Chicken Kiev

5 from 3 votes

What could be better than tender, juicy chicken stuffed with melting herb butter? This easy Chicken Kiev recipe is crispy, flavorful, and fun.

Prep Time50

Cook Time25

Resting Time1

Total Time2 15

Course: Dinner

Cuisine: American

Keyword: chicken kiev, crispy chicken, stuffed chicken breast

Servings:

Calories: 610kcal

In a small bowl, combine the butter, garlic, parsley, thyme, and salt to taste. Mix with a fork until well blended.
Place the butter mixture onto a piece of plastic wrap and roll it into a log shape.
Put it in the freezer for 30 to 40 minutes until firm and ready to slice.
Place each chicken breast onto your work surface and slice it horizontally, without cutting all the way through. Open up the chicken breasts like a book and spread them out flat.

Put the chicken breast between two pieces of parchment paper or plastic wrap, and pound with a meat mallet to flatten.
Season both sides with salt and pepper.
Cut the frozen garlic butter log into four equal pieces.
Place one piece of the frozen garlic butter in the center of each chicken breast, and fold the chicken over the butter, gathering the sides to form a round ball or a log.
Wrap each chicken piece in plastic wrap and twist the ends tightly.
Place the wrapped chicken pieces in the freezer for about 1 hour, or until the seams have frozen (this helps the chicken hold its shape and not leak the butter filling during cooking.

Heat the vegetable oil in a large saucepan or Dutch oven to 350°F.
Preheat your oven to 400°F.
Set out three shallow bowls. Place flour and 1/2 teaspoon salt in one bowl, the beaten eggs in another, and the breadcrumbs in the third bowl.
Unwrap the chicken breasts and discard the plastic wrap. Roll each chicken piece in flour, then in egg, and finally in breadcrumbs, making sure to coat them evenly.
Deep fry each chicken piece for 2 to 3 minutes or until golden brown on all sides.
Transfer the fried chicken pieces into a baking dish, such as a 9×13-inch casserole dish.
Bake the chicken for 15 to 20 minutes, or until the internal temperature of the chicken registers at 165˚F. Cooking time will depend on the thickness of the chicken.
Remove chicken from the oven and transfer to a plate or cutting board; let rest for 5 to 8 minutes.
Serve.

Chicken Breasts: This recipe requires boneless, skinless chicken breasts.
Softened Butter: Pull the butter out of the fridge for about 20 to 30 minutes before you start working with it.
Breadcrumbs: Use your favorite plain breadcrumbs, but you can also use Panko crumbs.
Leftover Chicken Kiev can stay in the fridge for about three to four days, stored in an airtight container. To reheat, place the chicken in an ovenproof dish and reheat it at 350°F for 10 to 12 minutes or until hot.
You can make this ahead by preparing the Chicken Kiev pieces and freezing them before you cook them. That way, they'll be freshly cooked just before serving instead of just reheated. To freeze, place the formed, uncooked chicken Kiev pieces in the freezer to firm. Then, transfer the frozen pieces into airtight containers or freezer bags for long-term storage. Use them within three months.