Chicken Kiev is a delicious chicken recipe or flattened chicken breasts rolled around herbs and butter then covered in breadcrumbs, fried and baked.
I’m unsure of where this dish originated – some things I’ve read say France. More sources say it’s a Ukrainian dish – and this is why we made it! After over a week of watching the war on Ukraine on TV and the overwhelming feeling that come up, this was our homemade tribute to #standwithukraine.
If I’m completely inaccurate in this, please know intentions were good.
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Chicken Kiev or Chicken Kyiv
I’ve never made anything like this, so trying something new was an interesting experience. I’ve flattened many chicken breasts for several different recipes, but for this one had to get even flatter!
Place chicken breasts in a large ziploc bag and use a meat mallet working from the center of the chicken out until chicken in approximately 1/8″ thick… or thin 😉
Seasonings and Chicken Kiev Filling
For this chicken kiev recipe I used fresh herbs rolled up inside my flattened chicken. Thyme, tarragon and parsley along with minced garlic and finely chopped green onions. Season the flattened chicken with salt and pepper, then evenly spread the fresh seasonings in the center of the chicken breasts. Finish with a chunk of butter. Yes butter. *drools
Yes. A chunk of butter. Quarter a half stick of butter lengthwise and roll the chicken and seasoning around it. Wrap chicken completely around the butter, using Saran wrap to assist. Chill chicken for at least 1 hour or overnight if you’d rather.
Baked and Fried
Set up for ‘station’ for breading and frying! Remove Saran Wrap from the your chicken breast rolls and prep them with the steps below.
1st stop: flour
2nd: egg scrambled with a bit of water
3rd: panko breadcrumbs with a bit of grated parmesan
Heat olive oil and a bit of butter (yes more butter) in a cast iron or oven safe skillet. Fry each side until golden browned before baking.
Chicken is done when the internal temperature reaches 165. Spoon any pan drippings over the chicken kiev before serving.
What to serve with Chicken Kiev
We were pretty basic tonight and had our chicken kiev with alfredo noodles and steamed green beans. I didn’t make any fancy alfredo sauce, but rather used our favorite Ragu parmesan garlic sauce.
Level up your noodles by slicing some fresh garlic and adding it in with your noodles as they cook for a flavor bonus!
Steamed veggies are a healthy addition to any dinner and can be found in ready to go bags in the freezer and produce sections. Work smarter not harder!
Chicken Kiev
Ingredients
- 4 chicken breasts
- 4 tbsp butter
- 2 tbsp green onion finely chopped
- 1 tbsp parsley finely chopped
- 1 tbsp tarragon finely chopped
- 1 tbsp thyme finely chopped
- 2 cloves garlic minced
- 1 egg
- ¼ cup flour
- ½ cup panko breadcrumbs
- 2 tbsp grated parmesan
- 1 tbsp butter
- 1 tbsp olive oil
- salt and pepper
Instructions
- Flatten chicken breasts to 1/8"
- Season one side with salt and pepper.
- Finely chop herbs and onion, and mince garlic. Combine and distribute in center of flattened chicken breasts.
- Quarter half stick of butter lengthwise and add to center of chicken with herbs.
- Roll chicken around herbs and butter using Saran Wrap to wrap and tightly secure. Refrigerate for at least 1 hour.
- Remove chicken from wrap after chilled. Dredge in flour, then egg scrambled with 1 teaspoon of cool water, then panko breadcrumbs mixed with grated parmesan.
- Heat 1 tablespoon each of olive oil and butter in an oven proof or cast iron skillet. Cook each side of chicken 5-10 minutes until golden browned and no longer pink.
- Bake 400° for 15-20 minutes until internal temp is 165°. Spoon pan drippings over chicken before serving.
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