Chicken Kiev Recipe
Chicken Kiev is a delicious and indulgent dish featuring crispy, golden-brown chicken filled with a rich, garlicky butter. The buttery interior oozes out when cut, creating the perfect combination of flavors. A perfect main dish for special occasions or a hearty comfort meal.
Ingredients
For the Garlic Butter:
- ½ cup unsalted butter softened
- 4 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill optional
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chives optional
- Salt and pepper to taste
For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup bread crumbs preferably panko
- ½ cup vegetable oil or butter for frying
Instructions
Make the Garlic Butter:
- In a bowl, combine softened butter, garlic, parsley, dill, lemon juice, lemon zest, and chives.
- Season with salt and pepper, then mix until smooth.
- Roll the butter into a log using plastic wrap, and refrigerate it until firm (about 15–20 minutes).
Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap or parchment paper and pound gently with a meat mallet until about ½ inch thick.
- Season both sides of the chicken with salt and pepper.
Stuff the Chicken:
- Take the chilled garlic butter and divide it into four portions.
- Place a portion of butter in the center of each chicken breast and fold the sides around it to enclose the butter.
- Secure the edges with toothpicks to keep the butter inside while cooking.
Coat the Chicken:
- Dredge each stuffed chicken breast first in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.
Cook the Chicken:
- Heat oil or butter in a large skillet over medium-high heat.
- Carefully add the chicken breasts to the skillet and cook for 4–5 minutes on each side, until golden brown and crispy.
- If the chicken is browning too quickly, reduce the heat and cook a bit longer.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Serve:
- Let the chicken rest for a few minutes before serving. Serve with a side of vegetables, mashed potatoes, or a fresh salad.
Notes
- Butter filling: Ensure the butter is cold and firm before stuffing the chicken, or it may leak out during cooking. Chilling it helps it stay intact.
- Alternative to frying: You can bake the stuffed chicken at 375°F (190°C) for about 25–30 minutes if you prefer a less greasy version.
- Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch.
- Panko breadcrumbs provide the crispiest coating, but regular breadcrumbs work too.