Baked Chicken Kiev Recipe

5 from 2 votes

This baked chicken Kiev is crispy on the outside, tender and juicy on the inside, and filled with melty herb butter that creates a rich, flavorful sauce. Perfect for an impressive yet easy dinner!

Prep Time30

Cook Time35

Chill Time1 10

Total Time2 15

Course: Dinner

Cuisine: Russian

Servings:

Calories: 308kcal

Author: Becky Hardin

Ingredients

¼ cup unsalted butter ½ stick, room temp*
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 to taste
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, 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

*Substitute the butter for an equal amount of blue cheese, omitting the garlic and herbs, if desired.

**I like Panko breadcrumbs for their light and crisp texture, but any breadcrumbs will do.

Tips:

Pounding the chicken to an even ¼-inch thickness ensures it cooks evenly and stays juicy without overbaking the edges.
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.
Make sure the butter is fully enclosed inside the chicken before baking. Any small opening can cause the butter to leak out during cooking. Pinch or tuck the edges tightly, and use toothpicks or kitchen twine if needed.
Don’t skip the chill time before cooking! Chilling helps the butter firm up again and allows the coating to adhere better, which keeps the filling inside and ensures crispier chicken.
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 to 165°F.
Let the baked chicken rest for 5 minutes before slicing. This keeps the juices inside and helps the melted butter settle instead of running out immediately.
Serve with mashed potatoes, rice pilaf, or a crisp green salad to soak up that garlicky butter sauce.

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.

Make-Ahead: 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.

Storage: Store leftover chicken Kiev in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat chicken Kiev, let thaw overnight in the refrigerator, then place it in a covered baking dish in the oven at 350°F until the internal temperature reaches 165°F.

Nutrition