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Chicken Kiev with Garlic Butter

Chicken Kiev with Garlic Butter
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Chicken Kiev with Garlic Butter is a classic dish featuring tender, boneless chicken breasts wrapped around a flavorful garlic herb butter, coated in a crispy golden breadcrumb crust. This comforting recipe offers a perfect balance of moist, juicy chicken with a rich, aromatic buttery center, finished with a crunchy exterior. Ideal for both special occasions and cozy dinners, the recipe is straightforward, customizable, and delivers a deliciously elegant meal.

Ingredients

Scale

For the Garlic Herb Butter

  • 6 tbsp unsalted butter, softened
  • 3 garlic cloves, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest
  • Salt and pepper to taste

For the Chicken Kiev

  • 4 boneless, skinless chicken breasts
  • ½ cup all-purpose flour (or gluten-free flour for GF option)
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (plain or panko, or gluten-free breadcrumbs)
  • Salt and pepper to season
  • Vegetable oil or clarified butter, for frying

Instructions

  1. Prepare the Garlic Butter: Soften unsalted butter at room temperature. Finely mince fresh garlic and parsley, then mix them with lemon zest, salt, and pepper into the butter. Shape this mixture into a log, wrap it tightly in plastic wrap, and chill in the fridge until firm to create the flavorful core.
  2. Prepare the Chicken Breasts: Pound the boneless, skinless chicken breasts flat to an even thickness of about ½ inch using a meat mallet or rolling pin. This ensures even cooking and creates a pocket for the butter.
  3. Assemble the Kievs: Place a chilled piece of garlic butter in the center of each flattened chicken breast. Fold the sides over and roll tightly to enclose the butter completely, securing with toothpicks if needed to prevent leakage during cooking.
  4. Coat the Chicken: Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dredge each chicken roll first in the flour, then dip into the egg, and finally coat thoroughly with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating once more.
  5. Cook the Chicken Kiev: Heat vegetable oil or clarified butter in a deep skillet over medium heat. Fry the coated chicken rolls carefully until golden brown on all sides, about 3-4 minutes per side. Transfer them to a preheated oven at 375°F (190°C) and bake for approximately 15 minutes until the chicken is cooked through and the garlic butter has melted inside. Use a thermometer to ensure an internal temperature of 165°F (74°C).

Notes

  • Keep the garlic butter well chilled before wrapping to prevent leaking during cooking.
  • Pound chicken breasts evenly to avoid undercooked or dry spots.
  • Seal chicken rolls tightly, using toothpicks if needed, to keep the butter secured.
  • For extra crunch, double coat the chicken in egg and breadcrumbs.
  • Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safety.

Nutrition

Keywords: Chicken Kiev, garlic butter chicken, crispy chicken, garlic herb butter, classic chicken dish, stuffed chicken breast

Find it online: https://mealsbylina.com/chicken-kiev-with-garlic-butter/