Best Chicken Kiev Recipe

This chicken kiev recipe showed up on our dinner table after Oliver saw one on a cooking show and demanded we make "the chicken that bleeds butter." Took me three tries to get the butter sealed inside without it all leaking out during cooking, but now I can make these without thinking about it. Crispy panko coating on the outside, tender chicken breast wrapped around garlic herb butter that melts into a sauce when you cut into it. Looks good enough for company but comes together in about an hour start to finish.

Homemade Chicken Kiev Recipe with garlic herb butter, crispy panko crust, and tender chicken breast. This recipe is an impressive yet easy-to-make dish for any occasion.

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Why You'll Love This Chicken Kiev Recipe

Homemade Chicken Kiev Recipe beats anything from the freezer section by miles. You control what goes into that butter - real garlic, fresh herbs, good butter instead of whatever they use in the frozen ones. The chicken stays juicy because you're cooking it fresh, not reheating something that's been frozen for months. Takes about an hour from start to finish, and most of that is just waiting for the butter to firm up in the freezer so it doesn't leak out when you cook it. The actual hands-on work is maybe twenty minutes - pound the chicken, make the butter, roll it up, bread it, cook it.

Looks good enough that people think you spent all day in the kitchen. Cut into it at the table and watch that garlic butter pour out onto the plate - everyone gets impressed. Works for date night, works for when your in-laws come over, works for regular Tuesday when you just want something different from the usual chicken breast routine. Oliver won't eat it because he doesn't trust food that "bleeds," but more for me. The crispy panko crust gives you crunch, the tender chicken doesn't dry out, and that butter center is built-in sauce so you don't need to make gravy or anything extra.

Jump to:

• Why You'll Love This Chicken Kiev Recipe
• Ingredients For Chicken Kiev Recipe
• How To Make Chicken Kiev Recipe Step By Step
• Equipment For Chicken Kiev Recipe
• Storing Your Chicken Kiev Recipe
• Smart Swaps for Chicken Kiev Recipe
• Variations on Chicken Kiev Recipe
• Top Tip
• My Mother's Secret Worth Sharing
• FAQ
• Crispy Butter-Filled Success!
• Related
• Pairing
• Chicken Kiev Recipe

Ingredients For Chicken Kiev Recipe

For the Garlic Butter:

• ½ cup (1 stick) unsalted butter, softened
• 4 cloves garlic, minced fine
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon lemon juice

For the Chicken:

• 4 large boneless, skinless chicken breasts
• Salt and pepper for seasoning
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• ½ cup vegetable oil (for frying) or cooking spray

How To Make Chicken Kiev Recipe Step By Step

Prepare the Garlic Butter

• Mix softened butter with minced garlic, chopped herbs, salt, pepper, and lemon juice
• Shape mixture into a log about 4 inches long on plastic wrap
• Roll tight in plastic wrap and twist ends like a candy wrapper
• Freeze for at least 30 minutes until completely firm and hard

Pound and Season Chicken

• Place each chicken breast between two pieces of plastic wrap
• Pound with meat mallet until about ¼ inch thick and even throughout
• Season both sides with salt and pepper
• Cut frozen butter log into 4 equal pieces

Roll and Seal

• Place one piece of frozen butter in center of each flattened chicken breast
• Fold sides of chicken over butter, then roll up from bottom to top
• Tuck ends under and press seams tight to seal completely
• Make sure no butter is visible or it'll leak during cooking

Bread the Chicken

• Set up three shallow dishes - flour, beaten eggs, panko breadcrumbs
• Roll each chicken piece in flour, coating all sides
• Dip in beaten egg, letting excess drip off
• Press into panko breadcrumbs, coating completely and pressing crumbs on

Cook Your Way

• For oven: Place on greased baking sheet, spray tops with cooking spray, bake at 400°F for 25-30 minutes
• For frying: Heat oil in large skillet over medium heat, fry 4-5 minutes per side until golden
• Check internal temp hits 165°F with meat thermometer
• Let rest 5 minutes before cutting so butter doesn't all rush out at once

Equipment For Chicken Kiev Recipe

• Meat mallet or heavy rolling pin for pounding
• Plastic wrap for pounding chicken
• 3 shallow dishes for breading station
• Baking sheet or large skillet
• Meat thermometer
• Sharp knife for cutting butter

Storing Your Chicken Kiev Recipe

From making these ahead for dinner parties, here's what works:

Before Cooking Storage:

• Bread the chicken completely and place on baking sheet
• Freeze uncovered for 1 hour until firm
• Wrap each piece individually in plastic wrap
• Store in freezer bag for up to 3 months

After Cooking Storage:

• Let cooked chicken cool completely on wire rack
• Store in airtight container in fridge for 2-3 days
• Don't stack them or the breading gets soggy
• Keep away from wet foods that'll make coating soft

Reheating Tips:

• Oven works best - 350°F for 15 minutes from fridge
• Air fryer at 350°F for 10 minutes keeps it crispy
• Microwave makes the breading soggy, avoid if possible
• Check internal temp reaches 165°F again before eating

Smart Swaps for Chicken Kiev Recipe

Butter Options:

• Unsalted butter → Salted butter (skip the added salt)
• Regular butter → Herb butter from the store (saves time)
• Fresh herbs → Dried herbs (use half the amount)
• Parsley and dill → Just parsley or just tarragon

Chicken Choices:

• Chicken breasts → Chicken thighs (fattier, more forgiving)
• Whole breasts → Chicken cutlets (already thin, skip pounding)
• Fresh chicken → Thawed frozen (pat really dry first)

Breading Swaps:

• Panko breadcrumbs → Regular breadcrumbs (less crispy but works)
• Plain panko → Italian seasoned panko (extra flavor)
• Store breadcrumbs → Crushed cornflakes (crunchier)

Cooking Method:

• Oven baked → Air fryer at 375°F for 18-20 minutes
• Fried in oil → Baked at 400°F (healthier, less mess)
• Deep fried → Pan fried in less oil (still crispy)

Variations on Chicken Kiev Recipe

Cheese Lovers:

• Add 2 tablespoons grated parmesan to the garlic butter
• Mix in shredded mozzarella for extra gooey center
• Use blue cheese crumbles for strong flavor
• Try cream cheese mixed with the butter for milder taste

Herb Variations:

• Replace dill with fresh tarragon for traditional chicken kiev recipe with tarragon
• Add chopped fresh basil and sun-dried tomatoes to butter
• Mix in cilantro and lime zest for Mexican twist
• Use rosemary and thyme for earthy flavor

Spicy Version:

• Add minced jalapeño to the garlic butter
• Mix in sriracha or hot sauce with the butter
• Use cayenne pepper in the breading
• Top with spicy honey drizzle after cooking

Mushroom Kiev:

• Sauté chopped mushrooms with garlic, mix into butter
• Add dried porcini powder for deep mushroom flavor
• Mix cream cheese with mushrooms for thicker filling
• Top with mushroom cream sauce when serving

My Mother's Secret Worth Sharing

My mother learned to make Chicken Kiev Recipe back in the 1980s when it was the fancy dinner party food everyone wanted to serve. She struggled with the same problem I did - butter leaking everywhere, chicken drying out, breading falling off. Then her friend who worked at a hotel restaurant showed her a trick that changed everything. Before you roll the chicken around the butter, you fold the chicken breast in half lengthwise first, then pound it out flat in that folded shape.

But her real secret was the double freeze method. After you bread the Chicken Kiev Recipe completely, freeze it solid for at least two hours. Then when you're ready to cook, let it sit at room temperature for exactly fifteen minutes before it goes in the oven or pan. The outside thaws just enough that the breading browns right, but the inside stays frozen enough that the butter can't leak until the very end of cooking.

She also taught me to check the seam side. Whatever side has the seam where you tucked and rolled the chicken, that side goes down first when you cook it. The heat seals it shut before the butter has a chance to escape. Flip it seam-side up at the end just to brown the top, but by then it's too late for leaks. These three things together - the fold and pound method, the double freeze, and the seam-side down cooking.

FAQ

Crispy Butter-Filled Success!

The best part about mastering this Chicken Kiev Recipe is how it makes you look like a way better cook than you are. People see that golden breaded outside, hear about the butter filling, watch it pour out when you slice into it, and think you know your way around a kitchen. They don't need to know you've only been making it for a year and the first five attempts were disasters. They don't need to know the frozen kind from the grocery store gave you the idea. They just see the end result and think you're fancy.

Want more recipes that look way harder than they are? Try our Easy Honey Mustard Chicken Recipe that comes together in about thirty minutes but looks like something from a restaurant. People see stuffed salmon on the table and think you spent all afternoon. Reality? Mix some stuff, stuff it in the fish, bake it. Done. Need a dessert that makes people think you baked all day when you didn't even turn on the oven? Our The Best Caramel Apple Eclair Cake takes twenty minutes to stack in a pan, then the fridge does all the work overnight while you sleep. Looks good, tastes good, requires zero baking skills.

Share your Chicken Kiev Recipe with us! We love seeing what you make, especially if you managed to keep all that butter inside where it belongs instead of pooled on your baking sheet. Bonus points if you got the golden color without overcooking the chicken - that's the real challenge.

⭐⭐⭐⭐⭐ Rate this Chicken Kiev Recipe and tell us how your first attempt went! Did it leak? Did it work? Did your family think you suddenly became a chef? We want to hear about it.

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