Best Chicken Kiev Recipe [Video] (2024)

Chicken Kiev is a sumptuous dish that is juicy on the inside, covered in a crispy crust! Learn this recipe and make a restaurant-quality dish right in your kitchen!

This is just one of the many chicken dishes that I love! This dish came from Eastern Europe much like Cabbage Rolls, Potato Pancakes, and Tzatziki Sauce!

Chicken Kiev Recipe

Chicken Kiev has a filling inside the thin white meat which makes it so moist! And that juicy interior is just perfect for its crispy surface. I love how I can pair this with other side dishes to make a hearty meal.

Even kids love this one because of the irresistible exterior. It is golden and looks so appetizing even if you have not gotten to see the filling. And the secret here is butterflying the breasts.

The breasts are so lean that they dry out faster than dark meat. But with this recipe, you also have a filling that will keep the meat moist.

Instead of going to my favorite restaurant to eat this, I can simply make it at home with this recipe. You can, too! Just follow this simple recipe!

What is Chicken Kiev?

It is a fried or baked dish that is stuffed white meat. In this recipe, thefilling is butter mixed with garlic, citrus, and fresh herbs.

This sets it apart from other poultry dishes. And of course, anything with butter tastes great!

Chicken Kiev ingredients:

There are two main components in this dish: the meat and filling. Here are what you need:

butter mixture: garlic, salt, parsley, fresh rosemary, fresh thyme, lemon zest, lemon juice, unsalted butter
white meat: breasts, all-purpose flour, salt, pepper, eggs, panko breadcrumbs, paprika, garlic powder, onion powder, vegetable oil

Refer to the recipe card below for the actual measurements.

How to make Chicken Kiev

Prep the butter mixture: Mix the ingredients in a bowl. Shape it into a log, wrap it in plastic, then chill it for about 15 minutes.
Form: Season the meat with salt and pepper. Put the chilled butter mixture at the center of the meat. Fold the meat around the butter mixture to form a ball. Then, wrap the ball tightly in plastic wrap, place on a plate, then, chill in the freezer to set. This will take around 30 minutes.
Coat: Prepare for breading. Remove the ball from the plastic and dredge it on the flour mixture, into the eggs, and then into the bread crumb mixture. Wrap the ball again with plastic and chill in the freezer for 15 minutes.
Cook: Heat oil in a deep-fryer or large pan to 350 degrees Fahrenheit and preheat the oven to 400 degrees Fahrenheit. Fry the ball in the hot oil starting at the gathered side facing down. Then, after a minute of frying on each side, transfer it to the lined baking sheet. Sprinkle salt and cayenne pepper on it.
Bake: Pop it in the oven and bake until the butter sizzles at around the 15th- to the 17th-minute mark. Check for doneness and allow it to rest before serving.

How to butterfly chicken breast?

Cut the meat on its longest side by pressing it lightly on the chopping board and sliding the knife in the middle.
Do not cut it all the way through.
Open the two halves.
If you think that the meat is still too thick, you can halve it further.

What to serve with Chicken Kiev?

German Potato Salad
Homemade Coleslaw
Egg Fried Rice
Greek Salad

Can I use chicken thighs?

Absolutely! You can make this dish using boneless and skinless thighs. Just make sure that the thickness is even throughout.

How to store leftovers:

Refrigerate: Simply put it in an airtight container and consume within 3 to 4 days in the fridge. The longer it sits, the soggier it gets.
Freeze: To extend its shelf life, you can transfer it in a freezer bag and freeze for up to 3 months. To reheat, simply cook it in the oven again.

Recipe Tips

Make sure that the thickness is even throughout. You can achieve this by putting the chicken breast in between two sheets of parchment paper or plastic wrap and pounding on it with a mallet.
Another variation is by slitting the white meat and piping in the butter mixture.
Add a strip of cheese in the middle for a cheesy surprise!

Chicken Kiev Recipe

Prep Time1H
Cook Time30 MIN
Servings 4 servings

Ingredients

Butter Mixture:

▢ 6 tablespoons unsalted butter room temperature
▢ 4 cloves garlic minced
▢ 1/4 teaspoon salt
▢ 3 tablespoons chopped parsley
▢ 1 teaspoon finely chopped fresh rosemary
▢ 1 teaspoon lemon zest
▢ 1 teaspoon lemon juice
▢ 1/2 teaspoon finely chopped fresh thyme

Chicken:

▢ 4 small/medium chicken breasts skinless and boneless
▢ Salt and pepper to taste
▢ 1 cup all-purpose flour
▢ 2 teaspoons salt
▢ 2 eggs beaten
▢ 2 cups panko bread crumbs
▢ 1/2 teaspoon paprika
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 2 cups vegetable oil for frying or as needed

Instructions

Butter Mixture:

▢
Mix all the ingredients in a bowl.
▢
Make a log and wrap in plastic wrap, refrigerate until cold, at least 15-30 minutes.

Chicken:

▢
Butterfly chicken breasts and pound them using a kitchen mallet into 1/4-inch thickness.
▢
Season butterflied and pounded chicken breasts with salt and pepper.
▢
Place 1/4 the butter mixture in the center and fold the chicken over the butter to form a tight pocket and bring the chicken sides together underneath to form a round ball. The top of the chicken will be smooth and the bottom will be gathered.
▢
Tightly wrap each ball in plastic wrap, and chill in the freezer until slightly firm, about 30 minutes.
▢
In a medium shallow bowl whisk flour and 2 teaspoons salt of salt.
▢
Whisk eggs together in another shallow bowl.
▢
Add panko bread crumbs, paprika, garlic powder, and onion powder into another bowl and mix.
▢
Take each cold chicken ball and gently press it into the flour mixture to coat it entirely, shake off any excess flour.
▢
Dip into the beaten eggs, then press into the bread crumbs mixture.
▢
Place breaded chicken balls onto a plate, cover with plastic wrap, and return to the freezer to chill for another 15 minutes.

Fry:

▢
Heat oil in a deep-fryer or large saucepan to 350 degrees F and preheat oven to 400 degrees F.
▢
Line a baking sheet with aluminum foil and set aside.
▢
Add the chicken, gathered-side down, in hot oil and fry until lightly golden on both sides, about 1 minute per side. Transfer to the prepared baking sheet. Sprinkle lightly with some salt and pepper over the top and bake for about 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
▢
Let rest for 5 minutes before serving.

Nutrition Facts

FAQs

How do you cook chicken Kievs without them bursting? ›

Stab the top of them with a fork before you put them in the oven. The middle contains air along with the garlic butter, having holes in the top (from the fork) allows the gas to expand without splitting the kiev and letting the butter out.

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What is the difference between chicken Kiev and Cordon Bleu? ›

While both are similar, chicken Kiev is stuffed with herb butter, while chicken cordon bleu is stuffed with ham and cheese. Both are breaded and fried.

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What is the difference between chicken Kiev and Kyiv? ›

At least that's how they'll tell you to pronounce it in Ukraine. Because in Putin's homeland, they call it “Kiev”, a transliteration from the Russian. So if you're pro-Russia, it's Kiev; if you're backing Ukraine, it's Kyiv. “I'll have the salmon tartare and then the chicken Kyiv, please,” I asked demonstrably.

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How long do you cook chicken Kiev for? ›

Pre-heat fan forced oven to 180°C. Place Kievs onto grease proof paper on an oven-proof tray. Spray with a small amount of olive oil. Once oven is heated, place Kievs in oven and cook for 25-30 minutes.

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How do you stop chicken Kiev from leaking in the oven? ›

The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands.

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How to stop garlic from coming out of chicken Kiev? ›

My Tip to Avoid Leaking Butter

Sounds weird…. but trust me! Simply remove the chicken tender (the long semi-attached piece of chicken underneath the breast) before stuffing with the herb and garlic butter. Once the chicken breast is stuffed, push the chicken tender in the opening to cover the garlic butter.

What do Ukrainians call chicken Kiev? ›

Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as côtelette de volaille. Though it has disputed origins, the dish is particularly popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world.

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Why has chicken Kiev changed? ›

AP's vice president for standards, John Daniszewski, wrote at the time: “We are making a significant change in our style for the Ukrainian capital city Kiev. It will henceforth be written in text, captions and datelines as Kyiv. “The change is in line with the Ukrainian government's preferred name and transliteration.

How do you know when chicken Kiev is cooked? ›

As per the Model Food Code, chicken is cooked completely when it reaches an internal temperature of 165 degrees F. At that point, the meat will be cooked completely and any potentially harmful bacteria will be dead. At 165 degrees F, your breast meat will also be noticeably dry.

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Does putting bread under chicken Kiev work? ›

Always, I repeat ALWAYS put a piece of bread under your chicken Kiev when it's cooking… not only does it capture all the wonderful garlicky juices, but it creates the ultimate garlic bread for you to enjoy with your meal (and saves on clean up time) #c#chickenkiev l#lifehack c#cookinghack c#cooking g#garlic g# ...

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How to cook deli bought chicken Kiev? ›

Cook from thawed. Preheat fan forced oven to 220C; place the Kyiv on a lined baking tray and cook for 14 to 16 minutes, until golden brown and cooked through. Remove from oven and rest for 2 minutes before serving. Product must be fully cooked before consumption.

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How do you cook frozen chicken Kiev without leaking? ›

What you could do is re-bread them, I mean flour, egg, and breadcrumb them again, that way they wouldn't leak AND be extra crispy?:) If they are the frozen ones, try microwaving them first for 2 minutes, then putting them into a pre heated oven. Seems to work for me.

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Should you flip chicken Kievs? ›

Flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Remove chicken to towel-lined plate. Season with 1/4 tsp. salt.

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How to keep cheese from leaking out of chicken cordon bleu? ›

How do you keep the cheese in chicken cordon bleu? Using several toothpicks to seal the cheese inside the chicken. The number depends on the size of your chicken.

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