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Homemade Chicken Kiev Recipe cut open to reveal juicy chicken breast stuffed with melted herb butter and chopped parsley, served on a rustic wooden board with fresh herbs.

Chicken Kiev Recipe

Homemade Chicken Kiev Recipe with garlic herb butter, crispy panko crust, and tender chicken breast. This recipe is an impressive yet easy-to-make dish for any occasion.
5 from 1 vote
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Course: Main Course
Cuisine: American, Ukrainian
Keyword: Best chicken Kiev, Chicken Kiev Recipe, Chicken Kiev recipe Gordon Ramsay, Chicken Kiev recipe oven, Chicken Kiev sauce recipe, Simple chicken Kiev recipe, Simple sauce for Chicken Kiev
Prep Time: 20 minutes
Cook Time: 25 minutes
Butter Freezing Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 400kcal
Cost: $13

Equipment

  • Meat mallet (for pounding chicken)
  • Plastic wrap (for pounding and wrapping butter)
  • Shallow dishes (for breading station)
  • Baking sheet (for oven baking)
  • Large skillet (for frying)
  • Meat thermometer (for checking internal temperature)
  • Sharp knife (for cutting butter)

Ingredients

Garlic Butter:

  • ½ cup stick Unsalted Butter - Softened to room temperature.
  • 4 cloves Garlic - Minced finely.
  • 2 tablespoon Fresh Parsley - Chopped.
  • 1 tablespoon Fresh Dill - Chopped.
  • ½ teaspoon Salt - Adjust to taste.
  • ¼ teaspoon Black Pepper - Adjust to taste.
  • 1 teaspoon Lemon Juice - Freshly squeezed.

Chicken:

  • 4 large Boneless, Skinless Chicken Breasts - Trimmed and pounded flat.
  • Salt - For seasoning.
  • Pepper - For seasoning.
  • 1 cup All-Purpose Flour - For dredging.
  • 2 large Eggs - Beaten for dipping.
  • 2 cups Panko Breadcrumbs - For coating.
  • ½ cup Vegetable Oil - For frying (or use cooking spray for baking).

Instructions

  • Mix softened butter with garlic, herbs, salt, pepper, and lemon juice. Shape into a log and freeze.
  • Pound chicken breasts to ¼ inch thick and season.
  • Place frozen butter in chicken, roll up, and seal tightly.
  • Chicken Coat chicken in flour, egg, and panko breadcrumbs.
  • Fry or bake chicken until golden and cooked through.
  • Let the chicken rest for 5 minutes before cutting.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 1piece | Calories: 400kcal | Carbohydrates: 15g | Protein: 35g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 600mg | Potassium: 400mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg