Crunchy Chicken Kiev
Out of all the stuffed chicken recipes out there, Chicken Kiev is definitely one of the best ones! This Ukrainian dish is basically juicy chicken stuffed with rich, garlicky herb butter, all wrapped up in a crispy, golden, extra-crunchy breadcrumb crust. It’s super tasty, budget-friendly, and surprisingly easy to pull off! Plus, making chicken Kiev is the best excuse to finally use those chicken breasts you’ve been ignoring in your freezer.
If you haven’t dived into Ukrainian cuisine yet, starting with this chicken Kiev recipe is a MUST! Trust me, you’ll never forget the first time you slice into that crispy outer layer, hit the soft chicken, and then watch that garlicky herb butter spill out onto your plate. It’s a whole experience! So, even though I’m not always up for dealing with a pot full of oil (because, let’s be honest, cleaning up afterward is a bit of a pain), I never pass up an opportunity to make chicken kiev when I am in the mood. It’s just too good to skip!
Chicken Kiev Overview
Cuisine Inspiration: Ukrainian
Number of Ingredients: 7 (excluding oil, salt & pepper)
Feeds: A family of 6+, if you split a chicken breast between kids, etc.
Total Cook Time:
Primary Cooking Method: Frying and Baking
Dietary Info: Protein-Rich!
Key Flavor: Juicy chicken with garlicky herb butter
Skill Level: Intermediate
Notable mentions
- Versatile Herb Butter: Whipping up that herb butter couldn’t be easier. Just butter, garlic, and parsley, and you have the heart of the dish. But it’s not just for Chicken Kiev! You can slather it on bread, melt it over veggies, or stir it into pasta.
- Perfect for Any Occasion: Some dishes are just too much for a Tuesday—but not this one. Chicken Kiev is chill enough for a family dinner but still has the flair to wow your friends when they come over.
- Quick and Satisfying: Who loves waiting for food to cook? Not me. The good news is, chicken Kiev only needs a quick fry, a short bake, and boom – dinner’s ready.
- No Special Equipment Needed: Forget about hauling out every gadget from your cabinet. A meat tenderizer, some cling film, a baking dish, and a couple of mixing bowls are pretty much all you need.
Ingredients to make Chicken Kiev
- Chicken Breasts: Boneless and skinless. Make sure they’re not super thick so you can easily wrap them around the herb butter.
- Firm Butter: Unsalted lets you control the salt, which is pretty important when mixing with garlic and parsley for the filling.
- Breadcrumbs: Whether you get them from the store or decide to make your own (I’ll show you how later), you’ll need about a cup. Panko for crunch or regular ones, your call.
- Flour: Just your regular all-purpose flour, to help the chicken get that nice coat before frying.
- Eggs: They help the breadcrumbs stick to the chicken, so we get that nice crispy outside.
- Garlic and Parsley: These are for flavoring the butter, so use fresh garlic and fresh parsley. It makes a difference!
- Cooking Oil: About a cup for frying your chicken ala Kiev. Canola, vegetable, whatever you have that’s light and doesn’t bring too much flavor of its own.
- Salt and Pepper: To taste!
How to make Chicken Kiev
Step 1: flatten the chicken and stuff it with herb butter
- Begin by carefully flattening the chicken breasts on a chopping board covered with cling film. Gently pound with a meat tenderizer, being careful not to tear the meat. Season with salt and pepper.
- Prepare the herb butter by combining butter with minced garlic and chopped parsley. Shape into a log, wrap in cling film, and freeze until firm. Cut into portions to place inside the chicken. Then, place the butter portion in the center of each flattened chicken breast.
- Fold the edges of the chicken over the butter, creating a tight seal.
Step 2: deep fry and bake the chicken
- Roll the chicken rolls in flour. Whisk the eggs with a pinch of salt in a separate bowl, and dip the floured chicken in the egg wash.
- Cover the chicken with breadcrumbs, pressing firmly so the coating adheres. Dip again in egg, followed by another layer of breadcrumbs for a crispier crust.
- In a pot with hot oil, fry the chicken rolls until golden brown on all sides.
- Once fried, transfer the chicken Kievs to a baking dish and finish cooking in a preheated oven at 356°F for about 12-15 minutes.
Popular substitutions & additions
- Zesty Butter: Why not add a squeeze of lemon juice or some zest to that herb butter? It cuts through the rich butter with a bit of tanginess. Super refreshing.
- Herb Mix-Up: Don’t just stick to parsley – throw in whatever herbs you’ve got hanging out in the fridge. Dill, chives, you name it. The more, the better!
- Bacon Bits: Crispy bacon bits sprinkled on top of your butter before you roll up the chicken. Need to say more? Bacon in anything is a win in my book.
- Flavored Breadcrumbs: A little Italian seasoning mixed into your breadcrumbs can go a long way. It’s an instant flavor boost for your homemade chicken Kiev!
Tips for making the best chicken ala kiev
- Be Gentle with the Chicken: When you’re pounding out those chicken breasts, think gentle thoughts. Seriously, you want them flat but not torn to pieces. You’re aiming for an even thickness so it cooks nicely and holds that butter in.
- DIY Breadcrumbs: Got stale bread? Perfect. Tear it up, dry it out in the oven (don’t let it toast), and throw it in your food processor. Homemade breadcrumbs are a total upgrade – they just taste and feel better than the boxed stuff.
- Freeze the Chicken: Pop the chicken in the freezer for a bit before you start working with it, it makes it way easier to handle. And after you’ve stuffed and wrapped it, a quick freeze helps everything stay in place.
- Use a Rolling Pin: If you don’t have a meat tenderizer, your good ol’ rolling pin can totally handle this job! Just gently pound the chicken gently between some cling film.
How to store & reheat Chicken Kiev
To store, you can wrap the whole chicken Kiev or each piece individually in cling film or aluminum foil. Then, pop into an airtight container and slide into the fridge. Easy peasy!
You can reheat your chicken Kiev in the oven at 350°F until it’s warmed through to keep the breading as crispy as possible. If you’re in a hurry, the microwave also works – but you might lose some of the crispiness.
How long will Chicken Kiev last in the fridge?
It will stay good in the fridge for 3 to 4 days. But remember, the breading gets soggier the longer it sits, so it’s best if you enjoy it ASAP.
Can I freeze homemade chicken Kiev?
You can totally freeze chicken Kiev! Wrap each cooled piece tightly in cling film and then put them in a freezer bag or airtight container. They’ll keep well for about 1 to 2 months.
What to serve with Chicken Kiev
- Mashed Potatoes: Mashed potatoes are a must. Go for the creamy kind, chunky, or even sweet potatoes. They’re awesome for soaking up all that buttery goodness from the chicken.
- Veggies: Snap some green beans, roast a bunch of asparagus, or throw together a colorful mix of roasted seasonal goodies. They add a nice crunch and freshness.
- Bread: Sourdough, baguette, or a warm dinner roll – doesn’t matter, as long as it’s ready to do some serious mopping.
- Salad: A simple salad with greens and a light dressing is always a good move. It’s fresh and easy to throw together, just the thing for this easy chicken Kiev.
- Rice: A side of buttered rice works too. It’s nice and simple, and it catches all the flavors from the herb butter.
Frequently asked questions
How do I know my kievs are done cooking?
You’re looking for a golden-brown crust on the outside, and the chicken inside should reach a safe internal temperature of 165°F. A meat thermometer is your best friend here, but if you don’t have one, check if the juices run clear when you poke the thickest part with a knife.
Can I make the herb butter in advance?
Absolutely, and it’s a great time-saver! Whip up your herb butter, shape it into a log, and freeze it. You can do this a few days ahead or even longer. Just slice off what you need when you’re ready to make your kievs.
Can i use dried herbs instead of fresh for the butter?
Technically, you can… But I suggest you use fresh herbs. They just taste better in the butter.
Chicken Kiev is a classic that will never go out of style, and for good reason! It’s one of those dishes that just keeps on giving – that crispy outside, juicy inside, and the surprise burst of herb butter is something you don’t get tired of. And now, with these tips and tricks up your sleeve, you’re all set to cook the best Kiev ever!
More Easy Dinner Recipes:
- Slow Cooker BBQ Chicken Wings
- Cacio E Pepe
- Slow Cooker Lentil Stew
- Broiled Salmon
- Baked Hamburgers
- Swiss Steak
- Broiled Cod
I want to hear from you! If you try this easy Chicken Kiev recipe or any other of my easy recipes for big families on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Chicken Kiev
Ingredients
- 6 small chicken breasts
- 9-10 tbsp firm butter
- 3 cups white bread breadcrumbs
- 1 cup all-purpose flour
- 6 large eggs
- 3 minced garlic clove
- 6-7 sprigs chopped parsley
- 2 cups oil
- Salt and pepper to taste
Instructions
- Begin by preparing your herb butter. Combine the butter with minced garlic and chopped parsley in a bowl. Grab some cling wrap and add your butter mixture to the center. Shape into a log, wrap tightly in the cling film, and freeze until firm, about 30 minutes.
- Place your chicken breasts on a cutting board covered with cling film, fold over the plastic wrap to cover the chicken. Gently pound with a meat tenderizer, being careful not to tear the meat. Once flattened season with salt and pepper.
- Grab your prepared herb butter out of the freezer and cut into 6 equal portions, place a butter portion in the center of each flattened chicken breast.
- Fold the edges of the chicken over the butter, creating a tight seal.
- Roll the chicken rolls in flour. Whisk the eggs with a pinch of salt in a separate bowl, and dip the floured chicken in the egg wash.
- Cover the chicken with breadcrumbs, pressing firmly so the coating adheres. Dip again in egg, followed by another layer of breadcrumbs for a crispier crust.
- In a pot with hot oil, fry the chicken rolls until golden brown on all sides, about 5 minutes.
- Once fried, transfer the chicken Kievs to a sheet pan and finish cooking in a preheated oven at 355°F for about 12-15 minutes.
Notes
- Be Gentle with the Chicken: When you’re pounding out those chicken breasts, think gentle thoughts. Seriously, you want them flat but not torn to pieces. You’re aiming for an even thickness so it cooks nicely and holds that butter in.
- DIY Breadcrumbs: Got stale bread? Perfect. Tear it up, dry it out in the oven (don’t let it toast), and throw it in your food processor. Homemade breadcrumbs are a total upgrade – they just taste and feel better than the boxed stuff.
- Freeze the Chicken: Pop the chicken in the freezer for a bit before you start working with it, it makes it way easier to handle. And after you’ve stuffed and wrapped it, a quick freeze helps everything stay in place.
- Use a Rolling Pin: If you don’t have a meat tenderizer, your good ol’ rolling pin can totally handle this job! Just gently pound the chicken gently between some cling film.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
