Chicken Kiev is a celebrated dish believed to have originated from Eastern Europe, particularly Ukraine or Russia, then adopted and refined by French and British chefs. It features a chicken breast pounded thin , filled with a cold herb-garlic butter , then breaded and fried (or baked) until golden. When sliced, the melted butter creates a rich sauce that pools onto your plate—dramatic and delicious.
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Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 30 minsCook Time 30 minsTotal Time 1 hrFor the Herb-Garlic Butter
½ cup unsalted butter, softened
2 cloves garlic, finely minced
2 tbsp parsley, finely chopped
1 tbsp chives or dill (optional)
1 tsp lemon juice
Salt & pepper, to taste
For the Chicken
2 large boneless, skinless chicken breasts
Salt and pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably panko or fresh)
Vegetable oil, for frying
Make the Garlic Herb Butter
1
In a small bowl, mix together the butter , garlic , herbs , lemon juice , salt , and pepper .
Shape into a log using plastic wrap, roll tightly, and freeze for 30 minutes until solid.
Prep the Chicken
2
Butterfly the chicken breasts , then pound between two sheets of plastic wrap until 1/4 inch thick .
Season both sides with salt and pepper .
Stuff & Shape
3
Place a piece of chilled herb butter in the center of each chicken breast.
Fold the edges over the butter and roll tightly into a log, tucking in the sides (like a burrito).
Wrap tightly in plastic wrap and freeze for 15–20 minutes to help hold shape.
Bread the Chicken
4
Dredge each chicken roll in flour , then dip in beaten eggs , and coat in breadcrumbs .
For extra crunch, repeat the egg and breadcrumb step (double breading).
Fry & Bake
5
Preheat oven to 375°F (190°C) .
Heat 1/2 inch of oil in a skillet over medium-high heat.
Fry chicken until golden on all sides, about 2–3 minutes per side .
Transfer to a baking sheet and bake for 15 minutes , or until internal temp reaches 165°F (74°C) .
To Serve
6
Let rest 5 minutes, then slice open to reveal the melted butter.
Serve with mashed potatoes , buttered peas , or a crisp green salad .
Tips & Variations
7
Add Parmesan or paprika to the breadcrumb coating for extra flavor.
Can be made ahead and frozen before frying—perfect for entertaining.
Use clarified butter inside for extra richness and flavor stability.
Ingredients For the Herb-Garlic Butter
½ cup unsalted butter, softened
2 cloves garlic, finely minced
2 tbsp parsley, finely chopped
1 tbsp chives or dill (optional)
1 tsp lemon juice
Salt & pepper, to taste
For the Chicken
2 large boneless, skinless chicken breasts
Salt and pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably panko or fresh)
Vegetable oil, for frying
Directions Make the Garlic Herb Butter
1
In a small bowl, mix together the butter , garlic , herbs , lemon juice , salt , and pepper .
Shape into a log using plastic wrap, roll tightly, and freeze for 30 minutes until solid.
Prep the Chicken
2
Butterfly the chicken breasts , then pound between two sheets of plastic wrap until 1/4 inch thick .
Season both sides with salt and pepper .
Stuff & Shape
3
Place a piece of chilled herb butter in the center of each chicken breast.
Fold the edges over the butter and roll tightly into a log, tucking in the sides (like a burrito).
Wrap tightly in plastic wrap and freeze for 15–20 minutes to help hold shape.
Bread the Chicken
4
Dredge each chicken roll in flour , then dip in beaten eggs , and coat in breadcrumbs .
For extra crunch, repeat the egg and breadcrumb step (double breading).
Fry & Bake
5
Preheat oven to 375°F (190°C) .
Heat 1/2 inch of oil in a skillet over medium-high heat.
Fry chicken until golden on all sides, about 2–3 minutes per side .
Transfer to a baking sheet and bake for 15 minutes , or until internal temp reaches 165°F (74°C) .
To Serve
6
Let rest 5 minutes, then slice open to reveal the melted butter.
Serve with mashed potatoes , buttered peas , or a crisp green salad .
Tips & Variations
7
Add Parmesan or paprika to the breadcrumb coating for extra flavor.
Can be made ahead and frozen before frying—perfect for entertaining.
Use clarified butter inside for extra richness and flavor stability.
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