Easy Chicken Kiev Recipe
User Reviews
5.0
12 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
459 kcal
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Course
Main Course
Easy Chicken Kiev Recipe
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This easy pan-fried chicken recipe features tender chicken breast stuffed with a creamy garlic butter filling, and then coated in crispy panko breadcrumbs. It's the perfect 30 minute recipe for busy weeknights!
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Ingredients
- 4 small boneless chicken breasts
- 6 tablespoons butter
- 4 teaspoons parsley chopped
- 1 clove garlic minced
- 1 teaspoon lemon pepper seasoning
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 teaspoons salt
- oil for frying
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Instructions
- Lay the chicken breasts out on a cutting board. With a knife parallel to the board, “butterfly” each breast by cutting it through the middle, leaving one long edges intact, so you can open it like a book.
- Open the breasts. In the center of each breast place: 1 ½ tablespoons butter, 1 teaspoon chopped parsley, a scant sprinkle of fresh minced garlic, and a generous sprinkle of lemon pepper seasoning.
- Close the chicken breast over the filling pressing around the edges.
- Set out three shallow pans. Place the eggs in one, then beat the eggs. Place the panko breadcrumbs in the second pan. Place the flour and salt in the third pan. Toss to mix the salt into the flour.
- Set a large skillet over medium heat. Add approximately ¾ inch of oil.
- One at a time, dunk the closed chicken breasts in flour, then in egg mixture, then in the panko breadcrumbs to create a crust. (It’s important that the eggs thoroughly coat the entire surface of the breasts, as to “glue” the breasts shut so the butter doesn’t seep out while cooking.)
- Once the oil is hot, carefully place the chicken breasts in the skillet. Cook for 4-5 minutes per side, gently flipping once, so the oil doesn’t splatter.
- Remove from the pan and rest on a paper towel lined plate to absorb the excess oil. Serve warm.
Notes
- Undercooked Chicken: It’s important to find small chicken breasts for this recipe, in order to keep it a stovetop cooking process. They should be around 4-5 ounces per breast. If you use larger breasts, you risk browning the crust before the chicken is fully cooked on the inside. In this case, you would either need to finish the Chicken Kiev in the oven so the breasts can cook through. Or you would need to cut each large breast into two cutlets, and then butterfly each cutlet.
- It’s important to find small chicken breasts for this recipe, in order to keep it a stovetop cooking process. They should be around 4-5 ounces per breast. If you use larger breasts, you risk browning the crust before the chicken is fully cooked on the inside. In this case, you would either need to finish the Chicken Kiev in the oven so the breasts can cook through. Or you would need to cut each large breast into two cutlets, and then butterfly each cutlet.
Nutrition Information
Show Details
Serving
1chicken breast
Calories
459kcal
(23%)
Carbohydrates
29g
(10%)
Protein
32g
(64%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Cholesterol
199mg
(66%)
Sodium
1640mg
(68%)
Potassium
509mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
677IU
(14%)
Vitamin C
2mg
(2%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 459kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 32g | 64% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 199mg | 66% |
| Sodium | 1640mg | 68% |
| Potassium | 509mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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