Cutting into a perfectly cooked Chicken Kiev to reveal the golden garlic butter center is pure culinary magic. This restaurant-worthy dish is surprisingly achievable at home with a clear method. The crispy exterior and juicy, herb-infused interior make this Chicken Kiev a spectacular showstopper for any special meal.
Love Chicken Kiev? So do we! If you're into Chicken Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Kiev
- Dramatic Butter Moment: The molten garlic butter center creates unforgettable culinary theatre.
- Surprisingly Simple: Just a series of straightforward steps for an impressive result.
- Flavor Explosion: Herb-infused butter soaks into the chicken for incredible moisture and taste.
- Effortlessly Impressive: Looks like a professional dish but is totally manageable at home.
Ingredients & Tools
- 4 large chicken breasts (about 150-180g each)
- 115 g unsalted butter, softened
- 3 cloves garlic, finely minced or grated
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh dill, finely chopped
- 1 lemon, zest only
- 75 g all-purpose flour
- 2 large eggs, lightly beaten
- 120 g panko breadcrumbs
- 1 tsp fine sea salt, plus more for seasoning
- 1/2 tsp black pepper, freshly ground
- Vegetable or canola oil, for shallow frying
Tools: A rolling pin or heavy-bottomed pan, plastic wrap, three shallow bowls, a large skillet, toothpicks or kitchen twine, and a instant-read thermometer.
Notes: Don’t be tempted to use dried herbs here—the fresh ones make all the difference in the butter, giving it a bright, vibrant flavor. And panko breadcrumbs are my go-to for the ultimate crispy, shatteringly golden crust that doesn’t get soggy.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 38 g |
| Fat: | 28 g |
| Carbs: | 25 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes (plus 30 mins chilling)
Before You Start: Tips & Ingredient Notes
- Cold butter is the enemy. Your butter must be properly softened to room temperature so it mixes smoothly with the herbs and is pliable enough to form into a log. If it’s too cold, you’ll have lumpy, difficult-to-handle butter.
- Pound with purpose, not aggression. You want to flatten the chicken to an even 1/4-inch thickness. Doing this between two sheets of plastic wrap prevents tearing and keeps your work surface clean. A uniform thickness is key for even cooking and a successful roll.
- Don’t skip the chill. After you’ve formed your chicken parcels, they need a firm 30 minutes in the freezer. This is non-negotiable! It solidifies the butter center, which prevents leaks during cooking, and it helps the breading adhere perfectly.
- Choose your oil wisely. Use a neutral, high-smoke-point oil like vegetable, canola, or peanut oil for frying. You want just enough to come about halfway up the sides of the chicken rolls for a perfect golden fry.
How to Make Chicken Kiev
Step 1: Create the Garlic Herb Butter. In a medium bowl, mix the softened butter, minced garlic, chopped parsley, chives, dill, and lemon zest until everything is beautifully combined. Season with a good pinch of salt and pepper. Lay a piece of plastic wrap on your counter and scrape the butter mixture onto it. Shape it into a log about the thickness of your thumb, wrap it tightly, and pop it in the freezer for 15 minutes to firm up. This makes it so much easier to handle later.
Step 2: Prepare the Chicken. Place one chicken breast between two sheets of plastic wrap. Using a rolling pin or the bottom of a heavy pan, gently pound it out until it’s an even 1/4-inch thick. Be patient and work from the center outwards. Repeat with all the breasts, then season both sides lightly with salt and pepper.
Step 3: Stuff and Roll. Take your chilled butter log from the freezer and cut it into four equal pieces. Place one piece in the center of each pounded chicken breast. Now, for the crucial part: fold the sides of the chicken over the butter, then, starting from the bottom, tightly roll it up into a neat parcel, tucking in the sides as you go. You’re aiming for a sealed, cylindrical shape. Secure the final seam with a toothpick or two. Don’t worry if it feels a little messy—it will tidy up in the next step.
Step 4: The Breading Station. Set up three shallow bowls. Put the flour in the first, the beaten eggs in the second, and the panko breadcrumbs in the third. Take one chicken roll and dredge it thoroughly in the flour, shaking off any excess. Next, dip it completely in the egg, letting the excess drip off. Finally, roll it in the panko, pressing gently to ensure a full, even coating. Place the breaded roll on a plate and repeat with the remaining chicken.
Step 5: The Essential Chill. Once all your chicken Kievs are breaded, transfer the plate to the freezer for 30 minutes. This is the secret to a leak-free Kiev! It re-solidifies the butter and sets the breading, which means a crispier crust and a molten, contained center.
Step 6: Fry to Golden Perfection. Pour oil into a large, deep skillet until it’s about 1/2-inch deep. Heat over medium heat until it reaches 175°C (350°F). You can test it by dropping in a breadcrumb—if it sizzles immediately, you’re good to go. Carefully add the chicken rolls, don’t overcrowd the pan; you’ll likely need to do this in two batches. Fry for 5-6 minutes per side, turning gently, until the exterior is a deep, golden brown and gorgeous.
Step 7: Finish in the Oven. Because the chicken is rolled, it’s best to finish cooking it in the oven to ensure it’s cooked through without burning the crust. Transfer the fried Kievs to a baking sheet and pop them into a preheated 190°C (375°F) oven for 8-10 minutes, or until the internal temperature reaches 74°C (165°F).
Step 8: Rest and Serve. Remove the Kievs from the oven and let them rest on a wire rack for exactly 3-4 minutes. This allows the juices to redistribute and, crucially, lets the butter inside settle just enough so it doesn’t all gush out on the first cut. Then, carefully remove the toothpicks, plate them up, and get ready for that magnificent butter moment.
Storage & Freshness Guide
- Fridge: Store cooked Kievs in an airtight container for up to 3 days.
- Freezer: Freeze unbreaded or breaded raw Kievs on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reviving: Reheat in a 180°C (350°F) oven on a wire rack for 15-20 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Buttered Parsley Potatoes — The simplicity of buttery, soft potatoes is the perfect canvas to soak up every last drop of that glorious garlic butter sauce from the Kiev.
- A Crisp Green Salad — A sharp, lemony vinaigrette on a mix of bitter greens like frisée or rocket cuts through the richness of the fried chicken beautifully.
- Buttered Green Beans or Asparagus — Tender-crisp green vegetables add a fresh, vibrant element and a lovely color contrast to the golden-brown main event.
Drinks
- A Crisp, Chilled Chardonnay — A white wine with a little bit of body and acidity can stand up to the garlic and butter without being overwhelmed.
- A Classic Gin & Tonic — The botanical notes in the gin and the refreshing fizz of the tonic provide a wonderfully clean, palate-cleansing counterpoint.
- Sparkling Water with Lemon — Sometimes the best drink is a simple, bubbly non-alcoholic option that refreshes your palate between each decadent bite.
Something Sweet
- Lemon Sorbet — The ultimate palate-cleanser. Its bright, sharp citrus flavor is the perfect, light finish after a rich and savory meal.
- Berry Pavlova — A cloud-like meringue topped with whipped cream and fresh, tart berries offers a delightful mix of textures and a not-too-heavy sweetness.
- Dark Chocolate Truffles — Just one or two intense, rich truffles provide a sophisticated and satisfying end to the meal without requiring a whole dessert.
Top Mistakes to Avoid
- Mistake: Not chilling the butter log and the breaded Kievs. This is the number one reason for leaky Kievs. If the butter isn’t firm when you start cooking, it will melt out long before the chicken is done, leaving you with a dry interior and a greasy pan.
- Mistake: Overcrowding the frying pan. Adding too many Kievs at once will cause the oil temperature to plummet, resulting in soggy, oily breading instead of a crisp, golden crust. Fry in batches for the best results.
- Mistake: Skipping the oven finish. Trying to cook the Kiev entirely in the pan will likely burn the breadcrumbs before the chicken is cooked through. The gentle, ambient heat of the oven ensures perfect doneness from edge to center.
- Mistake: Cutting into it immediately. I know it’s tempting, but if you slice it the second it comes out of the oven, the liquid butter will just flood your plate. A brief rest allows everything to set just enough for a controlled, dramatic pour.
Expert Tips
- Tip: Use a thermometer for foolproof results. The visual cues are great, but an instant-read thermometer takes the guesswork out. Pull the chicken when it hits 74°C (165°F) in the thickest part for perfectly juicy, safe meat every single time.
- Tip: Double-bread for extra crunch. For an even thicker, crunchier crust, after the first round of flour, egg, and panko, do a quick second dip in the egg and panko only. It creates a fantastic, shaggy, super-crispy exterior.
- Tip: Make-ahead is your friend. You can assemble and bread the Kievs completely, then freeze them on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding a few extra minutes to the oven time.
- Tip: Add a secret ingredient to the butter. For a little extra dimension, mix a teaspoon of Dijon mustard or a tablespoon of finely grated Parmesan cheese into your garlic herb butter. It adds a wonderful, subtle depth of flavor.
FAQs
Can I bake Chicken Kiev instead of frying it?
You can, though the crust won’t be *quite* as uniformly crisp and golden. To bake, place the chilled, breaded Kievs on a wire rack set over a baking sheet, spray lightly with cooking oil, and bake at 200°C (400°F) for 25-30 minutes, until golden and cooked through. The rack allows hot air to circulate for a better crust than baking them directly on a sheet.
My butter leaked out! What did I do wrong?
This almost always comes down to the chill. Either the butter log wasn’t firm enough before rolling, or the assembled Kievs didn’t get their crucial 30-minute freeze before frying. This step is essential to seal the butter inside until the moment you cut into it. Also, ensure your oil is hot enough—a too-cool pan will melt the butter before the crust sets.
Can I use chicken thighs instead of breasts?
You can, but it’s a different experience. Thighs are more flavorful and forgiving, but their irregular shape makes them harder to pound and roll neatly. If you try it, use boneless, skinless thighs and be prepared for a more rustic, though still delicious, final product. The cooking time may be slightly shorter.
How far in advance can I prepare them?
You can bread them and keep them in the refrigerator for up to 4 hours before cooking, but for best results, I recommend the freezer method. Once frozen solid, they’ll keep for up to 3 months. Just add a few extra minutes to the baking time when cooking from frozen.
What’s the best way to reheat leftovers?
Reheating in a microwave will make the crust soggy. To preserve the texture, reheat them in a 180°C (350°F) oven on a wire rack for 15-20 minutes, until hot and the crust is re-crisped. The butter center won’t be as dramatic, but it will still be wonderfully tasty.
Chicken Kiev
Master the perfect Chicken Kiev with this easy recipe! Crispy outside, juicy inside, with a molten garlic butter center. Impress your guests tonight with this classic dish!
Ingredients
For the Garlic Herb Butter:
-
115 g unsalted butter (softened)
-
3 cloves garlic (finely minced or grated)
-
2 tbsp fresh parsley (finely chopped)
-
1 tbsp fresh chives (finely chopped)
-
1 tsp fresh dill (finely chopped)
-
1 lemon (zest only)
For the Chicken and Breading:
-
4 large chicken breasts (about 150-180g each)
-
75 g all-purpose flour
-
2 large eggs (lightly beaten)
-
120 g panko breadcrumbs
-
1 tsp fine sea salt (plus more for seasoning)
-
1/2 tsp black pepper (freshly ground)
-
Vegetable or canola oil (for shallow frying)
Instructions
-
In a medium bowl, mix the softened butter, minced garlic, chopped parsley, chives, dill, and lemon zest until everything is beautifully combined. Season with a good pinch of salt and pepper. Lay a piece of plastic wrap on your counter and scrape the butter mixture onto it. Shape it into a log about the thickness of your thumb, wrap it tightly, and pop it in the freezer for 15 minutes to firm up.01
-
Place one chicken breast between two sheets of plastic wrap. Using a rolling pin or the bottom of a heavy pan, gently pound it out until it's an even 1/4-inch thick. Be patient and work from the center outwards. Repeat with all the breasts, then season both sides lightly with salt and pepper.02
-
Take your chilled butter log from the freezer and cut it into four equal pieces. Place one piece in the center of each pounded chicken breast. Now, for the crucial part: fold the sides of the chicken over the butter, then, starting from the bottom, tightly roll it up into a neat parcel, tucking in the sides as you go. You’re aiming for a sealed, cylindrical shape. Secure the final seam with a toothpick or two.03
-
Set up three shallow bowls. Put the flour in the first, the beaten eggs in the second, and the panko breadcrumbs in the third. Take one chicken roll and dredge it thoroughly in the flour, shaking off any excess. Next, dip it completely in the egg, letting the excess drip off. Finally, roll it in the panko, pressing gently to ensure a full, even coating. Place the breaded roll on a plate and repeat with the remaining chicken.04
-
Once all your chicken Kievs are breaded, transfer the plate to the freezer for 30 minutes.05
-
Pour oil into a large, deep skillet until it's about 1/2-inch deep. Heat over medium heat until it reaches 175°C (350°F). You can test it by dropping in a breadcrumb—if it sizzles immediately, you're good to go. Carefully add the chicken rolls, don't overcrowd the pan; you'll likely need to do this in two batches. Fry for 5-6 minutes per side, turning gently, until the exterior is a deep, golden brown and gorgeous.06
-
Transfer the fried Kievs to a baking sheet and pop them into a preheated 190°C (375°F) oven for 8-10 minutes, or until the internal temperature reaches 74°C (165°F).07
-
Remove the Kievs from the oven and let them rest on a wire rack for exactly 3-4 minutes. Then, carefully remove the toothpicks, plate them up, and get ready for that magnificent butter moment.08
Not what you're looking for?
