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Chicken Kiev Recipe
With this simplified method, it's easier than ever to make Chicken Kiev. Slice through the crisp exterior of this juicy Chicken Kiev, and you'll get a stream of hot lemon-herb and garlic butter that makes the chicken incredibly moist and flavorful.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 people
Calories: 384 kcal
Course:
Main Course
Cuisine:
Ukrainian
Ingredients
For the Lemon-Herb Garlic Butter:
- 6 Tbsp unsalted butter room temp
- 1 large garlic clove minced
- 1 Tbsp lemon juice plus more lemon wedges to squeeze over the finished chicken
- 2 Tbsp chopped fresh parsley plus more to garnish
- 1/2 tsp salt we use sea salt
- 1/2 tsp black pepper freshly ground
For the Chicken Kiev:
- 3 large chicken breasts 12 oz each breast*
- 2 eggs beaten
- 1/2 cup all-purpose flour
- 2 cups Panko bread crumbs
- 1/2 tsp salt and 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.
Cup of Yum
Notes
- *If you accidentally cut through the chicken, turn the chicken over and cut a small flap to fold over and seal the hole from the outside. Watch my video tutorial to see this in action.
- Make Ahead - bread the chicken in step 3, then cover the uncooked chicken breasts and store in the fridge until ready to cook.
- Storage - Cool leftovers completely and then store them in an airtight container in the fridge for up to 5 days. To freeze, wrap each individually and flash-freeze. Store frozen chicken breasts in an airtight container for up to 3 months. Thaw in the fridge overnight.
- To Reheat - saute in a pan until warmed through or reheat in the Air Fryer.
Nutrition Information
Calories
384kcal
(19%)
Carbs
23g
Protein
18g
(36%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.5g
Cholesterol
121mg
(40%)
Sodium
623mg
(26%)
Potassium
297mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
559IU
(11%)
Vitamin C
4mg
(4%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 384
% 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.