Chef John's Classic Chicken Kiev

Wow your dinner guests with this easy-to-follow chicken Kiev recipe.

What Is Chicken Kiev?

Chicken Kiev (also known as chicken Kyiv or côtelette de volaille) is a classic Russian dish where chicken breasts or cutlets are stuffed with herbed butter, then coated in egg and breadcrumbs before being fried to golden, crispy perfection.

How to Prepare Chicken Kiev

The full, step-by-step recipe is provided below, but here's a quick preview of what you can expect when making homemade chicken Kiev:

1. Prepare the garlic butter.
2. Roll the seasoned chicken breasts around the butter, following the recipe's instructions.
3. Wrap each stuffed chicken breast in plastic wrap and chill until firm.
4. Coat the chicken in flour, then dip in eggs, and finally coat with breadcrumbs.
5. Chill the breaded chicken until firm.
6. Fry the chicken Kiev until golden, then season with salt and a touch of cayenne pepper.
7. Bake in a preheated oven until you hear the butter sizzling inside.

What to Pair with Chicken Kiev

Looking for serving ideas? Try pairing your chicken Kiev with one of these traditional Russian side dishes:

• Authentic Russian Salad 'Olivye'
• Russian Garden Salad
• Russian Cheese Salad
• Russian Potato Salad
• Traditional Russian Pirozhki

How to Store Chicken Kiev

Keep leftover chicken Kiev in an airtight container in the fridge for up to three days. Reheat in either the microwave or oven.

Dinogo Community Feedback and Tips

“It always turns out perfect, but for less experienced cooks like myself, I use toothpicks to hold the chicken together,” shares one Dinogo member. “Just be sure to let your guests know!”

“Absolutely amazing,” praises dcholcomb. “I added a pinch of tarragon, as suggested in another review, and it was fantastic. Whether you add it or not, this recipe is rich, well-seasoned, and visually stunning!”

“The flavor was spot on,” says Vicki. “The chicken turned out perfectly. I’ll definitely be making this again and again!”

Editorial contributions by Corey Williams

Ingredients List

• 2 cloves garlic, minced

• 1 pinch salt

• 2 tablespoons chopped fresh flat-leaf parsley

• 6 tablespoons unsalted butter

• 4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness

• salt and pepper to taste

• 1 cup all-purpose flour

• 2 teaspoons salt

• 2 large eggs, beaten

• 2 cups panko bread crumbs

• 1 pinch cayenne pepper

• 2 cups vegetable oil for frying, or as needed

Instructions

Start by gathering all your ingredients.

Crush garlic and a pinch of salt in a mortar and pestle until smooth, then stir in the parsley. Use the pestle to blend the butter into the garlic mixture until fully combined. Wrap the butter mixture in plastic wrap and refrigerate for at least 15 minutes until chilled.

Season the chicken breasts with salt and pepper. Place a quarter of the butter mixture in the center of the wider end of each chicken breast.

Fold the narrower end of each chicken breast over the butter, sealing it tightly to create a pocket. Gather the sides to form a round ball, leaving the top smooth and the bottom gathered. Wrap each chicken ball tightly in plastic wrap, place on a plate, and freeze for about 30 minutes until firm enough to hold its shape.

In a shallow bowl, whisk together flour and 2 teaspoons of salt. In another shallow bowl, whisk the eggs. Pour the panko breadcrumbs into a third shallow bowl.

Take the chicken breast balls out of the plastic wrap. Lightly press them into the flour mixture to coat, shaking off any excess. Dip the coated chicken into the beaten eggs, then press into the breadcrumbs. Place the breaded chicken on a plate, cover with plastic wrap, and return to the freezer to chill for about 15 minutes until firm.

Heat oil in a deep fryer or large saucepan to 350°F (175°C). Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil. Working in batches, place the chicken, gathered side down, into the hot oil and cook for about 1 minute per side until lightly golden. Transfer the chicken to the prepared baking sheet, then sprinkle with salt and cayenne pepper.

Bake in the preheated oven for 15 to 17 minutes, or until you hear the butter sizzling on the baking sheet. An instant-read thermometer inserted into the center should read at least 165°F (74°C).

Let the chicken rest for a few minutes before serving.

Message from the Editor

Nutrition Facts (per serving)