Description
Classic Chicken Kiev features tender chicken breasts stuffed with a flavorful garlic herb butter, breaded to a crispy golden finish and pan-fried to perfection. This dish combines a rich, buttery center with a crunchy exterior, making it a comforting and impressive meal to serve for family dinners or special occasions.
Ingredients
Scale
Garlic Herb Butter
- ½ cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs (panko or regular)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Frying
- 1 cup vegetable oil (or as needed)
Instructions
- Make the Garlic Herb Butter: In a bowl, combine the softened butter, minced garlic, parsley, dill (if using), lemon juice, salt, and black pepper. Mix well, shape the mixture into a log using plastic wrap, and refrigerate for 30 minutes until firm.
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about ¼ inch thick. Season both sides with salt, black pepper, and paprika.
- Stuff the Chicken: Cut the chilled butter log into 4 equal pieces. Place one piece in the center of each flattened chicken breast. Fold the edges over the butter and roll tightly into a log, ensuring the butter is completely sealed inside. Wrap each roll in plastic wrap and refrigerate for 30 minutes to help them hold their shape.
- Bread the Chicken: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and black pepper. Dip each chicken roll in the flour, then the egg, and finally coat it evenly in the breadcrumbs.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Carefully add the breaded chicken rolls and fry for 3–4 minutes per side until golden brown. Transfer the chicken to a paper towel-lined plate to drain any excess oil.
- Finish in the Oven (Optional): For extra assurance of doneness, transfer the fried chicken rolls to a baking dish and bake in a preheated 350°F (175°C) oven for an additional 10–12 minutes.
- Serve & Enjoy: Let the Chicken Kiev rest for 5 minutes before slicing. Serve hot with sides like mashed potatoes, steamed vegetables, or a fresh green salad.
Notes
- Ensure the butter is well chilled and the chicken is tightly sealed to prevent the butter from leaking during cooking.
- You can substitute fresh dill with fresh thyme if preferred or omit it entirely.
- To make the dish ahead, prepare and bread the chicken rolls, then refrigerate them; fry and bake just before serving.
- Use panko breadcrumbs for a lighter, crunchier coating.
- The optional oven finish helps ensure the chicken is fully cooked without burning the breadcrumbs.
