Description
Chicken Kiev with Garlic Butter is a classic Eastern European dish featuring succulent chicken breasts stuffed with flavorful garlic parsley butter. Coated in a crisp breadcrumb crust and cooked by frying and baking, this recipe delivers a juicy, buttery center with a perfectly crunchy exterior ideal for a comforting main course.
Ingredients
Scale
For the Garlic Butter:
- 1/2 cup unsalted butter (softened)
- 3 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs (preferably panko)
- 1/2 teaspoon paprika
- Vegetable oil for frying
Instructions
- Prepare the Garlic Butter: In a small bowl, combine softened butter with minced garlic, chopped parsley, lemon juice, salt, and black pepper. Mix until evenly blended. Transfer the mixture onto plastic wrap and shape into a log. Wrap tightly and freeze for about 30 minutes until firm.
- Flatten the Chicken Breasts: Place each chicken breast between two pieces of plastic wrap and pound gently using a meat mallet or rolling pin until about 1/4-inch thick. This ensures even cooking and easier rolling.
- Assemble the Chicken Kiev: Remove the garlic butter log from the freezer and cut into 4 equal pieces. Place one butter piece in the center of each flattened chicken breast. Fold the sides over the butter and roll tightly to encase it completely. Secure with toothpicks if necessary to prevent butter leakage.
- Coat the Chicken: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika. Dredge each chicken roll in flour, shake off excess, dip into the egg, then press thoroughly into the breadcrumb mixture. For an extra crunchy crust, dip the chicken again in egg and breadcrumbs for a double coating.
- Chill the Coated Chicken: Refrigerate the coated chicken rolls for 20–30 minutes to help them maintain their shape and keep the butter sealed inside during cooking.
- Fry the Chicken: Heat 1 to 2 inches of vegetable oil in a deep skillet over medium-high heat. Fry the chicken rolls for 3–4 minutes per side, turning carefully until golden brown and crisp. This initial frying seals the coating.
- Bake to Finish: Transfer the fried chicken rolls onto a baking sheet. Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, or until the chicken is cooked through and internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the chicken rest for 5 minutes before serving to allow the juices and melted butter to settle. Remove toothpicks before plating.
Notes
- For a lighter, less oily option, bake the chicken Kiev entirely at 400°F for 25–30 minutes instead of frying, but note this results in a less crispy crust.
- Serve with mashed potatoes, steamed rice, or a fresh green salad for a complete meal.
- Ensure the chicken is tightly sealed around the garlic butter to prevent leakage during cooking.
- Use panko breadcrumbs for a crispier coating.
- Allow the butter log to firm up well in the freezer to make shaping easier.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 520
- Sugar: 1g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 160mg
