Chicken Kiev: A Delectable Feast of Tender Chicken and Herbed Butter

Chicken Kiev: A Delectable Feast of Tender Chicken and Herbed Butter

Chicken Kiev is a classic dish of Ukrainian origin that has become beloved worldwide. It’s known for its deliciously tender chicken breast encompassing a rich, flavorful center of herb-infused butter. When done right, it’s a true showstopper with a beautiful crispy exterior and a mouth-wateringly succulent interior.


For the Chicken:
– 4 boneless, skinless chicken breasts
– Salt and black pepper to taste
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 2 cups breadcrumbs (preferably Panko)
– Vegetable oil for frying

For the Herb Butter:
– 1/2 cup (1 stick) unsalted butter, softened
– 2 cloves garlic, minced
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon fresh dill, finely chopped
– 1 tablespoon lemon juice


Step 1: Prepare the Herb Butter
1. In a bowl, combine the softened butter, minced garlic, chopped parsley, dill, and lemon juice. Mix thoroughly until all ingredients are well incorporated.
2. Transfer the herb butter mixture to a piece of plastic wrap and shape it into a log. Wrap it tightly and refrigerate for at least 1 hour, until firm.

Step 2: Prepare the Chicken
1. While the herb butter is chilling, prepare the chicken breasts. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/4 inch.
2. Season both sides of the chicken breasts with salt and black pepper.

Step 3: Assemble the Chicken Kiev
1. Remove the herb butter log from the refrigerator and divide it into 4 equal portions.
2. Place a portion of herb butter in the center of each pounded chicken breast.
3. Fold the edges of the chicken breast over the butter and tightly roll it up, ensuring the butter is completely enclosed. Secure with toothpicks if necessary.

Step 4: Bread the Chicken
1. Set up a breading station with three separate dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
2. Dredge each rolled chicken breast in flour, shaking off any excess.
3. Dip it into the beaten eggs, ensuring it is fully coated.
4. Finally, roll it in breadcrumbs, pressing gently to adhere.

Step 5: Cook the Chicken Kiev
1. In a large skillet, pour enough vegetable oil to come halfway up the sides of the chicken rolls. Heat the oil over medium-high heat until it reaches about 350°F (175°C).
2. Carefully place the chicken rolls in the hot oil and fry until golden brown on all sides, about 4-5 minutes per side. Use tongs to turn them gently to prevent the butter from leaking out.
3. Once golden brown, transfer the chicken rolls to a baking dish and bake in a preheated oven at 350°F (175°C) for an additional 15-20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Step 6: Serve
1. Remove the toothpicks from the Chicken Kiev and let it rest for a few minutes before slicing.
2. Serve hot, garnished with a sprinkle of fresh herbs and accompanied by your favorite side dishes, such as mashed potatoes or steamed vegetables.

Enjoy the delightful combination of crispy coating and aromatic, herbed butter that makes Chicken Kiev a truly remarkable dish!