Classic Homemade Chicken Kiev Recipe

Ingredients

4 boneless chicken breasts
4 tablespoons unsalted butter, softened
2 teaspoons fresh parsley, finely chopped
2 teaspoons fresh dill, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup all-purpose flour
1 1/2 cups breadcrumbs
1 cup vegetable oil, for frying

Steps and instructions

Place each chicken breast between two pieces of plastic wrap and pound them to 1/4 inch thickness using a meat mallet or rolling pin.
In a small bowl, mix together the softened butter, parsley, dill, minced garlic, salt, and pepper until well combined.
Divide the butter mixture into four equal portions and place one portion in the center of each flattened chicken breast.
Fold the chicken over the butter, sealing the butter within the chicken. Use toothpicks if necessary to keep the chicken folded.
Whisk the eggs in a shallow dish. Place the flour and breadcrumbs in separate shallow dishes.
Dip each chicken breast first in the flour, then in the egg, and finally in the breadcrumbs, making sure the chicken is fully coated at each step.
Place the coated chicken breasts on a plate and refrigerate for at least an hour to help the coating adhere to the chicken.
Heat the vegetable oil in a large frying pan over medium heat.
Carefully place the chicken breasts in the hot oil, cooking for about 4-5 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the oil and place on a paper towel lined plate to drain excess oil.
Let the chicken rest for a few minutes before removing the toothpicks and serving.

Tools for making

Meat mallet or rolling pin - Used to pound the chicken breasts to a uniform thickness.
Plastic wrap - Used to wrap the chicken breasts for pounding.
Small bowl - Used to mix the butter and herb mixture.
Toothpicks - Optional, used to secure the folded chicken breasts.
Shallow dishes - Used for coating the chicken breasts with flour, eggs, and breadcrumbs.
Whisk - Used to beat the eggs for dipping the chicken.
Frying pan - Used to cook the chicken breasts in hot oil.
Paper towels - Used to drain excess oil from the cooked chicken breasts.
Plate - Used for coating the chicken and for resting the cooked chicken.

Recipe variations

Use different herbs or spices in the butter mixture, such as thyme, rosemary, or paprika, to add different flavors.
Try using a different type of cheese, such as mozzarella or feta, instead of butter for a cheesy variation.
Replace the all-purpose flour with almond flour or gluten-free breadcrumbs for a gluten-free option.
For a healthier alternative, bake the chicken kiev in the oven instead of frying it. Preheat the oven to 400°F (200°C) and bake for about 20-25 minutes, or until cooked through.
Create a different crust by using crushed cornflakes or panko breadcrumbs instead of regular breadcrumbs.
Make a vegetarian version by using thick slices of tofu or halloumi cheese as a substitute for chicken.
Add a twist of citrus flavor by mixing some lemon or orange zest into the butter mixture.
Add some heat by incorporating chili flakes or cayenne pepper into the coating mixture.
For a creamier filling, mix some cream cheese or garlic herb spread with the butter and herbs.
Experiment with different dipping sauces or condiments, such as garlic aioli, honey mustard, or sweet chili sauce.

Recipe overview

Enjoy a classic and flavorful dish with this Chicken Kiev recipe! This meal is perfect for those who fancy a restaurant-quality meal right at home. Chicken Kiev is a dish of boneless chicken breast pounded and rolled around a piece of cold, herbed butter, then breaded and fried. This recipe results in a tender chicken breast with a burst of herbed butter flavor in every bite. With a crispy golden breadcrumb crust on the outside and a melting garlic and herb butter on the inside, our Chicken Kiev is sure to impress. This step-by-step recipe will guide you through preparing and cooking this delightful dish. Get ready to enjoy a mouthwatering meal!

Common questions

Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts. Keep in mind that the cooking time may vary slightly.
Can I substitute margarine for butter?
While it is possible to substitute margarine for butter, it may affect the flavor and texture of the dish. Butter is recommended for the best results.
Can I bake the chicken kiev instead of frying it?
Yes, you can bake the chicken kiev instead of frying it. Preheat the oven to 375°F (190°C) and bake the chicken for about 25-30 minutes, or until cooked through and golden brown.
How can I make the chicken kiev ahead of time?
You can prepare the chicken kiev ahead of time by following all the steps until coating the chicken in breadcrumbs. Place the coated chicken breasts on a baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to cook, proceed with frying or baking as directed.
What can I serve with chicken kiev?
Chicken kiev pairs well with mashed potatoes, roasted vegetables, or a fresh salad. You can also serve it with a side of rice or pasta.

Serving dishes and utensils

Meat mallet - Used to pound the chicken breasts to the desired thickness.
Plastic wrap - Used to wrap the chicken breasts for pounding and sealing the butter mixture.
Toothpicks - Optional, used to secure the folded chicken breasts.
Shallow dishes - Used for coating the chicken breasts with flour, eggs, and breadcrumbs.
Large frying pan - Used for frying the chicken breasts.
Paper towels - Used to drain excess oil from the fried chicken breasts.

Origin stories

Despite its name, Chicken Kiev does not originate from Kiev, the capital of Ukraine, but from the cosmopolitan cuisine of the 19th-century Russian Empire. The recipe first appeared in a Russian cookbook in the 1860s as "côtelettes de volaille" — French for "chicken cutlets". The dish was likely inspired by French haute cuisine, which was in vogue among the Russian aristocracy at the time. The name "Chicken Kiev" became popular in the United States in the early 20th century. It is thought to have been chosen to make the dish seem more exotic and appealing to American diners. Today, Chicken Kiev is loved worldwide for its crispy exterior and rich, buttery interior.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.