Garlic Butter Chicken Kiev: A Crispy Eastern European Classic

Chef John’s Chicken Kiev

Chicken kiev is a timeless Eastern European comfort food that features a crispy golden crust and a super succulent garlic parsley butter filling.

Why You’ll Love This Chicken Kiev Recipe

Imagine slicing into a beautifully golden-coated chicken breast and watching the garlic-parsley butter burst out—this is the magic of chicken kiev! Whether you’re hosting a cozy dinner or craving a comforting meal, this recipe blends simple ingredients into a show-stopping entrée.

Key Highlights

• Flavor-packed: Homemade garlic-parsley butter melts with every bite.
• Easy to Prep: Uses pantry staples and minimal hands-on time.
• Perfect Dinner: Ideal for weeknight meals or special occasions.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup unsalted butter, softened
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

Instructions

1. Make the garlic-parsley butter: In a bowl, mix the softened butter with minced garlic, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined. Shape into a log on plastic wrap and freeze for 15 minutes.
2. Prepare the chicken: Pat chicken breasts dry and place between two sheets of plastic wrap. Gently pound with a meat mallet until about 1/4-inch thick.
3. Assemble the Kievs: Cut the chilled butter log into 4 equal pieces. Place one piece of butter in the center of each flattened breast. Fold in the sides and roll up tightly, sealing the edges by pressing gently.
4. Dredge and chill: Set up a breading station: flour seasoned with remaining salt and pepper, beaten eggs, and breadcrumbs. Coat each roll in flour, then egg, then breadcrumbs. Chill in the fridge for 10 minutes.
5. Sear to golden: Preheat oven to 375°F (190°C). Heat oil in a skillet over medium-high heat. Fry each Kiev for 2 minutes per side until golden brown.
6. Bake until cooked through: Transfer skillet to the oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Rest and serve: Let the chicken rest for 5 minutes before slicing to keep that buttery center intact. Serve hot with your favorite sides.

Nutrition Facts

Calories: 790 kcal
Carbohydrates: 62 g
Protein: 60 g
Fat: 38 g (Saturated Fat 15 g)
Cholesterol: 268 mg
Sodium: 1656 mg
Fiber: 1 g
Sugar: 0 g

Tips & Variations

• Extra Crisp: Mix panko with a pinch of smoked paprika for color and crunch.
• Herb Twist: Substitute parsley with fresh dill or tarragon.
• Make Ahead: Freeze butter log overnight to skip the quick chill step.

Pro Tip: Keep ingredients and chicken cold to prevent butter leakage.

Serving Suggestion: Pair with creamy mashed potatoes, steamed asparagus, or a crisp garden salad.

Enjoy this classic chicken kiev.