
Calories: 500
Ingredients Method

Ingredients
  

  • For the Garlic Butter Filling:
  • Unsalted butter softened to room temperature
  • Fresh garlic finely minced (for deep, aromatic flavor)
  • Fresh flat-leaf parsley finely chopped
  • Salt a pinch to balance the richness
  • For the Chicken:
  • Boneless skinless chicken breasts – ideally large to create a flat surface for rolling
  • Salt and freshly cracked black pepper – for seasoning
  • All-purpose flour – helps bind the crumb
  • Eggs beaten – for dipping the chicken
  • Panko breadcrumbs – gives an airy crunchier finish than regular crumbs
  • Oil for shallow frying – neutral oil like canola or sunflower

Method
 

  1. Prepare the Garlic Butter
  2. In a small bowl, mix the softened butter, minced garlic, salt, and chopped parsley until smooth and well combined.
  3. Chicken Kiev
  4. Shape and Chill the Butter
  5. Spoon the butter mixture onto a piece of parchment paper and shape it into a rectangle roughly 4 x 2.5 inches. Wrap and chill in the fridge until solid—this makes stuffing the chicken easier and cleaner.
  6. Pound the Chicken Evenly
  7. Place one chicken breast between two sheets of plastic wrap or inside a freezer bag. Use a meat mallet to pound it out to about 0.2 inches thick. Be sure it’s an even thickness to ensure even cooking.
  8. Chicken Kiev
  9. Season the Chicken
  10. Unwrap and sprinkle both sides of the chicken with salt and black pepper. This simple step builds flavor right from the start.
  11. Add the Butter and Roll It Up
  12. Cut the chilled butter into batons. Lay one baton in the center of the pounded chicken. Fold the sides inward, then roll tightly from the bottom up to seal the butter inside. Use trimmed bits of chicken if needed to patch any gaps.
  13. Chicken Kiev
  14. Wrap and Freeze Briefly
  15. Wrap each chicken roll tightly in plastic wrap to hold its shape. Chill in the freezer for about 30 minutes—this helps the butter stay firm during cooking.
  16. Dredge and Crumb
  17. Set up three shallow bowls: one with flour, one with beaten eggs, one with panko breadcrumbs. Unwrap the chicken, roll in flour (shake off excess), dip in egg, then coat fully in breadcrumbs.
  18. Freeze Again (Optional but Helpful)
  19. Chill the crumbed chicken in the freezer again for 20–30 minutes. This firms it up for frying and helps the crumb stay intact.
  20. Fry to Golden Perfection
  21. Preheat oil in a heavy skillet to 375°F. Carefully add the chicken and fry for 2–3 minutes per side until golden brown. You’re not fully cooking here—just getting that perfect crisp.
  22. Chicken Kiev
  23. Finish in the Oven
  24. Transfer the fried chicken to a rack over a baking tray. Bake at 350°F for 15 minutes, or until the center reaches 150°F internally. Tip: Pierce the top, not the sides, to check temp—avoids butter leaks.
  25. Rest and Serve
  26. Let the Chicken Kiev rest for 2 minutes. Garnish with chopped parsley and serve immediately for that dramatic butter reveal.