Chicken Kiev Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 people
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Calories
384 kcal
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Course
Main Course
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Cuisine
Ukrainian
Chicken Kiev Recipe
Description
This Chicken Kiev recipe starts with preparing a lemon-herb garlic butter by combining softened butter with minced garlic, lemon juice, parsley, salt, and pepper. The chicken breasts are carefully cut to form a pocket, which is filled with the flavored butter and sealed to keep the butter contained during cooking.
The chicken is then breaded in stages: flour, beaten eggs, and panko breadcrumbs seasoned with salt and pepper. Cooking in hot oil until golden and cooked through results in a crisp crust and a juicy interior with melted flavorful butter oozing out when cut.
Serve the Chicken Kiev with additional lemon wedges and garnish with fresh parsley. It pairs well with simple sides like steamed vegetables or potatoes to complement the rich filling.
To manage prep ahead, the breaded chicken can be refrigerated before cooking. Leftovers should be cooled and stored in an airtight container for several days or frozen for months. Reheating can be done by sautéing gently or using an air fryer to maintain the crisp crust.
Ingredients
For the Lemon-Herb Garlic Butter:
- 6 Tbsp butter room temp, unsalted
- 1 garlic minced, large clove
- 1 Tbsp lemon juice plus more lemon wedges to squeeze over the finished chicken
- 2 Tbsp parsley plus more to garnish, chopped, fresh
- 1/2 tsp salt we use sea salt
- 1/2 tsp black pepper freshly ground
For the Chicken Kiev:
- 3 chicken breast 12 oz each breast, large
- 2 egg beaten
- 1/2 cup all-purpose flour
- 2 cups panko bread crumbs
- 1/2 tsp salt or added to taste
- 1/2 tsp black pepper or added to taste
- extra light olive oil or Canola oil, to sauté
Instructions
- 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. It takes a couple of minutes but it does come together.
- 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 as deep and wide as you can go without cutting through the chicken breast* (about a 2"wide x3" long pocket). Stuff each chicken breast with 1 Tbsp of Kiev butter then close the pocket and push over the top of the chicken breast to disperse the butter. Pinch the opening to seal. Season both sides of the chicken breast with salt and pepper.
- Make your breading stations - Set up 3 plates for breading: In the first plate, pour 1/2 cup flour. In the second large bowl, beat together 2 eggs. In the third large bowl, pour 2 cups panko crumbs. Dredge chicken in flour, dusting off excess then dip in eggs making sure to get a good egg coating all around and letting any excess egg drip off. Finally, dip into the bread crumbs. Transfer to a platter while forming the remaining chicken Kievs.
- Fry Chicken Kiev - Add 1/4" of oil to a large deep skillet and place over medium heat. Once the oil is hot (350˚F or if you add a bread crumb, it should sizzle), add chicken in a single layer and fry until golden brown (4 min per side- if it browns too quickly, reduce the heat). It's done when it reaches 165˚F on an instant-read thermometer. Repeat cooking the second batch.
- To Serve - Season hot fried chicken with a sprinkle of salt, garnish with fresh parsley, and squeeze lemon wedges over the top, then serve. Be careful of the first spurt of hot butter when you cut the chicken.
Notes
- If the chicken pocket tears, fold a small flap over the hole to seal before stuffing.
- Bread the chicken in advance and store covered in the refrigerator until cooking.
- Store leftovers in airtight containers in the fridge for up to 5 days or freeze wrapped individually for up to 3 months.
- Reheat leftover Chicken Kiev by gently pan sautéing or air frying to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbs | 23g | |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 121mg | 40% |
| Sodium | 623mg | 26% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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