Golden, crispy on the outside, and bursting with rich, garlicky butter on the inside—Chicken Kiev is an absolute classic that never fails to impress. The moment you cut into it, the buttery filling oozes out, creating a luxurious, flavorful experience with every bite. Whether you’re making this for a special occasion or simply want to elevate your weeknight dinner, trust me—this dish is a game-changer.

Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.

Air Fryer Paper Liners

Buy Now →

Vegetable Chopper

Buy Now →

Magic Bullet Blender

Buy Now →

Why You’ll Love Chicken Kiev

This dish isn’t just about crispy chicken; it’s about creating an unforgettable meal. Here’s why it’s a must-try:

Crispy & Juicy: A crunchy, golden breadcrumb coating encases a juicy chicken breast.
Garlic Butter Explosion: Every bite is infused with rich, herby, and garlicky goodness.
Impressively Delicious: It looks and tastes like a fancy restaurant dish, but it’s totally doable at home!
Perfect for Any Occasion: Whether it’s a dinner party or a simple family meal, this dish always stands out.
Make-Ahead Friendly: Prep it in advance and fry it fresh for an easy yet show-stopping meal.

Ingredients in Chicken Kiev

Here’s what makes this dish so special:

Chicken Breasts: The base of the dish—boneless, skinless, and pounded thin for even cooking.
Garlic Herb Butter: A rich blend of butter, garlic, and fresh herbs that melts beautifully inside the chicken.
Breadcrumbs: The key to that signature crispy coating. Panko works best for extra crunch!
Eggs & Flour: Essential for creating a perfectly golden, even breading.
Oil for Frying: A neutral oil like vegetable or canola oil ensures a crispy exterior without overpowering the flavors.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s break down the steps to make this iconic dish:

Prepare the Garlic Butter: Mix softened butter with minced garlic, parsley, and a pinch of salt. Shape into a log, wrap in plastic, and freeze until firm.

Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound until about ¼-inch thick. This helps it cook evenly.

Assemble the Chicken Rolls: Place a piece of frozen butter in the center of each chicken breast. Fold the sides over and roll tightly, sealing the butter inside.

Coat the Chicken: Dredge each rolled chicken breast in flour, then dip in beaten eggs, and finally coat with breadcrumbs, pressing firmly to ensure an even crust.

Chill for Best Results: Refrigerate the breaded chicken for 30 minutes—this helps the coating stick and prevents the butter from leaking out during cooking.

Fry to Perfection: Heat oil in a pan and fry the chicken until golden brown on all sides. Transfer to the oven to finish cooking through.

Serve & Enjoy: Let the chicken rest for a few minutes before slicing to prevent the butter from spilling out too quickly. Then, cut into it and enjoy the buttery, crispy goodness!

How to Serve Chicken Kiev

This dish pairs wonderfully with a variety of sides:

Mashed Potatoes: Creamy potatoes soak up the garlicky butter beautifully.
Steamed Vegetables: A fresh contrast to the rich, crispy chicken.
Rice Pilaf: A light and fluffy side that complements the dish perfectly.
Green Salad: A simple arugula or spinach salad with lemon vinaigrette balances the flavors.

Additional Tips

Chill the Butter: Freezing the butter prevents it from leaking out while cooking.
Seal the Chicken Well: Press the edges firmly to keep the butter inside.
Double Coat for Extra Crispiness: For an extra crispy crust, dip the chicken in egg and breadcrumbs twice.
Use a Meat Thermometer: Chicken should reach an internal temperature of 165°F (74°C).
Let It Rest: Allow the chicken to rest before slicing to keep the buttery filling from spilling out too soon.

FAQ

Q1: Can I bake Chicken Kiev instead of frying?
A1: Yes! Bake at 400°F (200°C) for about 25-30 minutes, flipping halfway for even crispiness.

Q2: How do I prevent the butter from leaking out?
A2: Chill the rolled chicken before frying, and make sure it’s well-sealed when rolling.

Q3: Can I make Chicken Kiev ahead of time?
A3: Absolutely! Bread the chicken and freeze it before frying. Cook directly from frozen, adding a few extra minutes to the cooking time.

Q4: What oil is best for frying?
A4: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Q5: How do I reheat leftovers?
A5: Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep it crispy. Avoid microwaving, as it can make the coating soggy.

Q6: Can I make this with different fillings?
A6: Yes! Try adding cheese or using different herbs like thyme or chives in the butter.

Q7: Can I use chicken thighs instead of breasts?
A7: It’s best with chicken breasts since they roll more easily, but boneless thighs can work if flattened properly.

Q8: How do I get an even golden crust?
A8: Make sure your oil is hot enough before frying and don’t overcrowd the pan.

Q9: What’s the difference between Chicken Kiev and Chicken Cordon Bleu?
A9: Chicken Kiev is filled with garlic butter, while Chicken Cordon Bleu has ham and cheese inside.

Q10: Can I make this gluten-free?
A10: Yes! Use gluten-free breadcrumbs and flour for a gluten-free version.

Final Thoughts

If you’re looking for a dish that’s crispy, juicy, buttery, and packed with flavor, Chicken Kiev is the answer. It’s the perfect balance of indulgence and elegance, making it a go-to recipe for impressing guests or simply treating yourself.

Chicken Kiev

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Maria
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Pan-frying
Cuisine: Ukrainian

Print Recipe

Description

This Chicken Kiev is crispy on the outside, tender on the inside, and filled with a flavorful lemon-herb garlic butter that melts as you cut into it. A classic dish made easier with this simplified method, perfect for a special dinner or an indulgent meal.

Instructions

Make the Flavored Butter:

In a bowl, mash together butter, garlic, lemon juice, parsley, salt, and pepper with a fork until combined.

Prepare the Chicken:

Slice each chicken breast in half lengthwise for even portions.
Carefully cut a deep pocket in the side of each piece without slicing through.
Stuff each pocket with 1 tablespoon of Kiev butter, pressing down to distribute. Pinch the opening to seal. Season both sides with salt and pepper.

Bread the Chicken:

Set up three breading stations:
- Plate 1: Add flour.
- Bowl 2: Beat eggs.
- Bowl 3: Add panko bread crumbs.
Dredge each chicken breast in flour, shaking off excess.
Dip in egg mixture, letting extra drip off.
Coat with panko bread crumbs, pressing gently to adhere.

Fry the Chicken:

Heat ¼ inch of oil in a deep skillet over medium heat until hot (350°F).
Fry chicken in a single layer for 4 minutes per side, until golden brown. If browning too quickly, lower the heat.
Check for doneness (165°F internal temperature). Repeat with remaining pieces.

Serve & Enjoy:

Sprinkle with salt, garnish with fresh parsley, and squeeze lemon wedges over the top. Serve immediately and enjoy the buttery goodness inside!

Notes

To prevent butter leakage, chill the stuffed chicken in the freezer for 10-15 minutes before breading.

Pair with mashed potatoes, roasted vegetables, or a light salad for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 1g
Sodium: 480mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 32g
Cholesterol: 130 mg