Easy chicken Kiev is one of my favorite classic dishes to make when I want something crispy on the outside and juicy, buttery on the inside. It features tender chicken breasts stuffed with garlic herb butter, then coated in breadcrumbs and baked or fried until golden. The moment I cut into it and that melted butter flows out—pure magic.
Why You’ll Love This Recipe
I love how this dish transforms simple ingredients into something that feels really special. The crispy coating, the flavorful herb butter center, and the juicy chicken all come together beautifully. It’s easier to make than it looks, and once I get the hang of it, I find myself making it for both weeknight dinners and special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the garlic herb butter: unsalted butter (softened) garlic (minced) fresh parsley (chopped) lemon juice salt black pepper
For the chicken: boneless, skinless chicken breasts salt pepper flour (for dredging) eggs (beaten) breadcrumbs or panko oil or butter (for frying or drizzling before baking)
Directions
I start by mixing the softened butter with garlic, parsley, lemon juice, salt, and pepper. Then I shape the butter into a small log using plastic wrap and freeze it for about 15–20 minutes so it firms up. While the butter chills, I prepare the chicken by carefully slicing a pocket into each breast without cutting all the way through. Once the butter is solid, I cut it into pieces and stuff one piece into each chicken pocket, sealing the edges as best as I can with toothpicks or by pressing the sides together. I season the chicken with salt and pepper, then coat it in flour, dip it in beaten eggs, and finally coat it in breadcrumbs. To cook, I either bake at 400°F for 25–30 minutes (drizzling with a little oil or butter) or pan-fry until golden and finish in the oven to ensure it’s cooked through. I let it rest for a couple of minutes before serving so the butter doesn’t all run out immediately when cut.
Servings and timing
This recipe makes about 2–4 servings depending on chicken size, and it takes around 45 minutes total, including chilling and cooking time.
Variations
Sometimes I use panko for extra crunch or add Parmesan to the breadcrumbs for more flavor. I’ve also added chopped dill or chives to the butter for a different herb combo. For a twist, I stuff it with a mix of cheese and herbs instead of plain butter. And if I want to go lighter, I air fry the coated chicken at 380°F for about 18–20 minutes.
storage/reheating
I store leftovers in the fridge for up to 2 days. To reheat, I use the oven or air fryer so the coating stays crispy. I avoid microwaving, as it softens the crust and might cause the butter to leak out completely.
FAQs
Can I make chicken Kiev ahead of time?
Yes, I prep the stuffed and breaded chicken, then refrigerate it (uncooked) for a few hours or freeze it. I bake from frozen, just adding extra time.
What if the butter leaks out?
Some leaking is normal, but I make sure to chill the butter well, seal the chicken tightly, and don’t overcook. Toothpicks can help keep it sealed.
Can I bake instead of fry?
Definitely. I bake it at 400°F until golden and cooked through, usually 25–30 minutes. A drizzle of oil helps the breadcrumbs crisp up.
What sides go well with chicken Kiev?
I love it with mashed potatoes, green beans, or a simple salad. Roasted veggies or rice also pair really well with the buttery sauce.
Can I use pre-made garlic butter?
Yes, store-bought garlic herb butter works in a pinch, but I prefer making it fresh for more flavor and control over the ingredients.
Conclusion
Easy chicken Kiev is one of those timeless recipes that always impresses with its crispy shell and delicious, buttery center. It looks fancy but is simple enough to make at home, and once I get the technique down, it becomes a go-to for both everyday meals and special dinners. Every bite is worth it.
Easy Chicken Kiev is a crispy, golden-breaded chicken dish stuffed with rich garlic herb butter. It’s a comforting and elegant classic with a juicy center that melts out when sliced, making it perfect for weeknights or special occasions.
Author:Mayaa
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:2–4 servings
Category:Main Course
Method:Baking or Frying
Cuisine:European
Diet:Halal
Ingredients
1/2 cup unsalted butter, softened
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
2–4 boneless, skinless chicken breasts
Salt and pepper (for seasoning chicken)
1/2 cup all-purpose flour (for dredging)
2 eggs, beaten
1 cup breadcrumbs or panko
2 tbsp oil or melted butter (for baking or frying)
Instructions
In a bowl, mix softened butter with garlic, parsley, lemon juice, salt, and pepper until well combined.
Shape the butter into a small log using plastic wrap and freeze for 15–20 minutes until firm.
Cut a pocket into each chicken breast without slicing through completely.
Once the butter is firm, cut it into pieces and stuff one into each chicken breast. Seal with toothpicks or press edges together tightly.
Season chicken with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with breadcrumbs.
To bake: Preheat oven to 400°F (200°C). Place chicken on a baking sheet, drizzle with oil or melted butter, and bake for 25–30 minutes until golden and cooked through.
To fry: Pan-fry chicken until golden on both sides, then transfer to oven and finish baking until fully cooked.
Let rest a few minutes before serving to prevent butter from leaking out too quickly.
Notes
Use panko for a crunchier coating.
Add Parmesan or herbs like dill or chives to the breadcrumb mix or butter for extra flavor.
Air fry at 380°F for 18–20 minutes as a lighter option.
Chilling the butter and sealing the chicken well helps reduce leaking.
Store-bought garlic butter can be used in a pinch.
