Homemade Chicken Kiev Recipe, a delicious and so succulent chicken breast stuffed with garlic and fresh herb butter. The chicken breast is coated in flour, beaten egg and breadcrumbs, then shallow-fried for a lovely golden colour, then baked in the oven until cooked through. A classic dish that is so easy to make!
Some recipes never fail to impress, no matter how often you make them. And you know that the homemade version will taste tons better than the store-bought version.
Chicken Kiev, or chicken ala Kiev, or chicken Kyiv might sound like a complicated dish to make, but it's actually a lot less work than I thought myself. And it actually takes about 30 minutes to get it ready, that is if your garlic and herb butter is already made in advance.
It's so beautifully fragrant, and it actually tastes like proper delish. All you need is butter, garlic and the herbs of your choice, I usually go for fresh parsley, chives and dill, but you can also add spring onions, and any other strong herbs that go well with chicken.
Plus, garlic butter, as it sounds fancy, can be pretty expensive to buy in shops. Follow these simple steps and you'll get an amazingly golden chicken kiev coated in breadcrumbs with a filling of oozing garlic, parsley, chives and dill butter.
Ingredients needed to make the garlic and herb butter
- fresh chives - or spring onions
- fresh dill
- fresh parsley
- salted butter - if you have unsalted butter, you can just add a pinch of salt to it
- garlic - minced is a lot more fragrant than chopped
Ingredients needed to make the chicken Kiev
- chicken breasts
- breadcrumbs - either regular breadcrumbs or panko breadcrumbs
- flour - plain flour should do
- egg -beaten well for coating
- frozen herb and garlic butter
- vegetable oil - for frying
With the breadcrumbs, you can add more spices or garlic powder, onion powder, paprika, parmesan, chilli, or anything else that gives that extra flavour, but breadcrumbs are also ok, since the butter is flavoured.
This delicious chicken Kiev can also be cooked as chicken kiev balls. They can be either deep fried for a golden touch, or even baked.
Step-by-step photos and instructions
Chicken Kiev, this delicious recipe of Russian origins can't be easier to make. Although it could seem tricky to get the herbed butter to stay in place and not to ooze all out while cooking. Before we make the chicken, we need to get the garlic and herb butter ready.
The garlic herb butter
- add the soften butter to a bowl, add the finely chopped fresh parsley, dill and chives, then the minced garlic
- mix well to get a smooth paste
- transfer to a kitchen foil, then shape into a sausage, and cover well with the foil
- freeze for at least 30 minutes until the butter is frozen
- cut into slices ready to use
Not a problem if you have a lot of butter left, you can freeze it again and use it with any other dishes.
To stuff the chicken breasts
I used 4 large chicken breasts, but you can work with any size, the baking time will change accordingly.
- use a sharp knife to cut a pocket into the chicken breast, add one or two butter slices, and seal well
- coat the chicken breast into flour, then dip it into the beaten egg, and coat well in breadcrumbs
- heat up the oil in a frying pan, and shallow fry the chicken breasts on both sides until golden
- transfer to a baking tray and bake at 180 degrees Celsius (350 Fahrenheit) for 15-20 minutes depending on the size of the chicken until cooked through
Once the chicken breasts are coated, set them aside for 5 minutes to dry a bit, that ensure a perfect seal. If the chicken breasts are not sealed well, all the butter will ooze out while cooking.
Other chicken breast recipes
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Chicken Kiev Recipe
- 4 chicken breasts
- 1 cup breadcrumbs
- ½ cup flour
- 2 egg
- 50 g soft butter
- ¼ cup chopped parsley
- 3 large garlic cloves
- 3 tablespoon dill
- 3 tablespoon chopped chives
- ¼ cup vegetable oil
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- Start by making the garlic butter.
- Peel off 3 garlic cloves and mince them with a garlic presser.
- Chop the parsley , dill and chives.
- Add the soft butter to the harbs and garlic, and mix very well until you get a smooth paste.
- Add the garlic to a kitchen foil, and roll it into a sausage, then freeze it for at least 30 minutes.
- Remove the clingfilm and cut the sausage-shaped butter into slices - any unused butter can be stored in the freezer to be used later on.
- Use a sharp knife to cut a deep pocket into the chicken breasts, then place one or two butter slices inside each pocket and seal the pockets.
- Beat the eggs well, then season with salt and pepper.
- Coat the chicken in flour, shaking any excess flour off, then dip them into the egg mixture, and finally coat in breadcrumbs.
- Add the vegetable oil to a pan and heat it up on a medium heat.
- Place the chicken breasts and fry on both sides for1-2 minutes until golden.
- Remove from the pan and place them on a baking tray.
- Bake for 15-20 minutes at 180 degrees Celsius (350 Fahrenheit) until cooked through.
- Once the chicken breasts are coated, set them aside for 5 minutes to dry a bit, that ensure a perfect seal. If the chicken breasts are not sealed well, all the butter will ooze out while cooking.