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Chicken Kiev
4.7 from 60 votes

Chicken Kiev

Chicken Kiev involves boneless, skinless chicken breasts stuffed with a frozen log of garlic herb butter, breaded, and fried until golden. The dish features a tender chicken exterior encasing a melted, flavorful garlic butter center enhanced by fresh parsley and dill. This preparation delivers a moist, aromatic filling with a crisp fried coating.

Prep Time
30 mins
Cook Time
35 mins
Chilling time
2 hrs 30 mins
Total Time
3 hrs 35 mins
Servings: 4
Calories: 497 kcal
Course: Main Course, Dinner
Cuisine: European, Russian

Ingredients

Garlic Butter
  • 8 tablespoon butter unsalted, softened
  • 6 cloves garlic minced well
  • ½ cup parsley chopped, fresh
  • ¼ cup dill chopped, fresh
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 2 tablespoon lemon juice freshly squeezed
Chicken Kiev
  • 4 chicken breast boneless and skinless
  • ½ cup all-purpose flour
  • 2 large egg beaten
  • 1 ½ cups breadcrumbs such as Panko
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • vegetable oil for frying

Instructions

    Cup of Yum
  1. Prepare the garlic herb compound butter: Mix all the garlic butter ingredients together using a fork or a spatula. Place it onto a piece of plastic wrap and roll into a log. Place it in the freezer for 30-40 minutes to freeze. It needs to be firm so that we can slice it.
  2. Prepare the chicken: Lay each breast flat onto your work surface. Butterfly the chicken breast by slicing it horizontally. Place the chicken breast opened between two pieces of parchment paper or plastic wrap and then flatten using a meat mallet. If you don't have a meat mallet you can also use the back of a heavy frying pan such as a cast iron skillet. Season each breast fillet with salt and pepper on both sides.
  3. Assemble the chicken kiev: Cut the frozen butter into 4 equal pieces. Place a frozen piece of garlic butter in the centre of a chicken fillet, fold the chicken over the garlic butter, gathering the sides to the center to form either a round ball or a log. Wrap each chicken piece in plastic wrap and twist the ends to make sure it's wrapped tightly. Place the wrapped chicken pieces in the freezer for about 2 hours until the seams have frozen.
  4. Form the breading: Add the flour onto a shallow plate, crack the eggs in another shallow plate and whisk, and in a third bowl the breadcrumbs. Roll the frozen chicken first into the flour and make sure it is coated evenly, then roll it into the eggs and finally roll it through the breadcrumbs. Repeat with all the chicken pieces.
  5. Finish the dish: Heat the oil into a large saucepan or Dutch oven to 350℉. Preheat your oven to 400℉. Deep fry each piece of chicken for 2-3 minutes until golden brown on all sides. Transfer the fried chicken into a baking dish such as a 9x13-inch casserole dish, then transfer to the oven and bake for 20 to 25 minutes.

Notes

  • Store leftover Chicken Kiev in an airtight container in the refrigerator and consume within 3 to 4 days to avoid soggy breading.
  • For longer storage, freeze Chicken Kiev in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating.
  • Reheat gently using the oven, stove, or microwave to preserve the coating texture and melt the garlic butter inside.

Nutrition Information

Serving 1breast Calories 497kcal (25%) Carbohydrates 25g (8%) Protein 32g (64%) Fat 30g (46%) Saturated Fat 16g (80%) Cholesterol 239mg (80%) Sodium 862mg (36%) Potassium 582mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1755IU (35%) Vitamin C 18mg (20%) Calcium 78mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 497

% Daily Value*

Serving 1breast
Calories 497kcal 25%
Carbohydrates 25g 8%
Protein 32g 64%
Fat 30g 46%
Saturated Fat 16g 80%
Cholesterol 239mg 80%
Sodium 862mg 36%
Potassium 582mg 12%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1755IU 35%
Vitamin C 18mg 20%
Calcium 78mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.