Chicken Kiev is a delicious chicken recipe or flattened chicken breasts rolled around herbs and butter then covered in breadcrumbs, fried and baked.
While there’s some debate about the origins of Chicken Kiev—some say France, others firmly believe it’s a Ukrainian classic—we made it as a heartfelt nod to Ukraine. Regardless of its roots, this dish is a delicious way to bring a bit of global cuisine to your dinner table. #standwithukraine.
If I’m completely inaccurate in this, please know intentions were good.
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Getting Started: Flatten Those Breasts
I’ve flattened many a chicken breast in my cooking adventures, but this recipe takes it to a new level. Here’s how to get that chicken ultra-thin:
- Prep the Chicken: Place your chicken breasts in a large zip-top bag. This keeps things tidy and prevents splatter.
- Flatten: Using a meat mallet, gently pound the chicken from the center outward until it’s about 1/8-inch thick. Think of it as a stress-relieving activity!
Herbs, Butter, and Everything Nice
Now for the flavorful filling:
- Seasonings: Sprinkle the flattened chicken with salt and pepper.
- Herbs: Evenly distribute fresh thyme, tarragon, parsley, minced garlic, and finely chopped green onions over each piece.
- The Butter: Place a chunk of butter (yes, butter!) in the center. Cut half a stick of butter lengthwise into quarters—one for each breast.
Side note: Don’t skimp on the butter. It’s the star of the show, melting into the chicken and herbs for a juicy, flavorful result.
Roll It Up and Chill Out
Roll Tight: Carefully wrap the chicken around the butter and herbs. Use plastic wrap to help shape it into a tight cylinder.
Chill: Refrigerate the wrapped chicken rolls for at least 1 hour. You can even prep them the night before if you’re into planning ahead.
Breading and Frying Station
Set up your assembly line:
- Flour: Place all-purpose flour in a shallow dish.
- Egg Wash: Beat eggs with a splash of water in a second dish.
- Breadcrumbs: In a third dish, combine panko breadcrumbs with a bit of grated Parmesan cheese for extra flavor.
Breading Steps
- Roll in the breadcrumb mixture, ensuring an even coating.
- Unwrap the chilled chicken rolls.
- Dredge each roll in flour, shaking off excess.
- Dip into the egg wash.
Fry Now, Bake Later
Heat a mixture of olive oil and—surprise—more butter in a cast-iron or oven-safe skillet over medium heat.
- Sear: Fry each chicken roll until golden brown on all sides. This locks in the juices and gives you that lovely crust.
- Bake: Transfer the skillet to a preheated oven at 375°F (190°C). Bake until the chicken is cooked through and the internal temperature reaches 165°F (74°C), about 20-25 minutes.
Tip: Spoon any pan drippings over the Chicken Kiev before serving for an extra burst of flavor.
What to Serve with Chicken Kiev
Keep it simple or dress it up—your choice! Here are some ideas:
- Pasta Perfection: Serve with Alfredo noodles. For a quick fix, use your favorite store-bought sauce. Feeling extra? Add some sliced fresh garlic to the noodles as they cook.
- Steamed Veggies: Green beans, broccoli, or asparagus make for healthy, delicious sides.
- Salad Greens: A crisp garden salad balances the richness of the Chicken Kiev.
Give It a Try!
Step out of your comfort zone and bring a touch of international flair to your dinner table with this delightful Chicken Kiev recipe. It’s comfort food with a twist—and who doesn’t love that?
With love and hope for brighter days,
– Abby, the Humble Housewife
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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