Classic Chicken Kiev Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
16 mins
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Additional Time
20 mins
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Servings
4
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Calories
328 kcal
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Course
Main Course
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Cuisine
Russian
Classic Chicken Kiev Recipe
Description
The Classic Chicken Kiev Recipe combines softened butter blended with parsley, garlic, lemon zest and juice, salt, and pepper into a flavorful center that is formed into a log and chilled. Chicken breasts are flattened to about a quarter-inch thickness, then wrapped around a butter piece and sealed tightly to prevent leakage during frying. The kievs are breaded with flour, egg, and breadcrumbs for a crisp outer crust.
Cooking involves frying the chicken rolls carefully to develop a golden crust while ensuring the interior cooks through and the herb butter inside melts to a creamy sauce. This recipe highlights the balance between the crunchy exterior and the smooth, savory inside. The chicken stays juicy, and the butter filling provides a fresh garlic and lemon lift.
This dish is typically served as a main course, ideal for presentations where each portion can be sliced or served whole to reveal the melted butter center. It pairs well with simple sides like steamed vegetables or potatoes that complement but don’t overshadow the rich filling. The instructions include tips for make-ahead freezing and safe reheating, as well as suggestions for meat variations such as using thigh meat or veal scallopini.
Ingredients
For the Butter:
- 1 butter stick, softened, unsalted
- ¼ cup parsley finely minced, fresh
- 1 garlic finely minced clove
- lemon zest and juice of ½ lemon
- salt to taste
- black pepper to taste
For the Chicken
- 4 chicken breast boneless skinless
- ½ cup all-purpose flour
- 2 egg large
- 1 cup breadcrumbs
- salt to taste
- black pepper to taste
- neutral flavored oil for frying
Instructions
- Start by mixing the butter, parsley, garlic, lemon juice, lemon zest, salt, and pepper in a medium size bowl until completely combined.
- Form the butter into a log and place it on a half sheet of parchment paper and roll it until is enclosed, and place it in the freezer for 20 to 25 minutes or until very firm. See video.
- Pound each chicken breast one at a time with a mallet between two pieces of plastic until it is about a ¼” thick and set them to the side.
- Once the butter is chilled, cut it into 4 equal size pieces. Set aside.
- Season the inside of one of the pounded-out chicken breasts with salt and pepper and place the 1 butter chunk in the center and roll it up and fold in the sides, making sure that it is tight and sealed.
- Place the rolled chicken Kiev on a piece of plastic wrap, roll it up tight, and twist the ends to ensure it is a tight chicken roll. Freeze for 15 to 20 minutes or until firmer. See video.
- In a shallow bowl, mix together the flour with salt and pepper. In a separate shallow bowl, whisk together the eggs with salt and pepper. Finally, in another separate shallow bowl, mix together the breadcrumbs with salt and pepper.
- Remove the chicken from the plastic and dredge in the flour, shaking lose any excess, then thoroughly coat it in the egg wash, and then finally the breadcrumbs ensuring it is completely coated. Repeat the process until all the chicken is breaded. See video.
- Fry the chicken in enough oil to cover half of it at 350° in a medium size saucepan for 3 to 4 minutes per side or until golden brown on both sides.
- Transfer to a sheet tray with a rack and parchment paper and bake on the bottom rack of the oven at 400° for 10 to 12 minutes or until cooked throughout.
- Slice and serve.
Notes
- Prepare the butter filling and freeze it before assembling to keep the butter firm and easier to handle.
- Seal the chicken rolls tightly and chill again after rolling to prevent butter leakage during cooking.
- Store assembled but uncooked chicken Kiev wrapped and refrigerated up to 4 days, or freeze up to 3 months.
- Thaw frozen Kievs in the refrigerator for 24 hours before reheating.
- Reheat using a 350°F oven for 10-12 minutes until heated through without over-browning.
- You can substitute dark thigh meat pounded thin for a smaller but flavorful version.
- If chicken browns too quickly during frying, lower heat to medium-low for even cooking.
- Pounding chicken in a plastic bag can help prevent mess and achieve even thickness.
- Extend this recipe to veal scallopini for a variation with a similar technique.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 155mg | 52% |
| Sodium | 363mg | 15% |
| Potassium | 542mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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