Chicken Kiev Recipe

With this simplified method, it's easier than ever to make Chicken Kiev. Slice through the crisp exterior of this juicy Chicken Kiev, and you'll get a stream of hot lemon-herb and garlic butter that makes the chicken incredibly moist and flavorful.

👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Natasha Kravchuk📖 natashaskitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●knife
●skillet

📝 Preparation Steps

Make the Flavored Butter - In a medium bowl, mash together all Kiev butter ingredients with a fork, just until lemon juice is incorporated into the butter. It takes a couple of minutes but it does come together.

lemon juice (plus more lemon wedges to squeeze over the finished chicken)1 Tbsp

Prepare Chicken - Using a sharp slim knife, cut chicken breasts in half lengthwise, keeping both halves equal in size and thickness. Carefully cut a pocket into the side of each chicken breast as deep and wide as you can go without cutting through the chicken breast* (about a 2"wide x3" long pocket). Stuff each chicken breast with 1 Tbsp of Kiev butter then close the pocket and push over the top of the chicken breast to disperse the butter. Pinch the opening to seal. Season both sides of the chicken breast with salt and pepper.

large chicken breasts (12 oz each breast*)3

Make your breading stations - Set up 3 plates for breading: In the first plate, pour 1/2 cup flour. In the second large bowl, beat together 2 eggs. In the third large bowl, pour 2 cups panko crumbs. Dredge chicken in flour, dusting off excess then dip in eggs making sure to get a good egg coating all around and letting any excess egg drip off. Finally, dip into the bread crumbs. Transfer to a platter while forming the remaining chicken Kievs.

eggs (beaten)2

Fry Chicken Kiev - Add 1/4" of oil to a large deep skillet and place over medium heat. Once the oil is hot (350˚F or if you add a bread crumb, it should sizzle), add chicken in a single layer and fry until golden brown (⏱️ 4 min per side- if it browns too quickly, reduce the heat). It's done when it reaches 165˚F on an instant-read thermometer. Repeat cooking the second batch.

To Serve - Season hot fried chicken with a sprinkle of salt, garnish with fresh parsley, and squeeze lemon wedges over the top, then serve. Be careful of the first spurt of hot butter when you cut the chicken.

chopped fresh parsley (plus more to garnish)2 Tbsp

Nutrition Facts

calories

384 kcal

fat Content

24 g

serving Size

1 serving

fiber Content

1 g

sugar Content

1 g

sodium Content

623 mg

protein Content

18 g

trans Fat Content

0.5 g

cholesterol Content

121 mg

carbohydrate Content

23 g

saturated Fat Content

9 g

unsaturated Fat Content

13 g

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