Name: Classic Chicken Kiev Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Eastern European
Ingredients: 1/2 cup unsalted butter, softened; 2 cloves garlic, minced; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 4 boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs (panko or regular); 1/2 teaspoon paprika; Vegetable oil, for frying

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Introduction

Chicken Kiev is a classic dish featuring tender chicken breasts wrapped around a flavorful garlic herb butter, then breaded and fried to golden perfection. This recipe creates a crispy exterior with a luscious, melting center that’s sure to impress at any dinner table.

The image shows a close-up of a breaded and fried chicken breast cut into sections, revealing three clear layers. The outer layer is a golden-brown crispy breaded crust sprinkled with green herbs. Inside, there is a thick white chicken meat layer. The innermost layer is a creamy, melted cheese mixed with green spinach, oozing out onto the white marbled surface beneath. The chicken pieces are arranged on a white plate, and some green herbs are scattered around the plate edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko or regular)
1/2 teaspoon paprika
Vegetable oil, for frying

Instructions

Step 1: In a bowl, combine the softened butter, minced garlic, chopped parsley, lemon juice, salt, and black pepper. Mix well, then shape the mixture into a small log. Wrap in plastic wrap and freeze until firm, about 30 minutes.
Step 2: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
Step 3: Cut the chilled butter log into four equal pieces. Place one piece in the center of each flattened chicken breast, then roll the chicken tightly around the butter, securing edges if needed.
Step 4: Season the outside of each rolled chicken breast with salt and pepper. Prepare three shallow dishes with flour, beaten eggs, and a mixture of breadcrumbs and paprika.
Step 5: Coat each chicken roll first in flour, then dip in eggs, and finally press into the breadcrumb mixture until fully coated. Chill the coated rolls in the refrigerator for 15–20 minutes to help them set.
Step 6: Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken rolls until golden brown on all sides, about 3–4 minutes per side. Then transfer to a baking dish.
Step 7: Bake in a preheated oven at 350°F (175°C) for 15–18 minutes, until the chicken is cooked through and the butter inside is melted.
Step 8: Remove toothpicks if used, then serve immediately to enjoy the warm, buttery center.

Tips & Variations

Freeze the garlic butter until very firm to prevent it from leaking during cooking.
Use panko breadcrumbs for a lighter, crunchier crust.
Add a pinch of cayenne to the butter mixture for a subtle spicy kick.
Serve with a fresh green salad or steamed vegetables to balance the richness.

Storage

Store leftover cooked Chicken Kiev in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to maintain the crispy coating and warm the buttery center without overcooking the chicken.

How to Serve

A close-up view of several pieces of breaded chicken with a golden brown crispy outer layer, arranged on a white plate with a white marbled surface underneath. Each piece is sliced open, showing a thick, juicy white chicken breast layer surrounding a creamy, yellow and green spinach and cheese filling that is melting out slightly. The dish is garnished with small bits of chopped green herbs scattered on top and around the chicken, which sits in a pool of yellow sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Kiev ahead of time?

Yes, you can prepare the rolled and breaded chicken up to the point before frying, then refrigerate for a few hours or freeze. Fry and bake just before serving for best results.

How do I prevent the butter from leaking out?

Make sure the garlic butter is well frozen and the chicken is tightly rolled and sealed. Chilling the coated chicken before cooking also helps keep everything intact during frying and baking.