Description
This Easy Chicken Kiev recipe delivers all the rich, buttery flavor of the classic dish with less effort. Juicy chicken breasts are stuffed with a flavorful garlic herb butter, coated in crispy breadcrumbs, pan-fried until golden, and then finished in the oven.
Ingredients
- Boneless, skinless chicken breasts
- Salt
- Black pepper
- Garlic powder
- Unsalted butter, softened
- Fresh parsley, finely chopped
- Minced garlic
- Lemon zest (optional)
- All-purpose flour
- Eggs, beaten
- Breadcrumbs
- Vegetable oil for frying
Instructions
- In a small bowl, combine softened butter, minced garlic, finely chopped fresh parsley, and lemon zest if using. Mix until smooth and refrigerate until firm enough to shape.
- Carefully slice a pocket into the side of each boneless, skinless chicken breast, being sure not to cut all the way through.
- Divide the chilled garlic herb butter mixture and stuff it into each chicken pocket. Press the edges to seal, using toothpicks if necessary to hold it closed.
- Season the outside of the stuffed chicken with salt, black pepper, and garlic powder.
- Dredge each chicken breast in all-purpose flour, dip into the beaten eggs, then coat evenly in breadcrumbs, pressing to adhere for a crispy chicken Kiev.
- Heat vegetable oil in a skillet over medium heat. Fry the chicken on each side until golden brown and crispy, about 3 to 4 minutes per side.
- Transfer the chicken to a preheated oven at 375°F (190°C) and bake for 15 to 18 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
- Let rest briefly before serving to allow the garlic butter to settle inside.
Notes
- To prevent the butter from leaking, ensure the chicken is well sealed and the garlic butter mixture is cold before stuffing.
- Panko breadcrumbs can be used for extra crunch, creating a crispy Chicken Kiev.
- Chicken Kiev pairs well with mashed potatoes, rice, or a crisp green salad.
- Leftovers can be reheated in the oven to preserve the crispy texture. Avoid microwaving to keep the crust from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Pan-frying and Baking
- Cuisine: European
Nutrition
- Serving Size: 1 chicken breast
- Calories: 500
- Sugar: 2g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg