If you’re looking for a never-fail, always-juicy chicken recipe, let me turn you onto this chicken Kiev. I wrap thinly sliced chicken breasts around a log of herb butter, coat them in crunchy breadcrumbs, and bake them to tender perfection in the oven. Once you slice into the chicken, the melted buttery filling oozes out and creates a wonderful sauce for both the chicken and any sides. It’s so decadent and delicious!
Chicken Kiev Recipe
Chicken Kiev is one of those dishes I grew up hearing about and thought was only for grown-ups at fancy dinner parties. But it turns out anyone can enjoy this juicy chicken stuffed with melty herb butter. It’s surprisingly easy to make, and the results truly are so impressive. The butter makes the chicken so moist, and I love the crunchy breadcrumbs on the outside.
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How to Store and Reheat
Store leftover chicken Kiev in an airtight container in the refrigerator for up to 3 days. To reheat chicken Kiev, place it in a covered baking dish in the oven at 350°F until the internal temperature reaches 165°F.
How to Freeze
This baked chicken Kiev can be frozen raw or cooked.
- Cooked: To freeze chicken Kiev fully cooked, place the chicken rolls in an airtight container in the freezer for up to 2 months. Allow rolls to thaw in the refrigerator overnight before reheating.
- Raw: To freeze chicken Kiev raw, assemble the chicken rolls (without breading them) and store in an airtight container in the freezer for up to 2 months. Allow rolls to thaw in the refrigerator overnight before breading and baking.
Make Ahead Tips
- You can make the garlic and herb butter log up to 4 days in advance. Chill in the refrigerator until ready to use.
- If you’re making this recipe for a crowd, I recommend assembling the chicken rolls (without breading them) 1 day in advance and refrigerating them in an airtight container until ready to use. Bread just before baking.
Baked Chicken Kiev Recipe
Ingredients
- ¼ cup unsalted butter softened (½ stick)*
- 3 tablespoons minced parsley divided
- 1 tablespoon minced green onion
- 1 tablespoon minced garlic (from 2 cloves)
- 4 boneless, skinless chicken breasts 6-8 ounces each
- Kosher salt and freshly ground black pepper to taste
- 1 cup Panko breadcrumbs **
- ½ teaspoon ground paprika
- ¼ teaspoon ground cayenne pepper
- ⅓ cup buttermilk
Instructions
- In a small bowl, combine the butter and 1 tablespoon each of parsley, green onion, and garlic. Spoon onto a piece of plastic wrap and form into a small log. Twist closed and freeze for 40 minutes, until firm.¼ cup unsalted butter, 3 tablespoons minced parsley, 1 tablespoon minced green onion, 1 tablespoon minced garlic
- Butterfly each chicken breast horizontally, then pound each half to ¼-inch thickness. Season with salt and pepper.4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Cut the butter log lengthwise into 4 equal pieces, then place 1 piece in the center of each chicken breast.
- Tightly roll up each piece of chicken from the long side, tucking the ends under and securing them with toothpicks. Chill for 30 minutes.
- While the chicken chills, preheat the oven to 425°F. Spray a baking dish with cooking spray and set aside.
- Create a breading station. In a shallow bowl, combine the breadcrumbs, paprika, cayenne, and remaining parsley. Place the buttermilk in another shallow bowl.1 cup Panko breadcrumbs, ½ teaspoon ground paprika, ¼ teaspoon ground cayenne pepper, ⅓ cup buttermilk
- Dip the chicken into the buttermilk, then coat evenly with the breadcrumb mixture.
- Place the chicken in the prepared baking dish, seam side down. Bake, uncovered, 35-40 minutes, or until chicken reaches an internal temperature of 165°F. Remove and discard the toothpicks before serving.
Notes
- For a shortcut, look for thin-sliced chicken breasts at the grocery store. This will save you the time and mess of pounding your chicken flat.
- Be sure to use a baking dish to contain any butter that may leak out of the chicken breasts. You can also line a baking sheet with aluminum foil for easy cleanup.
- Place the chicken on top of a wire rack set on a baking sheet or dish to help the meat get crispy on all sides and prevent soggy bottoms.
- If the chicken is browning too quickly, tent it loosely with foil about halfway through baking.
- Sometimes, chicken appears pink even when it is fully cooked through due to several factors, including the diet of the bird. I always recommend checking the temperature of the chicken with an instant-read thermometer to be sure it is fully cooked through.
- Frying Instructions: Prepare the chicken as directed and heat 1 ½-inches of vegetable oil in a Dutch oven to 360°F. Fry the chicken breast bundles for 7-8 minutes on both sides, until golden brown and 165°F internally.
How to Make Chicken Kiev Step by Step
Make the Butter Log: In a small bowl, combine ¼ cup of unsalted butter and 1 tablespoon each of parsley, green onion, and minced garlic. Spoon onto a piece of plastic wrap and form into a small log. Twist closed and freeze for 40 minutes, until firm.
Pound the Chicken: Butterfly 4 boneless, skinless chicken breasts horizontally, then pound each half to ¼-inch thickness. Season with salt and pepper.
Stuff the Chicken: Cut the butter log lengthwise into 4 equal pieces, then place 1 piece in the center of each chicken breast. Tightly roll up each piece of chicken from the long side, tucking the ends under and securing them with toothpicks. Chill for 30 minutes.
Dredge the Chicken: While the chicken chills, preheat the oven to 425°F. Spray a baking dish with cooking spray and set aside. Create a breading station. In a shallow bowl, combine 1 cup of Panko breadcrumbs, ½ teaspoon of ground paprika, ¼ teaspoon of ground cayenne pepper, and the remaining 2 tablespoons of parsley. Place ⅓ cup of buttermilk in another shallow bowl. Dip the chicken into the buttermilk, then coat evenly with the breadcrumb mixture.
Bake the Chicken: Place the chicken in the prepared baking dish, seam side down. Bake, uncovered, 35-40 minutes, or until chicken reaches an internal temperature of 165°F. Remove and discard the toothpicks before serving.
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