If you’re wondering what Chicken Kiev is, all you need to know is this: it’s crumbed and fried chicken stuffed with melting garlic butter. Totally retro, totally simple but totally fabulous and quite possibly the greatest use of chicken breast, ever!
The trick to ensuring the melted butter stays firmly sealed inside? Partially freezing the chicken so the chicken is keep firmly in place. Yep, it’s that easy! {Bonus no deep frying option provided}
Chicken Kiev
Stuffed things are good things. Dumplings. Profiteroles. Samosas. The anticipation of cutting into something that looks so plain and unassuming on the outside to reveal something wickedly good on the inside, is like opening a tantalising birthday present.
Of all the stuffed chicken dishes in this world, Chicken Kiev is surely the king of them all! Stuffed with rich garlic butter, this Russian beauty is all kinds of incredible. Cutting through that crunchy, golden breadcrumb crust and into the juicy chicken flesh, a river of molten butter oozes from the meat across your plate – it’s a heart-stopping moment of joy that few things in this world can rival. In fact, right now I can’t think of anything that does!!!
What goes in Chicken Kiev
Garlic butter stuffing for Chicken Kiev
Here’s what you need to make the garlic butter that goes inside Chicken Kiev:
Butter – Of course! Softened and unsalted;
Garlic – Finely minced using a knife or using a garlic crusher;
Salt; and
Parsley – Finely chopped.
Crumbed chicken for Chicken Kiev
And here’s what you need to make the crumbed chicken:
Chicken breast – The best cut for pounding into a large, flat “sheet” used to roll up the garlic butter;
Panko breadcrumbs – Better than ordinary breadcrumbs because they’re slightly larger pieces which yield a better crunch!
Flour and egg – The binding agents to make the breadcrumbs stick to the chicken.
How to make Chicken Kiev
It’s as straightforward as it comes:
Roll up pounded chicken breast with garlic butter inside;
Crumb chicken;
Fry; then
Bake, to finish cooking.
Do you have to deep fry?? For a true Kiev experience, yes you do. BUT for the very best full baked no-fry option using a much loved breadcrumb toasting method used in this Chicken Tenders recipe, see Note 6 of the recipe card!
Part 1. Garlic butter stuffing for Chicken Kiev
Mix the softened butter with salt, parsley and garlic until smooth;
Spread butter on to parchment / baking paper into a 10 x 6cm / 4 x 2.3″ rectangle. It doesn’t need to be perfect, just roughly is fine!
Refrigerate until firm, then cut lengthwise into 2 pieces.
Part 2. Stuffing the Chicken Kiev
Pound chicken – Place a chicken breast between two freezer bags (or, as I do, use “Go Between” freeze film). Place the chicken presentation side down so that side stays neat and flat.
Now pound the chicken using a meat mallet (or rolling pin, can, truncheon or other tool of choice) until it is 0.5cm / 0.2″ thick. In a perfect world, you’d achieve a neat rectangle shape. But the world is not perfect. So if you’re like me, you’ll end up with scrappy bits and a wonky shape, and that’s totally ok.
Just be careful not to tear the chicken. But if you do, don’t worry, we will patch it up to keep all that golden garlic butter goodness inside!
Season and stuff – Season the chicken breast with salt and pepper. Then place a baton of butter in the middle;
Wrap – Fold the sides in. Then starting from the bottom, roll the chicken up into a log (like a burrito!);
Finish with the seam side down so it stays together;
Wrap with cling wrap, twisting the ends so it tightens into a log; and
Freeze for 30 minutes to partially firm for easier handling when coating with breadcrumbs, and to ensure the chicken stays sealed for less risk of butter leakage.
Part 3: Coating and cooking
Flour – Once the outside of the chicken is fairly firm to touch (but not rock solid frozen), unwrap and roll in flour. Make sure you coat the ends too. Then shake off excess;
Egg – Next, roll in lightly whisked egg;
Breadcrumbs – Then roll in breadcrumbs, pressing to adhere;
Partially freeze again – Place the crumbed chicken back in the freezer for 30 minutes to partially freeze so the outside firms up again. As with the first partial freezing, this ensures the chicken holds its shape and the crumb coating + chicken wrapping doesn’t shift when putting the chicken in the oil so it remains sealed to keep the butter inside;
Fry until golden – Next, fry the chicken until it’s golden on the outside, just 2 to 3 minutes. It will still be raw inside, so we will finish it in the oven. We can’t cook it completely when deep frying because the shape of the Chicken Kiev is too thick for it to cook through inside before the outside becomes overly brown.
For a no-deep fry option, see Note 6 of the recipe (it involves oven toasting breadcrumbs, simple and highly effective!); and
Bake – Finish in the oven for 12 to 15 minutes or until the internal temperature of the chicken is 65°C / 149°F. When inserting the tip of the meat thermometer to check, be sure to only pierce the flesh partway through so you don’t make a hole that causes the butter to ooze out!
Frying Chicken Kiev 
Baking Chicken Kiev
The Kiev looks so quiet and unassuming, out of the oven!! But then you cut into it. A small dribble of butter starts leak out …
…. keep cutting and the dribble turns into a butter torrent as you cut all the way through! ↓↓↓
That moment when the butter spills out of the chicken and all over your plate like a self-saucing chicken dinner is one of the most satisfying food moments you’ll ever experience.
It might be retro, but food this good will NEVER go out of fashion, for good reason!
Serve this decadent chicken dish with a big leafy salad tossed with a simple salad dressing. If you want to go all out, do as I’ve done and add a side of Mini Potato Dauphinoise! Though if that’s not within your reach or time constraints are inhibiting you, at least add a side of mashed potato or crusty bread as the perfect vehicles for mopping.
Enjoy! – Nagi x
Watch how to make it
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Chicken Kiev
Ingredients
Garlic Butter Stuffing:
- 6 tbsp / 90g unsalted butter , softened (or salted butter)
- 2 tsp parsley , finely chopped
- 2 garlic cloves , very finely minced (2 tsp)
- 1/4 tsp salt (skip if using salted butter)
Chicken:
- 2 x 220 – 250g (7 – 8oz) chicken breast , skinless and boneless (Note 1)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg , lightly whisked
- 1/4 cup flour
- 1 cup panko breadcrumbs (Note 2)
- Oil for frying , canola or vegetable oil (~4 cups / 1 litre)
Serving:
- Parsley , finely chopped (garnish)
Instructions
- Garlic butter filling: Place ingredients in a bowl and mix until combined.
- Shape and chill butter: Scrape butter on to a small sheet of baking / parchment paper and roughly shape into 10 x 6cm / 4 x 2.4" rectangle. Refrigerate until firm, then cut in half lengthwise to form two batons.
- Pound chicken: Place chicken smooth side down between two freezer bags or paper (Note 3). Pound to an even 0.5 cm / 0.2" thickness using a meat mallet (Note 4 for tips!)
- Season: Sprinkle each side of the chicken with salt and pepper.
- Stuff and roll up chicken: Place a baton of butter in the middle. Trim edges if needed, then add trimmings into the centre. Fold sides in over the butter, then roll the chicken up starting from the bottom, finishing with the seam side down.
- Wrap and partially freeze: Wrap the chicken log in cling wrap, twisting the ends tightly to create a firm log shape. Place in the freezer for 30 minutes until the surface is fairly firm to touch, but not frozen solid. (Note 5)
- Crumb: Place egg, flour and breadcrumbs in separate bowls. Coat chicken in flour, shaking off excess. Coat in egg, drip off excess. Then coat in breadcrumbs, pressing to adhere.
- Partial freeze: Place crumbed chicken in the freezer for 30 minutes until fairly firm to handle (but not frozen solid).
- Preheat oven to 180°C / 350°F. Place a rack on a tray.
- Fry: Heat oil in a heavy based pot to 190°C / 375°F. Carefully place chicken in the oil and cook, turning once or twice, until golden (2 – 3 minutes). It will still be raw inside.
- Bake: Place chicken on a rack and bake for 15 minutes or until the internal temperature of the chicken is 65°C / 150°F. Pierce the top so you don't cause butter leakage!
- Rest for 2 minutes, then serve, sprinkled with a pinch of parsley if desired!
Recipe Notes:
Nutrition Information:
10 mouth-watering ways with chicken breast
Life of Dozer
On the move…again!!! Getting a little renovations done, and I fully intended to live through it. However, I was strongly advised against it by “everybody” so I’m moving out for the duration of the build.
Dozer started to express concern when he saw his toys being boxed up…….
Can’t wait to try it, one of my all time favourites. My question is if I were to freeze this (I like to prepare in bulk 😁) I was thinking of doing the deep frying then cooling then freezing? Then when defrosted do the oven baking part. Am I going to food poisoning us do you think? Thanks
Hmm, I’m not sure this would work sorry Lisa, let me come back to you on this one! N x
I’m no expert, but I don’t think that’s a good idea. There is existing bacteria on the under cooked portion of chicken. The warmish temperature of the outside would probably create conditions for more bacteria to grow while cooling. I think it would be far better to cook completely, then freeze. Shouldn’t take any longer to rewarm than to fully cook after freezing.
Thanks Nancy I did have that thought but thought I’d ask more knowledgeable people than I 😁
As written, I love it already. But was thinking, could I sneak in some finely chopped up baby spinach (not much) into this recipe.
Thanks, Janet
Sure could Janet – place it into the butter mixture 🙂 N x
Hi Nagi,
Sorry but I just a bit confuse with the note,
I see now after you revised it,thanks,
You didn’t need to convince me Nagi, chicken Kiev has always been a favourite of mine. Looks like a great recipe.
I hope you give this one a try Pauline!! N x
Mmmmm…butter!! Have all the ingreds so will make this tonight! Thanks, Nagi, and may your reno proceed without a hitch and be perfect upon your return!
Thank you so much Vivian!! N x
Yesssssss yesssssss the preciousness…Smeagol wantses the precious Kiev!
Do it Nick and don’t look back!! 😂 N x
Always! Thanks Nagi and keep up the awesome food!
Just want to say thank you for your great recipes! I don’t need to look anywhere else as yours are so easy. The ingredients seem to be always not hard to find and quite often on hand! You do a great job 🙂
Thank you so much Sadie, that’s so kind of you!! N x
Delicious! So glad you don’t just provide new fancy dancy recipes and give us recipes for the best tastiness from the past. Good decision not living in renovation site. Everything you own would have plaster dust on and in everything including you and Dozer. As long as you’re with him he grin and bear the in inconvenience.
I’m all for variety Lynne!! These retro classics can’t be forgotten! N x
Nagi this is a favourite for me.
In the UK I would eat when visiting my local pub/restaurant.
Moved to Thailand and this was not a food easily found.
I did buy from a local supermarket a pack of Chicken Kiev produced by a well known UK leading supermarket chain.
It was dry lacking in butter not good.
My wife has looked at your recipe and confirmed she can cook this.
I need her help as she claims I am useless at multi tasking and can not even cook an egg!!
I will in anticipation of a successful Chicken Kiev award you 5 Stars.
I’d love to know how you go Peter – eagerly awaiting your update!! N x
Chicken Kiev what an outstanding culinary delight.
My wife cooked it following your recipe to the letter.
Your recipe nailed it Nagi.
The breadcrumbs were golden, as I sliced the Kiev the aroma was stunning, the butter, garlic and parsley oozed out heading straight for my mashed potatoes.
For a brief moment I was transported back to my local UK pub.
Sadly something was missing……1 or 3 pints of fine English real ale to wash it down !!!.
Aarrrhh. Thanks Nagi for sharing this recipe.
Can we just bake them instead if frying first?
Sure can Eha – just popped in note 6. – N x
Nagi – This dish is even more retro than I am and was born not so far from where I managed to come into this world !! And when I was first taught to hide butter in chicken by the family cook as a child no freezing could take place: fridges were not invented yet 🙂 ! The climate was so cold it did nor matter !!! And panko crumbs, which I love, came from a fairy tale country far away – oh, I had a Japanese doll I loved to bits .
Yours is a hugely enticing recipe I really must make for friends when long, long dinners are de rigeur again . . . Hope the renos are fast . . . Dozer very definitely is not impressed . . .
Oh that’s awesome Eha! I love hearing the history, you’ve got some great stories!!! N x
Being from Kyiv, it’s awesome to see this recipe here, on my favorite culinary blog! 🙂
But it’s NOT Russian. Kyiv is the capital of Ukraine, not a city in Russia.
Yes, you’re correct Zee, however the name came from a Russian chef who developed it and not from Kyiv itself as far as I’m aware! N x
Nagi – Mr Google is not always correct – the original chef was French as for almost all now-famous ‘Russian’ dishes – he called it ‘Kiev’ – naturally Ukrainian chefs were livid . . . changed his recipe and have ‘owned; it ever since. Remember how very important this may be for some of us !
Thank you so much for the correction I nearly made !!!!
Thank you – I did not dare say !!! I was born in Tallinn !
O
M
G!!!
Yes!!!
A million times YES!!! N x
5 stars in anticipation! I haven’t thought of Kievs in absolute years! (AND I’ve never made them!!!) Was given a whole lot of chicken breasts last week & they’re all in the freezer so I see what’s in my future – these look exceptional!
Thanks Nagi x
It’s meant to be Alimak!!!! Don’t think twice! N x