Chicken Kiev (with Video)
Chicken Kiev is making a comeback! This irresistible garlic butter-stuffed chicken breast is breaded and pan-fried. It’s crunchy with juicy chicken breast, and you’ll love the spurt of hot butter in the center. With my simplified method, it’s easier than ever to pull this off. You’ll enjoy one of the best chicken recipes of your life.
Chicken Kiev
Chicken Kiev (a.k.a. “Chicken Supreme”) is a classic Eastern European recipe from the early 1900’s. It’s been a popular dish for a century, and for good reason! You will savor every bite.
I used to make the traditional Chicken ala Kiev recipe that I learned from my old The Russian Tea Room Cookbook, where you pound the chicken flat before stuff it, roll it up, and refrigerating it before deep frying it for a while, then finishing it off in the oven to ensure your big ball of chicken cooks through. It was quite a process, and I needed to make it easier without losing any of the flavor and crunch – I present to you this Easy Chicken Kiev!
Watch Easy Chicken Kiev Video
I’m sharing all of my tips for making the best Chicken Kiev. My favorite part is slicing through the crisp exterior and seeing that stream of hot lemon-herb and garlic butter that makes the chicken incredibly moist and flavorful – ah, it gets me every time!
That butter is so simple to make, and it is the secret weapon for some of our MOST popular recipes like One-Pan Salmon and Asparagus, Lobster Tails, and Roast Turkey! It’s a truly amazing mix of fresh flavors.
Ingredients for Chicken Kiev
The ingredients for this Chicken Kiev are simple and straightforward, but the finished product is anything but ordinary.
- Chicken – You’ll need three 12oz chicken breasts. Once you cut them in half, you’ll end up with 6 cutlets. You can use precut chicken cutlets and skip the first step of slicing the breasts in half.
- Breading – All-purpose flour, beaten eggs, and Panko bread crumbs. Panko is the best breading for crunchiness, but you can substitute it with regular breadcrumbs in a pinch.
- Extra light olive oil, or Canola oil – both of these neutral, high-smoke point oils are best for frying/sauteeing. Don’t use butter or extra virgin olive oil since they can burn while frying.
- Unsalted Butter – The key is to be sure the butter is at room temperature before mixing.
- Flavors – minced garlic, fresh parsley, salt, and pepper
- Lemon juice – adds bright flavor to the chicken. Be sure to save some lemon wedges to drizzle over the finished chicken
How To Make Chicken Kiev
This simplified Chicken Kiev Recipe comes together in no time! It’s easy, but so delicious.
- Make the Flavored Butter – Mash the butter ingredients together in a medium bowl with a fork. It will take a few minutes to mix, but don’t give up! I’ve had a reader say they used a food processor with good results.
- Prepare the chicken – Cut the chicken breasts in equal halves longways using a thin utility knife. Without cutting through each piece, cut a pocket as widely as you can. Stuff the pocket with the butter mixture and press on the top to spread the butter. Pinch to close the pocket and season the chicken with salt and pepper.
- Make your breading station – Put the breading ingredients into separate shallow bowls or plates. Bread the prepared chicken one by one by dredging in flour, then egg, and then finally Panko, being sure to let excess drip off before moving to the next ingredient.
- Fry Chicken ala Kiev – In a large deep skillet over medium heat, heat a 1/3″ of oil. Add the prepared stuffed chicken breasts in batches so you don’t crowd the pan. Fry 4 minutes per side until golden brown and then remove to a paper-towel-lined plate.
- To Serve – Season hot chicken cutlets with salt. Garnish with parsley and lemon wedges to squeeze on top.
Pro Tip:
- To be sure the oil is ready, drop a breadcrumb into the oil. It should sizzle immediately. You can also use an instant-read thermometer to see when the oil is 350-375°F.
How to Know When Chicken Kiev is Done?
The chicken will cook quickly since it’s thinly cut. Once the breading is browned and crispy, you can test the chicken with an instant-read thermometer to read 165°F and the juices run clear instead of pink.
Can I Make Chicken Kiev in the Air Fryer?
For a lighter version of the dish, swap pan-frying for air frying. Preheat the air fryer to 400°F for 5 minutes. Spray the breaded and stuffed chicken lightly with oil (optional) and place in the basket. Cook for 6-8 minutes, flipping halfway through.
Make-Ahead and Storage Tips
This simplified Chicken Kiev recipe can be a great dish for dinner parties since it’s simple but impressive. Make the chicken ahead of time and fry when ready to serve.
- Make-ahead: after breading the chicken in step 3, cover with plastic wrap or place into an airtight container. Store in the fridge until ready to fry in step 4. You may have to add a minute to the cooking time.
- To Refrigerate: allow leftovers to cool completely, and then store in an airtight container for up to 5 days.
- Freezing: once leftovers are cool, wrap each breast individually in plastic wrap or freezer paper. Flash freeze and then place wrapped breasts in an airtight container. Thaw in the fridge overnight
- To Reheat: Saute chicken in a tablespoon of oil or air fry until warm.
What to Serve with Chicken Kiev
I have to warn you, this will smell so good you’ll want to dive right in, dipping each bite of chicken into the melted seasoned butter. So delicious!! Chicken Kiev is a versatile protein dish that is complimented by so many sides:
- Mashed Potatoes
- Focaccia Bread
- Shaved Brussel Sprout Salad
- Roasted Broccoli
- Risotto
- Baked Sweet Potato
- Green Beans Almondine
- German Potato Salad
- Caesar Salad or Maroulosalata
