There’s something undeniably magical about slicing into a golden, crisp Chicken Kiev with Garlic Butter and watching that fragrant, herby butter run out onto your plate. This iconic dish is everything you want in comfort food: juicy chicken, a crackling breadcrumb crust, and a decadent, aromatic surprise inside. Making it at home isn’t just satisfying—it turns any dinner into a memory, whether for a special occasion or a hearty weeknight treat.
Ingredients You’ll Need
Chicken Kiev with Garlic Butter relies on just a handful of everyday ingredients, but each brings its own essential role for flavor, texture, or a pop of color. Choosing fresh herbs and quality chicken is the key to making this dish extra special every single time.
- Boneless, skinless chicken breasts (4): These provide the perfect canvas for that irresistible garlic butter filling and crisp coating.
- Unsalted butter (½ cup, softened): The star of the show, creating the creamy, flavorful center that makes Chicken Kiev with Garlic Butter unforgettable.
- Garlic cloves (3, minced): Fresh garlic infuses the butter with a robust, aromatic punch that defines the entire dish.
- Fresh parsley (2 tablespoons, chopped): A sprinkle of green for brightness – parsley adds freshness and a hit of garden flavor.
- Fresh dill (1 tablespoon, optional): Dill gives a distinctive Eastern European twist, though you can omit if you prefer a milder flavor.
- Salt (½ teaspoon): A necessary seasoning that highlights all the other flavors in the chicken and butter filling.
- Black pepper (¼ teaspoon): Adds a subtle warmth, balancing the richness of the butter.
- All-purpose flour (1 cup): Essential for that first coating, which helps the egg bind to the chicken and ensures perfect crispness.
- Large eggs (2, beaten): Act as the glue between flour and breadcrumbs, building a coating that won’t slide off during frying.
- Breadcrumbs (1½ cups, preferably panko): Panko gives the Chicken Kiev with Garlic Butter its signature crunch — regular breadcrumbs work in a pinch.
- Vegetable oil (for frying): Choose a neutral oil that can handle higher heat, producing that gorgeous golden finish.
How to Make Chicken Kiev with Garlic Butter
Step 1: Prepare the Garlic Herb Butter
Start by blending the softened butter, minced garlic, parsley, dill (if using), salt, and pepper in a small bowl. This isn’t just any butter—it’s the molten, savory heart of your Chicken Kiev with Garlic Butter. Once everything is well combined, scoop the mixture onto plastic wrap, roll it into a tight log, and freeze it until it’s solid (about 30 minutes). This little trick makes slicing—and stuffing—way easier later on.
Step 2: Flatten and Fill the Chicken
Place the chicken breasts between two pieces of plastic wrap or parchment and gently pound them to about half an inch thickness. Don’t rush—uniform thickness ensures the chicken cooks evenly and seals in all that glorious garlic butter. Once your butter log is firm, slice it into 4 even pieces. Place one in the center of each chicken breast, fold the sides over, and roll up tightly to trap the butter. If needed, secure the rolls with toothpicks. Pop these bundles in the fridge for 15 to 30 minutes; this helps them keep their shape when you cook them.
Step 3: Get Ready to Bread
Set up three shallow bowls: one with flour, one with beaten eggs, and the last with breadcrumbs. Working one at a time, roll each stuffed chicken piece first in flour (tap off any extra), then dip into the egg, and finally coat thoroughly in breadcrumbs. This triple dip locks in the juices and creates a crispy, golden jacket that, once fried, will make you swoon.
Step 4: Fry for Crunch, Bake for Perfection
Pour about half an inch of oil into a sturdy skillet and heat it over medium. Fry the chicken rolls for 3 to 4 minutes on each side until beautifully golden—this gives Chicken Kiev with Garlic Butter its tempting exterior. Then, transfer the fried rolls to a baking sheet and finish cooking them in a preheated 375°F oven for 15 to 18 minutes. This way, your chicken stays juicy and the butter melts inside. Let them rest for five minutes before serving to keep the filling right where it should be.
How to Serve Chicken Kiev with Garlic Butter
Garnishes
A shower of freshly chopped parsley or dill really complements the buttery filling and adds eye-catching color on top. For an extra-fancy look, a lemon wedge on the side brightens each bite and gives a subtle zing that cuts through the richness of the Chicken Kiev with Garlic Butter.
Side Dishes
This decadent main pairs beautifully with simple, fluffy mashed potatoes, tangy slaw, or a fresh green salad tossed with a sharp vinaigrette. The buttery juices from the Chicken Kiev with Garlic Butter practically beg to be mopped up with a slice of warm bread or spooned over steamed veggies.
Creative Ways to Present
For a restaurant-worthy touch, slice each roll on the diagonal and fan the pieces out so the herbed butter oozes invitingly onto the plate. Individual ramekins of garlic mashed potatoes or a little pool of sauce underneath make Chicken Kiev with Garlic Butter feel extra special when you’re serving guests.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Kiev with Garlic Butter can be tucked into an airtight container and kept in the refrigerator for up to three days. Store any side sauces or garnishes separately to keep everything at its best. When you’re ready to enjoy, reheat gently to avoid drying out the chicken.
Freezing
The beauty of this dish is you can freeze assembled, uncooked Chicken Kievs. Freeze them on a tray until firm, then transfer to a freezer bag for up to two months. Bake from frozen (add a bit of time) for a fuss-free, impressive meal anytime. Cooked leftovers can also be frozen, but the coating may lose some crispness.
Reheating
For best results, reheat Chicken Kiev with Garlic Butter in a 350°F oven for 15 to 20 minutes until hot throughout and crisp again. Microwaving works in a pinch, but you’ll sacrifice a bit of that gorgeous crunch, so the oven is your best bet for reviving leftovers.
FAQs
Why does the butter sometimes leak out?
The key is making sure the butter is fully enclosed by the chicken and that the rolled fillet is very cold before frying. Use toothpicks to seal openings, and let the Chicken Kiev with Garlic Butter chill before breading and cooking—this minimizes leaks when the butter melts!
Can I use different herbs in the garlic butter?
Absolutely! Parsley and dill are classic, but chives, tarragon, or even basil can add new layers of flavor. Feel free to experiment to make your Chicken Kiev with Garlic Butter your own.
Is it possible to bake instead of fry?
Yes, you can bake the breaded chicken at 400°F for 25 to 30 minutes, flipping halfway for even browning. While it won’t be quite as crispy as the fried version, Chicken Kiev with Garlic Butter still comes out deliciously juicy with plenty of buttery flavor.
What’s the best way to keep the coating crispy?
For dreamily crisp Chicken Kiev with Garlic Butter, use panko breadcrumbs and don’t overcrowd the pan when frying. Let excess oil drain on a wire rack rather than paper towels after frying to keep the crust light and crunchy.
Can I make Chicken Kiev with Garlic Butter gluten-free?
Certainly! Just swap in gluten-free flour and gluten-free panko-style breadcrumbs. The process stays exactly the same, so you can enjoy every bite, regardless of dietary needs.
Final Thoughts
If you’re ready for a dish that’s both dramatic and comforting, you have to make Chicken Kiev with Garlic Butter. There’s truly nothing like the first forkful—promise you’ll try it at least once! Whether you’re impressing guests or simply treating yourself, this recipe brings a showstopping burst of flavor and gives you bragging rights in your own kitchen.
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Chicken Kiev with Garlic Butter Recipe
- Total Time: 55 minutes (plus chilling)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of Chicken Kiev with Garlic Butter, a classic Eastern European dish featuring tender chicken breasts stuffed with a savory garlic herb butter, coated in crispy breadcrumbs, and baked to perfection. This recipe delivers a deliciously juicy and flavorful main course that will impress your family and friends.
Ingredients
Chicken Kiev:
- 4 boneless, skinless chicken breasts
- ½ cup unsalted butter (softened)
- 3 garlic cloves (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh dill (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Breading:
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1½ cups breadcrumbs (preferably panko)
Other:
- Vegetable oil (for frying)
Instructions
- Prepare Garlic Butter: Mix softened butter, minced garlic, parsley, dill, salt, and pepper. Shape into a log, freeze until solid.
- Prepare Chicken: Pound chicken breasts, place a piece of garlic butter in each, roll tightly, secure with toothpicks, and refrigerate.
- Breading Station: Set up flour, beaten eggs, and breadcrumbs. Dredge chicken rolls in flour, then egg, then breadcrumbs.
- Frying and Baking: Fry chicken in oil until golden, then bake in the oven until cooked through.
- Serve: Rest before serving.
Notes
- Chilling the butter and chicken before frying helps prevent leaks during cooking.
- You can bake the chicken entirely at 400°F for 25–30 minutes if you prefer not to fry, though it may be slightly less crispy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 chicken breast
- Calories: 520
- Sugar: 1g
- Sodium: 370mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 165mg
