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How to Make Classic Chicken Kiev with Herb Butter Filling

Learn how to create the perfect Chicken Kiev, a timeless dish that combines juicy chicken breast with a rich herb butter filling. This recipe guides you through the process of preparing, stuffing, and cooking the chicken to achieve a crispy golden exterior and a deliciously melty center.

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Recipe Details

Prep Time

30 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Chicken Kiev is a classic dish featuring tender chicken breast stuffed with herb-infused butter, breaded, and fried to golden perfection. This elegant yet comforting meal is sure to impress with its crispy exterior and flavorful, melty center.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes (including chilling time)
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/2 cup (115g) unsalted butter, softened
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (125g) all-purpose flour
  • 2 large eggs, beaten
  • 2 cups (180g) breadcrumbs
  • Vegetable oil for frying
  • Lemon wedges for serving

Instructions

  1. In a bowl, mix the softened butter with parsley, dill, garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Shape into a log, wrap in plastic wrap, and refrigerate for 30 minutes.

  2. Butterfly each chicken breast by cutting horizontally, leaving one edge intact. Open like a book and pound to 1/4-inch thickness between two sheets of plastic wrap.

  3. Cut the chilled herb butter into 4 equal portions. Place one portion in the center of each flattened chicken breast.

  4. Fold the chicken around the butter, ensuring it's completely enclosed. Secure with toothpicks if necessary. Refrigerate for 30 minutes.

  5. Set up a breading station: Place flour, beaten eggs, and breadcrumbs in separate shallow dishes. Season the flour with remaining salt and pepper.

  6. Dredge each chicken piece in flour, then egg, and finally breadcrumbs, ensuring even coating.

  7. Heat 2 inches of oil in a large, deep skillet to 350°F (175°C).

  8. Carefully fry the chicken for 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C).

  9. Drain on paper towels. Let rest for 5 minutes before serving.

  10. Remove toothpicks if used. Serve hot with lemon wedges.

Chef's Notes

  • For extra crispiness, double-bread the chicken by repeating the egg and breadcrumb steps.
  • If you prefer to bake, place breaded chicken on a wire rack over a baking sheet and bake at 400°F (200°C) for 25-30 minutes.
  • Leftover Chicken Kiev can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven until warmed through.
  • Be careful when cutting into the chicken, as the hot butter can squirt out.

Nutritional Info

Per serving: Approximately 650 calories, 35g protein, 40g fat (15g saturated), 45g carbohydrates. Rich in vitamin A, vitamin C, and calcium. The dish provides a good source of protein and energy.

Serving Suggestions

Serve Chicken Kiev with a side of roasted vegetables or a light salad to balance the richness of the dish. Mashed potatoes or rice pilaf make excellent accompaniments to soak up any escaping herb butter. For a complete meal, pair with a crisp white wine like Chardonnay or Sauvignon Blanc. Garnish the plate with fresh herbs and lemon wedges for an elegant presentation.