This is the best Chicken Kiev you'll ever have: it's tender, juicy, and crispy all at once. Each chicken breast is stuffed with herbed butter, double bread, and cooked to crispy perfection.
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Why This Recipe Stands Out
This Chicken Kiev recipe is a real showstopper! It’s a classic dish that’s packed with flavor. Here are a few reasons why we love this recipe:
- Super Flavor: The combination of the juicy chicken, herby butter, and crispy coating is just unbeatable.
- Easy to Make: We’ve broken down the process into simple steps to make it easy for you.
- Impressive: This recipe is perfect for a special occasion or a dinner party. It’s a dish that’s sure to impress.
- Versatile: You can serve Chicken Kiev with a range of sides, from salad to mashed potatoes and veggies.
- Make-Ahead: You can prepare the chicken rolls in advance, making it a great recipe for entertaining.
Key Ingredients
- Chicken Breast - The star of our dish, boneless, skinless chicken breasts provide a lean, protein-packed base for our Chicken Kiev.
- Butter and Dill - We've combined these two ingredients to form a flavorful, aromatic filling that takes this dish to the next level.
- Panko Bread Crumbs - These Japanese-style bread crumbs give our Chicken Kiev its signature crispy, golden-brown exterior.
- Eggs and Milk - This mixture helps the Panko breadcrumbs adhere to the chicken and creates that perfect crispy coating.
Substitutions and Variations
This Chicken Kiev recipe is a classic, and while it’s pretty perfect as is, we’re always up for some variations. Here are some of our favorite ideas for putting a twist on this dish:
- Herbs: The original recipe calls for dill, but feel free to experiment with other herbs. Parsley, tarragon, or chives would all work beautifully in this dish.
- Cheese: While there's no cheese in the classic Chicken Kiev, adding some mozzarella or parmesan to the butter filling could take this dish to the next level.
- Nuts: If you want to add some extra crunch to your Chicken Kiev, try adding some finely chopped nuts to the breadcrumb coating.
How to Make Chicken Kiev
Step 1: In a bowl, mash softened butter and mix in dill, salt, and pepper. Shape the seasoned butter into a log and freeze.
Step 2: Lay tenderloins on plastic wrap. Lightly pound each tenderloin until it's about ⅛" thick. Pound chicken breasts to the same thickness and season them.
Step 3: Cut the seasoned butter log into 4 pieces. Place a piece in the center of each chicken breast and cover it with a tenderloin.
Step 4: Fold in the ends of the chicken breast and roll it into a log, ensuring the butter is completely covered. Refrigerate the rolls for at least 30 minutes.
Step 5: In a shallow bowl, whisk together milk, eggs, salt, and pepper. Place flour in a second bowl and Panko breadcrumbs in a third.
Step 6: Dredge each Chicken Kiev in flour, dip it in the egg and milk mixture, then roll it in breadcrumbs. Repeat the step with egg and breadcrumbs.
Step 7: Heat oil in a large skillet over medium-high heat. Fry chicken on both sides until golden. Transfer it to a prepared baking dish and bake for 15-20 minutes at 350°F.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Chicken Kiev
Vegetables
- A simple green salad such as a dandelion salad or vegan beet salad can be a great side to the rich, flavorful chicken kiev.
- Steamed or roasted vegetables, such as broccoli, asparagus, or air fryer carrots, can add a healthy, colorful element to your plate.
Starchy Sides
- Potatoes are a classic choice to serve with chicken kiev. Mashed potatoes, roasted potatoes, or even a vegan baked potato can all work well.
- Rice and pasta can also be great options. Try serving chicken kiev with a side of buttery rice or your favorite pasta dish.
- Fresh bread, such as a baguette or dinner rolls, can be perfect for soaking up the delicious garlic butter that oozes out of the chicken kiev.
Frequently Asked Questions
For this recipe, it's best to use unsalted butter. This allows you to control the amount of salt in the filling. Make sure the butter is at room temperature so it's easy to mix with the dill and shape into the log.
Freezing the butter log is essential to prevent it from melting too quickly when the chicken is cooking. This ensures that you end up with a delicious, creamy filling inside the chicken breast.
The chicken is cooked when it reaches an internal temperature of 165°F (75°C). You can check this using a meat thermometer. Another way to tell is by cutting into the thickest part of the chicken – if the juices run clear, it's done.
Chicken Kiev can be kept in the refrigerator for up to 3 days. To maintain its freshness, store it in an airtight container.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
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Recipe
Homemade Chicken Kiev
Ingredients
- 4 chicken breasts boneless, skinless
- 4 oz butter softened
- a bunch of dill minced
- 1 cup Panko breadcrumbs
- 100 grams flour
- 3 eggs
- 2 tablespoons milk
- salt pepper
- neutral oil for frying
Instructions
- In a medium bowl, mash a softened butter with a fork. Add minced dill, salt and pepper. Shape it into a log, cover with a plastic wrap and freeze for 30 minutes.
- Remove tenderloins from each chicken breast and lay them on a piece of plastic wrap. Lightly pound a tenderloin, being careful not to tear the meat. They need to be approximately ⅛" thick.
- Pound chicken breasts to the same thickness. Salt and pepper each chicken breast.
- Cut a butter log into 4 equal pieces. Place one piece of it onto a centre of chicken breast and cover it with a tenderloin. Fold in the ends of chicken breast and roll breast into a log, making sure to completely cover the butter; roll tightly. Refrigerate the rolls for at least 30 minutes.
- Preheat the oven to 350 F.
- Whisk milk, eggs, salt and pepper together in a shallow bowl. Put flour in a second bowl and Panko breadcrumbs in a third shallow bowl.
- Dredge each Chicken Kiev in flour and dip in the egg and milk mixture. Then roll it in breadcrumbs. Repeat the step with egg and breadcrumbs (without dredging in flour).
- Heat oil in a large skillet and over medium-high heat. The oil should be enough to cover chicken half way. Fry chicken on both sides until golden, about 5-7 minutes. Transfer it onto a prepared baking dish. Bake for 15-20 minutes.
- Enjoy!
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Amy says
15-50 minutes? How will I know when it’s finished so I don’t over bake it?
Tulsi says
Hi
When you say you dip in flour then egg then repeat, do you mean flour , egg, breadcrumb then repeat?
Thanks
Iryna says
Hi Tulsi!
No, there was a little mistake. I'm gonna fix this in a post. So first you dredge in flour, then dip in egg+milk mixture and roll it in breadcrumbs. And then without coating in flour, you dip in egg+milk mixture once again and roll in breadcrumbs. So basically you coat in flour just once. Sorry for the confusion.
Michele says
Could these be frozen? If so before or after they are cooked? Thanks
Iryna says
Hi Michele,
Yes, you can freeze them before frying.
Valya @ Valya's Taste of Home says
That is so good! Brings me childhood memories too every time I make it 🙂
Iryna says
Thank you Valya! It's nice to see fellow Ukrainian here:)