Chicken Kiev
Chicken Kiev is breaded, crispy, and flavorful white meat chicken that’s baked with a perfect amount of garlicky butter and herbs on the inside. It’s an old fashioned recipe that your grandmother probably loves. Cutting into a serving of this chicken is an experience everyone should have in their kitchens at least once… a week!
Chicken Kiev
You’ve probably seen chicken kiev before in the freezer section of the grocery store. In fact, you’ve probably tried one of those frozen chicken kiev boxes, only to decide that chicken kiev wasn’t for you. But oh, how wrong you were! This retro, tried and true classic chicken dinner is delicious – and best served nice and fresh from your kitchen, not the freezer section.
The frozen chicken kiev servings from their little flimsy cardboard boxes miss the mark for quite a few reasons. First off, the breading in this recipe is so crispy and flavorful, which never translates well from a frozen meal. Secondly, the BUTTER! The garlic, herb, and onion butter filling is always best when it’s nice and fresh. Too often, the freezer will make the center of chicken kiev dry.
With that being said, the center of these wrapped and breaded homemade chicken dinners is anything but dry. There’s just the right amount of butter to make your taste buds sing without making the breaded chicken soggy at all. Plus, the additions of freshly minced onion, fresh parsley, and garlic powder all blend together with the butter to make for one unforgettably delicious bite.
How to Make It
Create the dredging stations. Beat the eggs and pour the beaten eggs into a shallow bowl. In two separate bowls, dump out the flour and breadcrumbs so the dredging process will go quicker.
Fill the chicken. Place a few slices of the butter down the length of the chicken breast and sprinkle parsley, minced onion, and garlic powder on top.
Fold the chicken. Fold the sides of the chicken breast over the butter and use toothpicks to secure the chicken breast in shape.
Dredge the chicken. Submerge the chicken in the eggs, followed by the flour, more egg, and finally the breadcrumbs.
Prepare the skillet. Preheat a large skillet with about half an inch of oil.
Cook the chicken. Place the chicken in the skillet and cook on medium heat until golden brown and the chicken reaches an internal temperature of 165°F.
Enjoy! Garnish with parsley, remove the toothpicks, serve with your favorite sides, and enjoy!
Tips and Tricks
- You can use fresh or frozen chicken breasts for this recipe. Just be sure to let the chicken fully thaw on the counter for a few hours before preparing the recipe should you use frozen.
- It’s important to ensure the chicken is fully covered in the egg mixture while dredging. This helps form a “glue” that will prevent the butter from seeping out of the chicken during the cooking process.
- Make sure to really pound out the chicken breast as much as you can to form a tight seal around the butter. If the chicken is too thick, the butter will melt out as it bakes.
- You can use salted or unsalted butter in this recipe, it just depends on your preference.
Serving Suggestions
Serve this chicken entree with any of the following side dishes for a perfect weeknight dinner!
Storing and Reheating
Chicken kiev will stay fresh in the fridge for about 2-3 days after it’s been cooked. Make sure to keep it stored in an airtight food storage container for the best results.
To reheat chicken kiev, pop it into an oven preheated to 300°F for about 10 minutes, or until heated through.
I don’t recommend freezing this dish.
Winner winner, let’s have chicken for dinner!
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Get the Recipe: Chicken Kiev
Ingredients
- 4 large chicken breasts, pounded
- 2 large eggs
- 2/3 cup white flour
- 2/3 cup breadcrumbs
- ½ cup butter, cut into slices
- 2 tsp dried parsley
- 1 tsp minced onion
- 1 ½ tsp garlic powder
Equipment
- skillet
Instructions
- Beat the eggs and pour the beaten eggs into a shallow bowl. In two separate bowls, dump out the flour and breadcrumbs so the dredging process will go quicker.
- Place a few slices of the butter down the length of the chicken breast and sprinkle parsley, minced onion, and garlic powder on top.
- Fold the sides of the chicken breast over the butter and use toothpicks to secure the chicken breast in shape.
- Submerge the chicken in the eggs, followed by the flour, more egg, and finally the breadcrumbs.
- Preheat a large skillet with about half an inch of oil.
- Place the chicken in the skillet and cook on medium heat until golden brown and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Garnish with parsley, remove the toothpicks, serve with your favorite sides, and enjoy!