Chicken Kiev is a pan-fried chicken breast cutlet filled with garlic herb butter that bursts when you cut into it. This simplified version delivers the classic Eastern European dish without special techniques, using just flour, eggs, and panko for a crispy golden crust.
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Make the garlic herb butter: In a bowl, mix together softened unsalted butter, minced garlic, fresh parsley, salt, pepper, and lemon juice until well combined. Transfer the butter mixture onto plastic wrap, roll into a log shape, and refrigerate until firm, about 30 minutes.
Prepare the chicken: Slice each chicken breast in half lengthwise to create 6 thin cutlets. Place each cutlet between plastic wrap and pound to about 1/4-inch thickness using a meat mallet.
Add the butter filling: Cut the chilled butter log into 6 equal portions. Place one portion of butter near the bottom edge of each pounded chicken cutlet.
Roll the chicken: Fold the sides of the chicken over the butter and roll up tightly from the bottom, enclosing the butter completely. Secure with toothpicks if needed. Refrigerate the rolls for 15–20 minutes to help them hold their shape.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with Panko bread crumbs.
Bread the chicken: Dredge each chicken roll in flour, shaking off excess. Dip into the beaten egg, then coat thoroughly with Panko bread crumbs, pressing to adhere. Double-coat by dipping again in egg and Panko for extra crunch if desired.
Pan-fry the chicken: Heat oil in a large oven-safe skillet over medium-high heat. Once hot, add the breaded chicken rolls and sear on all sides until golden brown, about 2–3 minutes per side.
Finish in the oven: Transfer the skillet to a preheated 375°F (190°C) oven and bake for 18–22 minutes, or until the internal temperature of the chicken reaches 165°F.
Remove toothpicks before serving. Serve hot with lemon wedges and a garnish of fresh parsley.
Store cooled Chicken Kiev in an airtight container up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness.
Yes. Prepare the cutlets with the butter filling, refrigerate up to 4 hours, then bread and fry just before serving for the crispiest result.
Pound the chicken evenly, place a small amount of garlic butter in the center, seal the edges carefully, and ensure the breading is intact before frying. Avoid puncturing the cutlet during cooking.
Fry until the exterior is deep golden brown (3–4 minutes per side). The internal temperature should reach 165°F (74°C) at the thickest part.
Yes, thighs stay moister but will take slightly longer to cook and may be harder to pound thin. Butterfly or pound them to ¼-inch thickness before filling.
No, this recipe uses all-purpose flour and panko bread crumbs. Substitute with gluten-free flour blend and gluten-free panko to make it gluten-free.
