Best Chicken Kiev Recipe 2021

Best Chicken Kiev Recipe 2021

Chicken Kiev, sometimes chicken Kyiv, or just Kiev, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. In general, the dish of stuffed chicken breast is also known in Ukrainian and Russian cuisines as côtelette de volaille.

The inspiration for this recipe came from our original recipe for Chicken Kiev and the clever preparation method was inspired by Grace Parisi.

I love this simplified method because you don’t have to pound the chicken or refrigerate the butter and it cooks faster since it’s flat and not rolled into a ball. You’ll still enjoy all the same amazing flavors, just quicker and easier!

WHAT IS CHICKEN KIEV?

Hails from Eastern Europe, specifically places like Russia, Ukraine, and Poland. Chicken breast is pounded out, stuffed with a garlic herb compound butter, coated with eggs and breadcrumbs, and eventually fried and/or baked. The best part of this chicken truly is the filling.

You roll the flattened chicken around some garlic herb compound butter and it melts when heated up in the oven. My garlic butter is packed full of fresh herbs, lots of fresh minced garlic, and some bright lemon juice. With a sinfully rich interior, a crispy exterior, and perfectly tender chicken, this dish is hands down phenomenal.

WHAT IS COMPOUND BUTTER?

Compound butter is basically flavored butter and then frozen or chilled until it sets and can be sliced. It can be sweet or it can be savory.

In this case compound butter is regular butter mixed in with herbs, garlic, salt, pepper, and a bit of lemon juice. This butter is great because it’s quite versatile and can be used on any meat, such as steak or pork chops.

WHAT TO SERVE WITH CHICKEN KIEV?

Now, this dish is a doozy all on its own, super filling and packed full of a few food groups right in each tasty chicken breast. But if you’re looking for a big spread, here are some perfect accompaniments to go along with it.

INGREDIENTS FOR EASY CHICKEN KIEV:

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

FOR GARLIC BUTTER

  • Butter – Unsalted and softened to room temperature.
  • Garlic – Use as much or little as you like.
  • Herbs – Fresh parsley and dill chopped up fine.
  • Lemon juice – From about 1 lemon squeezed fresh.
  • Seasoning – Salt and pepper.

FOR CHICKEN

  • Chicken – Boneless and skinless chicken breasts.
  • Flour – All-purpose is all we need for this recipe.
  • Breadcrumbs – I used panko because it’s my favorite breadcrumb for these types of recipes, it’s got the perfect crunch! Feel free to use whatever is your favorite.
  • Eggs – 2 large eggs, beaten.
  • Seasoning – Salt and pepper.
  • Oil – A mild vegetable oil to fry up our chicken in with a neutral taste and a high smoking point.

HOW TO MAKE EASY CHICKEN KIEV:

PREPARE THE BUTTER AND CHICKEN

  1. Prepare the garlic herb compound butter: Mix all the garlic butter ingredients together using a fork or a spatula. Place it onto a piece of plastic wrap and roll into a log. Place it in the freezer for 30-40 minutes to freeze. It needs to be firm so that we can slice it.
  2. Prepare the chicken: Lay each breast flat onto your work surface. Butterfly the chicken breast by slicing it horizontally. Place the chicken breast opened between two pieces of parchment paper or plastic wrap and then flatten using a meat mallet. If you don’t have a meat mallet you can also use the back of a heavy frying pan such as a cast iron skillet. Season each breast fillet with salt and pepper on both sides.

ASSEMBLE AND COOK THE CHICKEN

  1. Assemble the chicken kiev: Cut the frozen butter into 4 equal pieces. Place a frozen piece of garlic butter in the center of a chicken fillet, fold the chicken over the garlic butter, gathering the sides to the center to form either a round ball or a log. Wrap each chicken piece in plastic wrap and twist the ends to make sure it’s wrapped tightly. Place the wrapped chicken pieces in the freezer for about 2 hours until the seams have frozen.
  2. Form the breading: Add the flour onto a shallow plate, crack the eggs in another shallow plate and whisk, and in a third bowl the breadcrumbs. Roll the frozen chicken first into the flour and make sure it is coated evenly, then roll it into the eggs and finally roll it through the breadcrumbs. Repeat with all the chicken pieces.
  3. Finish the dish: Heat the oil into a large saucepan or Dutch oven to 350 F degrees. Preheat your oven to 400 F degrees. Deep fry each piece of chicken for 2-3 minutes until golden brown on all sides. Transfer the fried chicken into a baking dish such as a 9×13-inch casserole dish, then transfer to the oven and bake for 20 to 25 minutes.

CAN I USE CHICKEN THIGHS?

You can actually make this dish with boneless skinless chicken thighs. You still have to go through the process of pounding the thighs between two pieces of parchment paper so that they’re all the same thickness. This will ensure even cooking and it will cook pretty quick.

MUST TRY THESE RECIPES:

HOW TO BRINE YOUR CHICKEN?

If you’ve got the time, brine your chicken for 2 to 4 hours in a solution made with water, salt and other things you may prefer like soy sauce or beer. Basic brine ratio is 1 tbsp salt to 1 cup of water. This will allow that seasoning to penetrate into the meat and result in juicier, more flavorful, and more tender meat.

LEFTOVERS:

FRIDGE

Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days. Keep in mind though that the breading will become more soggy the longer it’s kept in the fridge!

FREEZER

Absolutely! Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.

Best Chicken Kiev Recipe

Best Chicken Kiev

Karan Deswal
Chicken Kiev is a drool worthy dish straight from Eastern Europe. You wrap chicken around a scrumptious garlic butter interior before dredging it in breadcrumbs and flour, ensuring the perfect crispy exterior.
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Dinner, Main Course
Servings 4 Servings
Calories 497 kcal

Equipment

  • 3.5-quart Dutch Oven
  • Meat Mallet

Ingredients
  

For Garlic Butter

  • 8 Tbsp Butter Unsalted, Softened
  • 6 Cloves Garlic Minced Well
  • ½ Cup Fresh Parsley Chopped
  • ¼ Cup Fresh Dill  Chopped
  • ½ Tsp Salt Or to taste
  • ½ Tsp Pepper Or to taste
  • 2 Tbsp Lemon Juice Freshly Squeezed

For Chicken Kiev

  • 4 Chicken Breasts Boneless and Skinless
  • ½ Cup All-Purpose Flour
  • 2 Large Eggs Beaten
  • 1 ½ Cups Breadcrumbs Such as Panko
  • ½ tsp Salt Or to Taste
  • ½ tsp Pepper Or to taste
  • Vegetable oil for frying

Instructions
 

  • Prepare the garlic herb compound butter: Mix all the garlic butter ingredients together using a fork or a spatula. Place it onto a piece of plastic wrap and roll into a log. Place it in the freezer for 30-40 minutes to freeze. It needs to be firm so that we can slice it.
  • Prepare the chicken: Lay each breast flat onto your work surface. Butterfly the chicken breast by slicing it horizontally. Place the chicken breast opened between two pieces of parchment paper or plastic wrap and then flatten using a meat mallet. If you don't have a meat mallet you can also use the back of a heavy frying pan such as a cast iron skillet. Season each breast fillet with salt and pepper on both sides.
  • Assemble the chicken kiev: Cut the frozen butter into 4 equal pieces. Place a frozen piece of garlic butter in the centre of a chicken fillet, fold the chicken over the garlic butter, gathering the sides to the center to form either a round ball or a log. Wrap each chicken piece in plastic wrap and twist the ends to make sure it's wrapped tightly. Place the wrapped chicken pieces in the freezer for about 2 hours until the seams have frozen.
  • Form the breading: Add the flour onto a shallow plate, crack the eggs in another shallow plate and whisk, and in a third bowl the breadcrumbs. Roll the frozen chicken first into the flour and make sure it is coated evenly, then roll it into the eggs and finally roll it through the breadcrumbs. Repeat with all the chicken pieces.
  • Finish the dish: Heat the oil into a large saucepan or Dutch oven to 350 F degrees. Preheat your oven to 400 F degrees. Deep fry each piece of chicken for 2-3 minutes until golden brown on all sides. Transfer the fried chicken into a baking dish such as a 9×13-inch casserole dish, then transfer to the oven and bake for 20 to 25 minutes.

Video

Notes

  1. Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days. Keep in mind though that the breading will become more soggy the longer it’s kept in the fridge!
  2. Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
Keyword Chicken Kiev

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