Chicken Kiev is a classic European dish featuring a bone-in chicken breast pounded thin, filled with garlic and herb compound butter, then breaded and pan-fried until golden. The butter melts during cooking, creating a rich sauce that flows out when you cut into the crispy exterior.
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In a small bowl, combine the softened butter, grated garlic, salt, and pepper.
Finely chop the Italian parsley and chives.
Add the chopped herbs to the butter mixture and mix until fully combined to create a compound butter.
Prepare the chicken breasts by removing the tenderloin from each breast.
Carefully butterfly the main part of the chicken breast by slicing it horizontally, but not all the way through, and opening it like a book.
Cover the butterflied breast and the separated tenderloin with plastic wrap and pound them to an even thickness.
Spread a generous amount of the garlic herb butter onto the center of the pounded chicken breast.
Place the pounded tenderloin over the butter and fold the chicken breast around it, sealing the butter completely inside.
Place the stuffed chicken breasts on a tray and freeze for 20 minutes to help them firm up and hold their shape.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Season the chilled chicken with salt, then dredge in flour, dip in the egg wash, and finally coat thoroughly with panko breadcrumbs.
Heat vegetable oil in a deep pan to 350°F. Carefully fry the chicken for 5 minutes, until golden brown and crispy.
Preheat your oven to 350°F. Transfer the fried chicken to an oven-safe pan and bake for 12-15 minutes, or until the chicken is cooked through.
Remove from the oven, let it rest for a moment, then slice open to serve and enjoy the melted butter sauce.
Store cooked Chicken Kiev in an airtight container in the fridge for up to 3 days. Reheat gently in a 325°F oven for 10–12 minutes to preserve the crispy crust.
Yes, boneless breasts work and cook faster, but bone-in breasts stay moister and more flavorful. Pound boneless breasts to 1/4-inch thickness before stuffing.
Freeze the herb butter inside the chicken for at least 30 minutes before breading. Seal the edges tightly after pounding, and avoid piercing the chicken during cooking.
Cook until the internal temperature reaches 165°F (74°C) at the thickest part, away from the herb butter pocket.
Yes, assemble and freeze unbaked for up to 3 months. Thaw in the fridge overnight, then bread and cook as directed—add 3–5 minutes to cooking time.
