Chicken Kiev is one of those meals everybody talks about like it’s super fancy, but it’s really just chicken filled with buttery herbs. The outside gets nice and crispy while the inside stays all juicy from melted butter. It’s been around for ages and even now people can’t stop ordering or making it at home.
It actually poped up in Ukraine, where serving this dish was a way to show you were a great host. Over time, cooks in different regions added their own spin but kept the basic idea—yummy herb butter melting inside chicken.
Nowadays you can find Chicken Kiev on menus worldwide, from swanky restaurants to casual dinners at home. Whether you’re celebrating something big or it’s just a regular weeknight, this dish still brings people together over good food.
What is Chicken Kiev?
Chicken Kiev is basically flattened chicken breast wrapped around a chunk of garlic-and-herb butter. You dredge it in flour, egg, and breadcrumbs, then fry or bake until golden. The crust is crunchy and the inside is soft and full of melted butter. Main ingredients are boneless chicken, butter mixed with garlic and parsley (or dill), plus flour, eggs, and breadcrumbs for the coating.
History of Chicken Kiev
Most people believe Chicken Kiev was invented in early 20th century Ukraine as a sign of culinary skill and hospitality. The original recipe used local herbs and simple methods, but it still tasted rich.
By mid-1900s, the dish popped up on Western restaurant menus and in cookbooks, so it got really popular. Chefs started swapping herbs or adding cheese, but the core idea—chicken stuffed with butter—never changed. Now it’s a comfort classic around the globe.
Ingredients for Chicken Kiev
Here’s what you need to get that perfect combo of crispy outside and buttery inside:
- Boneless, skinless chicken breasts: They give you the tender meat that holds the butter.
- Unsalted butter: It’s the heart of the dish, so don’t use salted or it might be too salty.
- Garlic: Brings a nice kick to the butter filling.
- Fresh herbs (parsley and/or dill): Makes the butter taste fresh.
- Flour: Helps the coating stick and gives a light crust.
- Eggs: Acts like glue for the breadcrumbs.
- Breadcrumbs: Gives you that crunchy shell.
- Oil: For frying, so you get an even golden color.
Common Variations
- Herb swaps: Try thyme, tarragon or chives if you want a differnt flavour.
- Cheesy stuffin: Add mozzarella or goat cheese to the butter for extra indulgence.
- Spicy twist: Mix in chili flakes or chopped jalapeños with the butter.
- Air-fried version: Skip deep-frying and use an air fryer for a lighter meal.
A Detailed Recipe for Chicken Kiev
Ingredients
- Garlic Herb Butter:
- 1 cup unsalted butter, softened
- 3–4 cloves garlic, minced
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Chicken:
- 4 chicken breasts, boneless and skinless
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- Oil for frying
Directions
1. Make the Garlic Herb Butter
Mix butter, garlic, parsley, dill, salt, and pepper until kinda smooth. Shape into a small log, wrap in plastic wrap, and chill in fridge for 30 minutes or till firm.
2. Prep the Chicken
Place each chicken breast between plastic wrap and pound it flat so it's even thickness. Cut the butter log into 4 pieces, put one piece on each breast, fold sides over, then roll tight. Secure ends with toothpicks if you gotta.
3. Bread the Rolls
Set up three dishes: flour, beaten eggs, breadcrumbs. Coat each chicken roll in flour, then egg, then breadcrumbs. Press crumbs so they stick good.
4. Fry or Bake
Heat oil in a skillet over medium-high heat. Fry rolls 3–4 minutes per side till golden. If they’re big, finish in a 375°F oven for 10–15 minutes until chicken is fully cooked (165°F inside).
5. Serve
Drain rolls on paper towels, remove toothpicks, and place on a platter. Garnish with extra herbs or lemon wedges. Serve with mashed potatoes, veggies, or a simple salad.
Nutrition Information
Approximate per serving:
- Calories: 450
- Protein: 30g
- Fat: 30g
- Carbs: 25g
To lighten it up, swap thighs for breasts, cut down on butter, or air-fry instead of deep-fry.
Tips for Perfect Chicken Kiev
- Chill the rolls for at least 30 minutes before cooking so they don’t fall apart.
- Keep the oil around 350°F so it cooks even and not too greasy.
- Use a meat thermometer—chicken is done at 165°F.
- Don’t overfill or the butter will leak out when you cook it.
Pairing Ideas
Best Side Dishes
- Mashed potatoes: They soak up all that buttery juice.
- Steamed veggies: Green beans or asparagus work well.
- Rice pilaf: A simple rice side is nice and light.
Beverage Pairings
- Sauvignon Blanc: A crisp white wine cuts through the richness.
- Chardonnay: Its buttery notes echo the dish.
- Light cocktails: Try a gin and tonic or mojito for a fun drink.
Popular FAQs About Chicken Kiev
1. What is the origin of Chicken Kiev?
It’s said to come from Ukraine, where it stood for good cooking and warm welcomes.
2. How do you stop butter from leaking out?
Roll tight, chill well before cooking, and don’t overfill the chicken.
3. Can you make it ahead and freeze?
Yes. Wrap each roll well in plastic and foil to avoid freezer burn, then cook from frozen or thaw first.
4. What if I want a vegetarian version?
Use big portobello mushrooms or eggplant slices and fill them with the garlic butter instead of chicken.
5. What’s the best way to serve it?
On a plate with mashed potatoes, veggies, and a sprinkle of fresh herbs or a lemon wedge.
Chicken Kiev
Equipment
- 1 meat mallet or rolling pin
- 1 mixing bowl
- 1 baking sheet
- 1 food processor
- 1 frying pan
- 1 meat thermometer (optional)
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- ½ cup unsalted butter Softened.
- 2 cloves garlic Minced.
- 2 tablespoons fresh parsley Chopped.
- 1 tablespoon fresh dill Chopped.
- 1 tablespoon fresh chives Chopped.
- 1 teaspoon lemon juice
- to taste salt
- to taste pepper
- 1 cup all-purpose flour
- 2 large eggs Beaten.
- 2 cups plain breadcrumbs
- as needed cups oil For frying.
Instructions
- In a mixing bowl, combine softened butter, minced garlic, parsley, dill, chives, lemon juice, and season with salt and pepper. Mix until well combined.
- Place the mixture on a piece of plastic wrap and form it into a log shape. Wrap it tightly and refrigerate for at least 30 minutes until firm.
- While the butter is cooling, pound the chicken breasts to an even thickness using a meat mallet or rolling pin, aiming for a thickness of about ½ inch.
- Once the garlic butter is firm, cut it into 4 equal pieces and place one piece in the center of each chicken breast. Fold the sides of the chicken over the butter and roll it tightly, securing the ends with toothpicks if necessary.
- Set up a breading station with three shallow dishes – one with flour, one with beaten eggs, and one with breadcrumbs. Dip each chicken roll first in flour, then in beaten eggs, and finally in breadcrumbs, pressing firmly to adhere.
- Heat oil in a frying pan over medium-high heat. Once hot, carefully place the chicken rolls in the pan, seam side down, and cook for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Once cooked, let the Chicken Kiev rest for a few minutes before slicing. Serve with a side of your choice, and enjoy the melted herb butter oozing from the center.
